If you are not used to cast iron it is different. Lodge does pre-season as do many others, but it never hurts to season it yourself. It isn't hard to do. Break it in with bacon. Is there any real reason to use bacon? Yea, a day without bacon is, well, just sad.
It is about as inexpensive of a piece as Lodge makes, fairly lightweight and is a good one to learn cast iron cooking on. I use my like most people do I guess, pancakes, quesadillas, grilled cheese, salmon and boudin patties, etc. I had mine back in electric glass-top stove days and it worked well but it really likes my gas stovetop the best. They are just about indestructible. About the only way you can hurt it is using dish soap/detergent on it.
Oh, extra thick hickory bacon is best. It really doesn't have much to do with the pan, but hey, it's bacon! Oh, I was just wondering like have you ever, I'm not suggesting you do this but, have you ever taken a day-old biscuit, split it and put it face down in that fresh bacon grease (not too much - just enough toast it)? This pan is good for that.
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