Page 4 of 4 FirstFirst ... 234
Results 31 to 36 of 36

Thread: Lodge Cast Iron Skillet - about ready to give it up!

  1. #31
    TVWBB Member
    Join Date
    Jun 2016
    Location
    Southwestern MN
    Posts
    70
    Erik, that is really strange. I've got 8 different cast iron fry pans, a griddle and a Dutch oven, all seasoned with the flaxseed oil method. While I might not cook eggs on cast iron frequently, practically everything else does, and nothing sticks.

    Another vote for contacting Lodge customer service. You've gone well above anything that I'd try.

  2. #32
    TVWBB Super Fan
    Join Date
    Aug 2004
    Location
    FAT Wayne, IN
    Posts
    306
    Maybe I missed something but I keep reading medium-low heat and my understanding is that a HOT skillet prevents meat from sticking.

  3. #33
    TVWBB Wizard Timothy F. Lewis's Avatar
    Join Date
    Feb 2016
    Location
    Kalamazoo, MICHIGAN
    Posts
    1,776
    Me too Phil, when the protein has developed sufficient maillard effect, meats should release pretty easily, too cool and the reaction doesn't occur quickly and things stick.
    At least that's my understanding.
    Distinguebant Sed, Ignoret In Particulari!
    "If brains was lard, that boy couldn't grease too big a skillet!" J. D. Clampett

  4. #34
    TVWBB Fan
    Join Date
    Jun 2015
    Location
    Aurora, IL
    Posts
    118
    Before the meat has browned sufficiently it's going to stick in most any pan. I don't think it depends on the temperature other than hotter temps cook faster. With something like sausage, if it sticks, just leave it alone for a while longer. It should break free when it's brown. You can end up with a real mess if you're too insistent about turning it before it's ready. Same with chicken and beef. If it's sticking and doesn't appear to be approaching the point of charcoal, let it go a while longer and it should release.

    Also, the cooking shows I watch all almost always put the oil in the cold pan and let them heat together. Most of the time you're looking for shimmering on the surface of the oil or light wisps of smoke to let you know the oil is sufficiently hot. There are some exceptions in specific recipes, but I'd guess 99% of the time waiting for shimmering oil is the right approach.

  5. #35
    TVWBB All-Star Rusty James's Avatar
    Join Date
    Sep 2015
    Location
    Western NC
    Posts
    1,305
    Quote Originally Posted by Timothy F. Lewis View Post
    Me too Phil, when the protein has developed sufficient maillard effect, meats should release pretty easily, too cool and the reaction doesn't occur quickly and things stick.
    At least that's my understanding.
    Scrambled eggs used to stick to our pans (cooked on a 4 setting - which is equivalent to medium-low on our electric range) until we started using avocado oil. So far, it's the only oil we've used that prevents sticking, although, we've never tried flaxseed oil yet.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

  6. #36
    TVWBB 1-Star Olympian Rich Dahl's Avatar
    Join Date
    Jul 2013
    Location
    Prescott Valley, Arizona
    Posts
    10,034
    I've been following this thread since I posted on it 8/6 and I like others I am at a loss as to why you're still having problems. I certainty think you gone way beyond what should have been a cure for the problem. I agree with the others give Lodge a call and see what they might suggest.
    "Rescuing just one dog won't change the world, but it surely will change the world for that one dog."

Page 4 of 4 FirstFirst ... 234

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •