"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