Wow some great advice here on cast iron cookware and Andy gave some great advice, thanks. I have heard that if you cook fish on cast iron it absorbs the fish smell and you can't get rid of the smell ever. Has anyone had that experience?
My mum used to cook fish in a well seasoned cast iron skillet. She only ever washed it if she had cooked fish or made gravy in it. I never noticed a fish smell.Wow some great advice here on cast iron cookware and Andy gave some great advice, thanks. I have heard that if you cook fish on cast iron it absorbs the fish smell and you can't get rid of the smell ever. Has anyone had that experience?
Frying chicken or fried anything for that matter is something I have never personally cooked in my life. I would love to give it a shot.
What type of oil is best to use? What heat do you put your stove? do you have to do anything to deal with the lowering of temp after putting food in?
How do you clean CI after all that oil?
That pan is one of my favorites. Except for cast iron, I prefer tri-ply SS pans. The tri-ply is very effective to prevent scorching/burning of food as the aluminum layer is excellent at evenly distributing heat. The pan reacts quickly to changes in heat.
All-Clad is top notch in that category. However, check out the Cookware & More - Outlet for All-Clad Irregulars site. It offers cosmetically imperfect All-Clad for reduced prices. Well worth it.
How imperfect are the pans, Andy? I would not mind a scratch. I don't want gouges or huge dents though. Could you describe how irregular your experiences have been?
Sorry, I can't describe it. Every pan would be different. They are cosmetic and don't interfere with the function of the pan.
That's the important thing. After a year with me, my pans get scratches on the outside. Good prices! Thank you.
At CostCo today, we saw two Lodge Cast Iron skillets for $39.99. One was 10 inches and the other 8 inches, I think....
Check the Costco website. They have a 12" and a 10" with two silicone sleeves for the handles for $36.99.
are all lodge pieces still american made?
The enameled stuff is enameled elsewhere. The CI itself is still American made as far as I know.
That pan is one of my favorites. Except for cast iron, I prefer tri-ply SS pans. The tri-ply is very effective to prevent scorching/burning of food as the aluminum layer is excellent at evenly distributing heat. The pan reacts quickly to changes in heat.
All-Clad is top notch in that category. However, check out the Cookware & More - Outlet for All-Clad Irregulars site. It offers cosmetically imperfect All-Clad for reduced prices. Well worth it.