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  1. Maybe one day........ TRCM's Avatar
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    #21
    What kind of stove are you using it on ?? (gas, burner eye electric, smooth top electric, induction)

    Cast iron works well, but as has been said, can cause issues on smooth top stove, and I am not a fan of not washing it out.

    Anything with non-stick coatings or properties will likely not withstand high heat for extended periods, so stainless may be the only other choice.
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  2. Member Champ891's Avatar
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    #22
    Quote Originally Posted by Dave A View Post
    I bought a Lodge brand and i'm having a hard time getting it seasoned well enough for it to be non stick, any suggestions.
    Lots of bacon

  3. Member fr8dog's Avatar
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    #23
    I seasoned mine with a thin coat of crisco shortening. Warm it up a bit, coat the whole thing with the crisco. Wait a few seconds and remove any excess. Into a 375° oven for an hour, upside down. Most times once is good. Had a couple take 2.

    I have a Dutch oven that needs to be redone. Just got finished browning some meat and it could use a coat. Been many years on it since the last time.

  4. Member
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    Jul 2016
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    Gainesville, Ga.
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    #24
    We enjoy our Circulon brand non-stick cookware...not cheap, but not expensive...we have a full set and then some. They will last for years of regular use and are dishwasher safe. We went to stainless at one point and spent a fortune for it...my wife hated it with a passion...we ended up giving it away after three months...and went right back to Circulon. We also use cast iron for skillets on a regular basis and have had the three piece set for over 30 years now...we do hand wash ours on occasion and do not see any difference in performance after washing and promptly drying and oiling up really good....cast iron is frequently used on my BGE...more so than stove top....

  5. Member RazorCat's Avatar
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    Nov 2012
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    Texarkana, Ark.
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    #25
    While use cast iron all the time, I like a good non-stick pan for some foods like fried eggs when I want easy cleanup. I’ve got 3 of these in 10” and 12”. Very durable, and well constructed.
    https://www.amazon.com/Ozeri-Texture...2”+Ozeri
    The 10” has a smooth bottom, the 12” has a slightly textured bottom.
    BassCat Sabre FTD
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    "It's just fishing"

  6. Member
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    Apr 2015
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    NW PA.
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    243
    #26
    Best thing I ever got to cook fish in. Easy to clean too.

  7. Member
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    May 2017
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    Pittston, PA
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    218
    #27
    I have been cooking with cast iron for years. Best thing you can use. I have a square pan with raised grooves for giving meat nice lines. I wanted a new smooth skillet. I was nervous about the proper seasoning method. I have been hearing about Flax seed oil for a while. Well worth it!! I bought a new 12" skillet, and I found this method of doing it. This pan has such a good coating on it now, its nonstick for sure, so far seems to not smoke as much when heating(since the flax seed oil doesn't smoke until a real hot temp.), and its almost like an armor on it. Here is the link to the method I used. It took me 3 days to do it, but trust me, well worth it in the end.
    https://www.cooksillustrated.com/how...ason-cast-iron

  8. Member
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    Sep 2016
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    Louisville Ky
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    #28
    Just picked up my first cast iron skillet and love it. Ill be hunting more at the flea markets.

    Something I saw online that helps cleaning is use course salt. Works as an abrasive and doesnt remove the seasoning.

  9. Member RazorCat's Avatar
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    Nov 2012
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    Texarkana, Ark.
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    #29
    Quote Originally Posted by Axkiker View Post
    Just picked up my first cast iron skillet and love it. Ill be hunting more at the flea markets.

    Something I saw online that helps cleaning is use course salt. Works as an abrasive and doesnt remove the seasoning.
    Coarse salt, and cut a raw potato in half to use to scrub with. It holds the salt while you scrub. Old trick my Nanny taught me.
    BassCat Sabre FTD
    Mercury 150 Optimax
    "It's just fishing"

  10. Member eyra_kid's Avatar
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    Jan 2010
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    Topeka, Kansas
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    #30
    Maybe I'm missing out on cast iron, but its something I've never had the chance to use. From what I can tell, and somebody correct me if I'm wrong or missing something, the advantages of cast iron are:
    1. hold heat well due to thickness
    2. nonstick if seasoned properly
    3. withstand the holy fires of hell for searing or blackening
    4. basically last forever

    My wife is with Pampered Chef, so I'm fortunate enough to have access to all their cookware. We use the non-stick pans and pots, and a couple stainless pans.
    I can tell you they have lasted a long time, maybe 10 years I think. We hand-wash them, and they clean really easily. Dishwashing voids the warranty, I believe.
    They are very heavy and thick, so they hold heat and cook very evenly. Absolutely nothing sticks to them.
    I probably wouldn't use it over an open flame for blackening, but for everyday use, I don't know how anything could work better.
    Downside is they are pricey.

    I know cast iron is very traditional, so I am definitely not knocking it. I have thought about getting one to try blackening over my Vision Egg. But it seems like good non-stick cookware will do everything the cast iron will do, except searing over open flame. Maybe the taste is better with cast iron? Kinda like gas vs charcoal.
    All I know is, the Pampered Chef are worth checking out if you want something quality for everyday use, especially with a flattop stove.

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