Vols cast iron

[Nouveaux]

Not sure how many fans of cast iron we have in here but Lodge just announced a Collegiate series and, of course, UT is the first one featured. Pretty sweet: LINK

 

[Otis07]

just right for making cornbread

 

[TNREADER]

just right for making cornbread

It looks like design is on the outside (which makes sense as the inside needs to be smooth for even cooking), but I would prefer the design on the cornbread when it's flipped out of the skillet. Or a big 'ol steak with the design on it.

 

[ptcarter]

I like the skillet.. I have one of these. Great for camping. You can brand anything.. picnic tables, trees, bama fans back bumpers, even your child's arm! Where is that blue font when needed?????

 

[Chilmonty]

Somebody in the marketing dept. at Lodge.....Gets It!!

How bout a Cast Iron pan in the shape of a Power T, would definitely buy that!!!


.

 

[JCHateSteve]

 

[bigorangecrush89]

Of course they would announce this right after I bought a new Lodge skillet! Oh well, *pulls out billfold*.

 

[LibertyVolance]

I never owned one, but I am interested in buying this one. Does it require curing? Are they hard to clean or would a spray of Pam make scrubbing unnecessary? I think I have heard that washing these with soap ruins the curing process.

 

[Booker512]

Yayyyy. Dan Mullen can arm the Florida team with their own brand of frying pans now. Taybang doesn’t stand a chance now.

 

[SmokinBob]

I never owned one, but I am interested in buying this one. Does it require curing? Are they hard to clean or would a spray of Pam make scrubbing unnecessary? I think I have heard that washing these with soap ruins the curing process.

Seasoning a Cast Iron Skillet
Get ready: Gather your supplies and then preheat oven to 350°F.
Wash the skillet: Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
Rinse and dry: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.
Add oil: Pour a little vegetable oil or melted shortening into the skillet. A tablespoon or two is plenty. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice
Rub: Use a clean cloth or paper towel to rub the coat around the entire skillet.
Flip the skillet over: Don't forget the outside — and bottom — of the skillet. You want a thin coat of oil around the entire piece.
Bake the skillet: Place the skillet upside down on the oven's center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour.
Let the skillet cool: Turn off the heat and allow to the skillet to cool completely before removing from oven. Once it's cooled down, you're good to go!
**A seasoned skillet is smooth, shiny, and nonstick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

 

[ProudVOLfan]

Love cast iron and I will be having one of these.. too bad I was just at the Lodge store 2 weeks ago

 

[Jnunn]

Seasoning a Cast Iron Skillet
Get ready: Gather your supplies and then preheat oven to 350°F.
Wash the skillet: Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
Rinse and dry: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.
Add oil: Pour a little vegetable oil or melted shortening into the skillet. A tablespoon or two is plenty. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice
Rub: Use a clean cloth or paper towel to rub the coat around the entire skillet.
Flip the skillet over: Don't forget the outside — and bottom — of the skillet. You want a thin coat of oil around the entire piece.
Bake the skillet: Place the skillet upside down on the oven's center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour.
Let the skillet cool: Turn off the heat and allow to the skillet to cool completely before removing from oven. Once it's cooled down, you're good to go!
**A seasoned skillet is smooth, shiny, and nonstick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

A true East Tennessean should have ready to go, seasoned skillets in at least two sizes, preferably with a well-seasoned stove top cast iron grill as well. Its critical to make your Sunday morning gravy with a helping of the bacon grease left in the pan from your pig. If you are a true pro, you will have already made the biscuits in your other cast iron.

Also, its awesome to make campfire meals in your cast iron on the smoldering embers left over from a fire.

 

[Smokey X]

Seasoning a Cast Iron Skillet
Get ready: Gather your supplies and then preheat oven to 350°F.
Wash the skillet: Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
Rinse and dry: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.
Add oil: Pour a little vegetable oil or melted shortening into the skillet. A tablespoon or two is plenty. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice
Rub: Use a clean cloth or paper towel to rub the coat around the entire skillet.
Flip the skillet over: Don't forget the outside — and bottom — of the skillet. You want a thin coat of oil around the entire piece.
Bake the skillet: Place the skillet upside down on the oven's center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour.
Let the skillet cool: Turn off the heat and allow to the skillet to cool completely before removing from oven. Once it's cooled down, you're good to go!
**A seasoned skillet is smooth, shiny, and nonstick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

One additional item...after each use it is best to wipe it out gently ( I use paper towels) just enough to clean the residue out. Don't scrub it or use strong cleaning solutions and especially don't put in dishwasher. Otherwise, you willhave to season it all over. The more you use it, the more it seasons.

 

[Mccage]

Proud of my hometown Skillits!

 

[ptcarter]

I moved to cast iron after this:

 

[HuntlandVolinColo]

Darn, why couldn't this come out before Father's Day?

 

[Tennman47]

I am coming to knoxville next week and I will be getting 3 of them to bring back to NC for couple of other fans. I only have 15 other pieces of CI i use

 

[HoptownVol]

LMAO Of all things... WHY?

 

[greenbacknative]

Growing up, my mom had a skillet that was slick as glass inside , but looked like tree bark on the outside. Man she whipped up some fine cornbread on Saturday evenings.

 

[PineyBluff Vol]

Never wash a cast iron skillet, kills the cure, simply rinse with hot water and wipe clean!

 

[marvin616]

I keep my spare skillet under my side of the bed just in case of any nighttime intruders. Who needs a baseball bat when you can clock a wouldbe thief with a cast iron skillet

 

[RollerVol]

gotta love skillet heads...they know what works the best...

GO VOLS!

 

[0nelilreb]

Not sure how many fans of cast iron we have in here but Lodge just announced a Collegiate series and, of course, UT is the first one featured. Pretty sweet: LINK

I just wanted to thank you for this thread , I had forgotten all about the Lodge store . Just ordered ... the Tennessee 10.25, the Dutch oven combo with the skillet lid and the 7 piece corn pone cast . I’m excited like a kid waiting for Christmas to get here now .

 

[ptcarter]

I pass the lodge store on my way to Knoxville. The outlet store is pretty good.

 

[volmanbill]

Mine came today.