If it came from Cracker Barrel, it should be one of Lodge's pre-seasoned pans. Just wash it with hot water (no soap!!!) and use.concepthomes1 said:My brother got me one of the square cast iron pans from Cracker Barrel that has the raised ribs across the bottom.
THat at was last Christmas. I still don't know what to cook in it or how to season it the first time correctly.
It's still probably one of their pre-seasoned pans.concepthomes1 said:My pan, I found out after trying to return to Cracker Barrel, is actually from Bass Pro. It is the Lodge brand 10-1/2" Square grill pan.
I'd much rather preferred a smooth cast iron pan. But oh well..
Zbizzle911;n39274 said:I'll be damned if the Rookie at the fire station I work at didn't take a scotch brite pad and dawn to our cast iron lodge 12" pan today!!!!I just about cussed him out but I didn't want to start anything with the new guy!
I am pretty sure it is legal to kill a person that uses soap on cast iron.Zbizzle911 said:I'll be damned if the Rookie at the fire station I work at didn't take a scotch brite pad and dawn to our cast iron lodge 12" pan today!!!!I just about cussed him out but I didn't want to start anything with the new guy!
J.R.;n39321 said:to be honest, when I first lived on my own I did the same shit because I never seasoned the pan and it rusted like all hell. it took my cousins husband about an hour to revive it and explain the whole idea behind it to me.
No need to wait, cook right inside.NCLivingBrit said:I'm embarrassed to say this thread reminded me I have a small Lodge skillet I've never used. Didn't know it was pre-seasoned, although it got a little bit of rust from sitting unused so I cleaned it off and seasoned it over again.
Might have to cook something outside if it ever stops raining.
Short Fuse;n41685 said:I have some really rusty stuff that I have been saving to experiment on. I was wondering what you thought of maybe media blasting one and then using scotchbrite or some other abrasive to smooth the inside for an even better finish. Then season well of course. I am looking to improve a already good thing.
Short Fuse;n41685 said:I have some really rusty stuff that I have been saving to experiment on. I was wondering what you thought of maybe media blasting one and then using scotchbrite or some other abrasive to smooth the inside for an even better finish. Then season well of course. I am looking to improve a already good thing.
tod0987;n82518 said:I love making corn bread in smaller pans, heat up the pan pour some bacon fat in and swirl it around and then pour in your batter with small can of cream corn mixed and bake. The smokier the bacon fat is the better the bread tastes.
Wahoo95;n88904 said:Picked up my first 2 pieces over the last couple weeks. Found a large skillet masked down in the grass on a job site where someone had thrown it out. Just knew it would be rusty out in the wet grass but it wasnt. It's been seasoned so well it was still jet black and smooth so I cleaned it up really well and re seasoned and now it's getting regular use. Same with the small pan I found being thrown own. Already seasoned and in great shape so I cleaned it up and it's been great....I actually cooked up some bacon and eggs on it last night.
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What brand is that? That thing looks pretty slick and should be easy to get a good seasoning.Seems like a good time though revive the cast iron thread. I went to buy a n infrar d thermometer the other day so
I could check the temo on my baking stone for cooking pizza. And wouldn't you know it a couple days latwr Santa brough my family a new cast iron pan. This thing is truly amazing looking and feeling. Can't wait to cook something on it.
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Once you learn how to season and use cast iron, it's pretty low maintenance. My two "go to" skillets are as smooth as glass and fried eggs never pose a problem.
Truth. I bought a cheap POS Cabelas pan. The 14" with a skillet lid so I could have something large for bacon and big cooks. It was like extra coarse sand paper out of the box. I sanded it down to bare metal and seasoned it a few times. Then just started using it as a bacon or burger pan at the cabin. It isn't smooth as glass yet, but it is pretty darn good. It just keeps getting better over time. Cook bacon, rinse & wipe, dry & heat, Crisbee puck, wipe. Repeat as necessary.
I think I need to sand down the Ozark pan I got, it's pretty rough.
OK - I really want one of these companies pans!
https://fieldcompany.com/p/cast-iron-field-skillet/
http://www.stargazercastiron.com/products/
or if you're really wanting some spendy stuff...
https://finexusa.com/cast-iron-sets/
Smithey is on my Radar! I want one of these made in Charleston, SC. https://smitheyironware.com/product/no-12-cast-iron-skillet/
I went to a store to buy that pan, but they stopped carrying it and started carrying the Finex. The Smithey sounds really nice. It is still on my radar.
Food52 runs a discount deal every now and then. Like $20 or so.
https://food52.com/shop/products/3555-smithey-cast-iron-skillet
But honestly my cheap Lodge do great. The smooth is really just about aesthetics. The Food Lab at Serious Eats did a great article on cast iron a few years ago that debunked a lot of myths.