I tend to just throw my pan in the grill for a few hours after cooking with it. Scrape off any excess carbon after you pull it out, and it's ready to use again.
I was more impressed by the cooking every morning than the skillet washing.
So that's not just an ugly rumor started by le Creuset??
Nothing you can't fix by re-heating with shortening and re-seasoning. But yea, it strips the coating off. Speaking fro 1st hand experience. In the meantime I use my stainless but I just feel like it's inferior. I miss the heft.
There isn't anything on the planet that cooks better than cast iron. Heat transfer, iron supplement, no stick, easy cleaning, food stays warm long time after heat. You can fry, simmer and the best part.....Bake! Cornbread is to die for in CI. It just doesn't get any better.
I've used my dutch oven many times for long chili cooks but it does require a re-season afterwards. I may just pick up an enamel one. Enamel is likely to be easier on the glass cooktop too.
I've used my dutch oven many times for long chili cooks but it does require a re-season afterwards. I may just pick up an enamel one. Enamel is likely to be easier on the glass cooktop too.
LOL We don't eat out so if I don't cook, we don't eat!
Cast Iron and Stainless Steel is all I cook with in my kitchen. I love my CI and everything that comes with it, even the seasoning process, but some things are just better left to my SS set. I season my SS similar to CI and it makes me feel a little less dirty.
I use Lodge cast iron, both enameled and raw, and they work every bit as well as my friend's Le Cruset. The only thing I can't find that Le Cruset makes, but Lodge doesn't, is a large, 14" or so brazier. I don't know if I'm going to suck it up and drop the $200+ on it or now, but getting an enameled pan for under $100 eases the burn.
My wife never liked cast iron. I might see if she wants enameled. She uses SS cookware. I only cook in the crock pot or outdoor grill.
Similar threads
