Lodge Cookware
31 January 2010
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Lodge cookware is synonymous to tradition. Lodge has been in this industry for more than 100 years. Having said that, it is an understatement to say that it is “seasoned”. We will get to “seasoning” later. First, we will talk about cast iron cookware. Cast iron is best known for its heat retention. Both non-stick and stainless steel pans are known to have hot spots, explained as areas that are hotter than the rest. These areas sometimes lead to burning or uneven cooking. That would never be a problem for cast iron pans because it distributes the heat evenly.
Cast iron needs to be seasoned. Seasoning is applying a thin layer of oil and allowing it to be baked into the pores of the cookware. This is to avoid rusting and, in time would lead to non-stick properties. Unlike other cookware, this feature comes after you have used and cast iron cookware many times. Thus, the more you use it, the better it gets. Unlike synthetically-coated pans, the non-stick feature can be restored. If there is rust in your cookware, there are ways to save it by following simple steps depending on its type of rust. However, it does not have to be that cumbersome if you remember to replenish seasoning especially after every cleaning.
Though some people say that cast iron cookware is not easy to maneuver particularly because it is heavy, this quality also has its advantages. These items could be used in different heat sources provided that it would only be used until it reaches 400 degrees Fahrenheit. Live the tradition and live a healthy lifestyle with tried and tested pans of Lodge Cookware.
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