Recent content by riley

Hi again! Was just reading through your post again. Actually, it may not be quite as bad as we thought. There would be 4320 mg in the entire batch of dry ingredients. Each preparation of waffles would have 1080 mg. But, this would yield a total of 4 waffles with 270 mg per waffle. That's...

Thanks Janet! I have a Mom's organic market nearby. The have Featherlight baking powder and I am hoping that they also stock Ener-G baking soda. I think a few spices will be necessary! I wonder why most recipes call for even more added salt when the baking powder and soda have so much? You...

OMG:ohmy: Thank you so much for letting me know. I am not much of a baker, so I wasn't aware of the sodium content of baking powder and soda. Wow. I will look for the low sodium mix as you recommended. This is becoming more complicated than I thought... thanks again.

Hoping that someone can help me out. I would like to give my 80 yr old mother a waffle iron for Christmas. I have some misgivings since, at this point, she is only able to prepare VERY simple recipes. A commercial prepared mix will not work as the sodium content is high and this is something she...

I agree. So far, my experience with it has been positive. I also think the history behind it is really cool. I like the fact that this type of cooking implement has been around for centuries. I think my lodge skillet is really beautiful too, I keep it on the back burner of my stove. I have...

Well the dark deed was done last night - the seasoning, that is. I was a bit nervous about smoking, smell and general mayhem, but nothing untoward happened:rolleyes: I actually cranked the heat to about 400 after a while and left it in there for 1.5 hours. This morning, it didn't look alot...

I really like the lard idea. I will look for it at Giant tomorrow - not sure if they will carry it. So, it comes in a can? Is it a shelf-stable item like crisco or refrigerated like butter. If they don't have it, I will pick up a $2 lb of bacon. I think I have messed up the seasoning by not...

Okay, it is seasoning at 375ish while we speak... I hope I used enough crisco. I fully covered it, but really wiped off any excess. It was just shiny when it went in. I figured any excess would just drip off anyway. I wiped some on with a paper towel, then rubbed the pan with a cloth towel -...

Oh, BTW: Should I preheat the oven to 350 or just put the pan in at the beginning and heat it with the oven?

I never would have thought about the lid! Thanks. None of the stores around here seem to carry the lodge lids. I've only seen them on the internet. If I ever do get one, I will be sure to season it and keep it dry. I bought my pan at Sears. I am going to do the oven seasoning tonight if all...

Thanks for all the great tips and for the reassurance! I think I will get a can of crisco or palm/coconut shortening today. I have to hit the organic market anyway. 350-400 is not very scary, so maybe I will give it a try tonight. Im so glad I found this site - my inclination would have been...

Did some more research on the internet. I understand now that the oven temp must be higher than the smoke point of the oil/shortening. This is 450-500*. And, of course, there will be smoking. I really want to get the most out of my new pan by seasoning in the optimal way. But, this scares...

Hi All, Just joined. I have spent about 2 hours reading through all of your info on cast iron care and seasoning. I have to say that this is one of the most polite and helpful forums I have encountered. They'll take your head off on the kindle forum if you ask a question that has already been...