Thursday, January 28, 2010

Lodge Logic Skillet



Lodge Logic Skillet

The Real Deal,
Slowly but surely, several years ago, I started bringing the cast iron camping gear into the kitchen and retiring the standard pots and pans. It started out with just the skillet, since it does such a great job with eggs in the morning. Then came the griddle because it leaves those grill lines in the chicken breast and is so much healthier when the fat runs off steaks & burgers. Think stove-top, reverse engineered version of George Foreman Grill. Then the dutch over came indoors because roasts & casseroles turn out so much better. Can you see now how we even toss wood into the old Weber to use as a fire pit & oven? There is no better stir fry than an open flame in the Weber with a cast iron wok. Dutch ovens with hot coals on top of the lids have produced some of the tastiest stews. Our home now has a "hybrid" kitchen with cooking being done indoors & outdoors, and the traditional outdoors cast iron cookware seeing equal time on the stovetop & in the oven.

Lodge Logic Skillet

Lodge Logic 12-Inch Pre-Seasoned Skillet



Lodge Logic 12-Inch Pre-Seasoned Skillet

Excellent Quality,
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.

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 is also 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.

Lodge Logic 12-Inch Pre-Seasoned Skillet

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