‘Cast’ your cares on Lodge
There’s no doubt I’m a huge fan of cooking with cast iron. As a Midwest girl at heart, some of my favorite comfort foods are best when fried or griddled up in one of those black, seasoned skillets. Just because I’ve been transplanted into the desert and surrounded by fine dining restaurants and clean-eating menus doesn’t mean I don’t enjoy a good ‘ole home-cooked meal every once in a while. Chicken fried steak, fried pickles, and breakfast with all the fixin’s are dishes I’ll never say no to! My absolute favorite fried chicken is cooked in a black skillet (like the plate I had in San Francisco at 1300 on Fillmore). Its high heat retention helps keep the outside perfectly crisp and golden, and if your pan has seen some love, it’ll add a bit of flavor too.
If you’re a cast iron fanatic like I am, you probably have a Lodge product or two in your kitchen. Lodge Cast Iron Cookware has been in business since 1896 (truly, a classic), creating quality cast iron cookware that holds up well over time and can be passed down through generations of families.
Check out the backstory behind the company.
From grill pans, mini cake pans (I happen to know someone who LOVES pineapple upside down cakes… I’ll have to whip up a batch for her with cast iron!), dutch ovens, and a variety of skillets, their line includes seasoned cast iron, enameled cast iron, and even stainless steel products.
Their newest offering is the Seasoned Carbon Steel. Made here in the USA and from 100% carbon steel, these skillets arrive at your door already seasoned and ready to go.
New Seasoned Carbon Steel Skillets include a variety of sizes:
- 8” Seasoned Steel Skillet | $39.95
- 10” Seasoned Steel Skillet | $44.95
- 12” Seasoned Steel Skillet | $49.95
- 15” Seasoned Steel Skillet | $89.95
I had the opportunity to test the 15-inch skillet which is quite huge! I found it to be the perfect size to cook up one of my favorite recipes for vegetarian paella… and it also serves as a great ‘one-pan’ breakfast skillet with bacon, sausage, eggs and you can even throw some pancakes in there too.
The argument between using cast iron versus carbon steel is really a matter of opinion. The advantages of carbon steel are that it is lighter, therefore it’s more responsive to heat and easier to control temperature (meaning, it gets hot quicker when put on a burner and cools down faster once pulled off of heat) and some argue that clean-up is a bit easier because of its non-stick properties. Because steel is actually iron with added carbon, carbon steel pans are known to be tougher than cast iron skillets and its material can be rolled into thin sheets, creating a durable, more lightweight pan. Like cast iron skillets, seasoned carbon steel just gets better and better over time. My opinion is that you should have both in your kitchen and see which suits you best!
These pans are excellent for searing large cuts of meat because they can so easily go from stove to oven and there’s plenty of space for a huge hunk of meat. Care is much like that of cast iron skillets, but the process is made simple since Lodge pans are already pre-seasoned. Just rub with a light coat of vegetable oil after each use.
Check out the entire line of Lodge products at lodgemfg.com.
By Amy Martin, PhoenixBites Editor in Chief
Disclaimer: A complimentary test unit was provided to PhoenixBites for review purposes. However, this has no effect on our comments regarding our experience. View our Disclosure Policy for more info.