Thanks for the warning, I'll be extra careful. I had a can of oven cleaner I used on a pan, but it was old and didn't seem to be very "active". It worked a little bit, but pretty much underwhelming. That was the Taiwan beater pan from my sis in law, that eventually was cured with coals.
Al's correct! The nastier the better!!! Yellow cap. "TAKE YOUR TIME" with it. Let it do the work, and don't be in a hurry, trust me it will work. Spray it, let it sit for a day or two. Clean it off with water/hose, repeat. I've had pans take two weeks. When you see the light at the end of the tunnel, bring the pan into your sink, get a Brillo or SOS soap pad and go to town. If the gunk doesn't come off, go back to the Easy off and repeat! Again, if you want the best results, take your time! It'll be worth it!
Had Mrs. TD bring home a case of Philly steak meat from work. Fried some up tonight Out of the freezer and into the skillet with a drizzle of EVOO and a dusting of our spice mix Mushrooms and onions Turned them and gave them a good dusting of Blackened seasoning on the other side , then a few more minutes as the slices come apart and... done! Swiss cheese on the bun first then filled with meat and topped with mushrooms and onions and a little drizzle of dressing. Plated Hmmmm, that tastes like...another! Oh yeah! blacksmith and Scotty Overkill Got a case too. Will need to see some pics of theirs
Picked up a little 7x5" Chinese griddle today for $5. It's a little rough, but I'll put it through cleaning and seasoning and see how it ends up. (And post pics) Normally wouldn't buy Chinese iron, but the price was right and I'm thinking it would make a good serving platter to keep things warm at the table. Rolls, bacon, whatever. If it turns out good it would be a great little omelette pan.
I bought a Lodge 12 in fry pan at WalMart. It has the rounded sides and two loop handles. I think the rounded sides are nice, more bowl like. I also liked the loop handles. I have arthritis. This will help me try to remember to pick it up with two hands. I can't support it with one handle lift. This pan is excellent to go from the stove top to oven. Lodge pans at Walmart are very reasonably priced.
Are they a model only carried by Wal-Mart? Wal-mart is good at forcing manufacturer's to make a cheaper product
I have no idea if it is unique to Walmart. It is of a good wt. and seems to be in keeping with my other pans. I went on the Lodge site and put in the model number and came up with that pan, only with a lid showing with it. On the Lodge site it is $64 with a lid. At Walmart it was $19.94 without lid. (LIOCP) 12 in. Chef's Pan. I can't find it on Walmart's web site.
Round one on my Chinese piece. Let it soak in oven cleaner for a couple days in a trash bag - a trick I learned in the fast food business and have seen repeated here. Back in the bag after a wash and dry. The stamping is pretty crude, and the iron shows a sight yellow/gold coloration.
Lodge has the lid listed for $29.50 They don't list the pan separately. Not unusual for sites like that to cost way more than the reg. retail outlets.
That's it! Looks good to me, but I don't know anywhere near what some of you others know about the product. I just cook with it and won't let it get mistreated. I am trying hard to get back to basics and cast iron come up high on my priority list. I am no collector. No room. My lesson learned is to get the essentials and live with them. I have wasted so much time and money on kitchen gadgets that now sit the the garage or have been given away.
