you've got some super nice stuff. love the waffle irons.Pro Tip
If you have stuck on food and or just want to make sure your pan is clean you can boil water in it, lightly scrape the food and it will remove.
I dont like to use salt (but have) simply because it can speed up rusting and or strip your seasoning off.
I have one of those that was passed down to me. Mom's attempts at making lamb cakes were the subject of lots of humor when I was growing up.A Lamb Easter cake pan
My wife has used it once, her cake was fine but the cleaning was not funI have one of those that was passed down to me. Mom's attempts at making lamb cakes were the subject of lots of humor when I was growing up.
I remember one that Mom tried had to be turned into an "Easter bonnet" (her idea) after it fell apart. The thing is, the batter for a regular cake doesn't work very well because the cake is too soft to remove from the mold, so it has to be firmer. Looks better but doesn't taste as good.My wife has used it once, her cake was fine but the cleaning was not fun
Read the description. The good stuff is gone already. When I first saw it I was thinking about driving down but after reading it I decided it's not worth the drive to the very cosmopolitan town of Shelbyville.There's a cast iron collection for sale on Facebook marketplace right now somewhere nearby... Shelbyville.... Sheridan... Somewhere. Hundred bucks!
I wouldn't worry about "grade". Cast iron is cast iron. The new stuff is supposedly pre-seasoned, but in my experience it needs at least a half dozen coats of new seasoning before its ready to use. Spend a whole day seasoning it and you should be good to go.Well I decided to take the leap and try some cast iron. Probably low grade but we will see
I'd rather break in new cast iron over sex with a virgin. Way more satisfying.Well I decided to take the leap and try some cast iron. Probably low grade but we will see
Yea it said pre seasoned but I knew that was bull. Thanks for the advice. I will do just that. I'm thinking about using my gas grill to season it. It has a sear burner that I think would work well.I wouldn't worry about "grade". Cast iron is cast iron. The new stuff is supposedly pre-seasoned, but in my experience it needs at least a half dozen coats of new seasoning before its ready to use. Spend a whole day seasoning it and you should be good to go.
I usually season at 500 degrees with a very thin coat of oil. Let it bake upside down for an hour then let it cool on its own. Rinse and repeat. Just make sure the heat is indirect if you do it on the grill. You don't want flames burning the oil in the pan.Yea it said pre seasoned but I knew that was bull. Thanks for the advice. I will do just that. I'm thinking about using my gas grill to season it. It has a sear burner that I think would work well.
What temperature do you season at?
I usually season at 500 degrees with a very thin coat of oil. Let it bake upside down for an hour then let it cool on its own. Rinse and repeat. Just make sure the heat is indirect if you do it on the grill. You don't want flames burning the oil in the pan.
Being that hot it would get seasoned in no time.I'd rather break in new cast iron over sex with a virgin. Way more satisfying.
Lodge is good stuff, the only difference is years of using. The preseasoned stuff is just seasoned as new. In 15 years it’ll be great.Well I decided to take the leap and try some cast iron. Probably low grade but we will see