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>
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell‹you
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