For those who read my blog on a regular basis, you know two things are almost inevitably certain with everyone of my posts - 1) I'm enjoying a cocktail while cooking. 2) I'm cooking with Cast Iron.
Cast Iron cookware is my favorite type of cooking equipment on the market - it's heavy duty, lasts a lifetime, cheap, versatile, and it also keeps you healthy by supplying a low-dose of iron to your diet along the way. What's not to love?
It gets better. Lodge Cast Iron has always been a great partner of mine - sending cookware for festivals, tv appearances, etc - all over the country. It's nice to arrive in NYC with a big box of great Lodge cookware waiting for me - Mark and the team at Lodge are the best.
So I was so happy to see their latest endeavor - The new Lodge Seasoned Steel (pictured) - it's super light weight, yet still has the same great cooking performance of traditional cast iron. Trust me - I get a workout lifting those heavy pans - so it's nice to have a lighter option that works great for travel, home, or even TV!
For those of you unfamiliar with the cooking/cleaning process for cast iron, I've taken this directly from Lodge's website - check it out, and order your cookware today!
Using Your Lodge Cast Iron
Rinse with hot water (do not use soap), and dry thoroughly.
Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).
Once the utensil is properly pre-heated, you are ready to cook.
TIP: Avoid cooking very cold food in the pan, as this can promote sticking.
PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.
Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.
For any questions on the use and care of Lodge Seasoned Cast Iron, e-mail firstname.lastname@example.org, or call our Customer Service Department at 423-837-7181