Lodge Cast Iron Skillet

Lodge Cast Iron Skillet

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Lodge Seasoned Cast Iron Skillet Arrived This Week

It is so much fun when new toys arrive at the house and this one will be a game changer for the barbecue and in the kitchen.

Brussels sprouts with truffle oil on my Lodge Cast Iron Skillet over looking Barcelona

Brussels sprouts with truffle oil on my Lodge Cast Iron Skillet over looking Barcelona

This week, my Lodge Cast Iron Skillet I ordered off Amazon arrived at my door.  I did not think to order it from Amazon at first, and I spent a couple weeks searching all over Barcelona for cast iron pans to purchase from a local distributor.  While, I did find many places that had cast iron, the handles were plastic or wood – not so great for open fire – or they were very small.  High and low I searched, but I could not find a large, full cast iron skillet.  Something like I grew up with.

Lodge Seasoned Cast Iron

As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don’t just make cast iron; we make heirlooms that bring people together for generations.


In the end, I ordered the Lodge and I am already very happy. Lodge is one of those American made institutions from Tennessee.  It is really a quality product that I hope to have for many decades.  The 26cm skillet comes pre-seasoned to start cooking immediately.

The French brand, Le Creuset is also very popular for cherry2cast iron cooking, although at a much higher price point.  My next purchase to add to my cast iron collection will be a 26cm stew pot or Dutch oven from them.  They are quality items but not something you want to put on the open fire – for no other reason than the beautiful finish they have.

Like fine wine, they get better with time

Old Cast Iron Skillet

Don´t throw that old cast iron away!

A cast iron skillet is one of those things you hope to past down from generations.  Much like a Wok in Asian cooking, a cast iron skillet only gets better with use because if retains the season of the salt and oils of each meal.  If you are ever fortunate enough to find one in the back of your grandmother´s kitchen or in a bin at a rummage sale – grab it.  No matter if it is full of dirt and caked on rust, all of that can be removed and re-seasoned.

In fact, my friend Josh Weitzer of On Fire Kitchen, suggests taking a rotary sander to even my new cast iron skillet to remove the pre seasoning and make it silky smooth.  Josh works with two cast iron skillets in his kitchen and grew up learning to cook in them with his father back in Oregon.

Why do we love cast iron so much?

It is the high heat and constantly even temperature when using them – the searing affect that the cast iron creates when cooking up a piece of steak or tuna recipe.  This is important

TBone on Lodge Cast Iron Skillet

T-bone steak on Lodge Cast Iron Skillet

because when the skillet quickly cooks the outside, it traps the juice and heat of the meat inside to leave everything tender and full of flavor.

It is amazing with vegetables and eggs…Start cooking a recipe on the stove top and then put the skillet directly into the oven or on the barbecue to finish baking.  These pans are so flexible in the kitchen.  Cook up some corn bread in your cast iron Dutch oven or a desserts.

I would recommend not using it with tomato based sauces or other acetic foods that will strip the season.  As well, be careful with some fish and seafood as that can leave a trace of flavors that do not mix well with other food items you prepare. Which brings me to my next point of emphases.

Maintaining your skillet

Water is its enemy. When rust gets into the seasoning, it gets into your food and that is not good.  Thankfully, it is easy to keep this away with just a few extra moments before you put it on the shelf until the next meal.

After you finish cooking your meal, wipe down and remove the large food deposits and the oil before you sit down to eat.  Then, when you return to the skillet after eating, it is easier to clean.

When cleaning, you can use water – and some say even soap, although I avoid using soap if possible.  Remember, we want that build up of oil to keep the seasoning and the soap can remove this layer and – I believe – leave a residue.  If you use soap, just make sure you immediately wash it away and wipe out the extra water with a towel.  You never want to leave your cast iron soaking in water.

Last, when the skillet is clean and towel dried, put it back on the stove and heat it up again.  This should only take a few moments.  Add a few drops of oil or even butter to the hot pan and wipe it evenly over the entire surface, leaving a shinny finish to the pan.  Heating up the pan will make sure that all the water has evaporated and the oil/ butter will help keep any moisture from penetrating the seasoning during storage.

At first, this may seem a lot of extra work, it really is not compared to the value that the cast iron offers.

Throw away that Teflon now

All those none stick pans with the chipping Teflon coat are not healthy for you. That black stuff eventually gets in your food and does not add any flavor to what you are cooking.  With the cast iron, you can use your metal spoons and as mention, put in directly on your barbecue or in the oven.

If you maintain your cast iron correctly and use it regularly, you will find it to last forever and to be much more rewarding.

Let us know your experiences below in the forum.