kingjman
Full Fledged Farker
- Joined
- Oct 29, 2017
- Location
- Ham Lake, MN
https://www.walmart.com/ip/Lodge-10...35&wl11=local&wl12=35290398&wl13=2274&veh=sem
Think it may be in store only.
Think it may be in store only.
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https://www.walmart.com/ip/Lodge-10...35&wl11=local&wl12=35290398&wl13=2274&veh=sem
Think it may be in store only.
I've got a couple of these Lodge cast iron pans and they are kind of a pain in the butt. The surface is quite rough so even with a very good seasoning I'm getting quite a bit of food sticking to the surfaces. I looked online and it's kind of a known thing with cheaper cast iron pans, so a lot of people are sanding down the rough surface so it performs better.
I've got a couple of these Lodge cast iron pans and they are kind of a pain in the butt. The surface is quite rough so even with a very good seasoning I'm getting quite a bit of food sticking to the surfaces. I looked online and it's kind of a known thing with cheaper cast iron pans, so a lot of people are sanding down the rough surface so it performs better.
Is that the right size for cornbread, or too big?
Is that the right size for cornbread, or too big?
I’ve got a new and an old 10” Lodge. I’ve used the new one for all sorts of stuff and don’t have a problem with anything sticking. I do prefer the older one, but I got it at a yard sale and promised the wife I’d resell it. I guess there’s still time.
What’s funny is that some Teflon skillets are made rough on purpose, and I believe that it’s to aid in the non-stickiness factor.
Try doing scrambled eggs and see how it works out. When I got my first cast iron I seasoned it after every use and it was smooth like glass all the time. But my wife used it to brown some beef and then added a bunch of tomato sauce and that acid ruined the seasoning. She then left it to soak overnight and when I saw it in the morning it was orange like the sun. haha I hit it with steel wool and re-seasoned it but it never worked the same.
Try doing scrambled eggs and see how it works out. When I got my first cast iron I seasoned it after every use and it was smooth like glass all the time. But my wife used it to brown some beef and then added a bunch of tomato sauce and that acid ruined the seasoning. She then left it to soak overnight and when I saw it in the morning it was orange like the sun. haha I hit it with steel wool and re-seasoned it but it never worked the same.
I make scrambled eggs and have even made omelettes in them. These days though I usually use a different pan for eggs since I don’t need that CI heat to sear. I should try it for eggs tomorrow morning just to see. Maybe you need to throw yours in some coals to burn everything off and start from scratch.
This is a good idea. I have two that I use for general purpose and both are about in the same place in terms of seasoning. I'm going to sand one down and do the other your way and see how they perform afterwards. Thanks