Cast Iron Kitchen

QUESTION:
How can I repair the rust on my cast iron grill?
I have a Lodge cast iron hibachi style grill. I carelessly left it outside and it has since rusted. I plan to remove the rust with a drill mounted wire brush, but then what? I'd rather not paint it because I don't want any off gassing while cooking. Can I coat with vegetable oil and re-season by filling with hot charcoal?

• ANSWER:
  Basically you are on target with your solution. I would clean off all of the rust with a wire wheel and then use a wire brush. From there I would use an scouring pad with a good cleaner like comet. Rinse off completely and then re-season it. Make sure you get it good and hot and wire brush it some more. Then it should be fine for you to use.

  cheers

QUESTION:
So I purchased a Lodge Cast-Iron mini-grill, now what?
My typical week includes at least 2 grilling or meat-smoker sessions. Mostly smoked chicken or grilled rib-eyes and t-bones. My grill is rather large, and I purchased this because it's a small grill that you can simply light-up as if making scrambled eggs. So now what? What should I grill on it? Ideas and recipes more than welcome.

Greetings from sunny México...

• ANSWER:
  well what i love to do with my cast-iron grill is to toast a few slices of ciabetta bread until its charred on both sides.I just topped it with some diced tomatoes which is seasoned with extra v olive oil,salt.pepper and some basil.
  Delicious with a glass of wine

QUESTION:
I just bought a Lodge pre-seasoned cast iron grill pan and...?
I don't want to use it fresh out of the factory box....Would it be okay if I rinsed it out before I used it?

• ANSWER:
  Yes; just make sure to heat it until dry on the stove and rub a little Crisco (paper towel ok) on it when done. Or towel dry and apply oil.

QUESTION:
New cast iron cookware?
I recently bought a LODGE cast iron Grill/Griddle and followed the instructions on how th season it to the letter, I thought. )Washed it first with a stiff brush, hot water and no soap, Used a pastry brush to coat the entire thing with canola oil, placed it in a preheated 350 degree oven for 1 hour, shut the oven off and let it sit until cool The first time I used it, to make hamburgers, it smoked ALOT and the seemed to stick to the grill. I washed it immediatley in hot water and stiff brush-no soap, but there remains a sticky"gooey" sustance that I can't get off, even with a new green "scrubby." The only thing I can think of is that I used too much oil. Can someone PLEASE help me, I've wanted one for so long, and this was expensive! Thanks.

kittyinct.

• ANSWER:
  What you need to do is scrub the pan with a steel wool and then start over. This time do not dry the pan but put it on the burner of the stove and let the heat dry it and dont season it with oil, rub a piece of waxed paper around the inside of the pan or over the griddle and this will create a coating on the griddle that will not let anything stick to it...really works...

QUESTION:
What do you use your Cast Iron Grill (griddle) Pan for?
I just bought a Lodge Grill Pan, the kind with raised ridges in the bottom. Grilling season is coming to an end and I dont like the taste of burgers fried in a skillet, so I bought this for that purpose. I would like some ideas for other uses. I am thinking about trying to do some scallops or fish on it. Will seafood fall apart on the ridges? How do steaks come out on it? It seems like you can use it for most of the same things as a grill, you have a hot "grate" and radiant heat underneath. Please share your experiences.

• ANSWER:
  You got a good piece of cookware. Lodge is one of the very few brands that actually uses pure iron ingots. many other brands will use recycled iron and have more problems with hot spots.

  You can cook just about anything on it. The key is to get the pan/skillet hot prior to adding the protein. I like to put it in the oven at about 450-500 degrees to preheat, then place it over the eye on the stove. Drop your oven to 350 after removing the skillet. If you want to heat it on the eye, let it heat for a good 5-7 minutes before ever putting anything in it.

  Lodge skillets are heavy enough to retain a good deal of heat and cook very well. For scallops I would leave it for about a minute, flip, and straight into the preheated oven for 2 more. Steaks would be same process, just 3 minutes at first to get the sear then flip, and about 7-10 minutes in the oven for close to medium.

  One of the things to remember about cast iron is that it continues to cook after the heat is removed. Anything left in it will just get more and more done.

QUESTION:
What will you spend your rebate check on?
Might I suggest some organic food, grown in the USA

Lodge cast iron grills, gridles and pans, made in the USA out of iron, Great on the grill, you can do pancakes on the grill with one of their griddles.

All Clad cooking utensils, pots and pans, Stainless steel, made in the USA, high quality and durable; I think it is great.

The Lodge cast iron and All Clad will last forever, durable great stuff. I use it myself. The organic foods taste great.

Now, overall, I disagree with this rebate but there is no stopping this. If you get this cooking stuff, iron and stainless it will last forever and is made in USA.
ODD? hey, I am hungry right now!

Come to think of it, I will go get a steak. See you later.

• ANSWER:
  Woo woo. Manna from heaven.

  I have absolutely no need for a tax rebate. I'll take it...I'd be a friggin' fool not to...but I wish that our leaders would gains some fiscal responsibility and work towards paying off our debt rather than increasing it with tax rebates.

  A good place to start would be to stop the Iraq war. We are spending 323 million dollars a day in a war that never needed to be fought. This war is killing our economy. It is driving the dollar into the dumper and it is causing our country to be a laughing stock...actually a scorned nation...among our traditional allies.

  Dear God will I ever be glad when the spoiled little rich boy tyrant Bush is out of the White House.

QUESTION:
How can I repair the rust on my cast iron grill?
I have a Lodge cast iron hibachi style grill. I carelessly left it outside and it has since rusted. I plan to remove the rust with a drill mounted wire brush, but then what? I'd rather not paint it because I don't want any off gassing while cooking. Can I coat with vegetable oil and re-season by filling with hot charcoal?

• ANSWER:
  Basically you are on target with your solution. I would clean off all of the rust with a wire wheel and then use a wire brush. From there I would use an scouring pad with a good cleaner like comet. Rinse off completely and then re-season it. Make sure you get it good and hot and wire brush it some more. Then it should be fine for you to use.

  cheers

QUESTION:
What would be a nice, complete set of cast iron cookware for a large family?
We'd like to purchase a complete cast iron (Lodge) outdoor cookware set for a large family of 8 that does a lot of camping/outdoor adventures yet can't afford this themselves... I'm not sure exactly what they would need. With so many, would they need a couple of different sizes of skillet and/or dutch oven? Etc.. ??

• ANSWER:
  Look on Ebay, Type in Wenezl 1887. There is a kit that includes:

  1. DUTCH OVEN 6 qt. capacity, Heavy-duty bail handle with center notch, also trivet included.

  2. SKILLET SET - 2 pieces, set includes 10-1/2" and 12" skillets. Right & Left puor spouts.

  3. GRIDDLE, 20" long x 9" wide. Reversible - griddle side and broiler side. Double handles.

  4. LID LIFTER, Durable lid/pot lifter handle.

  Also, type in cast iron on ebay there are alot of other ideas.

QUESTION:
Lodge Logic Cast-Iron Fish Pan?
Im looking for a lodge cast iron fish pan. Can anyone help me find one. Now when i say a fish pan im not talking about a frying pan that is round you call a fish pan. Im looking a lodge Cast Iron fish pan or something like it. If you copy and past this ........Lodge Logic Pre-Seasoned Cast-Iron Fish Pan........... at amazon.com you will see what im looking for. PLEASE HELP ME FIND ONE.

• ANSWER:
  I have a copy of Lodge Cast Iron Manufacturing Co. catalog # 8. Fish Pan is on page 30.
  Catalog info says order by phone, mail, or internet.

  Lodge Manufacturing Co.
  P.O. Box 380
  South Pittsburg, TN 37380

  Phone: 423-837-7781

  www.lodgemfg.com

QUESTION:
Should I use the pre-seasoned coating on a cast iron skillet?
I just bought a Lodge cast iron skillet, pre-seasoned. From what I've read, you're traditionally supposed to season a piece of cast iron cookware yourself by coating it in oil and baking it.

Lodge seems to be a pretty reputable brand, but do I need to worry about the quality of the seasoning the skillet has on it? Should I just use it as-is and follow the care instructions, or attempt to scour off the seasoning and season it myself?

• ANSWER:
  Great stuff to cook in ~ love it! I agree with you that Lodge is a good brand (I have a few pieces, but most of mine have been inherited from family cooks ~ lucky me!).

  Seasoning is crucial, and think you understand that. I would not purchase anything new and not reseason it prior to using. However, I would not recommend taking off any seasoning it presently has, but just reseason it (you could cause rusting if you damage the surface).

  It is a slow method, and I totally dispute the prior poster in that you coat it and cook on high heat. Quite the contrary, according to every "chef" I've known in my life.

  The method is to coat with oil, LOW oven heat, and for a few hours. I have the exact instructions, and will post tomorrow. If you do it right, you may never cook with anything else (other than eggs ~ only thing I cook in the one non-stick pan I own) ~ cast is amazing cookware, and I do compare to pieces I have that cost well over 0 a pan!

QUESTION:
Flaking new lodge cast iron skilet, how to stop it?
I'm getting flakes from my new Lodge Logic cast iron 12" skillet. It's all in my hamburgers. Should I be worried about it (and scrape it off my food) , and how do I stop it ? Did the factory seasoning not do well enough and time to reseason already ?

• ANSWER:
  The makers are inclined to put non-stick coatings on which always come off in the food. I have had this trouble and I got a heavy duty rotary steel brush to fit my drill and ground the whole lot off then seasoned the pan with mutton fat heated till it turned blue (smelly) and it is fine now. The coating is not poisonous. Hope this answers your question.

QUESTION:
I just bought a Lodge pre-seasoned cast iron grill pan and...?
I don't want to use it fresh out of the factory box....Would it be okay if I rinsed it out before I used it?

• ANSWER:
  Yes; just make sure to heat it until dry on the stove and rub a little Crisco (paper towel ok) on it when done. Or towel dry and apply oil.

QUESTION:
Will making Coq au Vin in my bare cast iron dutch oven disintegrate its seasoning?
I can't afford those expensive Le Creuset ones so I bought a super cheap Lodge dutch oven. Since Coq au vin has wine, which is an acid, will cooking Coq au vin in seasoned cast iron for the prolonged period of time disintegrate my hard earned seasoning? Is it really worth an extra 170 bucks for a pot?

• ANSWER:
  Properly seasoned cast iron should hold up for a cooking session. I have cooked up food with some of the hottest peppers, tomatoes, etc and not had trouble during cooking. If you store highly acidic foods you will give the acid time to break down the seasoning. But if that should happen the dutch oven can be reseasoned. I wash and rinse my pots in hot water. Dry them and then put a coat of shortening on them. The shortening will melt and flow into the pores of the metal. Wipe out any excess shortening and heat to 450-500 degrees. This is best done outside in a bbq grill as the grease will smoke quite a bit as it burns. Allow it to sit in the heat for a few minuteas. Check to make sure there is no pooled grease (if so wipe it away as excess grease will prevent your pot from seasoning evenly). Then allow the pot to "cook" until it stops smoking. You are actually carbonizing the shortening and leaving a carbon "nonstick" coating.

QUESTION:
How do I care for a cast iron skillet?
It is a lodge pre seasoned 10" cast iron skillet. How do I clean and care for it?

• ANSWER:
  Normally, cleaning it in hot water will take off all the stuff and wiping it down with a towel. Some foods (tomato sauces) and soaking in soapy water will take off the seasoning which can easily be renewed by heating the pan moderately hot and adding a tablespoon or so of oil or fat, shifting it around and letting it cool, then wiping it down with a towel (paper okay)
  We have about 6 cast iron pans, each with our favorites, that my wife and I brought into our marriage 24 years ago. They are clean and easy to use inside, but because of unwillingness to soak, the oil that drips a bit at a time has formed a hard black crust on the outside from the heat. Periodically, I carefully place the heated pan in hot soapy water that does not get inside and let it soak for half an hour and take scraper tools (putty knife, sharp awl, old knife) to remove much of the black.

QUESTION:
Should I buy Le Creuset or Lodge brand cast iron?
I know that Lodge is generally a lot cheaper, but do I want to trade the money for quality? For those of you that don't know, Le Creuset is a casting company in northern France that produces enameled cast iron cookware. This enamel coating means that you never have to season the Le Creuset cast iron. Lodge is an American casting business located in Tennesee that produces cast iron cookware that is not enamel coated. This means that you would have to season the pot/pan every time you wash it. I'm looking to buy a pretty large dutch oven (7-9 qt.) that will last a long time. What brand should I buy?

• ANSWER:
  I won't use anything but Lodge. I live in middle Tennessee and have been to South Pittsburg many times to rummage around in their factory store and I have toured their manufacturing plant as well. They are now producing "preseasoned" cookware that takes the hassle out of oiling it and baking it in the oven to do the original seasoning (no doubt this will satisfy the ready-to-cook attitude of city folks).

  When you are washing cast iron cookware do not use dish detergent because that is what messes up the seasoned finish, not the cleaning process itself. After you wash it with warm water only, dry it with a dish towel or paper towel and then coat it lightly with cooking spray before you put it up. If you follow this procedure you will never have to reseason it.

  And don't worry, this cleaning process will not produce any more harmful bacteria than you have on the fancy French stuff (although I'm sure the French cooks would give it a fancier name than bacteria, lol). Remember, the next time you cook with any pot or pan, once the cookware reaches 140 degrees or higher, anything on the surface will be dead from the heat.

QUESTION:
Cast Iron seasoning question...?
I bought a pre-seasoned 12" skillet from Lodge Logic. After using it the first time, I figured it was just on its way to being nonstick, food sorta stuck. I've used it about 7 times now, mostly bacon (hoping to speed up the nonstick process), and to clean it, just hot water and a brush. I dry it, stick it on the stove at low heat to remove moisture and then coat it with shortening.

Problem: My skillet looks splotchy. Blacker in some spots, and dull in others. Wiping with a paper towel doesn't come up clean and clear, but w/a little bit of grayish brown.

Question: Is this normal? Is this how cast iron looks on its way to that smooth as glass nonstick finish? If not, what am I doing wrong?
I don't want to throw it out just yet. I think I can save it if I keep getting advise from cast iron users. This is my second skillet. I did throw out my first one because I did coat the skillet in shortening, cooked it in the oven for about an hour and a half and it was a mess. It was peeling and gummy. I was disgusting. Now I am here trying to make this one a succuss.

• ANSWER:
  It does take time to get a really serious layer of seasoning on a cast iron pan. My hand-me-down dutch oven from my grandmother is fantastic.

  To keep it seasoned, after I've dried it and put it on medium heat like you do to get rid of any water, I put a few drops of vegetable oil in the pan and wipe it around with a paper towel. You just want a thin coat. Then I take a fresh paper towel and buff the pan - it takes off any excess oil and leaves a shiny finish. Turn the heat off and let it cool before you put it away.

  My husband washed one of my cast iron pans with soap and just about destroyed the seasoning on it. The more I use the pan and do this the better the finish gets. It was a bit blotchy in spots initially but they're filling in and are almost gone now.

QUESTION:
Food Sticking on Cast Iron Skillet?
I purchased a Lodge pre-seasoned cast iron skillet about 2 months ago. The bottom of the pan was seasoned very unevenly, so I researched on the web how to scrub and re-season cast iron. I scrubbed it down until my arms wouldn't work anymore, and it still looked like there were patchy parts of seasoning left on, but I just couldn't scrub anymore. I coated the whole pan with bacon grease and put it upside down in a 500 degree oven for 1 hour, then wiped it down good. I have been afraid to wash it with water, because I noticed it rusted so easily, so I have been scrubbing the dickens out of it every night with kosher salt. It worked beautifully until tonight, and now there are big patches where bacon is sticking to it and will not come off!! So frusterating!

What did I do wrong? And How do I fix it? Any suggestions/personal experiences?

• ANSWER:
  One buy a package of lard it has no other additives like bacon grease. Butbacon grease is lard and better then other oils if you cannot find lard. Sometimies I cannot find lard.

  Only us water to clean is and then dry it on the stove put "lard" in it when dry and let it dry a little longer.
  Do not use other oils they get rancid and rubbery.

  Seasoning in the oven on about 250 for hours with a good coat of lard is good but the stove top is fine also.

  If you want I have heard you can take a piece of wax paper and rub it when it is warm I never have tried this.

  Always use lard or bacon grease.

  Soap is bad for the bottom of them.

  I use it on my large pots I do not fry in.

QUESTION:
I'm having problems with my good Lodge cast iron pans .?
They keep rusting, are very hard to clean because I can't use soap. I spent time seasoning these pans and I'm not at all happy. What am I doing wrong?

• ANSWER:
  Cast iron does not spontaneously rust. If you're getting rust, then it means that moisture is sitting on it. Yes, they must be well seasoned. Then keep washing to a minimum. After you wash it, you must dry it well AND then put it back on a hot burner or into a hot oven to remove every bit of moisture.

QUESTION:
How can I repair the rust on my cast iron grill?
I have a Lodge cast iron hibachi style grill. I carelessly left it outside and it has since rusted. I plan to remove the rust with a drill mounted wire brush, but then what? I'd rather not paint it because I don't want any off gassing while cooking. Can I coat with vegetable oil and re-season by filling with hot charcoal?

• ANSWER:
  Basically you are on target with your solution. I would clean off all of the rust with a wire wheel and then use a wire brush. From there I would use an scouring pad with a good cleaner like comet. Rinse off completely and then re-season it. Make sure you get it good and hot and wire brush it some more. Then it should be fine for you to use.

  cheers

QUESTION:
Why would a cast iron skillet crack?
I have a cast iron skillet made my lodge and I have been seasoning it and not using soap to clean it just like your supposed to but it cracked.
It was only a few months old. I hasnt been dropped to my knowledge.

• ANSWER:
  did you go from the stove top to real cold?, that would do it. Or it could just be a flaw in the manufacture

QUESTION:
New cast iron cookware?
I recently bought a LODGE cast iron Grill/Griddle and followed the instructions on how th season it to the letter, I thought. )Washed it first with a stiff brush, hot water and no soap, Used a pastry brush to coat the entire thing with canola oil, placed it in a preheated 350 degree oven for 1 hour, shut the oven off and let it sit until cool The first time I used it, to make hamburgers, it smoked ALOT and the seemed to stick to the grill. I washed it immediatley in hot water and stiff brush-no soap, but there remains a sticky"gooey" sustance that I can't get off, even with a new green "scrubby." The only thing I can think of is that I used too much oil. Can someone PLEASE help me, I've wanted one for so long, and this was expensive! Thanks.

kittyinct.

• ANSWER:
  What you need to do is scrub the pan with a steel wool and then start over. This time do not dry the pan but put it on the burner of the stove and let the heat dry it and dont season it with oil, rub a piece of waxed paper around the inside of the pan or over the griddle and this will create a coating on the griddle that will not let anything stick to it...really works...

QUESTION:
Cast iron - how to clean it? What to avoid?
About 6 months ago I bought a Lodge cast iron skillet.

I've been told NEVER to use water/soap to clean it.

I was to to pour kosher salt in it, and rub it with a paper towel to scrape off anything that may stick.

So far, there are a lot of dry, rough spots on it.

When I first got it, i rubbed a thin layer of Crisco on it, put it upside down on a baking rack in the oven.. the next day, it was STICKY and SLIMEY. I scrubbed all of that off, and tried re-seasoning it with bacon fat.. it's not longer sticky or slimey, but it's still not properly seasoned.

SO PLEASE:

After you use your cast iron, how do you "clean off" any bits that stick?

-and-

How do you go about keeping it properly seasoned?

• ANSWER:
  Each of these methods can be used without needing to re-season the pan
  While skillet is still hot from cooking, put boiling water in skillet and pour out water while scrubbing with a cloth, nylon scrubby, or other very mild scrubbing tool.
  Boil water in it. Use a wooden spoon or similar to scrub gunk with a clean (no soap) cloth. Pour out.
  Rinse the skillet with very hot water to remove any food residue left over from cooking. Then sprinkle salt into the skillet and scrub with a paper towel or clean cloth. When finished pour out the salt.
  Scrub pan with cooking oil and salt, using a paper towel or clean cloth.
  Remember to wipe the pan with a very light coating of oil or grease before storing the pan.
  Seasoned cast iron can be washed with regular dish soap, even in the dishwasher, but this will reduce the seasoning's effectiveness: plan to re-season often if washing, and always following the dishwasher.
  Scouring a pan involves aggressive scrubbing, often with steel or brass wool. Some cooks prefer to scour the outside of their iron pans whenever they are cleaned to get a shiny surface.
  If scouring with chemical cleaners (Barkeeper's Friend, Ajax, Comet, etc.) the pan will need to be re-seasoned immediately.
  If scouring with metal wool and oil or grease, only on the outside, you can just wipe down the outside with clean oil or grease; it is still seasoned.

QUESTION:
The DO's and DONT's of CAST IRON? Help?
About 6 months ago I bought a Lodge cast iron skillet.

I've been told NEVER to use water/soap to clean it.

I was to to pour kosher salt in it, and rub it with a paper towel to scrape off anything that may stick.

So far, there are a lot of dry, rough spots on it.

When I first got it, i rubbed a thin layer of Crisco on it, put it upside down on a baking rack in the oven.. the next day, it was STICKY and SLIMEY. I scrubbed all of that off, and tried re-seasoning it with bacon fat.. it's not longer sticky or slimey, but it's still not properly seasoned.

SO PLEASE:

After you use your cast iron, how do you "clean off" any bits that stick?

-and-

How do you go about keeping it properly seasoned?

• ANSWER:
  Use a stiff bristled brush instead of a paper towel to clean it. Also, Lodge no longer sells unseasoned skillets, so maybe yours was already seasoned at the factory.

  Here's a really good page on caring for cast iron:

  http://www.kitchenemporium.com/info/castiron.html

QUESTION:
Cast iron question?
My husband bought me a really nice huge cast iron skillet. It came pre-seasoned from Lodge. But even despite out reseasoning, it keeps flaking, and today I've discovered it's rusted on the outside.

I don't get it. I've seasoned unseasoned cast iron before and they're great. I know to keep them dry, not use soap, etc.

So I guess, why did it rust, and how do I fix it?

• ANSWER:
  I would scrub it with a good soapfree steel wool pad,you can also use salt as an abrasive, when done reseason either on the stove or in a very hot oven

QUESTION:
Seasoned Cast Iron Skillets Help?
Have some nice Lodge skillets. Well seasoned. Cook well. But only use them every couple of weeks (clean, dry, heat & re-oil each time) but develops a rancid smell by the time I use them again. So I have to reclean before using. Store them in the oven like mom did for 50 years. Maybe I should store them differently? Right now I re-seasoning in oven upside down. Always did it rightside up .. maybe retained too much oil? I dunno. Any ideas?
using regular Wesson vegetable oil. Oil if fine - new. I don't re-season each time, just the recommended light rub.
Will consider the coconut oil. Wondering if I should store them in the open instead of the oven.
@ Jo W - yes in the oven. and I take them out any time I turn on the oven.

• ANSWER:
  I have heard that coconut oil works well for this. My mom and other relatives always used bacon grease. But cold bacon grease from a jar in the fridge, and careful to use the white parts, not the brown parts sprinkled with little pieces of meat. My mom never did it upside down. Good luck!

QUESTION:
enamel on cast iron good idea?
Does it really eliminate the need to season it ? Will it chip like there's no tomorrow ? Will the enamel cover the actual cooking service or just bottom and handle ? I was thinking about going with http://www.walmart.com/ip/Lodge-Color-Enamel-and-Cast-Iron-Skillet-Cafe-Brown/12554420 .
I don't want aluminum cookware anywhere near me or teflon.

• ANSWER:
  OK, I'm an old school cook, so no, I do not like the enameled surface.
  That being said, I think it is up to you, it may chip, may not. Most people who have made the switch goes to a CLUB or CLUB type aluminum enameled type, easier to carry, fill, lighter all around.

  Again, its personal preference, but I would consider a cast iron.....as is, not enameled, and if enameled, then go with the aluminum ones. Just a thought, hope this helps.

QUESTION:
How long until my new cast iron skillet doesnt stick?
I bought a Lodge pre-seasoned small skillet and have used it a few times, but it still seems to stick a bit. Is there something I can cook in it that will help it along?

• ANSWER:
  this helps...cook Bacon in it.

QUESTION:
Should (and how) I season a cast iron roaster?
Its a Lodge roaster with an enameled outside. The inside is not enameled. My turkey will be on a rack. Should I even waste my time?

• ANSWER:
  Yes you should definitely season it. It helps it last forever.

  Wash your cast iron cookware with warm water and soap using a scouring pad. If you have purchased your cast iron cookware as new then it will be coated in oil or a similar coating to prevent rust. This will need to be removed before seasoning so this step is essential.

  Dry the cookware thoroughly.

  Coat the pot or pan inside and out with lard, Crisco, bacon fat, or corn oil. Ensure that the lid is also coated.

  Place both the lid and the pot or pan upside down in your oven at 300F for at least an hour to bake on a "seasoning" that protects the pan from rust and provides a stick-resistant surface.

  For best results repeat steps three and four.

  Ongoing care: Every time you wash your pan, you must season it. Place it on the stove and pour in about 3/4 tsp. corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.

QUESTION:
Why does cast iron cookware warp? Can it be repaired?
I bought a Lodge Deluxe Griddle a couple years ago. I seasoned it following the included directions and everything seemed OK. I noticed a very, very slight bow in the piece, but not bad. As I've used it though, the bow increased to the point where it is now greater than 1/4 inch, and it causes problems when I cook. The grease, batter, or other liquids flow to the ends of the griddle and as it has increased so much, the item is now nearly useless. It took several dozen uses before the bow finally stopped getting worse. Lodge says they don't offer a warranty. So as far as they are concerned it's just too bad for me, yet they send me all kinds of sales offers all the time. Yeah, right!

Anyhow, is there any way to fix it, or should I just throw it out?

• ANSWER:
  Throw it out and dont buy theirs again.

QUESTION:
Need help with cast iron pan...?
Just bought my first cast iron pan (it's a Lodge, so I understand that it's a little rougher to start than the old cast iron brands) and I'm determined to make it work! It came "preseasoned" but after giving it an initial good wash with soap (gasp!) and a scrub brush I reseasoned it 4 times using lard and baking it in the oven. I applied a super thin coat of melted lard to the entire pan inside and out and baked it for 30 mins at 375, then 30 more mins at 425 for a total of 1 hr., allowing it to cool for 2.5 hrs in the oven in between layers. I wanted to make sure I had a nice coating of seasoning on it before my first use. It was black and shiny, no flaking, not sticky to the touch anywhere so I assumed I did a pretty good job. Although I could tell that it was by no means smooth or glassy looking. So today I decided I'd give it a try and make eggs. Though it wasn't a total disaster it didn't go as well as I had hoped. I put a little lard in my preheated pan and smeared it around (did the water test first to be sure my pan wasn't too hot or not hot enough) , and then cracked my egg into it. And though I was able to remove my egg from the pan without completely destroying the over easy egg, there was still much to be desired in the department of sticking to the pan. I cleaned it while the pan was still hot/warm, using hot water, even tried using salt. But I still had to pull out the scrubber and use some elbow grease to remove the stuck egg. And as you can guess, I removed a large amount of my seasoning in the process. I have read tons and tons of information over the past couple weeks regarding seasoning, cleaning, cooking, and caring for cast iron and I feel pretty confident about using it but am looking for a little more help. Do I just need to keep using it? Will seasoning it in the oven as much as I can (when not actually cooking in it) help the process? I really don't mind doing it, in fact I sort of enjoy it (yes, I'm that crazy) Thanks for any advice you can offer!
As I stated, I washed with soap and water the very first wash to help remove some of the crappy seasoning that it came "preseasoned" with. And after cooking the eggs, I only used water, like I said in my original post.

• ANSWER:
  Yes in order for it to be truly seasoned and get that slick look you have to use it over and over again. Most cast iron pans get that way from years of use.

QUESTION:
I cooked on a new "pre seasoned" cast iron skillet but the food tasted funny. Any opinions?
I bought a Lodge skillet and it said it was pre-seasoned. However, I cooked a skirt steak and I followed Alton Brown's instructions exactly. The steak itself was fantastic, but the crust had a horrible flavor to it. I didn't season the pan because it said pre-seasoned. Was that my mistake?
Lodge is one of the last cast iron manufacturers in the U.S. If Alton says to buy it, I have faith that it's a good product.
HELEN, Lodge is one of the last cast iron manufacturers in the U.S. If Alton says to buy it, I have faith that it's a good product.

• ANSWER:
  Here's part of the answer, see web site.

  NOTE: All new (not old pots) cast-iron pots and skillets have a protective coating on them, which must be removed. American companies use a special food-safe wax; imports are covered with a water-soluble shellac. In either case, scrub the item with a stainless steel scouring pads (steel wool), using soap and the hottest tap water you can stand.

QUESTION:
Cast Iron Skillet... Is this a good deal?
I am thinking of purchasing a Lodge Logic 12-Inch Pre-Seasoned Skillet.

(http://www.amazon.com/Lodge-Logic-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=pd_sim_hg_28)

Can it go in the dishwasher?

What are pros and cons of cast iron?

Will it fit in standard oven?

• ANSWER:
  never, never, never put cast iron in the dishwasher. There is a seasoning (oil) that needs to stay on cast iron which helps it not stick and keeps it from rusting. A dishwasher uses detergents which will actively remove this coating.
  In fact, there are disagreements over whether cast iron should be washed with soap or detergent at all. We just use hot water usually. Only once in a while do I use a little Dawn on the sponge.
  And make sure you dry it right away or it'll rust. Just put it on a low burner or in a warm oven 'til dry.
  No matter how you decide to clean it, don't let it air dry.
  As to whether it'll fit in the oven, yes. This one's only 12" plus the handle. That's the normal for a "larger" frying pan.

  The care and upkeep is the drawback. They are also heavy. I suggest you go to Walmart and try to lift one if there is any reason that weight is a physical problem for you -arthritis is the only thing I can think of right now.

  They cook beautifully. That is their main positive. The heat is evenly distributed. Just don't cook on anything more than medium heat on the stove top. I've never used them in the oven, but I know they cook well in there too.
  Once one is seasoned correctly and is kept seasoned (there should be instructions on how to do that), it'll last generations- literally, I'm using my grandmother's set and will pass them down to my sons if they want them- and maybe if they don't. I'm not sure if my grandmother was the first in the family to use them or if they came down from someone else.

QUESTION:
my cast iron skillet? ?
Im mad because i tried making hot cakes, i used butter but the are sticking to my skillet.I already re season it and when, i try ed doing a egg the same, way it stick whats going on here i see, people on you tube with there cast iron making eggs but it wont stick to there but why mines its a lodge.

• ANSWER:
  I'm not sure. Do you wash it with soap? If so that could be part of the problem. I always just wipe/scrub my skillet (it's a Lodge too) down using a little water and a lot of elbow grease. I dry it with a towel and then liberally add some oil (olive or vegetable) to the pan. I use a paper towel to ensure the entire inside of the pan gets the oil then I put it away as clean. By the next time I get it out to use it that oil has been absorbed and then I just add a little more oil before cooking in it.

QUESTION:
What do you use your Cast Iron Grill (griddle) Pan for?
I just bought a Lodge Grill Pan, the kind with raised ridges in the bottom. Grilling season is coming to an end and I dont like the taste of burgers fried in a skillet, so I bought this for that purpose. I would like some ideas for other uses. I am thinking about trying to do some scallops or fish on it. Will seafood fall apart on the ridges? How do steaks come out on it? It seems like you can use it for most of the same things as a grill, you have a hot "grate" and radiant heat underneath. Please share your experiences.

• ANSWER:
  You got a good piece of cookware. Lodge is one of the very few brands that actually uses pure iron ingots. many other brands will use recycled iron and have more problems with hot spots.

  You can cook just about anything on it. The key is to get the pan/skillet hot prior to adding the protein. I like to put it in the oven at about 450-500 degrees to preheat, then place it over the eye on the stove. Drop your oven to 350 after removing the skillet. If you want to heat it on the eye, let it heat for a good 5-7 minutes before ever putting anything in it.

  Lodge skillets are heavy enough to retain a good deal of heat and cook very well. For scallops I would leave it for about a minute, flip, and straight into the preheated oven for 2 more. Steaks would be same process, just 3 minutes at first to get the sear then flip, and about 7-10 minutes in the oven for close to medium.

  One of the things to remember about cast iron is that it continues to cook after the heat is removed. Anything left in it will just get more and more done.

QUESTION:
Need recipe suggestions...?
I just received a new Lodge (pre-seasoned) 12 inch cast iron frypan with lid. I've enjoyed using it for frying on the stove top, but am looking for good recipes (that you have tried yourself) that use the lid (probably in the oven). Just one more requirement, I don't like pork (or pork products), so I would prefer recipes with out bacon.

• ANSWER:
  Panama has beautiful cities, great beaches, and wonderful mountains. Geographically it has all you could want. Panama city is nicer than anywhere in Costa Rica, it is nothing like living in the "developing world." It is half as cheap as living in a city in the US. If you want to live someplace even cheaper, it is possible if you want to live outside of a modern city.

  A big plus is that if you buy or build a new home there are no property taxes for 20 years. This is perfect for the retiree. Additionally as a retiree you can apply for pensioner status which provides you huge discounts (not like US senior discounts) on travel, hotels, entertainment, etc.

  Panama has a lower crime rate than Mexico or Costa Rica, has modern cities with all the amenities you are used to in the US, and has a very low cost of living. Panama is paradise for retirees!

QUESTION:
My Lodge Round Skillet leaves black residue on potatoes, omellet?
I have recently bought Lodge Round Skillet with Handle, 26 x 5 cm.
I have pre-seasoned it but could not do it for more than 40 min as it was too smelly in the house with opened windows etc. How do you guys manage to bake it for a few hours?
Anyway, I have noticed that if I leave the food like potatoes or omellet in the pan for 30 min or longer the food gets black colour residue. I have washed the pan and scrabed it very well. Do I need to scab it more? I remember my mother's cast iron pans were not that black; kind of greyish colour. Do not know what to do.
I did not know I should not leave food in the pan, in this pan. Can I use a metal scrubbing sponge on a regular basis or should I use something softer like the one suggested? I am going to reseason it. Would it be ok to scrub it very well with soap or soda to wash away the old oil? I have never thought I would need to apply so much care for this pan
And by the way, thanks for your suggestions!

• ANSWER:
  Lodge says that they season their skillets b/4 selling, I think they only spray on some type of oil. That stink you created is the oil burning off. Scrub the skillet with hot water and salt. Use soap if it helps, you're gonna reseason it anyway. When you have it scrubbed very clean, dry it over low heat or in the oven. When its completly dry, rub it inside & out with lard or high temp oil. Put it in your oven upside down with a foil under it to catch drips. Run the oven up to 500 for a few minutes then shut it off & let everything cool. Wipe out the skillet with paper towels & its ready to go. Yes its going to smoke a bit but don't over do the lard & your vent fan will handle it easily. When this process is done you should have a black non stick surface all over the pan. It won't come off under normal circumstances & will not stain your food. The other posters are correct in saying you should never store food in the pan. Cook in it, wipe it out & make sure it stays dry. If by some chance it does get damaged/rusty-spray it down with easy off oven cleaner & put it in a plastic bag for a day or two. Wash it & repeat the seasoning process. I have skillets that are 70+ years old. They have been reseasoned numerous times over the years & are still going strong. I used to toss them in the BBQ grill till they were glowing to burn off the crust until I discovered the Easy Off method.

QUESTION:
Dutch oven question...?
Well my Lodge dutch oven (cast iron of course) was in great shape...we were taking very good care of it, exactly like we were supposed to.
Problem is we scorched some stew in it last week... after cleaning it obsessively and trying to get the scorched part off and then re-seasoning it, it appears that the finish maybe is coming off of it. There is a greasy black residue all over the brush that I have used to clean it and there are spots in the oven that look silver-ish, and I know that its not supposed to look that way. Anyone with expertise...please help!

• ANSWER:
  Try boiling 1 cup of vinegar with 8 cups of water in it for a while.

  RInse it really well and then try reseasoning it. Even if the "finish" has come off some yu should still be able to use it.

QUESTION:
I am looking for a steel or tin trekkers fry pan with lid?
I like to cook. And I am looking for versatility when cooking on the trail. I go in a style pre1840's so need something that will fit the period. Cast iron is way to heavy!! I would like a fry pan maybe5 1/2-8nichess round with a lid that can double as a second fry pan.Preferablyy bot with handles.
Here is a link to the type of thing I am looking for but not cast iron.
http://www.amazon.com/Lodge-LCC3-Logic-Pre-Seasoned-Cooker/dp/B0009JKG9M/ref=sr_1_11?ie=UTF8&qid=1296249820&sr=8-11

• ANSWER:
  What your looking for are "Tin" cooking ware pans there are not too many manufactures of the 1840's style of ware but there are tin pans and you can also us copper lined tin pans. The reason you Don't find these any more is that lead was used to seal the pans and as we all know lead is toxic. They did not know that back in the 1840's. So as an alternative cooper cookware which is just as light and was also available in that time period could be used. There are a few Tin ware items I did find on the internet ie bread loaf pans and such but nothing that looked of the 1840 period.

  A lot of pie plate tins again would work not just as a pan for cooking but a plate as well, however no handle.

  What you could try is making your own from large tin cans, Just get a large bulk food can the 120oz size cans you can get at bulk food supply stores and then cut and shape to the design of your choice.

  Good luck

QUESTION:
Will making Coq au Vin in my bare cast iron dutch oven disintegrate its seasoning?
I can't afford those expensive Le Creuset ones so I bought a super cheap Lodge dutch oven. Since Coq au vin has wine, which is an acid, will cooking Coq au vin in seasoned cast iron for the prolonged period of time disintegrate my hard earned seasoning?

• ANSWER:
  from wikipedia, search for cast iron cookware:
  "Prolonged contact with wet or acidic foods, such as tomatoes, can dissolve or damage the finish."

  yeah it's going to ruin it.

  go to a restaurant supply store or even a goodwill and get a stainless steel pot with a tight fitting lid.
  that would be your next best up.

  !Alexiis

QUESTION:
Lodge Enameled Cast Iron Dutch Oven - Best or Worst?
HI

I m planning to buy "Lodge Enameled Cast Iron Dutch Oven" which comes for less price than Le Creust.

Want to know if the "Lodge Enameled Cast Iron Dutch Oven" is durable and will work perfectly for a long time or not?

When I searching for some reviews, I see some people say that this works perfectly fine and they were using for more than 10 years.

Some say that the enamel will fade its color and enamel will chip out (both inside and outside).

Need advice if I can go for "Lodge Enameled Cast Iron Dutch Oven" or not?

Le Creust is too expensive for my budget. I m looking for some long live cookware. I recently tried " Costco tri-ply stainless steel cookware" and the steel is getting rust.

I dont want to use Tephlon or Anaodized or Cast Iron.

So I want to know if I can use "Lodge Enameled Cast Iron Dutch Oven" or not?

Have any one used it? What is it durability? Will it last for atleast 10 years?

Thanks
Some reviews say that Lodge is made in china so the Enamel is chipping out. Is it really true?

Then I dont understand how come some customer rate the "Lodge Enameled Cast Iron Dutch Oven" 5 out of 5 and says perfect?

PLease let me know if any one used "Lodge Enameled Cast Iron Dutch Oven" and how it works and what is its durability.

• ANSWER:
  Lodge is made in the United States, always has been. Link attached to their website.

  Enameled cookware needs to be treated gently. Do not use metal tools/utensils in it because they can scratch the enamel coating. Do not put it in the dishwasher either. Do not use Brillo, SOS pads, scouring powders to clean it either. All will scratch the enamel. I have attached a link to the Use and Care section for the enameled cookware. They also recommend low to medium heat, never high heat. That causes the metal to expand too much and that then cracks the enamel finish.

  A quality piece of cookware can last years IF it's taken care of properly. For the rust on your stainless cookware, try some Barkeeper's Friend. It's sold in a lot of grocery stores and discount stores like Wal-Mart and Target. Cheap! Made from rhubarb leaves. It's a powdered cleanser but does not scratch like Comet or Ajax or Soft Scrub can. Dampen the pan with water, sprinkle with the Barkeeper's, smear around with a sponge and let the pan sit for 10-15 minutes. Come back and scrub with one of those non-stick cookware safe nylon scrubbers. If it's really rusty, it might take a couple of sprinkle, smear, soak and scrub cycles. Then wash and dry thoroughly.

QUESTION:
enamel on cast iron good idea?
Does it really eliminate the need to season it ? Will it chip like there's no tomorrow ? Will the enamel cover the actual cooking service or just bottom and handle ? I was thinking about going with http://www.walmart.com/ip/Lodge-Color-Enamel-and-Cast-Iron-Skillet-Cafe-Brown/12554420 .
I don't want aluminum cookware anywhere near me or teflon.

• ANSWER:
  OK, I'm an old school cook, so no, I do not like the enameled surface.
  That being said, I think it is up to you, it may chip, may not. Most people who have made the switch goes to a CLUB or CLUB type aluminum enameled type, easier to carry, fill, lighter all around.

  Again, its personal preference, but I would consider a cast iron.....as is, not enameled, and if enameled, then go with the aluminum ones. Just a thought, hope this helps.

QUESTION:
Should I buy Le Creuset or Lodge brand cast iron?
I know that Lodge is generally a lot cheaper, but do I want to trade the money for quality? For those of you that don't know, Le Creuset is a casting company in northern France that produces enameled cast iron cookware. This enamel coating means that you never have to season the Le Creuset cast iron. Lodge is an American casting business located in Tennesee that produces cast iron cookware that is not enamel coated. This means that you would have to season the pot/pan every time you wash it. I'm looking to buy a pretty large dutch oven (7-9 qt.) that will last a long time. What brand should I buy?

• ANSWER:
  I won't use anything but Lodge. I live in middle Tennessee and have been to South Pittsburg many times to rummage around in their factory store and I have toured their manufacturing plant as well. They are now producing "preseasoned" cookware that takes the hassle out of oiling it and baking it in the oven to do the original seasoning (no doubt this will satisfy the ready-to-cook attitude of city folks).

  When you are washing cast iron cookware do not use dish detergent because that is what messes up the seasoned finish, not the cleaning process itself. After you wash it with warm water only, dry it with a dish towel or paper towel and then coat it lightly with cooking spray before you put it up. If you follow this procedure you will never have to reseason it.

  And don't worry, this cleaning process will not produce any more harmful bacteria than you have on the fancy French stuff (although I'm sure the French cooks would give it a fancier name than bacteria, lol). Remember, the next time you cook with any pot or pan, once the cookware reaches 140 degrees or higher, anything on the surface will be dead from the heat.

QUESTION:
Hairline Fracture Enameled Cast Iron?
I fell asleep and by the time I woke up, I had overheated my Lodge enameled cast iron dutch oven and very fine blacken lines have developed on the bottom interior of the cookware. In the past, I have also did similar thing to my clay pots and all (though not because of sleeping), so I am assuming this is quiet common for careless person like me.

Now, do I have any reason to believe that had I have a Le Creuset French oven (3 times more expensive), this would have avoided?

In other words, do any of you have Le Creuset French oven and have seen hairline fracture in your cookware? Thank you.
I was boiling baking soda in the dutch oven for cleaning the cookware and then fell asleep, so it can be a combination of very basic baking soda and overheating. No sure.
Thanks, Rachel. I don't think it is a severely damage either, as I have other cookware which also developed hairline. Still, I feel like so careless.
Thanks, Nikki. I guess I wasn't really thinking about rusting. My previous hairline fracture pots are clay-based pots, so there isn't really a problem. Still, it may be difficult to get water into hairline fractures because they are so fine. They are really finer than my hair. I am already in the process of contacting Lodge. I am not looking for a replacement, as it is really my mistake. If the fine hairline fractures are problems, then I will just buy a new one.

• ANSWER:
  I have two pieces of le crueset, and although I have never let them overheat, the porcelain has chipped off through washing, hitting the burner, etc.....I don't think your cast iron pan is severely damaged tho.

QUESTION:
Is all enameled cast iron the same? Please read.?
I am in the market to buy an enameled cast iron dutch oven and I am wondering why the big difference in pricing?

I saw the Lodge, Cuisinart etc. for "reasonable" prices and then I see the Le Crueset and Staub that are almost 0. Almost 3 times the price of some of the others!

Is the quality "that" much better? Or are you paying for the French names? Aren't these made in China like everything else anyways? Or are they really made in France? If so(?) is it really worth the price?

Keep in mind I cook daily and a Dutch Oven is something I will use often.

I honestly do not mind paying for last a life time high quality. I spent 0 on a Shun knife and have not regretted it because it will save a lot of money in the long term because it literally never needs to be replaced.

Is a similar situation going on with the Le Crueset and Staub pots?

• ANSWER:
  Buy quality not name.

QUESTION:
Should (and how) I season a cast iron roaster?
Its a Lodge roaster with an enameled outside. The inside is not enameled. My turkey will be on a rack. Should I even waste my time?

• ANSWER:
  Yes you should definitely season it. It helps it last forever.

  Wash your cast iron cookware with warm water and soap using a scouring pad. If you have purchased your cast iron cookware as new then it will be coated in oil or a similar coating to prevent rust. This will need to be removed before seasoning so this step is essential.

  Dry the cookware thoroughly.

  Coat the pot or pan inside and out with lard, Crisco, bacon fat, or corn oil. Ensure that the lid is also coated.

  Place both the lid and the pot or pan upside down in your oven at 300F for at least an hour to bake on a "seasoning" that protects the pan from rust and provides a stick-resistant surface.

  For best results repeat steps three and four.

  Ongoing care: Every time you wash your pan, you must season it. Place it on the stove and pour in about 3/4 tsp. corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.

QUESTION:
Best Dutch Oven for the price?
I need to get a dutch oven. I am looking for 6 quart up to 8 quart enameled cast iron. Aside from Le Creuset, who makes the best for the money.

I was looking at Lodge but am not decided yet.

• ANSWER:
  Tramontina 6.5 Quart Cast Iron

  At , this oven, crafted from enameled cast iron, is hard to beat. It passed all our kitchen tests with flying colors.

  The above is from Cooks Illustrated. I believe it's available at Target. But you can always order online from a number of sources.

QUESTION:
Lodge Enameled Cast Iron Dutch Oven - Best or Worst?
HI

I m planning to buy "Lodge Enameled Cast Iron Dutch Oven" which comes for less price than Le Creust.

Want to know if the "Lodge Enameled Cast Iron Dutch Oven" is durable and will work perfectly for a long time or not?

When I searching for some reviews, I see some people say that this works perfectly fine and they were using for more than 10 years.

Some say that the enamel will fade its color and enamel will chip out (both inside and outside).

Need advice if I can go for "Lodge Enameled Cast Iron Dutch Oven" or not?

Le Creust is too expensive for my budget. I m looking for some long live cookware. I recently tried " Costco tri-ply stainless steel cookware" and the steel is getting rust.

I dont want to use Tephlon or Anaodized or Cast Iron.

So I want to know if I can use "Lodge Enameled Cast Iron Dutch Oven" or not?

Have any one used it? What is it durability? Will it last for atleast 10 years?

Thanks
Some reviews say that Lodge is made in china so the Enamel is chipping out. Is it really true?

Then I dont understand how come some customer rate the "Lodge Enameled Cast Iron Dutch Oven" 5 out of 5 and says perfect?

PLease let me know if any one used "Lodge Enameled Cast Iron Dutch Oven" and how it works and what is its durability.

• ANSWER:
  Lodge is made in the United States, always has been. Link attached to their website.

  Enameled cookware needs to be treated gently. Do not use metal tools/utensils in it because they can scratch the enamel coating. Do not put it in the dishwasher either. Do not use Brillo, SOS pads, scouring powders to clean it either. All will scratch the enamel. I have attached a link to the Use and Care section for the enameled cookware. They also recommend low to medium heat, never high heat. That causes the metal to expand too much and that then cracks the enamel finish.

  A quality piece of cookware can last years IF it's taken care of properly. For the rust on your stainless cookware, try some Barkeeper's Friend. It's sold in a lot of grocery stores and discount stores like Wal-Mart and Target. Cheap! Made from rhubarb leaves. It's a powdered cleanser but does not scratch like Comet or Ajax or Soft Scrub can. Dampen the pan with water, sprinkle with the Barkeeper's, smear around with a sponge and let the pan sit for 10-15 minutes. Come back and scrub with one of those non-stick cookware safe nylon scrubbers. If it's really rusty, it might take a couple of sprinkle, smear, soak and scrub cycles. Then wash and dry thoroughly.

QUESTION:
Hairline Fracture Enameled Cast Iron?
I fell asleep and by the time I woke up, I had overheated my Lodge enameled cast iron dutch oven and very fine blacken lines have developed on the bottom interior of the cookware. In the past, I have also did similar thing to my clay pots and all (though not because of sleeping), so I am assuming this is quiet common for careless person like me.

Now, do I have any reason to believe that had I have a Le Creuset French oven (3 times more expensive), this would have avoided?

In other words, do any of you have Le Creuset French oven and have seen hairline fracture in your cookware? Thank you.
I was boiling baking soda in the dutch oven for cleaning the cookware and then fell asleep, so it can be a combination of very basic baking soda and overheating. No sure.
Thanks, Rachel. I don't think it is a severely damage either, as I have other cookware which also developed hairline. Still, I feel like so careless.
Thanks, Nikki. I guess I wasn't really thinking about rusting. My previous hairline fracture pots are clay-based pots, so there isn't really a problem. Still, it may be difficult to get water into hairline fractures because they are so fine. They are really finer than my hair. I am already in the process of contacting Lodge. I am not looking for a replacement, as it is really my mistake. If the fine hairline fractures are problems, then I will just buy a new one.

• ANSWER:
  I have two pieces of le crueset, and although I have never let them overheat, the porcelain has chipped off through washing, hitting the burner, etc.....I don't think your cast iron pan is severely damaged tho.

QUESTION:
Should I buy Le Creuset or Lodge brand cast iron?
I know that Lodge is generally a lot cheaper, but do I want to trade the money for quality? For those of you that don't know, Le Creuset is a casting company in northern France that produces enameled cast iron cookware. This enamel coating means that you never have to season the Le Creuset cast iron. Lodge is an American casting business located in Tennesee that produces cast iron cookware that is not enamel coated. This means that you would have to season the pot/pan every time you wash it. I'm looking to buy a pretty large dutch oven (7-9 qt.) that will last a long time. What brand should I buy?

• ANSWER:
  I won't use anything but Lodge. I live in middle Tennessee and have been to South Pittsburg many times to rummage around in their factory store and I have toured their manufacturing plant as well. They are now producing "preseasoned" cookware that takes the hassle out of oiling it and baking it in the oven to do the original seasoning (no doubt this will satisfy the ready-to-cook attitude of city folks).

  When you are washing cast iron cookware do not use dish detergent because that is what messes up the seasoned finish, not the cleaning process itself. After you wash it with warm water only, dry it with a dish towel or paper towel and then coat it lightly with cooking spray before you put it up. If you follow this procedure you will never have to reseason it.

  And don't worry, this cleaning process will not produce any more harmful bacteria than you have on the fancy French stuff (although I'm sure the French cooks would give it a fancier name than bacteria, lol). Remember, the next time you cook with any pot or pan, once the cookware reaches 140 degrees or higher, anything on the surface will be dead from the heat.

QUESTION:
Is all enameled cast iron the same? Please read.?
I am in the market to buy an enameled cast iron dutch oven and I am wondering why the big difference in pricing?

I saw the Lodge, Cuisinart etc. for "reasonable" prices and then I see the Le Crueset and Staub that are almost 0. Almost 3 times the price of some of the others!

Is the quality "that" much better? Or are you paying for the French names? Aren't these made in China like everything else anyways? Or are they really made in France? If so(?) is it really worth the price?

Keep in mind I cook daily and a Dutch Oven is something I will use often.

I honestly do not mind paying for last a life time high quality. I spent 0 on a Shun knife and have not regretted it because it will save a lot of money in the long term because it literally never needs to be replaced.

Is a similar situation going on with the Le Crueset and Staub pots?

• ANSWER:
  Buy quality not name.

QUESTION:
Best Dutch Oven for the price?
I need to get a dutch oven. I am looking for 6 quart up to 8 quart enameled cast iron. Aside from Le Creuset, who makes the best for the money.

I was looking at Lodge but am not decided yet.

• ANSWER:
  Tramontina 6.5 Quart Cast Iron

  At , this oven, crafted from enameled cast iron, is hard to beat. It passed all our kitchen tests with flying colors.

  The above is from Cooks Illustrated. I believe it's available at Target. But you can always order online from a number of sources.

QUESTION:
looking for a replacement glass lid for my le creuset wok.?
http://www.amazon.com/gp/product/B000E3LKFW/ref=br_fq_1?ie=UTF8&m=ATVPDKIKX0DER
Le Creuset Enameled Cast-Iron 14-1/4-Inch Wok with Glass Lid

• ANSWER:
  I bought my collection last year, 3 pieces at a time. When I bought the last 3, I cooked everything under the sun that weekend (including baked beans from scratch).

  So to answer your question, go to the outlet.

QUESTION:
Where to buy a Le Creuset cast iron wok with bargain price?
I went to Marshall's, Ross and Tj Maxx, but they don't have any, I am wonder where can get a really good deal on the Le Creuset cast iron wok.

• ANSWER:
  I actually found it on sale for a great price at JC Penney. You have to watch the sales and be patient to get the best price, but when the stores have one day sales, discount coupons or extra savings days, you can get it cheaper than regular price.

QUESTION:
How do i toss food using a wok with loop handles?
I'm thinking of get a decent wok ( something like: http://www.amazon.co.uk/Creuset-Wok-Glass-Lid-Blue/dp/B000E3LKFW/ref=sr_1_19/203-7681891-6231906?ie=UTF8&s=kitchen&qid=1181216435&sr=1-19 or http://www.amazon.co.uk/TEFAL-JAMIE-OLIVER-ANODISED-E9531732/dp/B000J5QL3G/ref=pd_ecc_rvi_1/203-7681891-6231906?ie=UTF8&qid=1181216435&sr=1-19 ) with looped handles, but I've never used one like that before. How do you toss food using a looped handled wok (apart from using a wok spatula)? The Le Creuset wok in particular is likely to be very heavy, and I'm worried it'll be difficult to work with.

• ANSWER:
  Typically you use a spatula to toss all the ingredients in the wok during cookinf. If you want to toss the whole wok, then you turn one handle towards you, hold it down with your left hand so the work is tilted towards you, and flick to the right, your left hand would be holding a spatula, use it to push ingredients back into the center/left side of the wok, and flick with your right hand again. You'll need some practice to get the motion smooth and not to scatter food all over your stove.

QUESTION:
What is the best cookware..HELP?
I am looking to buy all new cookware and need some help. I am looking for suggestions for a pan for omlettes (8" skillet?), some vessels for cooking curries/soups/meat etc (castiron ones?), a grill pan and a non stick wok. Can someone please suggest some nice brands? I am planning to buy one at a time over an year or two. I can afford about 100-200 on each and want something colorful and long lasting. I like Le Creuset and All clad, are they worth the heaviness?

• ANSWER:
  They are worth the heaviness. Heavy gauge cookware distributes heat more evenly.

  My favorite egg pan I have ever had is the 8" Anolon nonstick.
  For stainless skillets and saucepans, I like both Calphalon triply and AllClad Stainless. They are heavy and the aluminum core runs all the way up the sides instead of just a plate on the bottom. The shapes of the pans are better designed in allclad, but the handles are far more comfy with calphalon. try handling both of them at a store and see what you like.
  Grill pans are for searing, and cast iron sears best. A raw cast iron grill pan from lodge or an enamel covered one by le creuset are great. If you have a smooth top stove, go with the enamel.
  A 6 qt round stockpot by le creuset is hands down the best size and best brand.
  And for a wok, don't go nonstick. Wok cooking is high heat cooking and nonstick doesn't fare well with high heat. Instead look for a carbon steel wok, which is more traditional, and will become more nonstick with use. Treat it like you would treat raw cast iron. No soap, and wipe a thin thin layer of canola oil onto the surface before putting it away.

  You are totally right to buy one good piece at a time instead of a set of something mediocre. The right pieces for what you cook will help food turn out the way it should and make cooking ever so much more enjoyable for years and years to come.

QUESTION:
what is your best recent thrift store/yard sale/dumpster find?
I just found a nice enamel coated 6 quart dutch oven, with lid, Lodge brand , FOR LIKE 10.00!

I just checked at scheels, they are about 60.00 there

I am trying it out with some Chile Colorado tonight!

• ANSWER:
  Dumpster: a rose that only had 2 wilted petals. Lg bag of dog food with small slit on the side.
  Yard sale: a large water fountain vase for .00. Sells for .00 at Lawn & Garden.
  Goodwill: Denim jacket with buckles that looks Gothic. .99.

QUESTION:
Best Dutch Oven for the price?
I need to get a dutch oven. I am looking for 6 quart up to 8 quart enameled cast iron. Aside from Le Creuset, who makes the best for the money.

I was looking at Lodge but am not decided yet.

• ANSWER:
  Tramontina 6.5 Quart Cast Iron

  At , this oven, crafted from enameled cast iron, is hard to beat. It passed all our kitchen tests with flying colors.

  The above is from Cooks Illustrated. I believe it's available at Target. But you can always order online from a number of sources.

QUESTION:
Where in NE Ohio can I buy LeCrueset pots? I am looking for one for my wife, but cannot find a store that?
sells them. Anyone know of a place to buy one?

• ANSWER:
  I do not know in which Ohio city you live, but here is link for stores in Ohio selling that brand.