After sharing in the last issue, do you have some basic understanding of iron casting pans? And are you also good at the maintenance after use?
Open pot method: The first Lodge pot I bought didn’t have an open pot, and there didn’t seem to be anything wrong with using it. But I looked up the strategy online and said it was better to open the pot. The specific way to open the pot is: clean, wipe dry, heat over low heat, fat or cooking oil to evenly coat the pot and let it cool naturally. The sophisticated can be soaked in oil again overnight.
Do you need to preheat: Preheat first and then put cooking oil and food to cook for better results.
Cleaning and maintenance method: Officially, it is recommended to use a scraping blade. Wipe dry or bake dry immediately after washing with water, apply cooking oil evenly domestically, and place in a dry place.
Can you use a metal spatula: no coating, and the pan is thick, the oil film is seeping inside the iron, metal spatulas are safe to use.
If the food is mushy: add hot water, heat on low heat, soak down the scorched substance, clean and dry.
If the iron pan is rusted: remove the rust with a wire ball, coat it evenly with cooking oil, and bake it in the oven at 200°C for one hour.
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Lodge Frying Pan
This pan of various sizes should be the king of Lodge’s sales, belonging to the entry-level cast iron skillet preferred single product. With over 10,000 Amazon reviews and five-star reviews, it has become a must-have basic cookware for American families. Size from 3.5inch to 15inch, according to their respective cooking needs to choose. Omelette, frying meat, fish, pancakes, baking, simple stir-fry can be, simply a universal cast iron pan.
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Lodge Cast Iron Square Skillet
This one is really highly recommended, it produces a very nice steak with a horizontal slant, and is a great social networking tool for posing. I used to fry steaks in a regular skillet, and they would always turn out raw on the outside. Or it would get so old that I couldn’t bite into it.
Lodge’s square skillet heats up very evenly, and the temperature is lower than the boiling point of the oil. The steak comes out as soft and tender as butter, and the cut-outs are beautiful.
The bottom strips not only give the steak a nice grill pattern, but also drain away excess fat, which is very healthy. The strips prevent the steak from getting soaked in the meat juices to get the right amount of char.
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Lodge Cast Iron Fryer
As the name implies, it can fry and fry. In fact, the function is far from frying, can also be used as a baking pan, into the oven or on the charcoal grill, can be. There is a handle that can theoretically weigh the pan, but I can’t really weigh it, it’s too heavy. Stir-fry with a spatula is delicious. The heavy cast iron will retain its temperature for a long time, giving you the best heat and flavor.
The grease next to the dish is still moistening when it’s served, which can whet your appetite. I especially like to use it in the morning omelet, non-stick pan and not easy to paste, fried out of fluffy and thick.
People a good pot food still need to worry about doing not? After the food is finished, remember to comment to leave your good results and good mood!
