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Old 02-02-2010, 10:43 AM   #1
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New Lodge 10.25" skillet

I just picked up a pre-seasoned 10.25" Lodge skillet from Walmart last night. I seasoned it a bit more with veg oil. Wish I had read up on it hear a bit. I would have used Crisco instead! Anyway, I plan on frying some flounder tonight. I was wondering if that was a good idea or not, if it would be better to fry up some bacon instead. Or if I should fry some bacon, and then flounder! I didn't know if fish would leave some "flavor" if I do it first.

Also, am I correct in understanding that the correct procedure is to clean with hot water, dry it off, coat with shortening, and put it in the oven? After every use?

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Old 02-02-2010, 11:03 AM   #2
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Well you could cook fish in it tonight, but if it were me I would give it a little more time just to ensure the seasoning is good, otherwise there is a chance your fish could stick. I am probably making it sound like a bigger deal than it is though so don't let me scare you away from cooking fish tonight if you really want to.

Don't worry about the veggie oil. Crisco would have been a better choice, but using veggie oil was not a bad thing to do.

Yes, cook some bacon in it. CI likes nothing more than bacon! No matter what, it will only help.

As for your cleaning procedure, yes you want to use hot water and scrub it clean with a paper towel. Some people use course grain salt as an abrasive when needed. I have even used sand when camping. Stay away from soap until your seasoning is good and strong. Once you hit that point then do not be scared to use a little soap when needed. When I put mine away first I dry it completely. Some people take a step further and put it on a burner to make sure it is bone dry. I will put mine in the oven (if the oven had been used and is still warm) to continue drying in there, but I do this because that is where I store my CI skillet anyway. You do not need to coat it with shortening again, but a very light coating of oil is not a bad idea. I pour a drop of oil about the size of a dime (not shortening) into the warm pan and rub it around all surfaces with a paper towel. The key is to keep it dry. The oil (fat) acts as a barrier between the metal and any water. if you can ensure your pan stays bone dry then the extra oil at the end is not really necessary (but certainly won't hurt).
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Old 02-02-2010, 11:24 AM   #3
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Well, it was pre-seasoned when I got it. I know it has a ways to go before it is non-stick, but I plan to make the fish in it anyway. It will be a breaded fish, so I'm hoping it won't stick too bad. Would you recommend frying the bacon, then the fish in bacon grease? I plan to use the following recipe as a guide. Not sure if I've ever followed a recipe to a T.

Crispy Fish Fillets - All Recipes
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Old 02-02-2010, 11:41 AM   #4
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A quarter cup is a decent amount of oil so I actually would not worry about sticking because it is a new pan. It should perform just as well today as it will in 10 years with that amount of oil. Frying bacon first and using the bacon fat is not necessary, but it wouldn't hurt either. It will not be any better for the pan than just using the oil from the recipe, but it sure would taste good
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Old 02-02-2010, 11:47 AM   #5
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I was really looking for this skillet to replace my beat up old (cheap) Calphalon non-stick, but now I am rather wishing I had gotten the 12"! I suppose I can get the bigger one, or a dutch oven, in the future. I can't wait to be able to do eggs in this pan!

GB, I plan on using Crisco for the fish.
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Old 02-02-2010, 01:31 PM   #6
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Buy stock in Lodge...I just bought a 10 1/2" grill plate to use under the broiler! After looking at all those steaks on grills in the Jan. 29th "what's for dinner" thread I HAD to buy me a new toy and use it. Have the steaks (rib eye Delmonicos) but I need DH to get home from work at a decent hour tonight. If not I'm cooking MINE tomorrow if he ends up working late.
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Old 02-02-2010, 06:13 PM   #7
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Just finished dinner. The fried flounder was a hit. 7 year old son peeled the breading off, but proceeded to eat like he'd never seen food before!

One thing though, the flounder ended up a but mushy. Did I do something wrong, or is that just how flounder gets? It was previously frozen fish, not sure if that makes a difference. The pan performed flawlessly though. Not a hint of sticking. I'm hooked!
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Old 02-02-2010, 07:04 PM   #8
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If I remember correctly flounder is not a very sturdy fish.

A friend of mine used to make a citrus fish out of (fresh) perch and when he couldn't find it used (fresh) flounder. This was done in a broiler... we ended up with fish goo. It was not appetizing.
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Old 02-02-2010, 09:14 PM   #9
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You'll like your CI and I bet you'll be going for the 12" soon!
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Old 02-02-2010, 11:59 PM   #10
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Seasoning question.

I have a 12"lodge and it is by far my favorite pan.I have been having seasoning problems with this one as well as all of my cast pans.I can fry a pound of bacon,and clean the pan as I normaly do one day and it has a nice deep black finish.I can do everything the same way the next day and the clean pan has a dull dry look.Am I not getting it clean enough or to clean?I never use soap or any type of abrasives.And I allways dry it on a high flame on the stove top.I am not a fan of applying oil after its clean because I think it just becomes a big crud magnet.I guess I should'nt worry about it collecting dust because I am constantly useing it, but I would still rather not.Any tips?
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