In article >,
JimLane > wrote:

> Katra wrote:
> > In article >,
> > "james a. finley" > wrote:
> >
> >
> >>"Alex Rast" > wrote in message
> . ..
> >>
> >>>at Wed, 12 Jan 2005 03:31:43 GMT in >,
> (tenplay) wrote :
> >>>
> >>>
> >>>>I'm looking for a good quality skillet. The saleswoman at a local
> >>>>department store recommended Lodge iron skillets even though they don't
> >>>>sell them. That was impressive in itself. Does anyone own one? If so,
> >>>> what do you think? I see them on sale at Amazon for just $14.99.
> >>>> Thanks.
> >>>
> >>>They're OK, but get the un-preseasoned ones. The preseasoned ones go by
> >>
> >>the
> >>
> >>>moniker of "Lodge Logic". The problem with a factory "seasoning" is that
> >>>you get no indication whatsoever as to how this was done. What oil did
> >>
> >>they
> >>
> >>>use (probably the cheapest possible)? What process did they use?
> >>>
> >>>Seasoning is plenty easy to do at home anyway. Just smear the whole thing
> >>>with lard (preferably not the packaged varieties) and bake in a 350F oven
> >>>for an hour or 2. It should look dark and uniform when it emerges,
> >>
> >>probably
> >>
> >>>with a few areas of brown where the melting fat collected. Be sure to put
> >>
> >>a
> >>
> >>>drip pan under the skillet (on the lower rack).
> >>>
> >>>The inside surface can also be effectively seasoned by frying a bunch of
> >>>bacon, several large steaks, or a bunch of salt pork. I find that the
> >>>frying method actually gets more even results, at least on the inside. But
> >>>for the outside you'll want to do an oven preseasoning anyway because
> >>>there's no easy way to to that on a stovetop.
> >>>--
> >>>Alex Rast
>
> >>>(remove d., .7, not, and .NOSPAM to reply)
> >>
> >>What is to be gained by seasoning the outside of a pan?
> >>
> >>Jim
> >>
> >>
> >
> >
> > Keeps it from rusting...
> >
> > Gee Jim, I thought you were the expert on cast iron?
> >
> > You sure try to give that impression! <lol>
>
>
> Perhaps you may be confusing the two different jims. I'm lowercase, he's
> up and down. But, I am not an expert by any means, just a well-seasoned
> user (pun intended).

Oh! Sorry! :-)
>
> I have some seasoned inside and out, others inside only. Depended on my
> mood when I was doing them and what was available. I plan on re-doing
> the inside only pans as I am not always as diligent as I should be in
> drying the outsides.
>
> By "what was available," I mean I did some way back when a friend that
> owned a restaurant allowed me to use his deep-fat fryers to season the
> pans I had at the time (some of the inside-outside pans), others in an
> oven (likewise) and some on the stove top (inside only). One of my
> inside only pans has a wooden handle and I'm not comfortable with
> removing that, so inside only it will remain.

I've never had a cast iron skillet with a wood handle...
All mine are cast in one piece!

I can see why that'd be nice tho'. ;-) No need for a hot pan holder.

>
>
> jim
--
K.

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