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Cast iron skillet - Page 3

post #31 of 40
You shouldn't need soap to clean your cast iron
post #32 of 40
Thread Starter 

Used my Lodge skillet tonight - great buy!

 

It wasn't as rare as it looks (although I do eat extremely rare/black and blue from time to time).

 

 

CIMG0165.jpgCIMG0164.jpg

post #33 of 40
I'm disturbed by this picture.

Is that Styrofoam?
post #34 of 40
Thread Starter 
Quote:
Originally Posted by CouttsClient View Post

I'm disturbed by this picture.

Is that Styrofoam?

 

Plastic not foam...

post #35 of 40

Quote:

Originally Posted by eztantz View Post



 

Plastic not foam...


Same difference. Plastic is the material, foam is the structure. Like egg white and meringue.

 

post #36 of 40
Those pictures are sickening.
post #37 of 40
Flea markets are where you need to go to get an old well-seasoned Lodge with a smooth interior surface. That being said, I have a newer one that performs the exact same way as the older ones. It has smoothed out over the years because of the carbon build-up, but it's still relatively rough, but I don't notice a difference when I cook either steaks, chicken, or cornbread in it.
post #38 of 40
Sometimes you need to reseason or just clean them - you can actually just use oven cleaner for that.

And pre-seasoning sucks - think of all that bacon you could be eating as you season the pan yourself. It is a tragedy to deny yourself that.
post #39 of 40
Thread Starter 
Quote:
Originally Posted by Reggs View Post

Those pictures are sickening.


Utensil or the meat?

 

post #40 of 40
Quote:
Originally Posted by CouttsClient View Post

You shouldn't need soap to clean your cast iron

I use kosher salt. Which doesn't do anything about the kosher issue, however a blow torch would.
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