My skillet recommendation for a great cooking

I own several Lodge cast iron products and use them everyday. I have 3 teeneage boys that enjoy cooking, and after they destroyed a few teflon coated pans, I decided I would go heavy into cast iron. These pans are indestructible. You can use them in the oven or stovetop, and if you keep it seasoned properly food will not stick. Also, to avoid sticking problems, you may want to remember to allow the pan to get hot before applying oil or food.

skillet

As to seasoning, the Logic line now comes preseasoned. But don’t make a big deal about this. To season a cast iron skillet simply coat it lightly with oil and bake it for a half hour or so. I have also seasoned these skillets on the stovetop. Cast iron skillet is great because it does not easily scrap like stainless steel and aluminum pots. Aluminum pans are painful to me, as my teeth fillings react to the aluminum. With cast iron, you won’t have this problem. I also take my Lodge pan camping and set it right over the coals to cook. No melted handles or scorched bottoms to mess with. - Ron Atkins

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“ Cast iron pans have been used for cooking for hundreds of years. There are a number of advantages to using cast iron for cooking. Since pans are cast as 1 unit, there are no separate parts to break, so they are very durable. Some pans are passed down in a family for generations. Cast iron pans conduct heat well, and can be used on the stove, in an oven, or on an open fire. Cast iron comes in a variety of sizes and shapes for many different types of cooking. There also are some disadvantages to using cast iron pans. They are heavy, and can rust quickly if exposed to moisture. Cast iron pans also require seasoning and regular oil applications to maintain a nonstick surface, and they can’t be washed in a dishwasher. If you’re considering a purchase, here are some tips on how to buy cast iron pans.” (Full post here: http://www.wikihow.com/Buy-Cast-Iron-Pans)

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