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Old 08-25-2012, 11:03 AM   #1
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New (to me) Cast Iron!

I'm so excited! I was able to barter some stuff I haven't used in years for some cast iron pans. I traded a tv tray set for a no name 10" skillet/dutch oven combo. Then I traded the same guy a mini freezer for a 15" Lodge skillet and 2 sleeping bags! I've cleaned them all up and re-seasoned them. The 15" skillet (big baby) I have found takes 2 burners on the ceramic cooktop to heat it though. I used big baby to cook a 5.5 lb stuffed pork roast, and it just barely fit in that huge skillet! Can't wait to make a chicken or something in the dutch oven.

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Old 08-25-2012, 11:07 AM   #2
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Great! That big skillet ought to be very handy!! I want to get one of them one of these days.
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Old 08-25-2012, 11:10 AM   #3
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Anyone know how to tell the age of the 15" skillet? On the underside it says 14SK. I notice that there are Lodge 15" skillets on Amazon that are labelled 14SK3.
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Old 08-25-2012, 12:29 PM   #4
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Congrats on the new CI, you'll love it especially once you learn how to use it to its full advantages.
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Old 08-25-2012, 10:23 PM   #5
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Anyone know how to tell the age of the 15" skillet? On the underside it says 14SK. I notice that there are Lodge 15" skillets on Amazon that are labelled 14SK3.

Send an email to Lodge and ask?
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Old 08-26-2012, 12:07 AM   #6
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Well done on your trades
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Old 08-26-2012, 02:37 AM   #7
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hope you've cleaned & seasoned the sleeping bags too!
don't wash the cast iron,just wipe it out after use.i've got a set of three victors,had them for years & they are now as non stick as a...well...non stick pan!
great for starting grub on the hob & finishing in the oven but watch those handles!
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Old 08-26-2012, 08:05 AM   #8
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Congrats on the new CI, you'll love it especially once you learn how to use it to its full advantages.
I've had a 10" skillet for a few years. But maybe I am missing something. Tips?
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Old 08-26-2012, 08:38 AM   #9
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Well, lemme see....doorstop...paper weight....El Kabong device.
I ain't sure what no mayo has in mind...
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Old 08-26-2012, 01:58 PM   #10
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Send an email to Lodge and ask?
I will try that. I just thought that somewhere someone might have created a cast iron identification guide or something.
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Old 08-26-2012, 02:46 PM   #11
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I've had a 10" skillet for a few years. But maybe I am missing something. Tips?
No, you probably got it down then.
When you said it was new to you, I figured you meant it was your first CI ever and they take a little bit of getting used to coming from regular pans.
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Old 08-26-2012, 03:43 PM   #12
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No, you probably got it down then.
When you said it was new to you, I figured you meant it was your first CI ever and they take a little bit of getting used to coming from regular pans.
They sure do! And the most important thing I believe is the cleaning and care of them after each use. I've found that if I take them right from the stove top and rinse them in hot water they pretty much wipe out very easily.
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Old 08-26-2012, 07:21 PM   #13
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Please feel free to scrub them with soap when needed after they are seasoned. And use them on your ceramic stove.

Let's clip the wives tails in their tracks.
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Old 08-26-2012, 07:55 PM   #14
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Please feel free to scrub them with soap when needed after they are seasoned. And use them on your ceramic stove.

Let's clip the wives tails in their tracks.
When do they need to be scrubbed with soap? I've only mine on a ceramic cooktop. It's ok as long as you don't drop the pans. And 2 hands at all times on the big 15" skillet over the cooktop.
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Old 08-26-2012, 07:58 PM   #15
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Man, I have abused my cast iron pans...burned food in them, boiled them clean, scrubbed them with soapy water...can't hurt 'em. I just picked up a third Wagner 9" chefs skillet, this one rusty in some spots and crusted with carbon in others. Put it in a pot of water with some vinegar and boiled it for an hour, scrubbed it with a choreboy and scraped a little, dried it, oiled and baked it and it's better'n new. Fried eggs and omelets just slide around in it like nobody's business. As long as you know how to clean and cure CI, it is very forgiving. I mean, it's cast iron.
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Old 08-26-2012, 09:15 PM   #16
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Man, I have abused my cast iron pans...burned food in them, boiled them clean, scrubbed them with soapy water...can't hurt 'em. I just picked up a third Wagner 9" chefs skillet, this one rusty in some spots and crusted with carbon in others. Put it in a pot of water with some vinegar and boiled it for an hour, scrubbed it with a choreboy and scraped a little, dried it, oiled and baked it and it's better'n new. Fried eggs and omelets just slide around in it like nobody's business. As long as you know how to clean and cure CI, it is very forgiving. I mean, it's cast iron.
You are so right! I have taken a CI pan that was completely rusted and brought it back to life! I also had a pan that was well seasoned for years and one of the kids put it in the dishwasher! :(. It was way too clean, but came back to life and is as good as it was before.
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Old 08-27-2012, 06:09 AM   #17
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hope you've cleaned & seasoned the sleeping bags too!
The sleeping bags were new in the plastic!
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