OT/MISC 5 Piece Lodge Cast Iron set, 53% off — only $69.95

P

Publius

TB Fanatic
Not bad for someone wanting cast Iron cookware for modern kitchen cooking and can do duty in a fireplace with a few bricks or Lodge lid stand. I have all I need and I'm set.
 
N

night driver

ESFP adrift in INTJ sea
That's a GREAT starter set (or basic set for Life). PLUS the fact that Lodge has figured out how to pre-season their goods so beginners can ALMOST not screw them up.


I've used Cast Iron since the later 70's and STILL learned something a couple months ago.....

Slower heat them on medium heat range for several (5-10) minutes and then cook on 7 down to 4 (more time at 4 than elsewhere) and you will get the properly done WHATEVER, plus your pan will LOVE you for it....


Learn sumthin new every day (week)(month)(year)
 
TammyinWI

TammyinWI

Talk is cheap
Thank you for this thread. I have one of their pans from eons ago, and have a question: are these pans PURE cast iron?

If not, does anyone know of a brand that is?

I sent a cast iron pan back not too long ago, from Amazon, that came in with a few scratches on the surface. Looked brightish-yellow, and am betting it is aluminum under there.

No thanks.

I have been hard-pressed to find a pan or pans without aluminum- even with stainless steel, they have an aluminum core, and the copper ones do too. I am thinking about ordering a ceramic set, or glass, for stovetop.

Pure cast iron would be great.

Any ideas? TIA.
 
Creedmoor

Creedmoor

Tempus Fugit
TammyinWI said:
Thank you for this thread. I have one of their pans from eons ago, and have a question: are these pans PURE cast iron?

If not, does anyone know of a brand that is?

I sent a cast iron pan back not too long ago, from Amazon, that came in with a few scratches on the surface. Looked brightish-yellow, and am betting it is aluminum under there.

No thanks.

I have been hard-pressed to find a pan or pans without aluminum- even with stainless steel, they have an aluminum core, and the copper ones do too. I am thinking about ordering a ceramic set, or glass, for stovetop.

Pure cast iron would be great.

Any ideas? TIA.
Click to expand...

The aluminum core in stainless and copper pans is a GOOD thing. It is MUCH more thermally conductive than either of those two metals and thus provides for a much more even heating - just like cast iron. No worries about eating aluminum as the core is totally encapsulated by the SS or copper. Without that aluminum core, it would suck to cook with.
 
TammyinWI

TammyinWI

Talk is cheap
Creedmoor said:
The aluminum core in stainless and copper pans is a GOOD thing. It is MUCH more thermally conductive than either of those two metals and thus provides for a much more even heating - just like cast iron. No worries about eating aluminum as the core is totally encapsulated by the SS or copper. Without that aluminum core, it would suck to cook with.
Click to expand...

Well, I don't know about that. Aluminum pans have been around for a while, and I make a point to avoid them when possible. Aluminum cores for pans is a fairly new concept, isn't it? I am thinking that aluminum soaks into the food.

I researched eons ago about Alzheimer's/dementia and firmly believe that aluminum is strongly related to these.

So, I detoxify a lot, use aluminum-free deodorant, avoid beverages in cans, stuff like that.
 
K

KFhunter

Veteran Member
Take a brand new lodge and a round palm orbital sander with 80 grit. Sand the cooking surface of that lodge until it's smooth, you'll have something pretty nice when you're done.

370_dewaltD26453_1321473069.jpg


Once the cooking surface is smooth then properly season it and enjoy.
 
Creedmoor

Creedmoor

Tempus Fugit
TammyinWI said:
Well, I don't know about that. Aluminum pans have been around for a while, and I make a point to avoid them when possible. Aluminum cores for pans is a fairly new concept, isn't it? I am thinking that aluminum soaks into the food.

I researched eons ago about Alzheimer's/dementia and firmly believe that aluminum is strongly related to these.

So, I detoxify a lot, use aluminum-free deodorant, avoid beverages in cans, stuff like that.
Click to expand...

Yeah, I avoid “bare” aluminum cookware of any kind for exactly the reasons you listed. But aluminum cores in cookware have been around for at least twenty years. Some of your most expensive, and I mean $400/skillet cookware, uses aluminum cores. It makes a huge difference. No way for aluminum to come into contact with you or your food. The aluminum core is totally encapsulated by solid “safe” metal, usually stainless steel or copper. Can’t possibly leach or bleed through. ALL of our cookware is stainless with aluminum cores - Cuisinart brand. Wasn’t cheap either. Ceramic is nice but I know what’ll happen around here. One chip and it’s pretty much ruined as the cast iron or steel underneath will start to rust and then more and more ceramic flakes off until it’s no longer useable.
 
Creedmoor

Creedmoor

Tempus Fugit
KFhunter said:
Take a brand new lodge and a round palm orbital sander with 80 grit. Sand the cooking surface of that lodge until it's smooth, you'll have something pretty nice when you're done.

370_dewaltD26453_1321473069.jpg


Once the cooking surface is smooth then properly season it and enjoy.
Click to expand...


Tried that with some pretty rough cast iron in hopes it would salvage it. Gave up after four or five sanding discs with little accomplished. No huge loss as it was thrift store chineasium.
 
N

night driver

ESFP adrift in INTJ sea
If you found yellowish scratches in a cast iron pan I'd suggest that that might have been rust at the bottom of the scratch if they were deep.

If you are seriously concerned about this, go through a series of thrift stores and hunt up some older Revere Ware Copper bottom Stainless Steel. They are stainless steel with a heavy copper plating on the bottom.

You want the older style, where they use a pair of screes to keep the handle scales (bakelite) together because that copper is about twice as thick a plating as later pans. Revere used to be THE kitchenware that a family saved up for and used. Even into the 70's.
 
P

Publius

TB Fanatic
TammyinWI said:
Thank you for this thread. I have one of their pans from eons ago, and have a question: are these pans PURE cast iron?

If not, does anyone know of a brand that is?

I sent a cast iron pan back not too long ago, from Amazon, that came in with a few scratches on the surface. Looked brightish-yellow, and am betting it is aluminum under there.

No thanks.

I have been hard-pressed to find a pan or pans without aluminum- even with stainless steel, they have an aluminum core, and the copper ones do too. I am thinking about ordering a ceramic set, or glass, for stovetop.

Pure cast iron would be great.

Any ideas? TIA.
Click to expand...



The cookware is LODGE cast Iron and made right here in the USA, thats right 100% American made.
They do make aluminum Dutch Ovens and their not popular.
 
Ravekid

Ravekid

Veteran Member
TammyinWI said:
If not, does anyone know of a brand that is?

Pure cast iron would be great.

Any ideas? TIA.
Click to expand...

Most brands are seasoning their cast iron at the factory, so the only way to get a true 100% cast iron pan is to find an old one: Wagner, Erie, and Birmingham Stove and Range Company are three popular brands. Prices can range wildly as can condition. I've seen lots of pans at tourist trap places, flea markets, and festivals held at the tourist trap places. Reconditioning with electrolysis is the way to go.

If you want new, Le Creuset and Staub were leaders over the last fifteen years in the smooth finish case iron realm that weren't made in China (Lodge and most of the China stuff sold under various names usually have a rough finish). However, their pieces are enameled, either on the cooking surface portion or over the entire piece. They also charge an arm and a leg.

In the last few years, a lot of new companies have came to the market. Many are making their skillets in the US, one is made in Columbia. Here is the list:
Butter Pat Industries
Field Company
Finex
Smithey Iron Ware
Victoria
Stargazer Cast Iron

Looks like Stargazer gives the option of a bare or pre-seasoned skillet along with a machined smooth finish.
 
H

Homestyle

Veteran Member
I saw on Amazon that the 10 1/2 Lodge cast iron skillet was the number one top seller for 2018 in the kitchen department.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
TammyinWI said:
Well, I don't know about that. Aluminum pans have been around for a while, and I make a point to avoid them when possible. Aluminum cores for pans is a fairly new concept, isn't it? I am thinking that aluminum soaks into the food.

I researched eons ago about Alzheimer's/dementia and firmly believe that aluminum is strongly related to these.

So, I detoxify a lot, use aluminum-free deodorant, avoid beverages in cans, stuff like that.
Click to expand...

Creedmoor is correct.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Like night driver said...That's a great starter set. I use cast iron all the time, and have both of my grandmother's cast iron sets of all shapes and sizes, plus some that I've bought along the way. I also have a few Le Creuset pieces that I love.
 
P

Publius

TB Fanatic
Dennis Olson said:
Does it come with a complimentary engine hoist to lift it?
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I have a 16" inch dutch oven that weighs 33 pounds empty and a 16" inch LODGE fry pan that I have no idea what it weighs but you need to use both hands to lift it, it does come with an assist handle on the opposite side.
The 16" fry pan gets used a great deal here, wife said one year she wanted a bigger fry pan so thats what I got for her christmas and had to make a box for it out of cardboard and the look on her face when she tried to pull out from under the tree was priceless. Wife loves it and she has said that never thougt that we end uping it as much as we do.
 
Millwright

Millwright

Knuckle Dragger
_______________
I scarf up every bit of cast iron I see at garage sales. Usually less than 2bux a piece.

Did pay $30 for a big (12") dutch oven a pawn shop once. Considered it a steal at that price.
 
Dennis Olson

Dennis Olson

Chief Curmudgeon
_______________
Well, now I know how to weight your body down when I toss your ass into the river. I’ll use a single 16” frypan...

:groucho:
 
R

Roscoe's Daddy

Veteran Member
There is a lot to say for Garage, Estate, and private sales of old cast iron. The new mass-market ones all feature that annoying and aggravating pebble finish that they say is used to capture the factory seasoning. Yeah, right. The older stuff was better, although new pieces like the Smithy line are pretty impressive as are their prices. It's a lifetime investment regardless. I've had good luck with this website regarding history and restoration: http://www.castironcollector.com/. YouTube offers a lot of information. This guy is a little goofy, but offers a lot of really good information and I've learned stuff: https://youtu.be/2hmDBvgTWFEhttps://youtu.be/2hmDBvgTWFE. For seasoning, Crisco isn't bad but Grisbee brand seasoning is good especially if you plan on storing the piece for a while. See: https://crisbee.org/
 
N

night driver

ESFP adrift in INTJ sea
My Lodge 17" Pizza pan/griddle could REALLY have come with a couple Wetbacks to lift it for us.....Damn thing is tougher to lift one handed to put back in the stove than a kettlebell....I know what my weight lifting gear is going to look like....
 
P

Publius

TB Fanatic
SouthernBreeze said:
LOL, maybe so, but mine usually taste more like bacon! I use bacon grease to coat my skillet, or layer bacon in the bottom of the skillet before adding the mix.
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Bacon grease is mandatory if you want it come out right, gives it that crunchy crust on the bottom and sides that everyone likes.
 
SouthernBreeze

SouthernBreeze

Has No Life - Lives on TB
Publius said:
Bacon grease is mandatory if you want it come out right, gives it that crunchy crust on the bottom and sides that everyone likes.
Click to expand...

Absolutely! I'm making some tonight to eat with my enameled cast iron pot of Taco Soup! Hot out of the oven with gobs of butter! Yum.......
 
TammyinWI

TammyinWI

Talk is cheap
night driver said:
If you found yellowish scratches in a cast iron pan I'd suggest that that might have been rust at the bottom of the scratch if they were deep.

If you are seriously concerned about this, go through a series of thrift stores and hunt up some older Revere Ware Copper bottom Stainless Steel. They are stainless steel with a heavy copper plating on the bottom.

You want the older style, where they use a pair of screes to keep the handle scales (bakelite) together because that copper is about twice as thick a plating as later pans. Revere used to be THE kitchenware that a family saved up for and used. Even into the 70's.
Click to expand...

I know how rust looks on cast iron cookware that hadn't been seasoned for a while...wow, that brings back memories from way back...anyway, the one I recently returned came seasoned, and the scratches were not deep, just surface, and they were bright yellow.
 
J

jersey juice

Senior Member
This is the exact set that TSC had for Black Friday sale for 69.99. Regular price there is 99.99. My daughter works at TSC and thought I should grab it while on sale. Much too small of cookware for my size family, but it sure is a nice set.
 
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