expired Posted by gaamn114 | Staff • Mar 27, 2025
Mar 27, 2025 12:50 PM
Item 1 of 1
expired Posted by gaamn114 | Staff • Mar 27, 2025
Mar 27, 2025 12:50 PM
10.25" Lodge Logic Pre-Seasoned Cast Iron Skillet
$14
$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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Now if I can only figure out where it went
I think the one in my garage belongs to you.
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.
I agree with your assessment. Handle is too short and puts a lot of stress on the wrist due to weight.
I too have the silicone handle sleeve. I find I have to pot holder one hand to support other side of pan. Is what it is, but love the Lodge for steaks.
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.
I like my Lodge's handle the length that it is, because it fits in the cabinet easier. Also, these are made down South near Chattanooga, Tennessee.
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I make pancakes all the time, no problem! Always need a little fat / oil in cast iron, butter works great for lighter foods too. Lard is great for seasoning if you're not afraid of pork.
Same in 2013.. this is a very good price ✌️😀
What? Lard is literally the best for seasoning CI.
In my opinion, I like a natural mixed fat seasoning containing unsaturated cooking oils and natural fat from meat I'm cooking. I would definitely start with an unsaturated oil to make quick polymerizing coats, but then something like lard can make poorly polymerized, but soft durable coats. Mainly I just cook in it, and if I'm preheating the oven really hot, sometimes I'll put a light oil coat on it and throw it in, but that's super rare. After cooking on one a decade or more, seasoning is not really a concern anymore unless you scrub it with steel wool or something that wears through it.
I wouldn't sear a steak in stainless or nonstick, and I wouldn't sauté something in cast iron. Carbon steel combines some of the properties of cast iron with that of stainless, but it still doesn't have the mass for searing or frying things on high heat.
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