Cast iron and carbon steel cookware
Jan 10, 2022, 10:25 pm
#77
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Jan 11, 2022, 10:07 am
#78
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Is your Staub lined with enamel? I think the other difference between Lodge cast iron and Le Creuset is that it isn't recommended to subject the enamel coating to super high heat while cast iron is able to handle screaming hot temps. So depending on your cooking habits, it might be a good idea to have both cast iron and something like Staub or Le Creuset.
Jan 12, 2022, 11:59 am
#80
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Now I'm thinking I need a cast iron skillet 
I have Le Crueset dutch oven which I love for soups & chili.
@corky. Thanks for the info re: honing vs. sharpening. That explains why when I tried using that my knives never sharpened! When I lived in Manhattan Beach, there was a guy at the MB farmers market who would sharpen knives so I took mine to him.
Where I live now a cookware store (that recently went out of bizness, alas) sold high end knives & a couple times a year, they'd have a professional from the knife company come in who would sharpen knives (didn't have to be that brand). There was a fee per knife & the store donated the sharpening proceeds to charity.
Where I live now there's also a guy who sharpens knives at the farmers market, but we're in winter & FM won't reopen again until the spring.
Cheers.
I have Le Crueset dutch oven which I love for soups & chili.@corky. Thanks for the info re: honing vs. sharpening. That explains why when I tried using that my knives never sharpened! When I lived in Manhattan Beach, there was a guy at the MB farmers market who would sharpen knives so I took mine to him.
Where I live now a cookware store (that recently went out of bizness, alas) sold high end knives & a couple times a year, they'd have a professional from the knife company come in who would sharpen knives (didn't have to be that brand). There was a fee per knife & the store donated the sharpening proceeds to charity.
Where I live now there's also a guy who sharpens knives at the farmers market, but we're in winter & FM won't reopen again until the spring.
Cheers.
Jan 12, 2022, 12:53 pm
#81
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Now I'm thinking I need a cast iron skillet I have Le Crueset dutch oven which I love for soups & chili.
@corky. Thanks for the info re: honing vs. sharpening. That explains why when I tried using that my knives never sharpened! When I lived in Manhattan Beach, there was a guy at the MB farmers market who would sharpen knives so I took mine to him.
Where I live now a cookware store (that recently went out of bizness, alas) sold high end knives & a couple times a year, they'd have a professional from the knife company come in who would sharpen knives (didn't have to be that brand). There was a fee per knife & the store donated the sharpening proceeds to charity.
Where I live now there's also a guy who sharpens knives at the farmers market, but we're in winter & FM won't reopen again until the spring.
Cheers.
I have Le Crueset dutch oven which I love for soups & chili.@corky. Thanks for the info re: honing vs. sharpening. That explains why when I tried using that my knives never sharpened! When I lived in Manhattan Beach, there was a guy at the MB farmers market who would sharpen knives so I took mine to him.
Where I live now a cookware store (that recently went out of bizness, alas) sold high end knives & a couple times a year, they'd have a professional from the knife company come in who would sharpen knives (didn't have to be that brand). There was a fee per knife & the store donated the sharpening proceeds to charity.
Where I live now there's also a guy who sharpens knives at the farmers market, but we're in winter & FM won't reopen again until the spring.
Cheers.
Jan 13, 2022, 9:28 am
#82
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I have an electric knife sharpener that works well on the Henckels knife set I got from my parents years ago. I use it maybe once a year to do a full sharpening (with all three of its sharpening/honing wheels) and maybe 3x/year with just the honing wheel.
Sharon - Lodge cast iron will last forever if properly maintained. It requires more work than Le Creuset because it doesn't have the enamel to protect it. Read the two articles I linked in my first post in this thread on how to properly season a pan and how to care for it.
Sharon - Lodge cast iron will last forever if properly maintained. It requires more work than Le Creuset because it doesn't have the enamel to protect it. Read the two articles I linked in my first post in this thread on how to properly season a pan and how to care for it.
Jan 16, 2022, 5:52 pm
#83
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Picked up a Smithey carbon steel skillet today. Can’t wait to give it a run! Still haven’t figured out which cast iron I’m going with, but might wait a few weeks to see if I can buy a piece from Blu Skillet Ironware.
Jan 17, 2022, 8:21 am
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Jan 17, 2022, 6:52 pm
#85
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Random but our favorite middle of nowhere steak house uses cast iron to cook locally raised and aged steaks in....same pans they've been using for last last 50+ years. Flavor is unmatched in even the highest end steak houses I've been to.
Jan 19, 2022, 8:18 pm
#86
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South Pittsburg's Lodge Cast Iron store, the future home of the Lodge Cast Iron Museum, had the gargantuan skillet, which measures about 18 feet from handle to handle, created to serve as a draw for the attraction.
Jan 19, 2022, 10:50 pm
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buried the lede
South Pittsburg's Lodge Cast Iron store, the future home of the Lodge Cast Iron Museum, had the gargantuan skillet, which measures about 18 feet from handle to handle, created to serve as a draw for the attraction.
South Pittsburg's Lodge Cast Iron store, the future home of the Lodge Cast Iron Museum, had the gargantuan skillet, which measures about 18 feet from handle to handle, created to serve as a draw for the attraction.
David
Jan 22, 2022, 7:26 pm
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Broke it in today. Came pre-seasoned, but I put another layer on it first. Bone-in kurobata pork and roasted potatoes. After browning pulled the pork off and deglazed with Cabernet, then added sliced shallots and a bit of chicken broth. Cooked that down then added the potatoes (that had already started cooking) and pork back, putting it into the oven. Finished with herbes de Provence. Came out great!
Cleanup was a breeze and I put another layer of seasoning on it so it’ll be ready next time.
Cleanup was a breeze and I put another layer of seasoning on it so it’ll be ready next time.