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> I researched dutch ovens about two years ago and came to the conclusion they weren't worth the money
You certainly know what's best for your own situation, but I can tell you that my enameled dutch oven is a workhorse for me and looks to last for decades (already had mine over 10 years). Again, YMMV, but I wouldn't be so quick to dismiss them in general.
The 10.25" Lodge skillets is $14 and pretty much holds at that price on Amazon. They are BIFL as long as you season it correctly and condition it after every use.
Thank you for this! I have one, not by Lodge, that came free with a kitchen utensil I bought years ago. I could never find a replacement and when I Googled in the past they were never this size or look.
This thing is the perfect tool when you need to scrape food off of pots, pans, bowls and the best is glass casserole dishes! No more scraping with your finger nails that dried on food debris!
Friends of Reddit, you need to buy it you will make cleanup way easier! Enjoy!
https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO
Couldn't sleep so I just made coffee and stayed up making doughnuts in my lodge combo cooker. https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_cp_apa_i_-SD5Cb27754S0
Used this recipe
https://www.justapinch.com/recipes/dessert/cake/moms-raised-doughnuts-3.html
No, absolutely not, that cooker is not designed for canning.
You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.
Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.
Also, canning 3 jars at a time is a waste of energy, imo.
Try a Lodge scraper for cast iron. I use them for scraping just about all my cake pans, it should be able to get in those fine corners pretty well.
Meinung zur Pfanne kann ich ein paar Tagen geben, wenn ich die Gelegenheit hatte, sie zu benutzen
Everyone should own a cast iron skillet.
They are like $15 on Amazon
> spiceindiaonline.com/crispy-chicken-65/
I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.
Great combo small dutch oven that uses the skillet as the lid.
Great job! If you get really into it look for a lodge, cast iron duo pot/lid to get the best crust on that bread you could imagine.
Lodge 3 Quart Cast Iron Combo Cooker. Pre-seasoned Cast Iron Skillet, Fryer, Dutch... https://www.amazon.com/dp/B0009JKG9M/ref=cm_sw_r_sms_c_api_i_ipDCCbNX8KY63
http://pinchmysalt.com/baking-from-tartine-bread/
My wife has been into this for a few years now, and we are never devoid of crispy, crackly bread!
Going on this, Lodge makes one where the lid is a shallow skillet. Great prices around now.
Fair warning, Lodge iron skillets are rough. I took a finishing sander to mine and after about a half hour of work it's nice and smooth all over. Before sanding slowly heat it up in the oven to 400f and let it cool again just to make sure it doesn't crack or anything before putting in the work.
Dunno if Amazon links are allowed here but this is the one I'm talking about. https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M/ref=sr_1_2?dchild=1&keywords=Lodge+cast+iron&qid=1605714835&s=home-garden&sr=1-2
I have this one and it works beautifully.
Don’t count on the reversibility though. It’s impossible to keep both sides seasoned at the same time. I just use the flat side 99% of the time.
I've joined the cast iron skillet cult.
Cast iron cookware has come up in a few cookbooks I own, so I read up a bit. When I saw that you could get the non-silicone handle 10 1/4" Lodge skillet marked down to 14 bucks on Amazon, I took the plunge. apparently Lodge is the only made-in-USA cast iron cookware maker left.
Anyways, I'm into it. I like the idea of, instead of it being something like average nonstick pans, which invariably eventually get kinda shitty and get tossed, this is supposed to be something that actually cooks better and better with time if you take care of it. Also, I just like how heavy and rough and burly it is, and that you can use metal implements on it without fear. It just feels like a neat part of cooking history to be connected with. I donated like half of my other pans, so I've got some extra cabinet space too, which is nice.
Plus you can throw it on the grill or in the oven.
Do you do cast iron cooking? What your favorite thing to cook in yr skillet?
Hey, kitchen crew. Lodge is blowing out made-in-USA cast iron skillets on Amazon for $14.88. Just got mine last week!
Edit: Also, I want to do this on the weekend: https://www.bonappetit.com/test-kitchen/how-to/article/pan-pizza-video
Go for it! Turns out a pre-seasoned Lodge on Amazon is $15 right now.
Acidic dishes leach more iron -- some times you hear advice to not cook things like tomatoes in cast iron because it can impart a metallic taste. But I made the best tomato sauce of my life in one of my cast iron pans last week (and need the extra iron myself). But I hope you'll pick one up!
If you want an actual accessory without buying a whole new stove apparatus, a cheap Lodge flat top griddle can be really nice to have. Adds more real estate to the stove, and naturally has cooler spots in the middle so you can shift things around easily if you're doing a big fry up or making cheeseburgers or whatever.
> i used 70/30 but felt like it just instantly melted away
Yeah, that's the problem. A lot of people like parroting "fat is flavor" or whatever, but the reality is that a 70/30 patty is just too much. 80/20 is the sweet spot.
You really want to use a cast iron griddle, it will be much easier.
And using a bacon press like this will also help greatly. I like to put a piece of parchment on top of the meat ball before pressing so there is no sticking at all.
I also make 2 oz balls and usually make a double. Your total cook time should literally be about 60-90 seconds.
Circular griddle. Not only does it make life easier when flipping fried eggs and pancakes, but it also gives you the aiblity to make the best neapolitan pizza by heating it on the stove, laying your stretched dough on it, buildign your pizza as the dough cooks on the bottom, and then transferring it as close to the broiler as possible. Pizza made that way is so fucking good.
P.S. Make sure to add some sugar to your pizza dough it make it brown better
The Imgur album has the step-by-step details, but water is a great solvent. It does most of the heavy lifting. Lodge's scraper makes short work of anything left, and a good plastic scrub brush gets the last little bits.
I’ve never cooked with a copper pan, you should try it out! You can also get a cast iron for less than $20 and it’ll last a life time and takes your steaks up a whole other level, definitely recommend. You can also make a pan sauce in your nonstick pan, it’ll just be more of a wine reduction
The comments on the website were confused why the website recommended a 12 inch skillet under equipment while the recipe said 10 inch. I bought a 10 inch Lodge on Amazon (on sale for $14!) just for this. It came out perfect, something that would be served at brunch at a high end restaurant. Mmmm....
I got the 23qt presto for $100. I also bought a 5-10-15 lb weight kit and a two-pack of canner...racks? Things that go in-between layers of jars. The weight kit is essential because the canner comes with a 15lb weight and basically every recipe I've done required 10lb. (wtf is with that Presto?!)
I can comfortably can 15 pint jars at the same time. It's a good size balance for me. It's already too large to fit under my kitchen faucet.
Yes... someday I may need a new seal... but, i feel like presto is likely to be around for a while, so I don't envision it will be hard to buy seals in the future and they only cost like $15.
The All Americans are great... but at 3x the price? Not worth it, to me.
Anyone use a cast iron grill plate + gas stove regularly? I recently got a lodge one that I want to love but keep going back to a ten or 12 inch skillet. Just wanting to hear how others use it and what they like about it.
I dislike the lack of handles, it wobbles on the trivet, size isn’t as useful as I would have liked due to cold spots.
The grill plate: Lodge LPGI3 20 x 10.44 Inch Cast Iron Reversible Grill/Griddle, Black https://www.amazon.com.au/dp/B00008GKDQ/ref=cm_sw_r_cp_api_i_57poFb8QB7HXW
Check out the Lodge Pre-Seasoned Cast Iron Combo Cooker, 2-Piece Set, 10.25", Black - it fits all of your cookware requirements. I love mine. Bonus: You can cook over a campfire if necessary.
On second thought; THIS ONE might be better. The white (inside) enameled ones are better for browning meats, but cast iron is probably better for bread.
The Lodge combo cooker Dutch ovens are a great choice. Economical and versatile. This is the one I bought :