I recently purchased my first cast iron grill pan. After seasoning it
and cooking burgers in it, I noticed a small hole in the inside
bottom. The only reason I even noticed the hole is because there was
grease in the pan and it caused the hole to bubble. I'm wondering if
this hole is normal or if I should take the pan back and exchange it.

Here are URLs to pictures of the hole in the pan:
http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg

The pan is Emerilware which is made by All-Clad. Do you all think I
should exchange it?

On Jun 28, 6:26 am, svu geek > wrote:
> I recently purchased my first cast iron grill pan. After seasoning it
> and cooking burgers in it, I noticed a small hole in the inside
> bottom. The only reason I even noticed the hole is because there was
> grease in the pan and it caused the hole to bubble. I'm wondering if
> this hole is normal or if I should take the pan back and exchange it.
>
> Here are URLs to pictures of the hole in the pan:http://i290.photobucket.com/albums/l.../1mj1/pan1.jpg
>
> The pan is Emerilware which is made by All-Clad. Do you all think I
> should exchange it?

A hole in the pan? No pan should have holes in it. Take it back.

On Sat, 28 Jun 2008 03:26:26 -0700 (PDT), svu geek
> wrote:

>The pan is Emerilware which is made by All-Clad. Do you all think I
>should exchange it?

Yes...then find a Lodge dealer for cast iron. They have been in the
business for centuries. A 9" skillet on line is 18.00.

"svu geek" > wrote in message
...
>I recently purchased my first cast iron grill pan. After seasoning it
> and cooking burgers in it, I noticed a small hole in the inside
> bottom. The only reason I even noticed the hole is because there was
> grease in the pan and it caused the hole to bubble. I'm wondering if
> this hole is normal or if I should take the pan back and exchange it.
>
> Here are URLs to pictures of the hole in the pan:
> http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
> http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg
>
> The pan is Emerilware which is made by All-Clad. Do you all think I
> should exchange it?

Wow, All Clad is supposed to be "the best" according to the prices they
charge. . You have a defective casting that should have bee tossed back in
the crucible at the factory. Take that "made in China" pay back and get a
Lodge made in the USA instead. .

"Billy" <Hereiam@hotmaildotcom> wrote in message
news
> On Sat, 28 Jun 2008 03:26:26 -0700 (PDT), svu geek
> > wrote:
>
>>The pan is Emerilware which is made by All-Clad. Do you all think I
>>should exchange it?
>
> Yes...then find a Lodge dealer for cast iron. They have been in the
> business for centuries. A 9" skillet on line is 18.00.

This is excellent advice.

Billy wrote:
> On Sat, 28 Jun 2008 03:26:26 -0700 (PDT), svu geek
> > wrote:
>
>> The pan is Emerilware which is made by All-Clad. Do you all think I
>> should exchange it?
>
> Yes...then find a Lodge dealer for cast iron. They have been in the
> business for centuries. A 9" skillet on line is 18.00.


I picked up the 8" skillet for $10; the grill pan is only slightly higher if
you look around in stores.

Jill

Edwin Pawlowski wrote:
> "svu geek" > wrote in message
> ...
>> I recently purchased my first cast iron grill pan. After seasoning it
>> and cooking burgers in it, I noticed a small hole in the inside
>>
>> The pan is Emerilware which is made by All-Clad. Do you all think I
>> should exchange it?
>
> Wow, All Clad is supposed to be "the best" according to the prices
> they charge. . You have a defective casting that should have bee
> tossed back in the crucible at the factory. Take that "made in
> China" pay back and get a Lodge made in the USA instead.


Yet another reason not to buy into the alleged glitz and glamour of pots and
pans touted by Food Network personalities Lodge all the way for me!

Jill

On Sat, 28 Jun 2008 03:26:26 -0700 (PDT), svu geek
> wrote:

>I recently purchased my first cast iron grill pan. After seasoning it
>and cooking burgers in it, I noticed a small hole in the inside
>bottom. The only reason I even noticed the hole is because there was
>grease in the pan and it caused the hole to bubble. I'm wondering if
>this hole is normal or if I should take the pan back and exchange it.
>
>Here are URLs to pictures of the hole in the pan:
>http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
>http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg
>
>The pan is Emerilware which is made by All-Clad. Do you all think I
>should exchange it?

Of course! It's new and defective. Why would you *not* exchange it?
You certainly can't use it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"svu geek" > wrote in message
...
>I recently purchased my first cast iron grill pan. After seasoning it
> and cooking burgers in it, I noticed a small hole in the inside
> bottom. The only reason I even noticed the hole is because there was
> grease in the pan and it caused the hole to bubble. I'm wondering if
> this hole is normal or if I should take the pan back and exchange it.
>
> Here are URLs to pictures of the hole in the pan:
> http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
> http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg
>
> The pan is Emerilware which is made by All-Clad. Do you all think I
> should exchange it?

The highly technical term is .... Ready?

Your Pan is DEFECTIVE!

take is back & get another.


--
Old Scoundrel

(AKA Dimitri)

"Edwin Pawlowski" > wrote in message
...
>
> "svu geek" > wrote in message
> ...
>>I recently purchased my first cast iron grill pan. After seasoning it
>> and cooking burgers in it, I noticed a small hole in the inside
>> bottom. The only reason I even noticed the hole is because there was
>> grease in the pan and it caused the hole to bubble. I'm wondering if
>> this hole is normal or if I should take the pan back and exchange it.
>>
>> Here are URLs to pictures of the hole in the pan:
>> http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
>> http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg
>>
>> The pan is Emerilware which is made by All-Clad. Do you all think I
>> should exchange it?
>
> Wow, All Clad is supposed to be "the best" according to the prices they
> charge. . You have a defective casting that should have bee tossed back
> in the crucible at the factory. Take that "made in China" pay back and
> get a Lodge made in the USA instead. .
>

Emerilware is manufactured in China while All-Clad is made in the USA. I
think the All-Clad lids are not made in the USA. I can't disagree that
Lodge is a fine product, but for some people (me) the larger pieces are
simply too heavy. I'd dearly love to have a Le Creuset Dutch oven, but too
heavy also.

Which is preferable: pre-seasoned or original finish? I've got
a $25 Amazon rewards certificate to use & since most of the
Lodge cast iron is free super saving shipping.... Just trying to
decide what to get, I've got a big frying pan already. When I
lived at home my mother had a griddle pan that I used quite
often & also a smallish frying pan that we always used for
corn bread.
Thanks

On Sat, 28 Jun 2008 09:56:25 -0700, "Dimitri" >
wrote:
>>
>> The pan is Emerilware which is made by All-Clad. Do you all think I
>> should exchange it?
>
>The highly technical term is .... Ready?
>
>Your Pan is DEFECTIVE!
>
>take is back & get another.

HEH... it doesn't take a genius to figure it out, but he had to check
anyway. If grease is dripping through a hole in the bottom, News
Flash: It's a problem.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

nobody but us chickens wrote:
> Which is preferable: pre-seasoned or original finish? I've got
> a $25 Amazon rewards certificate to use & since most of the
> Lodge cast iron is free super saving shipping.... Just trying to
> decide what to get, I've got a big frying pan already. When I
> lived at home my mother had a griddle pan that I used quite
> often & also a smallish frying pan that we always used for
> corn bread.
> Thanks


I've found the pre-seasoned still needs seasoning.

Jill

"svu geek" > wrote in message
...
>I recently purchased my first cast iron grill pan. After seasoning it
> and cooking burgers in it, I noticed a small hole in the inside
> bottom. The only reason I even noticed the hole is because there was
> grease in the pan and it caused the hole to bubble. I'm wondering if
> this hole is normal or if I should take the pan back and exchange it.
>
> Here are URLs to pictures of the hole in the pan:
> http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
> http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg
>
> The pan is Emerilware which is made by All-Clad. Do you all think I
> should exchange it?
>
>
Unquestionably you should dump it. The other brand of cast iron to look at
is Wagner Ware. You might compare it to Lodge.

Kent

"nobody but us chickens" > wrote in message
...
> Which is preferable: pre-seasoned or original finish? I've got
> a $25 Amazon rewards certificate to use & since most of the
> Lodge cast iron is free super saving shipping.... Just trying to
> decide what to get, I've got a big frying pan already. When I
> lived at home my mother had a griddle pan that I used quite
> often & also a smallish frying pan that we always used for
> corn bread.
> Thanks

It is so easy to season that I'd never consider paying more for the
pre-seasoned. I use a two step process. Rub the pan with Crisco or bacon
fat and heat it in the oven to about 350. Let it stay in the oven and cool.
Step two is to fry some bacon. Done

If you are frying up a pound or more of bacon, you can skip step one.

Now just keep using it and it gets better as you go.

"Kent" > wrote in message
>>
> Unquestionably you should dump it. The other brand of cast iron to look at
> is Wagner Ware. You might compare it to Lodge.
>
> Kent

I thought they were gone as I've not seen it for years. My preference is the
Wagner polished skillets as are the handles better.
http://www.wagnerware.com/PLineCat.a...ter=PL&PLine=4

Maybe they did and were resurrected
2000
American Culinary Corporation
American Culinary Corporation led by Pike, purchases the manufacturing
facilities, tooling, patterns, proprietary formulas, goodwill and
intellectual properties of Wagner, Griswold and WagnerWare. Third and fourth
generation employees begin the lengthy repair and modernization of the
facilities.

nobody but us chickens > wrote:

> Which is preferable: pre-seasoned or original finish? I've got
> a $25 Amazon rewards certificate to use & since most of the
> Lodge cast iron is free super saving shipping.... Just trying to
> decide what to get, I've got a big frying pan already. When I
> lived at home my mother had a griddle pan that I used quite
> often & also a smallish frying pan that we always used for
> corn bread.
> Thanks

The "seasoning" on my pre-seasoned pan was rough and wore off, only
to be replaced with my own seasoning. Get the unseasoned, IMO.

=sw

"nobody but us chickens" wrote

>> Which is preferable: pre-seasoned or original finish? I've got

Dont bother with 'pre-seasoned' at all. It's machine grease you have to
eradicate before use to start with.

Just cook lots of fatty stuff for a week or so in the pan, wiping clean with
a cloth. First cure is in the oven coated with a thin layer of crisco (250
or less, 3 hours) then cook in it.

Do not wash in water if you can avoid it for about 12 uses and only with
care after (and use just water, not soapy water). This is 'natures teflon'.

On Sat, 28 Jun 2008 23:30:32 -0400, "cshenk" > wrote:

>"nobody but us chickens" wrote
>
>>> Which is preferable: pre-seasoned or original finish? I've got
>
>Dont bother with 'pre-seasoned' at all. It's machine grease you have to
>eradicate before use to start with.
>
>Just cook lots of fatty stuff for a week or so in the pan, wiping clean with
>a cloth. First cure is in the oven coated with a thin layer of crisco (250
>or less, 3 hours) then cook in it.
>
>Do not wash in water if you can avoid it for about 12 uses and only with
>care after (and use just water, not soapy water). This is 'natures teflon'.
>
I use soapy water. It doesn't harm the seasoning.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Sat, 28 Jun 2008 09:56:25 -0700, "Dimitri" >
> wrote:
> >>
> >> The pan is Emerilware which is made by All-Clad. Do you all think I
> >> should exchange it?
> >
> >The highly technical term is .... Ready?
> >
> >Your Pan is DEFECTIVE!
> >
> >take is back & get another.
>
> HEH... it doesn't take a genius to figure it out, but he had to check
> anyway. If grease is dripping through a hole in the bottom, News
> Flash: It's a problem.
>


It sounds like to me some of you think the hole is all the way through
the pan, it's not. It's just on the INSIDE bottom of the pan. There is
not a hole on the outside.

I've never used or owned a cast iron pan before. The warranty says,
"Minor imperfections and slight color variations are normal". I didn't
know if the hole was normal or not. If it was in any other type of pan
I would have known it was defective right away. Cast iron is not like
any other pan.

I did not buy this pan because it's Emerilware, I don't even like
Emeril. I bought it because it had deeper ridges than any of the other
cast iron grill pans I saw. I also read reviews for it that said it
was a good pan. And lastly, I had a gift card that needed using at the
store I bought it at and couldn't find anything else there I wanted. I
wanted a cast iron grill pan and everything I've read indicated this
one was a good one.

There's no need for anyone to be rude.

svu geek wrote:
> I recently purchased my first cast iron grill pan. After seasoning it
> and cooking burgers in it, I noticed a small hole in the inside
> bottom. The only reason I even noticed the hole is because there was
> grease in the pan and it caused the hole to bubble. I'm wondering if
> this hole is normal or if I should take the pan back and exchange it.
>
> Here are URLs to pictures of the hole in the pan:
> http://i290.photobucket.com/albums/ll246/1mj1/pan2.jpg
> http://i290.photobucket.com/albums/ll246/1mj1/pan1.jpg
>
> The pan is Emerilware which is made by All-Clad. Do you all think I
> should exchange it?

All Clad doesn't make cast iron cookware.

http://www.all-clad.com/collections/...eMaterials.htm

On Sat, 28 Jun 2008 21:54:41 -0700 (PDT), svu geek
> wrote:

>I did not buy this pan because it's Emerilware, I don't even like
>Emeril.

I don't remember anyone mentioning Emerilware one way or the other.
You were the only one who brought it up.

>I bought it because it had deeper ridges than any of the other
>cast iron grill pans I saw. I also read reviews for it that said it
>was a good pan. And lastly, I had a gift card that needed using at the
>store I bought it at and couldn't find anything else there I wanted. I
>wanted a cast iron grill pan and everything I've read indicated this
>one was a good one.

Fine. Buy what you want, it's your money. Personally, I don't think
grill pans deliver enough bang for the buck.
>
>There's no need for anyone to be rude.

A hole (even if it doesn't go all the way through) is not a minor
imperfection. Return it.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 28, 5:26*am, svu geek > wrote:
> I recently purchased my first cast iron grill pan. After seasoning it
> and cooking burgers in it, I noticed a small hole in the inside
> bottom. The only reason I even noticed the hole is because there was
> grease in the pan and it caused the hole to bubble. I'm wondering if
> this hole is normal or if I should take the pan back and exchange it.
>
> Here are URLs to pictures of the hole in the pan:http://i290.photobucket.com/albums/l.../1mj1/pan1.jpg
>
> The pan is Emerilware which is made by All-Clad. Do you all think I
> should exchange it?

Yup - they'll exchange it free, plus postage (in my experience,
anyway).
If you bought it at a local store, take it back there,
and they should exchange it for you. It costs them nothing.

N.

On Jun 28, 9:33*am, "jmcquown" > wrote:
> Edwin Pawlowski wrote:
> > "svu geek" > wrote in message
> ...
> >> I recently purchased my first cast iron grill pan. After seasoning it
> >> and cooking burgers in it, I noticed a small hole in the inside
>
> >> The pan is Emerilware which is made by All-Clad. Do you all think I
> >> should exchange it?
>
> > Wow, All Clad is supposed to be "the best" according to the prices
> > they charge. *. *You have a defective casting that should have bee
> > tossed back in the crucible at the factory. * *Take that "made in
> > China" pay back and get a Lodge made in the USA instead.
>
> Yet another reason not to buy into the alleged glitz and glamour of pots and
> pans touted by Food Network personalities *Lodge all the way for me!
>
> Jill

I don't have any All-Clad cast iron, but I wouldn't give up my Emeril
stainless made by All-Clad, for anything.

Lodge is crap - y'all would be better off to haunt second-hand stores
or auctions and get old Wagner, well-seasoned, and made to last. They
don't have that pebbly finish the new Lodge has.

N.

On Mon, 30 Jun 2008 09:29:12 -0700 (PDT), Nancy2
> wrote:

>On Jun 28, 9:33*am, "jmcquown" > wrote:
>> Edwin Pawlowski wrote:
>> > "svu geek" > wrote in message
>> ...
>> >> I recently purchased my first cast iron grill pan. After seasoning it
>> >> and cooking burgers in it, I noticed a small hole in the inside
>>
>> >> The pan is Emerilware which is made by All-Clad. Do you all think I
>> >> should exchange it?
>>
>> > Wow, All Clad is supposed to be "the best" according to the prices
>> > they charge. *. *You have a defective casting that should have bee
>> > tossed back in the crucible at the factory. * *Take that "made in
>> > China" pay back and get a Lodge made in the USA instead.
>>
>> Yet another reason not to buy into the alleged glitz and glamour of pots and
>> pans touted by Food Network personalities *Lodge all the way for me!
>>
>> Jill
>
>I don't have any All-Clad cast iron, but I wouldn't give up my Emeril
>stainless made by All-Clad, for anything.
>
>Lodge is crap - y'all would be better off to haunt second-hand stores
>or auctions and get old Wagner, well-seasoned, and made to last. They
>don't have that pebbly finish the new Lodge has.

A few of us have mentioned this more than once. It seems the Lodge
die-hards won't listen. A new Lodge pan is like cooking on sandpaper.

Lou

>>
>>I don't have any All-Clad cast iron, but I wouldn't give up my Emeril
>>stainless made by All-Clad, for anything.
>>
>>Lodge is crap - y'all would be better off to haunt second-hand stores
>>or auctions and get old Wagner, well-seasoned, and made to last. They
>>don't have that pebbly finish the new Lodge has.
>
> A few of us have mentioned this more than once. It seems the Lodge
> die-hards won't listen. A new Lodge pan is like cooking on sandpaper.


Lou,
I was always put off by the Lodge finish but decide to take a chance on a
new Lodge Dutch oven last month as Costco had them for a really good price.

I've used it several times now and haven't had an issue with it. I've
browned meat, sautéed veggies, made stews and braised with great success.

Jon

On Mon, 30 Jun 2008 15:27:17 -0400, "Zeppo" >
wrote:

>
>>>
>>>I don't have any All-Clad cast iron, but I wouldn't give up my Emeril
>>>stainless made by All-Clad, for anything.
>>>
>>>Lodge is crap - y'all would be better off to haunt second-hand stores
>>>or auctions and get old Wagner, well-seasoned, and made to last. They
>>>don't have that pebbly finish the new Lodge has.
>>
>> A few of us have mentioned this more than once. It seems the Lodge
>> die-hards won't listen. A new Lodge pan is like cooking on sandpaper.
>
>
>Lou,
>I was always put off by the Lodge finish but decide to take a chance on a
>new Lodge Dutch oven last month as Costco had them for a really good price.
>
>I've used it several times now and haven't had an issue with it. I've
>browned meat, sautéed veggies, made stews and braised with great success.

Make something with eggs in it and report back.

Lou

jmcquown wrote:

> Yet another reason not to buy into the alleged glitz and glamour of
> pots and pans touted by Food Network personalities Lodge all the
> way for me!

I saw something today that cracked me up, and after driving
away, thought Why didn't I buy it for Jill??? A Lodge frying pan
maybe 3 inches around. It was an ashtray.

nancy

Lou Decruss > wrote:
> On Mon, 30 Jun 2008 15:27:17 -0400, "Zeppo" >
> wrote:
>
> >
> > > >
> > > > I don't have any All-Clad cast iron, but I wouldn't give up my
> > > > Emeril stainless made by All-Clad, for anything.
> > > >
> > > > Lodge is crap - y'all would be better off to haunt second-hand
> > > > stores or auctions and get old Wagner, well-seasoned, and made
> > > > to last. They don't have that pebbly finish the new Lodge has.
> > >
> > > A few of us have mentioned this more than once. It seems the
> > > Lodge die-hards won't listen. A new Lodge pan is like cooking on
> > > sandpaper.
> >
> >
> > Lou,
> > I was always put off by the Lodge finish but decide to take a
> > chance on a new Lodge Dutch oven last month as Costco had them for
> > a really good price.
> >
> > I've used it several times now and haven't had an issue with it.
> > I've browned meat, sautéed veggies, made stews and braised with
> > great success.
>
> Make something with eggs in it and report back.
>
> Lou

I don't tend to use cast iron for eggs, but if you have a really good
seasoning on the pan they come out fine, IME. It really doesn't do a lot of
good to suggest a brand (Wagner or Griswold) that's very hard to find.

Jill

Nancy Young > wrote:
> jmcquown wrote:
>
> > Yet another reason not to buy into the alleged glitz and glamour of
> > pots and pans touted by Food Network personalities Lodge all the
> > way for me!
>
> I saw something today that cracked me up, and after driving
> away, thought Why didn't I buy it for Jill??? A Lodge frying pan
> maybe 3 inches around. It was an ashtray.
>
> nancy

LOL John and I spotted one at a builder supply/hardware store on Ladys
Island while looking for screws for the kitchen cabinet handles. You know I
had to go up and down the household items aisle

Jill

>
> I don't tend to use cast iron for eggs, but if you have a really good
> seasoning on the pan they come out fine, IME. It really doesn't do a lot of
> good to suggest a brand (Wagner or Griswold) that's very hard to find.
>
> Jill

Around here (mid-country), Wagners are easy to find at home auctions
and auction barns, farm sales, and the like. Even Goodwill and the
Salvation Army store have Wagner skillets. And if nowhere else,
certainly Ebay has plenty.

N.

On Wed, 2 Jul 2008 11:16:07 -0700 (PDT), Nancy2
> wrote:

>
>>
>> I don't tend to use cast iron for eggs, but if you have a really good
>> seasoning on the pan they come out fine, IME. It really doesn't do a lot of
>> good to suggest a brand (Wagner or Griswold) that's very hard to find.
>>
>> Jill
>
>Around here (mid-country), Wagners are easy to find at home auctions
>and auction barns, farm sales, and the like. Even Goodwill and the
>Salvation Army store have Wagner skillets. And if nowhere else,
>certainly Ebay has plenty.

The ones on eBay can be pricey because of shipping but people spend
lots of money on LeCrueset, so why not a quality cast skillet like a
Wagner? Most of mine are hand me downs, but I've bought many pieces
and never paid more than a few bucks.

Lou

"jmcquown" > wrote in message
> I don't tend to use cast iron for eggs, but if you have a really good
> seasoning on the pan they come out fine, IME. It really doesn't do a lot
> of good to suggest a brand (Wagner or Griswold) that's very hard to find.
>
> Jill

But now it is readily available
http://www.wagnerware.com/PLineCat.a...ter=PL&PLine=4

I prefer Wagner over Lodge.

On Wed, 2 Jul 2008 22:10:54 -0400, "Edwin Pawlowski" >
wrote:

>
>"jmcquown" > wrote in message
>> I don't tend to use cast iron for eggs, but if you have a really good
>> seasoning on the pan they come out fine, IME. It really doesn't do a lot
>> of good to suggest a brand (Wagner or Griswold) that's very hard to find.
>>
>> Jill
>
>But now it is readily available
>http://www.wagnerware.com/PLineCat.a...ter=PL&PLine=4
>
>I prefer Wagner over Lodge.

Are the newer Wagners as good (smooth) as the old ones?

Lou

jmcquown wrote:
> Nancy Young > wrote:
>> jmcquown wrote:
>>
>> > Yet another reason not to buy into the alleged glitz and glamour of
>> > pots and pans touted by Food Network personalities Lodge all the
>> > way for me!
>>
>> I saw something today that cracked me up, and after driving
>> away, thought Why didn't I buy it for Jill??? A Lodge frying pan
>> maybe 3 inches around. It was an ashtray.
>>
>> nancy
>
> LOL John and I spotted one at a builder supply/hardware store on Ladys
> Island while looking for screws for the kitchen cabinet handles. You
> know I had to go up and down the household items aisle
>
> Jill

Heh..."John"...