The Look of Lodge
Once you have properly seasoned your lodge pans, they should have a brownish, caramel-like color. Over time and use, your cookware will become shiny and black. A good tip is to use your cookware to fry bacon or some other fatty item in order to achieve a better, seasoned interior.
Outdoor Cooking with Cast Iron
If you're cooking outdoors over an open fire, one trick to avoid blackened cast iron pans is to coat the outside of the pot with soap before you put it over the fire. Take a bar of soap (liquid soap doesn't work well for this) and rub it vigorously over the outside of the pot until the surface is coated. When you go to wash the pot later, the soap helps the black soot come off much faster and easier.
Seasoning your Cast Iron Cookware
Here is some helpful cast iron cookware advice: Cast iron is the original ˇ°nonstickˇ± cookware, but you have to treat it first. This is called ˇ°seasoningˇ±. Wash your new cast iron pan in hot, soapy water. Rinse utensil and dry completely. Discoloration on towel is normal. Next, apply a thin, even coating of melted shortening (not butter) inside and outside the utensil with a soft cloth or paper towel. If your cast iron pan has a lid, make sure you season it as well.. Preheat oven to 350 degrees. Place utensil on top shelf of oven, upside down. Place aluminum foil on a baking sheet and put on bottom shelf of oven to catch any drippings. Bake your cast iron cookware in oven for one hour, then turn oven off and let utensil remain in the oven until cool. To clean utensil after use, use boiling water and a plastic scrub bun or brush. Do not use soap, unless you are going to repeat the seasoning process.
Benefits of Cast Iron Cookware
Cast iron, like Lodge Pans, have been used in cookware for centuries. It holds up to the heat and it absorbs the heat and cooks evenly. It is not a smooth finish like most pans. It has pores which absorb oil, which means these pans get better over time. Also faint traces of iron gets in the food. This is fine and actually a good thing, since we all need iron in our diet. If you are anemic, then you might want to consider cast iron for cooking.
Salvaging Rusted Lodge Cast Iron
Seasoning is an ongoing process. But if, over time, your lodge cast iron cookware develops a metallic smell or taste or shows signs of rust, there is still hope for your pan! Wash with soap (this is one occasion when using soap is permissible for cast iron) and hot water then scour off rust. Season your pan again as though it is a new item.
Keeping Your Lodge Cast Iron A Lifetime
Here are a few tips that will help your lodge cast iron pans last a lifetime. Rinse with hot water (not soap), and dry thoroughly. Prepare the cooking surface with a coating of oil. After cooking, clean with a stiff brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Avoid putting hot pans into cold water, since thermal shock can cause the metal to warp or crack. Towel dry immediately and apply a light coat of oil while the pan is still warm. Store in a cool, dry place. If you have a lid, place a folded paper towel between the lid and the pan to allow air to circulate.
The History Of Lodge Cookware
Did you ever wonder how Lodge cookware got its name? In the early 1800s, Joseph Lodge began making cast iron. His legacy resulted an a family-run business of cast iron cookware production that is still functioning today. Part of America's heritage, Lodge cookware has been used since the first presidential term of William McKinley. Think about that the next time you use your cast iron skillet to fry up some hash browns and eggs for Sunday morning brunch!
Lodge Cast Iron For Beginners
If you are new to Lodge cast iron pans, you might want to start out with a few basic pieces, such as a pre-seasoned 10" or 12" skillet. These are classic items that can be used for a variety of your cooking needs. To maintain the health of your cast iron, purchasing a few accessories like a cast iron scrub brush is not a bad idea. As you become more familiar with lodge cast iron, you can graduate to Dutch ovens and larger pans.