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Lunch » Tags » Cookware » Reviews » Lodge 3-Piece Skillet Set » User review

LODGE CAST IRON 3 PIECE SET: The ULTIMATE- Who Needs a Gun?

  • Oct 2, 2001
  • by
Rating:
+5
Pros: bake and cook superbly, delightful flavor, easy to maintain, even heat retention

Cons: can not let food sit in it, have to have dry place to store it

The Bottom Line: The most versatile cookware I have used. Cook, Bake and even use it for self-defense if needed. I have used almost everything and this is one of my two favorites!

When my husband and I were first married, I could never understand his obsession with obtaining a cast iron cookware set. He only tasted food from it a couple of times at his aunt's house, yet he was bound and determined that we HAD to have cast iron cookware.

After months on end of hearing his ravings about this ultimate cookware, I finally got serious about obtaining a set.

It was at a used sale that we obtained our first Lodge Cast Iron Cookware set. The cast iron set includes 6 1/2" skillet, 8" skillet and 10 1/2" skillet. I thought that was a good mix to have, but I wondered how on earth I could rationalize having only 3 fry pans in different sizes.

I mean, my pan of choice most of the time was saucepan, and this set had none of that. Wanting to please my husband, however, I decided to get the set anyway.


HOW EASY WAS THIS SET TO SEASON?

The set had a few spots of rust on it, so I scoured them off, and reseasoned the 3 pans. It took only a few mintues to scour lightly to remove the rust, and coat them with oil. Then they sat in a hot oven for under an hour to set the seasoning. Not much work at all.


HOW DO YOU SEASON THESE PANS?

Contrary to what this site has listed and what others have said who have reviewed LODGE CAST IRON COOKWARE, none of the bakeware or cookware that LODGE makes is steel. It is all CAST IRON!!!

1. Wash with hot soapy water to remove the manufacturing wax coating.

2. Oil the cookware with solid vegetable shortening (the ONLY thing I EVER recommend Crisco for- it is not for eating).

3. Put in oven. Some people suggest upside down, but I have done it successfully both ways. Upside down keeps pools of oil from gathering inside.

4. Make sure you provide a pan or something to catch the extra oil that will run off.

5. Bake for an hour or two at 350 degrees F.

6. Let cool in the oven after turned off.

7. Make sure to store in a DRY place when cool.

8. Keep a light coating of oil over the pan after using it. Eventually the coating of oil will make the pan stick free.


CAUTION

Do NOT wash in dishwasher.

Make sure to DRY IMMEDIATELY after washing (rinsing with warm water is usually sufficient to clean it- no need to scrub- it removes the stick free coating), and coat lightly with oil before storing.

If rust spots develop, scour with steel wool, rinse and re-season.


COOKING IN THESE PANS

What I find so amazing about these pans is that they are a perfect substitute for bakeware as well as cookware.

Frying on the stove is wonderful. You heat up the pan on the stove for only a few minutes, turn the heat to low and then put in your oil or butter and fry away.

The pans have a very even heat and maintain it so well that you can cook for a long time on very low heat, once they are heated up.

You can stir fry, fry up anything at all that you would use a fry pan for. I have made spaghetti sauce in these and done all kinds of things that you normally would not use a fry pan for.

However, at the time, they were the only pans that we had (other than a set of Reverware that I did not like to use as it burned) so I had to be creative with them.

The only problem with cooking in them is that you have to remove any kind of soupy food right away, or it will discolor from the pans.

For example, I made potatoes with onions and vegetables. I did not feel like removing them right away. They cooled off and after about 2 hours (yes, I was a bad girl), the food took on little purple-gray spots on it. Still tasted good, just looked interesting. Any longer and the metallic taste gets strong and the food is no longer as appetizing.

You can obtain covers for these pans from Lodge through such stores as

www.ugwhite.com.

The covers that they have are also cast iron.

I have found that my Neova cookware covers fit these fine, so I did not need to buy additional covers. Neova covers are pretty standard, so other brands will work as well.


BAKING IN THESE PANS

Once these pans are used for cooking, you clean them as recommended above, re-oil them and you are good to go for baking.

To bake in these pans, heat up the oven to the temperature MINUS 25 DEGREES!!!!

The pan will get hot in about 10 or 15 minutes.

Once hot, pour in the batter or put in the bread dough and you can pop it right in the oven.

The lower temperature will compensate for the marvelous baking ability of the pans. Because they are HOT when the dough or batter is put in, they will bake more evenly and quickly.

The crust and surface of the baked goods are phenomenal. The flavor is unlike anything else I have ever used, and I have used almost all that there is out there for cooking and baking.

The cake or bread with pop right out after cooling for about 15 minutes if it is a firm enough cake.


IDEAS AND CLOSING COMMENTS

You can use this cookware to make some interesting things.

3-tiered cake (each tier gets a bit smaller)

Coffee cake

Any cake

Cinnamon swirl rolls (unbelievably delicious)- the caramel that forms from the honey or maple syrup is phenomenal.

Round bread loaves

pot pies

shepherd pie

desserts like apple crisp

The list goes on and on.


WHO NEEDS A GUN?

If you want some of the best and most versatile cookware on the market, cast iron is the way to go.

Some people complain about it being heavy, but I do not find that to be so at all. I just look at it as a way to keep strong.

And besides, with a weapon like this in your home, who needs a gun? I mean you can not only use it to attack a would be attacker, but you can use it to repel bullets and swords, and.....

Well, you get the idea.


MORE CLOSING COMMENTS

The pans do get very hot, and you need a mitt to grab the handles, but they are not hard to work with at all.

The iron that comes out into the baked or cooked items is absorbable despite what some people have said over the years. It is a way to have a supplemental iron source at no extra money!

We have had the same pans for many years now and they are just as good as they have always been. Easy to maintain and use, they are a fantastic investment.


CAUTION

Some of today's appliances are no longer designed to take the impact of heavier cookware. In purchasing a stove, if you intend to use this cookware, be sure that the grates are sufficient to hold the weight of the pans.

Most of them are, but some of the "new improved" ranges are lousy and geared only for cheap aluminum cookware only.

We have used this cookware on 8 different stoves and if not careless, they have been fine. Some chipping of the enamel on the stove is possible if you accidentally drop a pan, but it is easily fixed.


PURCHASE THIS COOKWARE

You can find LODGE cookware at almost any place where you can find decent cookware. Target, Walmart, K-Mart, Lechmere, Cook's World, the list goes on and on...


WEB SITES

www.ugwhite.com

A hardware store in Alabama that has the best prices and collection of cast iron cookware and bakeware I have seen. They are wonderful to work with.

www.lodgemfg.com

The home site for the Lodge company. Never have I seen a truer AMERICAN company that truly is still a family who loves its workers. Their customer service is top notch and they go over and above the call of duty to help customers.

SUPPORT AMERICA AND SHOP WITH A TRULY AMERICAN COMPANY!!!!

They do sell mostly through distributors, but talk with them, it is like going home.....

Recommended:
Yes

Amount Paid (US$): 15 (used )

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Capri G ()
Ranked #813
   I am a woman of many hats.      I am an artist with makeup and other media. I am a clothing designer. I have such a huge list of things that I like to do that sometimes … more
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