I checked Amazon and it has mostly good reviews. Do you have a link to the cools illustrated review?
http://www.olvidacookware.com/news.html I feel that seasoning is the benifit of cast iron and carbon steel cookware, especially in skillets.
I checked Amazon and it has mostly good reviews. Do you have a link to the cools illustrated review?
Agree. I like my lodge skillet.$130 seems steep when I can get a lodge for $23 on amazon.
you couldn't get me to own that nickel plated cast iron stuff.
http://www.amazon.com/gp/product/B000CD1C98/?tag=skimlinks_replacement-20 amazon reviews seem poor too
:no: You had to get me to go on ebay today - Argggh - Had to pull the trigger on a Wagner #12 that I have been wanting. I love what this site does to my wallet! :slaphead:
That's awesome. Should I just search for Wagner?
Enameled has a ceramic coating on the outside and in most cases the inside of the pan. Main difference is the asthetics. Secondary is that some people do not want to cook acidic foods in cast iron because the acid can leach / eat away the seasoning of the pan. I have never run into that with our well seasoned pans and have cooked a lot of stews up north with no flavor / damage to the pan, but I will not store these foods in the pan after cooking. The enamel allows you to utilize the heat retention of CI without worrying about that. If I am making a stew or something with a lot of tomatoes, I generally use the enameled just because I can store it in the fridge without transferring it. Downside is I do not like to sear stuff in the enameled pans because they are a PITA to clean up and also you have to use non-metal spatulas/spoons to not damage the enamel where cast iron is actually better to use metal spatulas.
I don't know... I'd still always use wooden spoons and silicon/plastic spatula's. There is nothing worse than cutting a gouge in your seasoning. Have to remove it all and start over.
I don't know... I'd still always use wooden spoons and silicon/plastic spatula's. There is nothing worse than cutting a gouge in your seasoning. Have to remove it all and start over.
... Yeah now I can make myself a damascus spatula to use on my pan :viking:
Del
This is probably the best resource I found on cast iron. I really agree with the majority of what she says about usage and maintenance of cast iron and is where I learned about the concept of metal cookware / spatulas to even out and maintain the seasoning.
http://www.richsoil.com/cast-iron.jsp
How do you guys feel about the lodge signature series?
So I dug out our camping skillet and it's a Lodge 12 inch. It has some rust on it. I don't have a self cleaning oven, can I just scrub it with a steel wool and re-season it?
Enter your email address to join: