expired Posted by gaamn114 | Staff • Mar 27, 2025
Mar 27, 2025 12:50 PM
Item 1 of 6
Item 1 of 6
expired Posted by gaamn114 | Staff • Mar 27, 2025
Mar 27, 2025 12:50 PM
10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet
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$34
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For those reasons I mainly prefer my Victoria cast iron. It has a longer handle. It is a little thinner, but that's kind of good on a 12" or 14" skillet.
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I WASH MY CAST IRON WITH SOAP! Oh, the travesty! Wash with soap, cook as normal, no difference.
However, I find the best way to clean my cast iron is to just boil an inch of water and scrape clean. Works like a charm but does also strip it like soap does. Then just add oil and it's seasoned again... almost like magic.
I WASH MY CAST IRON WITH SOAP! Oh, the travesty! Wash with soap, cook as normal, no difference.
However, I find the best way to clean my cast iron is to just boil an inch of water and scrape clean. Works like a charm but does also strip it like soap does. Then just add oil and it's seasoned again... almost like magic.
You even contradict yourself. He said you need a good seasoning. Then you say you don't need a good seasoning. Then you say to just cook in it which makes a good seasoning. Guess what...
NOBODY EVEN TALKED ABOUT SOAP.
So goofy, man.
I WASH MY CAST IRON WITH SOAP! Oh, the travesty! Wash with soap, cook as normal, no difference.
However, I find the best way to clean my cast iron is to just boil an inch of water and scrape clean. Works like a charm but does also strip it like soap does. Then just add oil and it's seasoned again... almost like magic.
It really shows when you say "I find the best way to clean my cast iron is to just boil an inch of water and scrape clean."
You are freely admitting you have a need to SCRAPE it clean, or boil water in it, which you would not have to do if you had a properly seasoned cast iron cookware.
Contrary to what you believe, seasoning is not a 1-time process. Adding oil is just the bare initial start of any seasoning process and not true seasoning at all.
You say "Every time you put oil on the hot pan, it seasons it, so every time you're cooking, it gets reseasoned". Almost correct, but 100% correct would be every time you put oil on the hot pan it deepens the seasoning over time, but NOT if you soap, boil water, and scrape the cast iron's seasoning in-between, every time you cook & wash.
The need for me to scrape my cast iron is extremely rare. I've never used soap or 'boil water' in it to clean it.
Why? Because my cookware is near 99% clean AFTER cooking in it, before a quick rinse with water and a wipe with paper towel to clean away the excess oil. The fact that it doesn't need such severe cleaning should tell you something.
Been doing it for over 50 years.
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THAT SAID.. check your local Facebook Marketplace, you may find some people practically giving away used ones that could just use a little light love and re-seasoning.
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Stainless Steel at least has the advantage of being dishwashable (usually), but compared to nonstick or cast iron, cooking is noticably more difficult.
Cast Iron is induction compatible as well..
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