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Old 02-25-2011, 08:22 PM   #1
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Gots me a new CI Skillet

My old, found at a Thrift Store SK 8 skillet has kind of been giving me little issues. First is that it has hot spots, or bottom metal is thin. Say when I cook eggs or bacon in it .. there is a visible hotter ring from the gas oven burners. Second is that I seem to have to reseason it after each use & cleaning. I cooked up some ground beef & then added eggs. After I cleaned the pan with tiny bit of Dawn & a plastic OXO brush .. there were loads of places where the eggs and/or beef were very stuck. I tried to gently clean those areas with a chore boy stainless steel scrubber .. but was proving to be a challenge.

I've been wanting to get a new Lodge for a while now .. and I got a email coupon from ACE Hardware for 20% off. They're normally $19.99 .. minus 20% .. I got it for 15.99! That's cheeper than Walmarts price

Pics attached are before and after proper Seasoning with Crisco ..

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Old 02-25-2011, 08:24 PM   #2
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Nice pan...

And admit it, you were just looking for an excuse to get new cast iron.
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Old 02-25-2011, 08:25 PM   #3
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Pretty nice. Even a helper handle.
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Old 02-25-2011, 08:36 PM   #4
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Great pan...sweet deal!!!
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Old 02-25-2011, 09:13 PM   #5
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Nice! Congratulations!!!
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Old 02-25-2011, 09:21 PM   #6
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I have one of those. 12" Lodge Logic. It's my "go to" skillet for a lot of things.
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Old 02-26-2011, 12:03 AM   #7
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The old 10.25 in pan is 78.70 oz .. new 10 in pan is 85.15 oz .. so the new on can nest inside the older one.

I am going to keep the old .. clean it up and reseason it a lot.

Old ----- New
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Old 02-26-2011, 08:07 AM   #8
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Nice! I love CI. I've found it takes a lot of seasoning before eggs don't stick. When I have stuck on/burnt food I just put hot water in the pan and bring it to a boil. That will loosen the crud and it comes right off. Use only plastic scrubbies, no metal. Metal removes the seasoning you've worked so hard to develop. I also have hot spots from the flames so I bought several flame tamers/diffusers from Fantes. They are great at spreading the heat around. Warning.....CI is an addiction!
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Old 02-27-2011, 08:45 AM   #9
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Nice new skillet! Let us know how you like the rougher surface of the new Lodge. All my CI is hand-me-down from family members.

I've always heard that cast iron heats evenly, but the article at the following links explains why its low conductivity actually results in hot spots and why copper is so highly regarded for even heat and responsiveness.
http://www.nytimes.com/2008/10/08/di...curi.html?_r=1
Testing Heat Distribution - Interactive Feature - NYTimes.com

I'm still not giving up my 3 CI skillets.
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Old 03-01-2011, 07:47 AM   #10
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I kinda like the ruffer surface .. I think it lets the cooking juices flow EZ'er .. and it cleans EZ'er. For S&Gs I seasoned it a 2nd time. I cooked chicken cubes with Trader Joes Indian Fare packets with Basmati Rice. Cleaned up very very EZ, just some hot water & light scrub with plastic OXO brush, towel dry, warm up dry on stove & smear a lil abit of canola oil around.

I thoroughly cleaned the old pan .. I simmered water in it to break up any stuck food bits, and towel dried it. After that I warmed it dry on the stove .. and in doing so I was starting to see lil bits raw iron! I didn't think the seasoning was that wore off. TBH - I got it from Goodwill and unsure of their cleaning procedure when they get donated items. They might have wrongly cleaned it too aggressively.

Anywho .. I smeared about a 1/2 tbsp of Crisco all over it with my bare hands & re-seasoned it .. two times .. I might go for a third tomorrow.
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