Reed:+1 on Lodge. Their pans are excellent.
FYI, Lodge pans are often available on Amazon with free shipping.
I'm so glad this topic came up!
I have a 15-20 year old cast iron pan that I recently inherited and I'm pretty sure it needs to be seasoned/re-seasoned. While looking up seasoning instructions online, I found conflicting recommendations to use lard, canola oil, bacn fat, and others. I couldn't decide who to trust!
Can someone with experience please tell me how to treat my new pan? I'm psyched to use it, but I know I need to do some work before it's functional.
Thanks!
I bought my last one at Bass Pro. I'm not a big fan of the Lodge pre-seasoning. For me the inside of the pan was far too rough. I eventually took the time to sand it smooth. Wonderful pan now.
Reed:
+2 for Lodge Pre-seasoned heavy cast-iron skillets. And as a Certified Executive Chef®, ACF, I highly recondmend them for price, durability and performance.
http://www.amazon.com/gp/product/B00006JSUB/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00004S9H9&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0RNM6EZ9GW2JK5Y222VF
Christopher
Andrew:I also highly recommend this pan, it is my go to for bacon, chicken etc... and finishing off carnitas in the oven.
How rough was the pan; would it be hard to scrape food off?
How did you sand the pan?
I found some at Army and Navy, but found the surface bumpy. I found a place that sells Lodge. I will take a look. Also I think I will take a look at a Market near me.
Thanks for the advice