My Favorite Lodge Griddles
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- Опубліковано 27 гру 2022
- My Favorite Lodge Griddles is a video where I share my three favorite Lodge griddles and how I like to use each one.
#lodge #griddle #castironcookware
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Recommended by Cast Iron Cookware
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It's damn near a criminal offense how underrated the lodge griddle is, you are the first channel I came across that highlighted the griddles attributes.
Thank you for sharing, as I feel the griddles don't get the showtime love they deserve.
Totally agree John!!
@@rstumbaugh43 have a great 1 rick!!!!!
@@johnagen3688 you too buddy, and happy new year!!
Amen and Thanks for introducing me to the griddles. New to cast iron! Many blessings!!! Love that you spread the word!
I LOVVVVVE THIS video. I have the XZACT #9 OG. love mine. That 10 is a beauty. Tkx for sharing Stephen.
Look at you C Dubzzz…my PICIC!!
@@rstumbaugh43 Yep herrrrre I go Rick D. All everywhere. Lol
@@cynthiawesley2318 D…ALL D above🤣
Just got my EasyBeezy in the mail. I am in the process of stripping my grandmother's skillets. Can't wait to season them!
Now I know what that griddle is. Good deal!
Thank you for the griddle information and for the Scripture!
I just got my first griddle this year from my hubby for Christmas! Can't wait to cook something yummy!
I love my round griddle for toasted cheese sandwiches.
Another great video. I have a lodge griddle that my buddy gave me . His wife , now passed on used it a.lot so now I'm going to give it to my daughter , I have it seasoned beautifully now , she is going to love it. Ps love the scripture at the end .
Thanks for your sharing and I come from Hongkong
Very cool Video Stephen. I have a few Lodge ones but not vintage. My dad just gave me a Griswold that he picked up out of the trash so I want to see how that one comes out.
Thank you for the comment about the sizing. I find it annoying when other UA-camrs say "Number 10" when it is easier to just say the diameter of the pan
Stephen, thank you So Much for your wonderful videos, and the knowledge that you share about cast iron. What I Love even more, is how you use this platform to share The Word Of God! 🥰🙌🏾🥰 I have been a subscriber of your channel for quiet a while, and I enjoy seasoning my cast iron pieces with your Easy Beezy Seasoning Product as well. Thank you again Stephen. Have a Blessed New Year and beyond. In Christ, Paula
I use my griddles for baking cut biscuits. Wet biscuits I use a skillet as they need side support, but cut biscuits brown beautifully on a griddle like these. I too have several sizes.
Just picked up the Lodge Sportsman grill new for $75 Lehman's in Kidron OH , it didn't have the box . This place has one of the largest cast iron displays outside of the Lodge outlet store . My #8 griddle get used just about everyday love doing pan cakes in bacon grease and butter . After each pan cake will wipe down the griddle with a little grease on a paper towel and a little spritze of spray butter🤗🤗🤗👍👍👍
I recently got a griddle from a friend. It is great to use, my new favorite piece.
Thank you for sharing this video 📹!
Very nice Stephan!!
Stephen, my understanding is that Lodge griddles paralleled the changes to their skillets. If that is so, then the OG started at around the same time as the SK on the skillets. My understand is that was around 1965, when they started putting USA on their products.
Sounds right Papaw!
Papaw I wanna be like you when I grow up. A knowledgeable man. & you as well Rickkkky D.
@@cynthiawesley2318 C Dubz!! My PICIC!! You’re doing GREAT, learning about CI, is a life long learning process, in 25 years, I’ll STILL be learning 🤣🤣
@@rstumbaugh43 It izzzzzz a process!!!! But so much FUN.
Thanks S.S. for your channel. Merry Christmas happy new year.and Manny Blessings to you and your family.
The Lodge griddle was my first cast iron purchase, it's seen more use than anything else (so far), but I just got the 9" Lodge wok + lid, and am liking that very much too.
I found a 9 inch round cast iron
Flat griddle for 20 bucks recently
In Flagstaff antique shop....
Yes mine has a small lip.
I found that back in September
2022..
I figure it was worth it.
I looked up numbers and such, and info says it is a vintage,
It was doctored up some, they did a good job.
But once I got it home, I burned everything of in the fire pit at my mountain camp.
One of my friends has my vintage 12 or bigger one at there house, need to get it back soon...it is in great shape, all flat & has a nice super smooth surface.. your fan
I have several #8 pans and a #8 Lodge griddle. It can double as a lid for the same size pan even from different co.s!
A modern Lodge 10.25" round griddle is my go to egg pan. I will occasionally make a couple grilled cheese sandwiches in it but other than that it's just an egg pan and nobody else can use it.
Sometimes I like to sear my steaks then put them in preheated oven to finish to perfection. Thinking a griddle might easier to handle as my big skillet gets heavier the older I get...🤭
Nice video. I been looking for a user double pour chicken fryer at least a 10" cooking surface minimum 3.5" deep preferably deeper.
Not sure what companies made them. I was told older Lodge had made them. Yet to see one.
Thank you for you're video on iron skillet I have a collection of iron skillet I have the ones they have numbers and made on USA some do not say USA they just have number Question how old do you think they are how do I tell
There are some makers that have made in USA on them way before the 1960s but generally everything from the late 1960s up had Made in USA on them. Every maker is slightly different.
Have you seasoned any old skillets and after three or more coats you find dry spots that appear to just soak up the easyBeezy?
What is the double square griddle on the wall at 6:29?
Wondering if you have any thoughts about the BSR 11 1/4 inch square griddle?
The square griddle is from the century series of Birmingham stove and range.
This has more to do with cleaning but I wanted to let everyone know. I just tried this yesterday but it had good results. After my cast iron comes out of the electrolysis tank it still needs to be scrubbed to get the loosened crud off. Yesterday I had the pressure washer out so I pressure washed it and I was pleased with the results. I had an aluminum Griswold tea pot that had lime buildup in the bottom. The pressure washer made short work of that. That opened up more avenues of thought, will a steam cleaner remove buildup on uncleaned cast iron? I don't have one to try yet. I do hang my cast iron inside a pillowcase in the e-tank to keep the anodes cleaner longer. I zip tie the opening to a pool noodle so it floats above the surface. It contains most of the gunk that would normally be released in the tank. Just hose it out between cleanings. God bless y'all, I hope this helps.
I'm not endorsing these but I was using an electric pressure washer from Harbor Freight. Portland 1750 PSI on sale for $85 currently. I have a larger gas pressure washer but this was the perfect size for a garage. It will get a lot more use and the ratings were good.
Hi, I have a question. I plan to follow your restoration on some cauldrons I have. 1 is about 1ft deep, and the other is about 2ft. How would you suggest I season them? And how? Thank you in advance.
Once all the rust is removed and you smoothed out the surface. The seasoning is the exact same no matter what. Apply a very thing layer of oil. Throw it in the oven at a high temp, let it sit there for an hour. Turn off the oven. Let it cool with the oven. The only difference in a 1ft deep vs 2ft deep is how much area needs oil. You season it the same way.
I just don't use griddles mutch if at all. I use them for crepes and occassional pancake.
I got a raised 8 10inch lid. No name. Can someone help me on the age or make of it? The 8 is right below handle.
Mine has a 3 on it and some kind of bump It has a heat ring and it looks like some kind of seam. Any ideas?
Likely you have a gate-marked griddle. It could be civil war era.
I do agree with the other comment. It does sound like as if you have a bottom gate marked piece.That particular method went away just before the 1900s on smaller cookware. You will still see it continued on larger pieces for another decade or so.
I oil my cast iron skillet after ever use. But now whenever I make cornbread it always sticks in the center. I can use less oil in skillet then I’ve used more oil it doesn’t matter it will stick in the center. What is the problem? Thank you for any help.
Is the pan hot when you begin? Preheating the skillet in the oven before the oil goes in, followed by the batter usually keeps things from sticking.
I agree with the other comment that was my. Preheating the cast iron really works. You want to hear the batter sizzle when you pour it in.
@@fathersonandskillet no it was not preheated. I will try that, thank you so much for the info….
How long have you collected cast iron cookware?
I started collecting in 2015.
@@castIroncookware I got my favorite griddle about 30 years ago as bf a thrift store.
Tl;dr at bottom...
Will someone help me? My wife made cornbread in a cast iron skillet we’ve had for a long time. Nothing valuable just a modern lodge (not vintage or anything).
After she was done I cleaned up the pan with a silicone spatula and some hot water. As I was drying it I noticed the bottom of the skillet looked pretty bare, as if the seasoning was wearing off. So I tried to re-season by just purring another layer of oil and putting it in the oven at 350.
As I was putting the oil on though a noticed some gunk and staining on the bottom. I tried numerous things to get it off and then I messed up and used a metal utensil to scrape it off.
Tl;dr- long story short I scraped the bottom of my cast iron skillet badly. I don’t think I scratched the metal, just through the seasoning layer. How do I fix this?
Do I remove all of the seasoning and start over? Can’t I just put new layers of seasoning on and let it heal itself over time as it gains new oil?
Is it even a big problem? The cooking surface inside the pan looks and works great it’s the bottom that looks awful.
So sorry for the long post but I’m angry at myself for doing this and I’d like to save my pan if possible.
I wouldn't sweat it and I'm sure that skillet is fine. Just make sure there isn't any rust and re-season it. I have a cast iron dutch oven that has a thick coating of seasoning on the exterior that looks like gunk. Like your skillet, the interior looks fine. I use it to deep fry catfish and the seasoning has built up over the years. Best catfish ever!
My Lodge 9" round griddle never leaves my stove
i think the made in USA came out in 68,,,,,,,,,,,,,,,,,,,,
Why not use BSR griddles?
Looking for a Perch pan