Classy@sh.itjust.works to Cast Iron@lemmy.worldEnglish · 11 months agoOld Lodge I restored for somebodysh.itjust.worksimagemessage-square19fedilinkarrow-up1133arrow-down12
arrow-up1131arrow-down1imageOld Lodge I restored for somebodysh.itjust.worksClassy@sh.itjust.works to Cast Iron@lemmy.worldEnglish · 11 months agomessage-square19fedilink
minus-squaregivesomefucks@lemmy.worldlinkfedilinkEnglisharrow-up25arrow-down1·11 months agoThere’s a reason they started selling pans where a single scratch makes people replace them… A lodge would last a century, probably longer unless you stored it in salt water. Ironically the only reason Lodge can be as big as they are today, is most people don’t have a cast iron pan. I got a big one and a small one. They’re awesome and highly recommended, but I’ll never ever need to buy from that company again now.
minus-squareTelcontar@lemmy.worldlinkfedilinkEnglisharrow-up13·11 months agoSee that was my thought as well. The problem is they’re addicting. Idk why or how but I now have 6 cast iron pans, two Dutch ovens, and a carbon steel wok.
minus-squareDrusas@kbin.sociallinkfedilinkarrow-up2·11 months agoSounds like you might need a small carbon steel pan such as is popular in restaurants. The best for eggs.
minus-squareS_204@lemm.eelinkfedilinkEnglisharrow-up1·11 months agoBruh, I ran out of space in the kitchen and ended up with a 36" Blackstone out back. Addictive is right! I’m eyeing the deep 12" Lodge now but would likely have to give up an older 12 to make space.
There’s a reason they started selling pans where a single scratch makes people replace them…
A lodge would last a century, probably longer unless you stored it in salt water.
Ironically the only reason Lodge can be as big as they are today, is most people don’t have a cast iron pan.
I got a big one and a small one. They’re awesome and highly recommended, but I’ll never ever need to buy from that company again now.
See that was my thought as well. The problem is they’re addicting. Idk why or how but I now have 6 cast iron pans, two Dutch ovens, and a carbon steel wok.
Sounds like you might need a small carbon steel pan such as is popular in restaurants. The best for eggs.
Bruh, I ran out of space in the kitchen and ended up with a 36" Blackstone out back. Addictive is right!
I’m eyeing the deep 12" Lodge now but would likely have to give up an older 12 to make space.