It's not cast iron
- Thread starter rusty_tlc
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Cruiserdrew
On the way there
Salt Follow up
So there might be something to Spresso's salt plus oil method. And I think I know why it works.
First a review of the Lodge Carbon Steel pans:
These pans for the price, seriously rock. Roughly $30 gets you a professional grade, made in the USA fry pan, that's about half the weight of the equivalent cast iron. Plus, you get the other advantages of steel-it won't crack, you can hammer out a dent, it's much more tolerant of temperature shock, and you can use it for trail repairs if you need to. It would also make an excellent high-lift base if you were so inclined.
Otherwise, it's exactly like cast iron. You need to season it before use, and the seasoning only improves over time.
It has a much longer handle which makes it easier to move around on the burner, and even after heating and cooking my grilled gruyere cheese sandwich, the end of the handle was still cool enough to touch. The pain has the correct Lyonaisse(sp?) angle on the side of the pan for sliding out the perfect omelet, and it appears to be the same easy slide angle as Be Buyer or Malviel. De Buyer has a great video about making/using these pans here:
http://www.youtube.com/watch?v=hQwCiYPW1Fg
I'll get a De Buyer pan eventually-they are about twice the price of the Lodge for what is basically the same thing.
Which brings me to the Spresso salt method. Cover the bottom of the pan with sea salt, heat gently, Just add enough oil to cover the salt, more would be wasted. Then I heated over high heat until the oil started to smoke. Then left it to cool on it's own.
The key to the salt is the next step. At the end you wipe out the salt/oil mixture, and the salt acts as an abrasive to remove most of the oil and keep it from glumping up or forming sticky pools You wipe it as best you can and then I used hot water to rinse out the rest of the salt and then dried well. It's a super smooth nice season. Grilled cheese isn't exactly a challenge for these pans but it was smooth and perfect. Eggs are the big challenge and I'll try that later today.
I'll be field testing the pan starting tomorrow.
So there might be something to Spresso's salt plus oil method. And I think I know why it works.
First a review of the Lodge Carbon Steel pans:
These pans for the price, seriously rock. Roughly $30 gets you a professional grade, made in the USA fry pan, that's about half the weight of the equivalent cast iron. Plus, you get the other advantages of steel-it won't crack, you can hammer out a dent, it's much more tolerant of temperature shock, and you can use it for trail repairs if you need to. It would also make an excellent high-lift base if you were so inclined.
Otherwise, it's exactly like cast iron. You need to season it before use, and the seasoning only improves over time.
It has a much longer handle which makes it easier to move around on the burner, and even after heating and cooking my grilled gruyere cheese sandwich, the end of the handle was still cool enough to touch. The pain has the correct Lyonaisse(sp?) angle on the side of the pan for sliding out the perfect omelet, and it appears to be the same easy slide angle as Be Buyer or Malviel. De Buyer has a great video about making/using these pans here:
http://www.youtube.com/watch?v=hQwCiYPW1Fg
I'll get a De Buyer pan eventually-they are about twice the price of the Lodge for what is basically the same thing.
Which brings me to the Spresso salt method. Cover the bottom of the pan with sea salt, heat gently, Just add enough oil to cover the salt, more would be wasted. Then I heated over high heat until the oil started to smoke. Then left it to cool on it's own.
The key to the salt is the next step. At the end you wipe out the salt/oil mixture, and the salt acts as an abrasive to remove most of the oil and keep it from glumping up or forming sticky pools You wipe it as best you can and then I used hot water to rinse out the rest of the salt and then dried well. It's a super smooth nice season. Grilled cheese isn't exactly a challenge for these pans but it was smooth and perfect. Eggs are the big challenge and I'll try that later today.
I'll be field testing the pan starting tomorrow.
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Get that thing crepe ready 
Newspaper, packing paper (newspaper minus the ink) or a brown paper bag is perfect for wiping the pan down after it cools from the salt & oil trick.
Newspaper, packing paper (newspaper minus the ink) or a brown paper bag is perfect for wiping the pan down after it cools from the salt & oil trick.
- Thread starter
- #44
Not to pick nits but the steel pans are not exactly like cast iron, they don't have the mass to maintain heat when you add food. I love the steel pan, I think it will make a great pan for home and trail. But it is not the same as a cast iron pan.
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Cruiserdrew
On the way there
Well, thermal mass aside they are pretty similar and miles better than thin cheapo aluminum pans with a teflon coating. They feel like the real thing to me.
I'd give the nod to CI for cooking a perfect steak, but these pans are lighter, basically non-stick and will still be cooking 100 years from now, just like cast iron.
I cooked awesome shrimp in the new pan tonight after just 1 seasoning session. Olive oil, cumin, cayenne pepper, salt a bit of fresh Jalapino. They came out perfect-nice crispy outside, not overcooked, beautiful.
I ran into a nice way to clean them-quick deglaze while still hot with just water and good as new. This is recommended on the De Buyer website and works extremely well for minimal effort.
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I tried this seasoning method this morning on my cast iron pans. Made some omelette's after and finished them under the broiler element as was mentioned in this thread. Best omelette's I've made, and the pan was totally clean! I did add one drop of oil before cooking, and had diced bacon for each omelette that I did not drain the grease from.
I did the same on my 10 CI pan this morning. Haven't tried it out yet but it looks beautiful. I've used this method in the past with varying levels of success but I never paid much attention to smoke point; I just got it hot then cleaned it out.
I've got another pan that I think I need to completely strip and start over as it's rather patchy and gummy. I'm not sure of the best way to totally strip it, though. It's always returned to the same patchiness no matter the method I used. Sandpaper and soapy water soaking are about the only things I haven't tried.
--john
- Thread starter
- #48
I've been very happy with my pan out of the box. Lodge does a good job seasoning the pans, duh, they manufacture steel pans they should know what they are doing. I did an omelet this morning and it slid right out. All I did was give the pan a light coat of grape seed oil before cooking.
I may do the salt thing by way of comparison just to see if it makes a difference.
I may do the salt thing by way of comparison just to see if it makes a difference.
- Thread starter
- #51
I cooked stir fry in my trusty steel Wok Sunday. That thing is around 25 years old and seasoned to perfection. Somehow I never made the connection between steel pans and seasoning before I got the lodge pan, even though I've been using my wok all this time.
- Thread starter
- #53
So how did you like the pan?
Cruiserdrew
On the way there
These are great pans. All the advantages of cast iron, with half the weight and far less fragile. I cooked with mine a bunch on the Utah adventure and love it. They season easily, release food perfectly and are super easy to clean. Really nice match to a Coleman stove too.
If more people knew, they would not sell any teflon pans, and few aluminum pans as these are better-even better than most high end pans.
One bit of advice-for more than 1 person, you will want the 12 inch pan. Following the French custom, they are measured from the rim so the actual cooking surface is pretty small on the 10 inch pan. I bought both, like the 12 inch a lot more.
very good to know. 
I haven't tested this on my steel pans but FWIW, butter used for sauteing...especially at lower heat levels...provides much more non-stick performance than any oil...even lard in my cast iron pans!
I like fried eggs once in a while for breakfast, top of a green salad or enchilada or whatever...if I slowly "fry" (more like saute) the egg in about 1/2T butter it always releases no problemo. If I do the identical process with any type of oil, lard included, its never quite as stick free.
Now if I'm frying potatoes for instance and using a much higher heat amount then the butter burns...and this is where oil works better.
Just an FYI
I like fried eggs once in a while for breakfast, top of a green salad or enchilada or whatever...if I slowly "fry" (more like saute) the egg in about 1/2T butter it always releases no problemo. If I do the identical process with any type of oil, lard included, its never quite as stick free.
Now if I'm frying potatoes for instance and using a much higher heat amount then the butter burns...and this is where oil works better.
Just an FYI
- Thread starter
- #58
I have found the same thing, more like poaching the eggs in butter than actually frying them
Sent via the ether from my candy bar running ginger bread
Sent via the ether from my candy bar running ginger bread
I've been using my 10" Lodge Carbon Steel pan for about 5 weeks now and am happy with it. I used it to cook a few pounds of bacon over the first 3 or 4 uses after an egg stuck fairly badly the first use. I used butter on Med-Lo for the egg but it didn't play nice. Works great ever since. Eggs, fish, chicken, burgers, Kielbasa w/maple honey glaze... it all cooked nicely and cleaned up easily (except for the sugary glaze). It heats evenly (as tested by boiling 1/4" of water and watching the bubbles) and in far less time than cast iron. I've been using less heat than I think I need and it seems to be working out. Plenty of preheating time is key, just like cast iron.
I fully agree with CruiserDrew in post #33 and treat all my cast iron/carbon steel like this except I use vegetable oil from a bottle instead of spray canola. I can't see there being any real difference there, though.
I haven't used the pan in the oven or on the grill yet.
I have the 10" and it is definitely measured across the rim. The center is about 7.5" across. I think I lose about an inch compared to my got-to teflon pan. I will most likely get the 12" model before long - haven't needed it yet cooking for 2. I actually might skip the 12" and go to the 15" since I have a few 12's already and I usually find that I need more room if I have to use them.
I don't plan on ditching my teflon pans yet and having this one should make them last longer. Gotta keep something around for kitchen guests to use
. Not sure about how my regular steel pans are gonna play out.
Thanks to RUSTY for clueing me in to this pan. I've still not seen one in a store.
--john
I fully agree with CruiserDrew in post #33 and treat all my cast iron/carbon steel like this except I use vegetable oil from a bottle instead of spray canola. I can't see there being any real difference there, though.
I haven't used the pan in the oven or on the grill yet.
I have the 10" and it is definitely measured across the rim. The center is about 7.5" across. I think I lose about an inch compared to my got-to teflon pan. I will most likely get the 12" model before long - haven't needed it yet cooking for 2. I actually might skip the 12" and go to the 15" since I have a few 12's already and I usually find that I need more room if I have to use them.
I don't plan on ditching my teflon pans yet and having this one should make them last longer. Gotta keep something around for kitchen guests to use
. Not sure about how my regular steel pans are gonna play out.Thanks to RUSTY for clueing me in to this pan. I've still not seen one in a store.
--john