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Old 01-28-2009, 01:04 AM   #11
Laurel
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Originally Posted by bierhaus15 View Post
I probably use my 12in cast iron skillet more than any other piece of cookware I own - you can make anything in it!

Lodge makes a great product if you need a replacement.

Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA
Lodge makes an acceptable product at best IMO. I much prefer antique cast iron, they tend to be machined inside, slightly lighter, the quality of the casting is higher, and the quality of the metals used tends to be better too. I <3 my Wagner #8.


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Old 02-04-2009, 07:25 PM   #12
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Lodge makes an acceptable product at best IMO. I much prefer antique cast iron, they tend to be machined inside, slightly lighter, the quality of the casting is higher, and the quality of the metals used tends to be better too. I <3 my Wagner #8.
Agree, I have a few Wagner pieces, and they are much higher quality than the Lodge. They hold a season much better as well. I believe Wagner bought griswald some time back.

I have a lodge that has actually warped on the bottom.


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Old 02-04-2009, 09:48 PM   #14
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Boy that is a nice looking pizza!
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Old 02-05-2009, 12:57 AM   #15
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I have 3 pieces of cast iron.
1. Cast iron frying pan from my 78 yr old friend/neighbor. Before he passed away, he made it very clear to his son that I was to get the frying pan. They had a family dispute, and the son didn't surface until he was dying. I got the pan. It had been in his family for over 50 yrs.

2. My uncle bought a house in NC, an estate sale. The family literally left everything, including food in the fridge. They were from another state. I got that cast iron pan, while we were cleaning out the house. It's about 10 inches around, 4 inches deep, and HEAVY.

3. Mom bought me a sandwich warmer for my woodburning stove. Made by Lodge. Neat gift.

I would rather cook on cast iron than anything else, if the pans are properly seasoned, you really don't need anything else..
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Old 02-05-2009, 01:25 AM   #16
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Do you heat the pan first, then place the pizza on it?
Yea, heat the pan when you preheat the oven. If the pan is seasoned you shouldn't need any oil. Makes it nice and crispy.

Luck!
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Old 02-14-2009, 01:32 AM   #18
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Thanks for this idea! I have a quarry-tile "stone" but it takes forever to heat up properly.

Used the cast iron tonight:





Finally got that bottom crispy.
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Old 02-14-2009, 01:35 AM   #19
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+1 for cast iron. I love the set we got for the wedding. The only pans in the house that can go from stove to oven to campfire!
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Old 02-15-2009, 02:24 AM   #20
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Thanks for the tip - made four great pizzas tonight - spinach, garlic & oil; sausage and mushroom; sausage & spinach, and my favorite - a combo of all of the above


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