Would this be equivalent to thawing it on a cast iron pan or this works much faster?
1127287
Sorry I cant answer that question, but please know it isn't very big....but it does the trick
1127288
This thaws meat rather quick, a few hours depending on the thickness of the meat. I have never tried to thaw meat on cast iron!
535017
no, just put it on and wait awhile - it doesn't take too long. The steel draws out the cold from the frozen meat. You can accomplish the same thing with a steel frying pan.Just try it.
934259
I use a 12 inch cast iron skillet for pizza and do not preheat it. It works great. I would think this would be the same.
1459706
I think the people at Lodge ought to start using cast iron cookware, instead of making stuff up. I wouldn't Pam it or oil it once it's seasoned. That is the point of being seasoned. Besides, oil sitting in a pan? Yuck. Nasty. Just use olive oil or something when you go to cook. It's not rocket science. And if you hate my soap and water idea, just clean it with hot water. But dry it on the fire before putting away. It needs to be DRY not oiled.
595282
I must admitt, I've not had this experience, so I really cannot answer. But I think you've been given some good advice by Louis A., and Homer G. I have been under the impression, that like cast iron, the surface of this iron also needs to be 'seasoned'. I hope you'll post your end results to help anyone else who encounters the same issue? Best Wishes.
1609904
I've used it on an electrical coil style stove top. It works, but I could tell there were some initial cold spots. After waiting the colder region got hot enough to work fine. It just takes a bit longer to warm up all the way through. NOTE: It is cast iron...you can't just crank up the stove to heat up the pan....it HAS TO BE done slow...the electrical coils only transfer heat at their contact points and if you crank it up...the contact points will get hot while other portions of the pan will be cold and cast iron will warp.
1922972
I am not too sure of the difference between this and cast iron. I did have to season it before using. But, it definitely has room to feed 2 people.
31644
Yes, this would work well. It is cast iron without any coating (needs to be seasoned though), and the other side is great for meats and vegies.
289611
They made special scrapers for cast iron. I would clean with warm water and the scraper, then re-season in the oven and make sure to apply extra oil to seep in afterwards.
312696
Yes it can, BUT, there is a far better way to clean enameled cast iron, pyrex or other baking items. let soak with powdered dishwasher soap and hot water for 5-10 minutes. Then watch everything slide off your beautiful pan. For stainless steel use Barkeeper's Helper ONLY for the same wonderful results.
129191
You shouldn't be able to. The coating on this pan is baked on; I scrub mine pretty hard when I clean it. Since it's cast iron, the only way you *could* (not likely) damage it is if you somehow removed the coating on the ridges. If you did, you would be exposing the bare cast iron underneath. A simple test would be to soak the pan in water for some time then dump the water out and let it air dry. If you see rust anywhere, you have an issue. Again, I really can't imagine that's the case though, and you may just have some baked-on debris between the ridges.
435775
I own several Lodge cast-iron pans, but I don't own the wok. So, I can't compare directly. In general the Lodge pieces take a while to warm up but then hold the heat extremely well. This wok is fairly thin. So, it heats and cools more quickly. That's usually what you want in a wok. The advantage of this one is that it heats like a wok but is naturally non-stick as long as you keep it seasoned.
1018724
works extremely well on cast iron should work fine on any other bare metal such as wok
1582640
Absolutely! I have many cast-iron pans and when I want to completely remove the 'seasoning', I place my pan in the oven and turn on the self-cleaning cycle. That's over 900&#730; for 3 hours. It's very difficult to ruin a cast iron pan. Even if you see rust - which is always the fault of the person not the pan - don't toss the pan. Just pop it in the oven at the highest setting possible or self-clean. All that junk will bake off and you will be left with a gray pan. That's just the raw material. Rub a thin film of lard, crisco, or even flaxseed oil and bake for 1 hr at 400&#730;. All fixed.
1539913
You probably could, but if you're talking about cast iron that's not coming into contact with food, using this could prove more expensive than another method.
1785642
Clean it like you clean cast iron cookware. Immediately wipe with cloth or paper towels, rinse with oil dampened cloth or paper towel, if necessary use oil soaked course salt to scrub with and wipe with salad oil dampened cloth or paper towel. If you damage the surface, rebuild it by using salad oil wiped over it and warming it in the microwave for a few seconds and let cool, then wipe with cloth or paper towel, just never soak or leave immersed in water as that will leave water in the surface that could damage the pans when heated.
1634686
It's pretty similar but makes it faster, you just need the inside piece to be frozen prior at least 12 hours