A bunch of the family went out last night to try a new restaurant. It's a pizza/Italian joint in a new shopping center.
That's me down at the end of the table, Belle to my left. She and I both ordered an Alfredo dish with penne pasta. Tasty, but they served it in a steel skillet, which I thought was a bit gauche, but I enoyed the pasta nonetheless. But, I had to inspect the skillet, which seemed very well built, and I noticed a Lodge logo on the handle. Lodge? Sure enough, Lodge makes a carbon steel skillet? Sure enough.
5 comments:
I have had one for 3 or 4 years. It seasons out just like cast iron and I use it for plate-size omellettes as it never sticks. Be sure to get the silicone thingy that slips over the handle then it never needs a pot holder. Great skillet!
Great looking family, and looks like y'all had fun!
Picture caption - a bunch of overweight inbred idiots that don’t understand COVID. You are the problem.
I have a de Buyer carbon steel skillet. It works reasonably well but has an issue keeping it's seasoning. I'm sure I didn't clean it or heat it hard enough originally.
All it takes is the wife to lay a spoon from whatever she's cooking in it and it'll be clear down to the metal. Not at all like my cast iron.
The only thing I haven't tried so far is to introduce it to my crawfish boiler flame. Maybe it'll burn off whatever may be on the thing.
So my suggestion is get one pre-seasoned to start.
I like the lodge steel skillet and own three different sized ones. I use them a lot and now reserve the cast iron skillets for cornbread.
The steel skillets hold their seasoning and have a smoother pan surface than the lodge cast iron ones.
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