PICS of any or all Cast iron or Dutch Ovens Go here. Post them UP

Yes. Made in the good ole' USA, Lodge is great for cast iron cooking.

I bought Camp Chef, which is "really cheap" Chinese cast iron, and I have had plenty of success cooking with it over coals, propane, and wood fires.

 

we have a couple cast Iron pans by lodge. One I use primarily for my eggs..its a little temperamental but once it gets seasoned right it works great. The other ones we use for fried chicken they also work great!

 

Damnrite Lodge is good.


I use my Lodge skillet all the time.


It's king when it comes to breakfast eats.....like these pork tenderloin biscuits in sawmill gravy. My family loves 'em.































Son had given me strict instructions to get him up at 8:00am so he could review notes again for an exam. Woke 'em up with some grub.

 

This is my favorite cooking setup for camping.

 

Most of what we have is Lodge, took a while to get a good season on them (need to redo one of them hasn't been used much lately) but after that they have been money. We hit up the lodge store in Pigeon forge almost every year we go there.

 

So how do you get a good season on a cast iron other than just using it?

 

Lard fry.

A few year ago, friends and in laws were camping with us, both my buddy and I had some new cast iron to season, so we cranked up the camp fire and put the lard to all the cast iron, at one point we must have had almost 10 different pieces. After a short time and few beverages, my farther in law started cracking us up with his lard fry comments. Going from a Southern to New England accent.

 

I've had good luck just using Crisco...applying to the inside and outside of a new DO or CI skillet...then heating my oven to 450*, placing the item inside for an hour, removing, and let cool. This will tend to fill the house with some smoke, but I do this on a day off when no one is home. Another alternative that I am toying with is trying the same process on my Weber grill.

Keep a good set of leather welding gloves handy if you plan on expanding your CI fleet, as it will make transfering hot pieces easier from the oven to the cooling rack.

Then, maintaining the seasoning by cooking in the DO/CI, cleaning with hot water, etc. I also use olive oil to keep the outside of the piece clean and oiled.

Employing a good set of scrapers each time you use the DO/CI also helps to remove any organic materials (food), and then I wipe the inside of the piece with olive oil to soften anything else that remains, and either scrape or remove with a towel later.

I'm sure there are a host of other seasoning methods, poking around YouTube will yields some results, and others will hopefully chime in here as well.

All my cast iron maintenance reminds me of caring for a firearm, except the end result is edible rather than audible.

 

Sometimes when I was it, I will use oil with a little salt, then bake it for a bit.

 

Anyone in Houston? Buy all of these:

https://slickdeals.net/f/10836299-l...aign=tu4&p=107400451&src=da_si_v2_ni_40684363

Ship one to me for a finder's fee.

 

wow deal!

 

Good chance these will be gone by the time you click, but here is a SlickDeals find for a 10.5" Lodge Cast Iron skillet for $7. It is an Amazon add-on item.

https://slickdeals.net/f/11118303-l...ampaign=tu4&p=110496899&src=da_si_v2_40684363

I highly recommend any cast iron fans to create a SlickDeals alert for "cast iron". I've seen that deal pop up a couple of times, but it sells out in minutes. I was fortunate to grab two of them a few days ago. I'll have an extra skillet for travelling and/or outdoor cooking, then hold on to a couple for gifts or something. It's too good of a deal not to take some advantage of.

 

Chicken chili in the Dutch oven and corn bread in the 8 inch pan. Perfect for another cold winters night in SC.

 

my LeCruset failed. the enamel chipped in put tiny slivers into my "sunday Gravy". i am gonna buy another soon. probably go with a Staub.

Lodge..yes!! very robust, but that seasoning was a chore. i had a big 14" skillet that was so difficult to get seasoned right. the new cast iron is just so gritty feeling when new. it took a few sessions of badass pan fried chicken to finally get it there. i did end up donating it to my brother's pop up camper for deer camp duty. i found vintage stuff (griswold) and it was the game changer..the pans are physically lighter and slick as snot.

 

I have Lodge Cast Iron, also have a DeBuyer Carbon Steel Pan which is also pretty awesome.

 

finally!! my DeBuyer is definately getting there. i made breakfast potatoes out of some leftover baked potatoes. i put most of it in my ancient Griswold cast iron for insurance. then i put "some" into the DeBuyer carbon pan..i'll be damn that nothing stuck!! i KNOW it will eventually fully season..we have a camp wok that is bulletproof. and it rides in the back of my brother's truck to/from deer camp.

i'll try some ham-hash this weekend. that carbon pan has failed me in some crucial moments..the trust isnt there yet.

 

I cook exclusively in Cast Iron. I have both vintage pans and and new Lodge pans.
For anyone interested in cooking with cast iron, I highly recommend the new lodge pans. Target sells them for great prices.

As far as cooking goes, I cannot tell a difference in new vs old.

 

I make eggs in mine all the time and it's so nice that they slide right out!

 

Lodge makes good cast iron cookware. It's about all we have now except one real old piece from me wifes great grandmother. If you ever find yourself in Pigeon Forge TN around Dollywood, Lodge has an outlet store there, we stop almost every year and end up adding something. Last year we bought 6 little pans to do deep dish cookies in.