Showing 1 of 11 conversations about:
namhod
1982
Aug 19, 2017
bookmark_border
I swear by cast iron. It's more of a religion than cooking though! Kidding, seriously get yourself an 8 or 10 inch cast iron, treat it well, leave it on stove top. Let it build a nice season which will take some time, but is so worth it. Even Lodge cast iron is good if you sand it. Buy a lodge pan, boil water in it to remove the preseason then sand it until it is smooth, reseason. Perfect eggs.
Bonus points, cast iron can be used for self defense if there is a home intrusion!
Aug 19, 2017
Oliveman
48
Aug 20, 2017
bookmark_border
What's the reason behind removing Lodge's pre-seasoning? Just curious.
Aug 20, 2017
namhod
1982
Aug 20, 2017
bookmark_border
Lodge pans are not very smooth, their casting is pretty rough which will make things stick much more. So you remove the preseason before sanding, or it will just be a gummy mess on your sand paper.
Aug 20, 2017
compliance
45
Aug 22, 2017
bookmark_border
You can also go with a carbon steel pan. It's similar to cast iron but the pans come much smoother. No need for sanding!
Aug 22, 2017
namhod
1982
Aug 22, 2017
bookmark_border
More expensive cast iron, and older cast iron doesn't need to be sanded. Just the cheaper new stuff.
Aug 22, 2017
View Full Discussion