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Old 09-12-2012, 06:09 PM   #31
JonM
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They go from the stovetop to the oven to the smoker to a 600 degree grill without flinching. That's why I like mine.


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Old 09-12-2012, 06:13 PM   #32
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Quote:
Originally Posted by JonM View Post
They go from the stovetop to the oven to the smoker to a 600 degree grill without flinching. That's why I like mine.
Yep, I can see that. I broke a stonewear pizza pan while doing a pizza on my grill (too hot I guess). I'm hoping I get this Lodge cast iron replacement for Christmas!


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Old 09-12-2012, 06:45 PM   #33
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Simple reason I use cast iron almost exclusively, I love the sear on the stovetop, throw into the oven to finish off, pull out and clean with a dish towel. That and it just looks so good sitting on my stove.

 
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Old 09-13-2012, 02:33 PM   #34
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I love mine because it is slick like non-stick, easy to clean and can still have fond on the bottom to help build my pan sauces.
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Old 09-13-2012, 07:26 PM   #35
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And they have that little lip that makes it easy to pour out used fry oil, etc. Few other pans have that.
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Old 09-28-2012, 02:37 AM   #36
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I agree with others. Griswald or Wagner, if you can find them, are the best. They are heavier, thicker and hold the season better. I have some lodge and they work, sorta.

Cast Iron conducts heat really well. Another nice thing about Cast Iron is that is sits flat on the burner. All Clad and other high end pans don't do so good.

 
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Old 09-28-2012, 02:45 AM   #37
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Lodge work superbly if you know how to season a pan correctly. First off, pre-seasoned is joke. With a new pan, I take oven cleaner to it to get all coating off. Then I bake it in the oven coated with flaxseed oil, and only flaxseed oil. You have to let the pan cool after, then add another coat. Repeat at least 5 times. This completely smooths out the pan, and gives a new impenetrable surface. I learned this trick from Cook's Illustrated. They even showed that a dishwasher did not damage this coating, and they found that flaxseed oil works much better than any other oil/shortening for this purpose.

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Old 09-28-2012, 02:15 PM   #38
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A flat-edge stainless spatula works really well too on the Lodge to smooth it out. Those little bumps get worn down and fat/oil fills the gaps. Fried eggs on my Lodge are like they're on an ice rink. Love it.

 
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Old 09-28-2012, 03:15 PM   #39
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Quote:
Originally Posted by StonesBally View Post
Lodge work superbly if you know how to season a pan correctly. First off, pre-seasoned is joke. With a new pan, I take oven cleaner to it to get all coating off. Then I bake it in the oven coated with flaxseed oil, and only flaxseed oil. You have to let the pan cool after, then add another coat. Repeat at least 5 times. This completely smooths out the pan, and gives a new impenetrable surface. I learned this trick from Cook's Illustrated. They even showed that a dishwasher did not damage this coating, and they found that flaxseed oil works much better than any other oil/shortening for this purpose.
Yup. You could do all that to your Lodge pan and get a decent pan. I have some lodge peices, some Wagner and an old Griswold. And a few enameled pots which are really cool, but not the same.

The newer Lodge pans are different - still good. They don't hold a season as well and are rougher finished. Not as nicely made. The older pans you can just use and they will get a nice seasoning that will make them non-stick.

Luck!

 
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Old 10-05-2012, 03:27 PM   #40
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I have all All-Clad cookware (including non-stick) and I use my Lodge Logic cast iron just as much. Any brazing or cooking operation where you need HOT heavy handed heat, you can't beat the huge cast iron pan. They simply hold more heat than a SS pan will. I barely ever use my non stick stuff anymore.



 
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