When the cooler weather hits but you still want the "outdoor grilled" taste on your 'burgers and steaks bring the outdoors in with this piece from the number 1 manufacturer of cast iron utensils.
LODGE CAST IRON GRILL/GRIDDLE
Made by the cast iron experts at Lodge this revolutionary grill/griddle is pre seasoned, so it's ready to cook right out of the box. The Pro Iron spans two burners and two cooking functions: grill steaks, chops, and burgers on the ridged side, or flip it over to cook pancakes and sandwiches on the smooth griddle surface.
Lodge's pre seasoning process penetrates the metal's pores thoroughly and uniformly, so it looks and performs better than traditional home seasoning. You still get the even heating, superior heat retention, and inherently stick-resistant finish that has made cast iron cookware a favorite of this professional chef.
•Properly cared for, your Lodge cast iron cookware will last for
more than a lifetime.
•After cooking, clean the cookware with hot water and a stiff brush. Never use a harsh detergent, as it can remove the seasoning. Towel dry thoroughly.
•While the cookware is dry, but still warm from the hot water bath, wipe a light coat of vegetable oil or cooking spray on all surfaces.
•Store in a cool, dry place. Do not store lids on the pot or pan in order to allow air circulation.
•If you notice a metallic taste of see signs of rust, simply scour off the rust, wash the cookware with soap and hot water, dry thoroughly and re-season using the home seasoning instructions.
•Seasoning is the process of applying a thin coat of cooking oil
to the entire surface of the cookware, then baking the oil onto the cookware
creating a natural nonstick finish.
•Step 1: Preheat your oven to 350 F.
•Step 2: Wash the cookware (inside and out) with mild detergent using a stiff brush. Rinse and towel dry.
•Step 3: Spread or spray a thin coat of melted shortening or spray-on vegetable oil over the entire surface of the pan, including handle and exterior surfaces.
•Step 4: Lower both your oven racks to the two bottom positions. Line the lower rack with aluminum foil (to catch drippings), and place the cookware upside down on the middle rack of oven and bake for one hour. Turn the oven off and leave cookware in the oven until cool.
•Repeating the process will only further season the cookware, turning it darker and improving the appearance.
I leave my cast iron pots/pans in the oven when I bake cookies, cake etc. to keep them in a "seasoned state" and ready to use. I've tried the less expensive, non cast iron ones and believe me, no comparison.
I have found another use for this is to thaw frozen steaks, chicken breast etc. on the griddle side. We all know that cast iron is a good conductor of heat, works just the same for cold. Set the item to be thawed on the griddle (grooved) side and the thawing process will take 1/2 the time. The cast iron carries away the cold, and the raised portion lets the air circulate the air, try it !
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