Posted on 08/15/2020 7:58:08 PM PDT by HonkyTonkMan
If you do, I’d be interested in hearing the results.
I have a ton of Lodge stuff I use regularly.
Bookmark.
You can sand smooth and re-season. Or patiently cook pound after pound of bacon.
What!?
Do NOT put your CI in the dishwasher, people!
OK, this is just me and my considered and researched opinion. Do not use any non-stick cookware. That crap is linked to Alzheimer’s Disease. Get yourself a #10 cast iron skillet, season it, and use it, it is all you will ever need.
And no, I’m not going to argue the reasons for doing so.
Pretty hysterical.
Especially with the current Legal system In-actions.
“Have never cooked on an induction stovetop with pans designed to be used with the induction system— but they claim precise and uniform heating.”
I bought an induction stovetop. Unfortunately, they are rated at 1800 W and so are the electrical circuits in my house. The other kitchen appliances are on the same circuit, so when I tried to use the burner, I blew a fuse (old house, with fuses and not circuit breakers) the first time I tried it.
I’ll try it in a different room where it would be the only device on the circuit.
I second that, I bought several including some gifts, starting in Christmas 2015, and one is just recently becoming worn out- cooking surface gone, shiny aluminum coming thru. But I will say that we got our money’s worth. Also, high quality stainless steel (Cuisinart, others) is great if you learn the trick- get the skillet very hot before adding oil.
I cook darn near everything in my cast iron stuff. I have one that was my Great Grandmother’s and it’s way over 100 years old. 3 others that are about 100 too. Love them, and they are about as non-stick as Teflon. I also use and love my carbon steel wok. They will all outlive me.
yeah, or you could get an iron slab with wings. Saw it on home tv network, had a copper glean which eggs just slide off. it was only 9.99 a month for 80 months, cheap good cookware. that cast iron don’t last. take it from me, silver tongue Louie.
My iron skillet was my grandmother’s, who used it to feed her Turkeys sour milk back before WWII. That skillet will last for eternity.
Just add butter to whatever you cook...
Whatta bout Tim Horton?
That was pretty funny. Thanks for the link.
A buddy of mine sanded/ground a few Lodge pans until they were smooth as glass. Seasoned them, and loves them. My old stuff is super smooth too. I don’t know if they were like that 100 years ago or got smooth over time. Based on experience I’s say go for it!
bump
I’ll second AllClad. Technically not non stick but great cookwear. Nice finish, flat bottom and even heat. Who needs “no stick’? No matter how badly I burn something, I just boil a little water in my stainless pans for a few minutes and it cleans right out with no effort. I don’t like the idea of teflon or whatever with no stick pans coming off and ingesting it. My mother once burned something in her teflon pan and the fumes killed her birds.
I have a nice assortment of cast iron and stainless steel pans.... Stainless steel pots... And my eggpan is a very heavy cast aluminum nicely polished when I bought it... I don’t even need a spatula to flip the eggs.. just pick up the pan and toss them...
What band does he play in?
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