Stainless Steel Cookware Versus Cast Iron Cookware - Which is Better, and Why?

Stainless steal cook wares are currently the most common type of cookware there is in the market today and is found in most households today. Stainless steal is basically an alloy with a combination of steel and other materials such as carbon and chromium. It is called stainless steel because it has the ability to resist corrosion and it cannot rust. They are also considered to be an excellent choice for pots and pans but it cannot conduct heat properly. You need to choose stainless steel pots and pans that have a cooper or aluminum plate in the middle so that it can conduct heat properly. This is very important because if it cannot conduct heat properly then you will not be able to cook food evenly. One good advantage of buying stainless steal pots and pans is that they are scratch resistant and that they are very durable. Since there are a lot of them in the market today, it is relatively inexpensive and it will give you that shiny look each and very time. One important thing to know about stainless steel cookware is that they do not react to any type of food because of this you can cook virtually anything in a stainless steal pot or pan.

Cast Iron Pan

Cast Iron Cookware has been around for hundred if not thousands of years. People who have used cast iron cookware absolutely love the exceptional capability of cast iron cookware however; keeping it clean and nice is very difficult because this type of cook ware is very difficult to maintain. It is extremely durable and some cast iron cook ware have been passed down from generations. Cast iron pots and pans are said to conduct heat better that its stainless steel counterparts however; they are said to react with food if they are not cook with some sort of seasoning. They rust very easily which is of course very dangerous because it can be very lethal for humans. The durability of this type of cookware should be taken into account because they are meant to last for years and years if maintained properly.

Cast Iron Pan

Stainless Steel Cookware Versus Cast Iron Cookware - Which is Better, and Why?
Cast Iron Pan

Special Price!!! Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle

Oct 27, 2011 03:54:21

Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle
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Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle

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Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle Feature

  • Round cast-iron griddle provides exceptional heat retention and distribution
  • Pre-seasoned and ready to use; vegetable oil evenly baked into surface
  • Sturdy handle with hole for convenient hanging when not in use
  • Rinse with hot water and dry thoroughly to clean; oven safe to 500 degrees F
  • Measures 1/2 by 10-1/2 by 15 inches; limited lifetime warranty


Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle Overview

An even heating cast iron griddle is essential for big breakfasts, tortillas, quesadillas, roasted vegetable, grilled sandwiches and pancakes. Pre-seasoned ready to use. 10 1/2" diameter, 1/2" deep



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Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet

Special Price!!! Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet

Oct 25, 2011 20:46:09

Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet
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Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet

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Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet Feature

  • Versatile 15 inch deep cast-iron skillet for large cooking tasks
  • Preseasoned with vegetable oil formula and ready for immediate use
  • Cast-iron construction heats slowly and evenly
  • Includes looped cast-iron side handle and opposite helper handle; hand wash only
  • Measures 2-1/4 inches deep; lifetime warranty


Lodge Logic L14SK3 Pre-Seasoned 15 Inch Cast-Iron Skillet Overview

Start your own family heirloom. The do everything, use anytime skillet is built to last several lifetimes.. Full 15 inch diameter so you can really load it up. Cast Iron is a fantastic cooking medium. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.



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Get the Most Out of Your Cast Iron Cookware With the Proper Seasoning Techniques

Cast iron cookware is an old fashioned form of cookware that still has a place in today's world of modern cooking. You will find all types of cast iron pots, pans, skillets, tea kettles, and even large dutch ovens. Those who routinely use cast iron swear by it's versatility and durability. I personally think that a good set of cast iron cookware is hard to beat.

Cast Iron Pan

There are a few conditions that you do have to meet when using cast iron. One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own. Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean. Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust. Rust is one of the true enemies of the otherwise durable product. If these two conditions are met, then the cast iron cookware that you buy today, could still be in everyday service a hundred years from now.

Cast Iron Pan

The first aspect of seasoning cast iron is to start with a clean pan. Take the newly purchased item and remove any adhesive from stickers, and any other foreign material that does not belong. Washing the pan with warm soapy water and then drying it completely is normally sufficient. Next, pre-heat your oven to about 250 to 300 degrees Fahrenheit. The next step is to use lard or some other animal fat like bacon grease to start the seasoning process. Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan. Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes. You will want to keep an eye on it to make sure the grease doesn't get too hot and start to smoke during this process. Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan. Then, put the pan back in the oven for another 20 minutes or so to finish the seasoning process. A new cast iron pan may require several treatments like this to establish a good "layer" of seasoning. What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs. Afterwards, you can use the cast iron to cook and it wouldn't hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before, rust is one of cast iron's true weak points. Rust can quickly turn a beautiful, well seasoned pan into a useless eyesore that you aren't quite sure what to do with. Preventing cast iron from rusting is simple if you remember a few guidelines. Always store your cast iron in a dry place. Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam. Never put your cast iron away without thoroughly drying it. An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so. This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust. If you do discover that your cast iron treasures have become rusted over time, there are steps to reclaim them. You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it. To learn more about restoring rusted cast iron cookware, please see my article at Recipe-Rack.com.

Get the Most Out of Your Cast Iron Cookware With the Proper Seasoning Techniques
Cast Iron Pan

Special Price!!! Emerilware 10-Inch Cast-Iron Square Grill Pan

Oct 24, 2011 06:19:26

Emerilware 10-Inch Cast-Iron Square Grill Pan
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Emerilware 10-Inch Cast-Iron Square Grill Pan

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Emerilware 10-Inch Cast-Iron Square Grill Pan Feature

  • 10-inch square cast iron griddle made to last a lifetime
  • Dress up grilled steak, fish and veggies with authentic restaurant stripes
  • Cast iron pan heats evenly and consistently; thick base retains heat for serving at the table
  • Large, extra-long handle; signature thumb rest for easy handling; hole for hanging
  • Hand wash only; backed by lifetime warranty


Emerilware 10-Inch Cast-Iron Square Grill Pan Overview

Emerilware puts professional-grade tools in your hands. With this grill pan you can add the finishing touches that help you re-create the same meals you see Emeril craft on his show. The thick base, even heat-distribution, and cast-iron ridges of this pan put authentic restaurant-style grill stripes on all your favorite grilled foods. Grilling creates healthier versions of your favorite meals.



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The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Cast Iron Pan

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

Cast Iron Pan

What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter
Cast Iron Pan

Special Price!!! Emerilware 10-Inch Cast-Iron Square Grill Pan

Oct 23, 2011 06:51:46

Emerilware 10-Inch Cast-Iron Square Grill Pan
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Emerilware 10-Inch Cast-Iron Square Grill Pan

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Emerilware 10-Inch Cast-Iron Square Grill Pan Feature

  • 10-inch square cast iron griddle made to last a lifetime
  • Dress up grilled steak, fish and veggies with authentic restaurant stripes
  • Cast iron pan heats evenly and consistently; thick base retains heat for serving at the table
  • Large, extra-long handle; signature thumb rest for easy handling; hole for hanging
  • Hand wash only; backed by lifetime warranty


Emerilware 10-Inch Cast-Iron Square Grill Pan Overview

Emerilware puts professional-grade tools in your hands. With this grill pan you can add the finishing touches that help you re-create the same meals you see Emeril craft on his show. The thick base, even heat-distribution, and cast-iron ridges of this pan put authentic restaurant-style grill stripes on all your favorite grilled foods. Grilling creates healthier versions of your favorite meals.



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Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue

Special Price!!! Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue

Oct 22, 2011 10:02:43

Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue
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Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue

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Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue Feature

  • Cast iron contraction retains heat well. Interior does not alter flavors or absorb odors.
  • Wide cast iron handles provide a comfortable and secure grip. Oven safe knob for a durable grip and endless cooking options.
  • Cast Iron construction provides superior heat retention and even heat distribution.
  • Strong, durable finish in rich colors complements any kitchen décor. Perfect for cooking, serving and entertaining.
  • Convenient maintenance and easy cleanup and dishwasher safe


Cuisinart Chef's Classic Enameled Cast Iron 10-Inch Round Fry Pan, Provencal Blue Overview

Cast iron gets a new look! The Cuisinart Chef's Classic Enameled Cast Iron cookware lines offers a variety of sizes and styles so you can cook any way you like. On the stove in the oven or under the broiler, this durable and attractive cookware evenly retains and distributed heat for results every time. It's easy to sear steaks in the grill pan, braise or simmer family-sized entrees in the casseroles, or bake a breakfast frittata in the fry pan. An with the appealing colors and elegant enameled finish, you won't have to think twice about bringing them right to the table to serve! Any way you cook, equipping your kitchen with Cuisinart cast iron cookware allows for endless menu options. This Cuisinart cookware is timeless.



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Lodge Max Temp Handle Mitt, Black

Special Price!!! Lodge Max Temp Handle Mitt, Black

Oct 21, 2011 12:28:49

Lodge Max Temp Handle Mitt, Black
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Lodge Max Temp Handle Mitt, Black

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Lodge Max Temp Handle Mitt, Black Feature

  • Durable handle mitt protects hands from hot handles
  • Heavy-duty Pyrotex fabric exterior with heavy cotton batting
  • Thick terry lining feels comfortable against the skin
  • Scorch-proof coating protects against steam burns
  • Resists temperatures up to 450 degrees F; comes in basic black


Lodge Max Temp Handle Mitt, Black Overview

"MaxTemp" Hot Handle Mitt is made of heavy-duty Pyrotex, which resists scorching and burning to 450 degrees. Ideal as an all purpose handle mitt where safety is important. Also suitable for using outdoors when cooking on the BBQ. The Max Temp features heavy cotton batting and a steam barrier for ultimate heat protection. The thick terry lining protects from heat without sticking to the handle. It comes single-packed, not a pair.

Lodge Max Temp Handle Mitt, Black Specifications

Protect your hands from hot pot handles with this slip-on handle mitt. From Lodge, maker of rugged cast-iron cookware, the mitt features heavy-duty Pyrotex fabric on the exterior, along with a scorch-proof coating. Inside, a thick terry lining feels comfortable against the skin, and thick cotton batting between the two layers adds further heat and steam protection. Heat-resistant up to 450 degrees F, the Max Temp mitt fits over stainless or cast-iron handles, indoors or at the barbecue, and comes in basic black to match any décor. --Ann Bieri

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Campfire Cooking

Cooking is one of my specialties. While in the US Army Reserves I learned about Cooking. Indoor, outdoor and cooking using a utensil over an open flame was fun and easy with cast iron cookware. I remember the outdoors and the smell of cooking, accompanied by the chorus of the squirrels, crickets and birds, during bivouacs.

Cast Iron Pan

The most ordinary form of cooking is campfire cooking. For families it is particularly well fitting, it is an activity which presents an opportunity for pleasant evenings and outings. It has its own taste and fancy. Skill and knowledge is required, but both are easily acquired. Cooking is a tradition in itself and some cooks have years of experience both on safaris and at home. It is one of my favorite things in life. It is great; however, most open flame cooking is done in campgrounds. Credit to improvements in camping cooking gear and a horde of easy-prep and in-store ingredients, it need not be limited to burgers, dogs and smokes. Another unique way of cooking is to cook some food items inside of other foods. Another unusual cooking, using a utensil over an open flame method, is cooking in paper. An unfussy and simple way of outdoor cooking is to set a large coffee can on the coals. The days of utilitarian campfire cooking of yesteryear are gone. Try out a few odd techniques the next time you're out camping.

Cast Iron Pan

For the tools and tips, place in your favorite search engines: campfire grill, campfire ring, propane in the ground campfire with a cast iron pot, campfire grill, campfire tripod, campfire in a can , California campfire fireplace, little red campfire , cooking steamer, induction cooking, cooking tripod, cooking strainer, cooking smoker, cooking station, cooking table, cooking pot, cooking twine, cooking thermometer, cooking rings, bistro cooking, plank cooking. Search for some prime cooking on the web or books on tips and tricks for Dutch oven cooking. Buy books which are specifically written for the camper who wants to make this method of cooking easier, safer, revealing how to make outdoor cooking grilling and RVing easy and fun in camping. I learned years ago from a relative that most pans will do well.

If you've never done any open flame cooking or camp cooking before, one of the things to be aware of is that you'll need to monitor food closely from start to finish because it can burn quickly. Placing a marshmallow or hot dog on the end of a good stick and holding the food at just the right distance from the heat. One of the disadvantages to this kind of cooking is that cookware gets much dirtier than it does when cooking with a stove. So most likely open flame cooking will require less clean-up. Although campfire cooking can take a little more time than simply firing up the stove, it is more rewarding. If on the other hand you're in the mood to take your time and enjoy the experience, cooking using a utensil over an open flame can be relaxing in a way that a stove can't begin to match.

Here are some items that you will need to have to be prepared : Camping Cookbooks containing all the unique and fun camping recipes to make open flame cooking enjoyable. A large barbecue grill or rack will let you enjoy the full flavor and aroma, using either wood or charcoal briquettes. On a Campfire a simple and easy way of cooking is to set a large coffee can on the coals.

This method of cooking is the most common form of outdoor cooking. There is definitely more to It than just scorching marshmallows and making smokes. Have an outdoor party. Guest or spectators may soon become participants as the host or hosts divide their guests into teams and turn them loose for an afternoon of supervised scorching Spurred on, in part, as they are getting hungry. It is gaining in popularity because it brings friends and family together at the same time.

Attend a cooking using a utensil over an open flame class. There are conducted nationwide tours or clinics held every year at different campgrounds across the country.

While some view cooking using a utensil over an open flame as a survival skill, most people do it for other reasons. this method of cooking is a way to bring groups together. It is a method in which to lure kids away from their video games or as a way for divorced dads to entertain kids on weekends, It is an ideal way for families to reconnect. Everything tastes better roasted over an open fire. Maybe that is why with kids It is so popular. When you are done with your kid's , make sure the fire is totally out.

How about Breakfast Muffins, fried or poached eggs, Chopped Ham, Shredded cheese, Diced potatoes, for example. Try cooking in a black skillet or even a 12 hole muffin pan. Salt and pepper half of muffin tin placing 6 eggs in 6 holes with 6 muffin mix muffins in the remaining 6 holes. Campfire popcorn can be popped in foil: Popcorn Kernels and oil or butter with salt for seasoning. Tear off an 18 inch square of tin foil. The first lesson to be learned about campfire cooking is that you do not cook over an open flame all the time. Try to have all the latest and greatest campfire gear on hand. Purchase only cast iron products. Browse products of campfire gear to find those goods that will work the best for you. Dutch oven Campfire Cooking is almost an ancient form of making food but is very prevalent today.

Select the relaxed comfort of your living room fireplace; staring into the embers as your banquet cooks, or watching the flickering flames dance and play while toasting your choice dessert; is a great way to generate memories with your family.

Whether camping with the family, hunting with friends or merely achieving that wood-grilled flavor at home is easier than you might think. Dutch oven cooking is one of the best ways to make meals on camping trips. The secret of any open flame cooking is to try and maintain steadily glowing coals, but once you have your fire in this state, you can gage its approximate temperature by using your hand. The single most indispensable piece of gear for open flame cooking is the cast iron skillet. open flame cooking is something of a science, much like cooking on the stove at home. In the days of automatic coffee makers and microwave ovens, it is somewhat of a step back.

If a departure from this method of cooking is your desire, There are some area restaurants which offer a wide range; from fast food right up to Traditional campfire cooking.

Campfire Cooking
Cast Iron Pan

Special Price!!! Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan

Oct 20, 2011 15:20:53

Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan
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Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan

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Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan Feature

  • 14-inch cast-iron round pizza pan heats quickly and evenly
  • Pre-seasoned with vegetable oil formula and ready for immediate use
  • Side loop handles for a safe, secure grip when transporting
  • Hand wash only; oven-safe to 400 degrees F
  • Measures approximately 16 by 15 by 2-1/2 inches; limited lifetime warranty


Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan Overview

Seasoned 14" round pizza pan with loop handles features even, fast heating and excellent heat retention. Golden pizza crust every time. Great for roasted vegetables, pork chops, chicken and beef. Not even the most expensive stainless or aluminum cookware can rival the even heating, heat retention, versatility, value and durability of Lodge Cast Iron. Recipe card included.



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How to Choose Safe Cookware

A safe cookware is a one that doesn't produce any toxic substance during cooking. The manufacturing material and coating determine if it is safe. The interior surface material which could be either a coating layer or base material is vital to the safety because it contacts with food directly.

Cast Iron Pan

Teflon coated nonstick fry pans are not safe because they release toxic fumes when heated above certain temperature. There are many concerns about Teflon nonstick fry pans. Many lawsuits have been filed over the nonstick surface both as a cookware and in its manufacturing.

Cast Iron Pan

Pure aluminum fry pans are not safe too. Colic, rickets, gastrointestinal problems, interference with the metabolism of calcium, extreme nervousness, anemia, headaches, decreased liver and kidney function, memory loss, speech problems, softening of the bones, and aching muscles can all be caused by aluminum toxicity.

There is no doubt that nonstick provides a great convenience for cooking and cleaning. But safety is always the first concern. More and more people are seeking substitute for a good and safe cookware. How to find a one that work as good as a nonstick and is safe as well? Following are some recommended safe cookwares:

Teflon-free titanium
Pros: Teflon-free, scratch resistant, long lasting, healthy, light weight, easy cleaning
Cons: not many products

The best choice is obviously Teflon-free nonstick. Such a cookware keeps the advantages of a Teflon coated one. It also overcomes the disadvantages of a nonstick. Is there such a good and safe cookware existing? The answer is yes. But only one kind of such cookware is available on market. That is titanium.

Titanium has many advantages due to titanium metal properties. They are healthier, lighter, lasts longer, heats quickly, easy to clean. But don't be confused with nonstick titanium or titanium reinforced cookwares. Here titanium means pure titanium material without any coating while nonstick titanium or titanium reinforced ones have coatings made of material similar to Teflon. There is an easy way to tell the difference. Titanium cookwares have a silver metal color while others in dark colors.

Stainless steel
Pros: Teflon-free, non-toxic, good heat conduction, low price
Cons: not nonstick

Stainless steel cookwares eliminates toxic Teflon coating and aluminum surface. Instead it use safe materials like chromium, nickel and steel as interior surface layer, which makes all clad cookware a safe and healthy one.

Cast iron
Pros: nonstick, Teflon-free, uniform heat distribution, long lasting
Cons: need careful seasoning

Cast iron is used for cookwares because it has excellent heat retention and diffusion properties and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface. Only a proper seasoned cast iron cookware is a safe one.

Copper
Pros: excellent heat conductivity and distribution, Teflon free, long lasting
Cons: not nonstick, need special care

Copper cookwares are classically used by chefs because of their quick heat conduction. Copper is a safe material for cooking. Copper cookware usually is coated with a thin layer of tin to prevent the copper from reacting with acidic foods.

How to Choose Safe Cookware
Cast Iron Pan

Special Price!!! Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet

Oct 19, 2011 14:50:09

Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet
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Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet

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Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet Feature

  • Versatile 6-1/2-inch cast-iron skillet for small cooking tasks
  • Preseasoned with vegetable oil formula and ready for immediate use
  • Cast-iron construction heats slowly and evenly
  • Cast-iron handle with end loop for hanging; hand wash only
  • Measures 1-1/2 inches deep; lifetime warranty


Lodge Logic Pre-Seasoned 6-1/2-Inch Skillet Overview

Good cooks know that cast iron cooks best. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it. 6 1/2" diameter, 1-1/4" deep, skillet is a kitchen's most essential item.



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Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan

Special Price!!! Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan

Oct 18, 2011 10:23:23

Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan
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Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan

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Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan Feature

  • Square cast-iron grill pan with ribbed bottom for low-fat cooking
  • Pre seasoned and ready to use; electrostatic spray of vegetable oil evenly baked into surface
  • Sturdy handle with hole for convenient hanging when not in use
  • Hand wash only; oven safe to 500 degrees F
  • Measures 10-1/2 by 10-1/2 by 1-3/4 inches; lifetime warranty


Lodge Logic L8SGP3 Pre-Seasoned Square Grill Pan Overview

Put restaurant stripes on your grilled favorites like a pro. Low fat cooking as the ribbed bottom pan lets you keep foods from simmering in fatty drippings. 10.5 inch square skillet is Seasoned and ready to use.



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Outdoor Camping Cookware Tips For the Smart Camp Cook

Being the camp cook on an outdoor camping trip can be a lot of work. The camping cookware is usually heavy cast iron, and can include: iron grills, a Dutch oven, heavy cast iron skillets, and the campfire tools you use for cooking your campfire meals. This can add-up to a lot of bilk and weight. But you can make the job easier with some forethought and planning. These campfire cooking tips can lighten the load for the camp cook.

Cast Iron Pan

One of the biggest jobs for the camp cook, is getting the food and gear into camp, and then repacking it again when you're done. Organizing your camp kitchen and cooking your favorite campfire recipes can be fun, you get to show-off your ingenuity and talent. Even clean-up can be an enjoyable time with your camping buddies who help with the job. But nobody likes hauling a lot of heavy cast iron cookware in and out of camp. Take a look at your camping cookware sets, what will you really need?

Cast Iron Pan

Your camp cookware is probably the heavy stuff...cast iron cookware. The griddle and skillet, the heavy cast iron Dutch oven, and the assorted campfire tools you use, the iron cooking tripod, a campfire grill, and the folding camp tables... There must be a better way!

There is a better way, but first you need to think about what you will need. What is the menu for your camp food? What are the campfire recipes and meals you want to cook? Does your dinner camp recipe need two pots? If so, why take three? If you will be using a campfire ring that includes a grill, you won't need to bring your own cast iron grill. Think about these questions and think about what pieces of camp cookware you really need. After all cast iron cookware is heavy, don't take more than you need.

Think of being a bare-essentials campfire cook, only take the minimum number of cookware pieces needed to get the job done. If a recipe calls for a skillet, maybe you can use the griddle, the Dutch oven pot or even the Dutch oven lid for small quick jobs Perhaps you can leave the heavy cast iron skillet home. The Dutch oven pot can also be used in place of pots and pans if you plan your campfire recipes to be casseroles or 1-pot campfire meals. You may be able to reduce your needs to one small pan that would fit inside the Dutch oven. Those extra pots and pans can stay home too.

Depending on your experience, you may not need to take a heavy cooking tripod or any campfire grills. You can lash together some sturdy tree limbs you find at the campsite for a tripod, and use cast iron griddles as campfire grills.

What about all those campfire cooking utensils? If you are a "cooking mechanic" and need dozens of specific campfire tools, that's your decision, but many experienced campfire cooks have discovered they only need: a good camping knife, a large serving spoon, and a spatula. And if you choose ones that have short handles they will pack inside the Dutch oven.

Now, review your choices and see what you have. The small pan, your leather camp gloves and the short-handled utensils should fit inside the cast iron Dutch oven. Now you have just the cast iron griddles and the Dutch oven to carry. (just pack your camping cast iron cookware, not the fancy enameled cast iron cookware you see in the kitchen)

And for cups, plates, and silverware, just tell your campers to bring their own coffee cups and eating utensils. Every thing else will be disposable paper stuff. This makes your job much easier with less to pack and haul in and out of camp.

If this is too minimalist for your menus of camp meals, or the campfire recipes, just make whatever adjustments are required, but still, only bring what you need. Keep these tips in mind when you put together your camping gear and campfire cookware and you will have a lot less to carry in and out of camp, leaving you more time to enjoy the outdoor camping activities you came for in the first place.

Outdoor Camping Cookware Tips For the Smart Camp Cook
Cast Iron Pan

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The Benefits of Wood Burning and Multifuel Stoves

Multifuel stoves are fast becoming the new trend. With Gas and Electric prices' shooting up it is the new alternative source of heat. There are many makes and models and this is fast becoming a very competitive market. A good multifuel stove consists of a steel or cast iron body with usually cast iron doors. A Steel stove will heat up quicker but cool down faster. Cast iron will take longer to heat up but will retain the heat for a while after the fire has gone out. You will generally need more room around it for the air to circulate than a steel stove would, if there is limited circulation around a cast iron stove it could crack. There is an airwash to keep the glass clean, which is usually a top slider or spinner. This works by bringing air into the stove and drawing it in front of the glass to prevent the smoke blacking it up. The primary air supply is usually at the bottom and again is a slider or a spinner. This is usually left open whilst you are lighting your fire as you need to give it plenty of air to get it going. Once the fire is established then you can start to turn the fire down and just leave it ticking over nicely. Most small fires will burn for 2 - 4 hours on wood depending on hardwood or softwood and how well it is seasoned. It will burn longer on smokeless fuel between 6 - 12 hours, depending on the load size and fuel quality. A few models have a tertiary air supply which makes the stove much more efficient as it burns off any excessive gasses in the stove so there fewer emissions out of the chimney. A lot of areas are now smoke exempt. You will need to contact your local council to check if you are in a smoke controlled area; if you are and you want to burn wood then you will need to buy an approved stove. If you are not bothered about burning wood then you need to burn a smokeless fuel. There are plenty available now from your local coal man who will deliver fuel to you. Over the last few years many modifications have been made to multifuel stoves making them easier to use, more modern and ultimately much more efficient. Multifuel stoves come complete with ash pan and grate. Some have superior external riddling grates and some are pretty basic or don't riddle at all.

Cast Iron Pan

Wood burning stoves are carbon neutral; it only gives off as much carbon as the wood has taken in while it has been growing. There are many different types of wood you can burn. Most need at least two winters outside to the elements and then six months under cover where the wind can still get in but the rain can't to dry out. Wood that is seasoned correctly will give no smoke emissions out of the chimney, making it better for the environment. Hardwoods take longer to season up to three to four years. Ash can be burnt as soon as it is felled. Stoves that are wood burning only don't usually come with a grate or ash pan. This is because wood burns best in its own ash and burns from the top down, With smokeless coal you need a grate to get air under the coal to make it burn.

Cast Iron Pan

If you have a chimney with a stack and a pot fitting of a stove is pretty straight forward, this has to be carried out by a Hetas registered engineer. You will need to get your chimney swept and tested; if you chimney fails a smoke test then it will need to be lined before a stove is fitted. There are two main types of liner, 316 grade which comes with a ten year guarantee and 904 grade which comes with a 25 year guarantee. If the stove is fitted by a non registered engineer you will need to contact the building inspector from your local council to check it has been fitted to manufacturers instructions and issue a certificate of compliance, however this can be pretty expensive. Stoves that are not fitted by Hetas registered engineers or passed by the building inspector will not be covered under the manufacturers guarantee.

If you don't have a chimney you can use a prefabricated chimney in most cases. This is usually twin wall insulated flue; this is much cheaper that building a new chimney and will probably last the life of the stove providing you are burning the recommended fuels, and have it swept on a regular basis. Alternatively you can build a chimney and line it with pumice or terracotta liners. You will need to contact your local council for building regulations and in some cases planning permission.

A lot of wood burning and multifuel stoves can now run central heating or domestic hot water boilers. They can be linked into existing systems. If you have an open vent system they can be linked by a Dunsley Neutraliser, if you have a pressurised system (combi boiler) this can be linked through a Thermal storage unit but this can be expensive and requires somewhere to site the cylinder. Once you have felt the warmth and comfort a real fire gives you will be impressed. Wood burning and multifuel stoves are a sealed unit so they don't burn as much fuel as an open fire and are about three times more efficient. This is because with an open fire you have all the heat going up the chimney and it is constantly pulling cold air from into the room. With a sealed appliance the only air that it gets is what you give it through the air controls which enable the heat to build up and come out into the room. Most stoves need 2" of space at the back, 6" at each side and 12" of hearth in front, the hearth needs to be 2" thick of non combustible material. The stove and pipe also need to be 18" away from anything combustible, these are the current building regulations in England; however manufacturer's instructions override building regulations so if it states you need more room in the installation instructions you should have more room. If you are unsure when purchasing a stove you need to go to a reputable dealer who is well established and Hetas registered to ensure you get all the correct information.

A real fire cannot be beaten it is a different kind of warmth that seems to spread around the house not just in the room where the fire is. When purchasing a fire you need to make sure you get the correct size for the room that it is going in. your local dealer will be able to help you with this if you have your room sizes, height of ceilings and approximate age of property. They will also be able to advise you on materials to use around your fire and all current building regulations regarding multifuel and wood burning stoves. Most companies now offer free site surveys to check suitability of installation and have engineers who can knock out fireplace openings and lay hearths etc.

The Benefits of Wood Burning and Multifuel Stoves
Cast Iron Pan

Special Price!!! Lodge Logic Pre-Seasoned 17-Inch Cast Iron Skillet

Lodge Logic Pre-Seasoned 17-Inch Cast Iron Skillet
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Lodge Logic Pre-Seasoned 17-Inch Cast Iron Skillet

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Lodge Logic Pre-Seasoned 17-Inch Cast Iron Skillet Feature

  • Loop side handles for easy storage, handling
  • Great for large gatherings
  • Seasoned ready to use


Lodge Logic Pre-Seasoned 17-Inch Cast Iron Skillet Overview

Loop side handles make this 17" skillet easy to handle. It's seasoned and ready to use. Cast Iron is a fantastic cooking medium. It conducts heat evenly with no hot-spots and maintains heat for efficiency and cooking control. Lodge Logic Pre-Seasoned finish means you can enjoy all the benefits of cooking with Cast Iron without having to season it.



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Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

Special Price!!! Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet
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Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

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Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet Feature

  • Pre-seasoned heavy cast-iron skillet
  • Superior heat retention and even cooking
  • Two handles for heavy lifting
  • 12 inches in diameter, 2 inches deep
  • Heirloom pan for kitchen or camping


Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet Overview

Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.

Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet Specifications

Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann Bieri

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Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet

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Milk Chocolate Fudge Recipe - Easy Milk Chocolate Fudge

Here is a great tasting chocolate chip fudge recipe that's as easy as pie to make. Whip up a batch of this chocolate fudge when you need to make a quick dessert.

Cast Iron Pan

2 (6 oz.) packages semisweet chocolate chips

Cast Iron Pan

1 (6 oz.) package milk chocolate chips

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

1/2 to 1 cup nuts, chopped

1 1/2 teaspoon vanilla extract

Directions

Line an 8-inch or 9-inch square baking pan with wax paper.

In a heavy saucepan, cook chocolate chips and milk over low heat until thoroughly melted. Remove pan from heat. Stir in the nuts and the vanilla. Spread fudge pan and chill in the refrigerator for 2 hours, or until firm.

Cut into squares before serving.

=> Chocolate Marshmallow Fudge Recipe: Best Chocolate Marshmallow Fudge

Kids especially love this marshmallow fudge and this recipe can be a delicious treat to make on a weekend or for a bake sale.

2 1/4 cup granulated sugar

1/2 cup evaporated milk

2 cups miniature marshmallows

1/4 cup butter

1/4 teaspoon salt

1 cup chocolate chips

1 cup pecans, chopped (optional)

1 teaspoon vanilla

Directions

Grease a 9-inch square baking pan.

In a 3-quart saucepan, combine the sugar, milk, marshmallows, butter and salt. Cook over low heat - stirring constantly - until the mixture bubbles. Reduce the heat to a low setting and cook for another 5 minutes until the marshmallows are melted; stir constantly. Remove pan from heat.

Stir in the chocolate chips, pecans and vanilla. Cook and stir until the chocolate chips are melted and all is well blended.

Pour fudge mixture into baking pan. Chill in the refrigerator for 30 minutes, or until firm. Cut into Squares before serving.

=> Chocolate Mint Fudge Recipe: Irresistible Chocolate Mint Fudge

This is a great fudge recipe to make for the holidays. Since this recipe involves layering of fudge, you might want to cook the chocolate layer in 2 separate batches instead of one batch (which might cool down too much for easy use).

1 (12 oz.) package semisweet chocolate chips

1 (14 oz.) can sweetened condensed milk (do not use evaporated milk)

6 oz. white chocolate

2 teaspoon vanilla

1 tablespoon peppermint extract

Green food coloring

Directions

Line wax paper in an 8x8-inch baking pan.

In a saucepan, combine 1 cup of milk and the chocolate chips; stir over low heat until melted. Stir in the vanilla. Pour 1/2 of the mixture into the prepared baking pan and let cool for 10 minutes.

In another saucepan, cook the white chocolate and remaining milk over low heat until chocolate is melted. Stir in the peppermint and green food coloring. Spread into baking pan over first layer. Let cool 10 minutes.

Pour remaining chocolate mixture into baking pan over the mint layer. Let cool. Cut into squares before serving.

Milk Chocolate Fudge Recipe - Easy Milk Chocolate Fudge
Cast Iron Pan

Special Price!!! Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle

Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle
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Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle

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Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle Feature

  • Reversible grill/griddle made of cast iron for fast, even heating
  • Slight slope directs grease into generous grease gutter
  • Grip side-handles provide safe, convenient transport
  • Hand wash only with hot water; comes seasoned and ready to use
  • Measures 20 by 10-7/16 inches; limited lifetime warranty


Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle Overview

Seasoned and ready to use. The griddle of your dreams! Larger than the Grid Iron griddle this reversible two-burner griddle features a slight slope for a generous grease gutter. Cooking surface is 19 1/4 x 8 1/2

Lodge Logic LPGI3 Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle Specifications

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. No other metal is as long-lasting and works as well for spreading and retaining heat evenly during cooking. Lodge's Logic line of cookware comes factory pre-seasoned with the company's vegetable oil formula, and is ready to use right out of the box.

This professional-size cast-iron grill/griddle combo from the Lodge Logic series measures 20 by 10-1/2 inches (with an actual cooking surface of 19-1/4 by 8-1/2 inches), serious enough to straddle either a campfire or two burners on your stovetop. The reversible feature of this crowd-pleasing cooker means you can use the smooth side for cooking flapjacks, eggs, and grilled cheese sandwiches, and the ridged grill side for hamburgers, steaks, and sausages. A slight slope drains fat into a generous grease gutter, and the two loop-style handles provide safe transport. After the meal is done, simply scrub the cast iron with a stiff brush and hot water, no soap, and dry immediately. Lodge covers the sturdy griddle with a lifetime limited warranty against defects. This pan is guaranteed to pass down from one generation to the next. --Ann Bieri

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