I gave up my two lodge skillets. Heard so many people including friends complimenting on them so I decided to give it a try. However the whole experience was nothing but inconvenience to me. 1. Weight: I can’t carry them with a single hand while cooking or transferring food. The heavy weight also makes the seasoning and cooking processes a bit dangerous and the cleanings difficult; 2. Seasoning: it’s recommended to season at 500 F for at least one hour. My gas bill went up dramatically... The non-stick effect didn’t work well for some Asian dishes I d like to cook often. At least for mine, the non-stick effect couldn’t last for a second dish; 3. Surface: when applying oil on the surface, it’s more likely to trap fiber pieces. My lessons learned are before buying a cookware, it’s better to check what people cook similar dishes, go to store to try them, and examine own life style/time. That’s how I switch to carbon steel cookwares. Well, The two skillets are currently with a person who often cooks red meat and owns a outdoor grill so that he can season them at high heat at ease. Nevertheless, love to watch more videos of you cooking with these pans. Thanks for sharing!
There is no cookware like the Almighty God. For that reason I own carbon steel, cast iron, copper, multi-layered stainless steel and non-stick pans. I have copper wok and carbon steel wok. I also have special frying pan that I only use for cooking eggs. Cast iron skillets are great for simple cooking of steaks and vegetables. I own Lodge Combocker(Deep skillet and normal skillet rid), Round grill, and Grill pan. I love Grill pan. I use it make Panini or Chiken steak. Round grill is a great way to make breakfast. Bacon, sausage, fried eggs, etc. Deep skillet is hibernating on a shelf. Thanks for watching !
Hi I just purchased (this month Mau 2022) a Lodge cast iron grill pan. Can I apply the same procedure to season my grill pan? Looking forward to your advise. I'm so glad to watch your channel. Thank you very much.
First. This is not a seasoning video. This is a video to eliminate stinks. Please check it carefully. Lodge products do not require seasoning. But it smells very bad. Many Japanese, including myself, feel that the skillet of the lodge is very smelly. The stink is transferred to food. That's very unpleasant. Therefore, many Japanese buy a lodge skillet and use baking soda or heat it at a high temperature to eliminate the odor. But people from other countries don't seem to care. If you are a race sensitive to taste and smell, do the same as I do.
Thank you for watching. This is not a seasoning video. This is a video for making smelly odors disappear. Many Japanese people are very sensitive to even the faintest taste or smell. Seasoning does not remove the smell. When it comes to seasoning, an hour in the oven is a waste of time. Lodge cast iron products do not need to be seasoned in the first place. My video tells you to get rid of the stinky smell and let the oil soak in. This is not the same thing as seasoning to create a layer of polymerized oil film.
@@taisa_video Very interesting. I own 6 Lodge cast iron pans and I didn't smell any bad odor from any of them. I did wash them before seasoning them. You were probably right about Lodge cast iron products do not need to be seasoned because my latest addition was a Lodge Chef Collection 8" skillet. I tried to fry an egg on it as is without doing my own seasoning and the fried egg was able to slide around the pan without sticking and I didn't use much oil. The key was not to use high temperature to fry an egg. I was using 256 degree F verified by an infrared thermometer. Your method of cleaning will definitely get rid of all smell and dirt left from the factory.
@@alexyu6928 In Japan, many people find Lodge products to be smelly. All of the lodge products I purchased smelled the same, and they all smelled bad. So in Japan, using baking soda to remove the smell from Lodge products is relatively well known.
Warum die Werkspatina entfernen, wenn anschließend mit viel zu viel Öl Klebepampe statt richtiger Patina erzeugt wird? Im Vergleich zu der Gummipampe war die Werkspatina besser. Also einfach einmal die neue Pfanne schrubben und dann einfach benutzen. Und WENN schon die Werkspatina runter soll, dann richtig. Also über Nacht ins Ätznatronbad, mit Backofenreiniger einsuppen oder per Pyrolyse sauber brennen. Und wenn die Pfanne schon blank ist, ist bei der Gelegenheit auch schnell mit Schleifpapier die Oberfläche von der grausigen Textur befreit. Zuerst mit 40er Papier die 'Spitzen' entfernen (die Vertiefungen stören nicht, im Gegenteil, die bieten der Patina Halt). Wenn das grobe Kratzmuster das ästhetische Empfinden nicht stört, reicht das schon. Das Kratzmuster bietet ebenfalls guten Halt für die Patina. Wer will, geht noch bis maximal 120er Papier. Das sieht weniger grob aus, hält aber immer noch wunderbar die Patina. Alles darüber sieht zwar schön poliert aus, ist aber kein guter Untergrund mehr für die Patina. Und dann beim Einbrennen nur mit hauchdünnen Schichten arbeiten, egal welche Einbrennmethode man benutzt. Einölen, sämtliches überschüssiges Öl mit einem trockenen Tuch wieder entfernen und diese hauchfeine Ölschicht vollständig einbrennen lassen. Wenn das Öl nicht komplett einbrennt und polymerisiert, wird daraus keine Patina (die sich furztrocken, glatt und glashart anfühlt), sondern klebrige Gummipampe.
I gave up my two lodge skillets. Heard so many people including friends complimenting on them so I decided to give it a try. However the whole experience was nothing but inconvenience to me.
1. Weight: I can’t carry them with a single hand while cooking or transferring food. The heavy weight also makes the seasoning and cooking processes a bit dangerous and the cleanings difficult;
2. Seasoning: it’s recommended to season at 500 F for at least one hour. My gas bill went up dramatically... The non-stick effect didn’t work well for some Asian dishes I d like to cook often. At least for mine, the non-stick effect couldn’t last for a second dish;
3. Surface: when applying oil on the surface, it’s more likely to trap fiber pieces.
My lessons learned are before buying a cookware, it’s better to check what people cook similar dishes, go to store to try them, and examine own life style/time. That’s how I switch to carbon steel cookwares. Well, The two skillets are currently with a person who often cooks red meat and owns a outdoor grill so that he can season them at high heat at ease.
Nevertheless, love to watch more videos of you cooking with these pans. Thanks for sharing!
There is no cookware like the Almighty God.
For that reason I own carbon steel, cast iron, copper, multi-layered stainless steel and non-stick pans.
I have copper wok and carbon steel wok.
I also have special frying pan that I only use for cooking eggs.
Cast iron skillets are great for simple cooking of steaks and vegetables.
I own Lodge Combocker(Deep skillet and normal skillet rid), Round grill, and Grill pan.
I love Grill pan. I use it make Panini or Chiken steak.
Round grill is a great way to make breakfast.
Bacon, sausage, fried eggs, etc.
Deep skillet is hibernating on a shelf.
Thanks for watching !
taisa Hahaha Very envy you owning so many different cookwares.
Hi I just purchased (this month Mau 2022) a Lodge cast iron grill pan. Can I apply the same procedure to season my grill pan? Looking forward to your advise. I'm so glad to watch your channel. Thank you very much.
First.
This is not a seasoning video. This is a video to eliminate stinks.
Please check it carefully. Lodge products do not require seasoning. But it smells very bad. Many Japanese, including myself, feel that the skillet of the lodge is very smelly. The stink is transferred to food. That's very unpleasant. Therefore, many Japanese buy a lodge skillet and use baking soda or heat it at a high temperature to eliminate the odor. But people from other countries don't seem to care. If you are a race sensitive to taste and smell, do the same as I do.
it's easier to put a thin layer of sunflower oil for 1 hour in an oven at 230 ° and it's over
Thank you for watching. This is not a seasoning video. This is a video for making smelly odors disappear. Many Japanese people are very sensitive to even the faintest taste or smell. Seasoning does not remove the smell. When it comes to seasoning, an hour in the oven is a waste of time. Lodge cast iron products do not need to be seasoned in the first place. My video tells you to get rid of the stinky smell and let the oil soak in. This is not the same thing as seasoning to create a layer of polymerized oil film.
@@taisa_video Very interesting. I own 6 Lodge cast iron pans and I didn't smell any bad odor from any of them. I did wash them before seasoning them. You were probably right about Lodge cast iron products do not need to be seasoned because my latest addition was a Lodge Chef Collection 8" skillet. I tried to fry an egg on it as is without doing my own seasoning and the fried egg was able to slide around the pan without sticking and I didn't use much oil. The key was not to use high temperature to fry an egg. I was using 256 degree F verified by an infrared thermometer. Your method of cleaning will definitely get rid of all smell and dirt left from the factory.
@@alexyu6928 In Japan, many people find Lodge products to be smelly. All of the lodge products I purchased smelled the same, and they all smelled bad. So in Japan, using baking soda to remove the smell from Lodge products is relatively well known.
While you were oil the pan, did you keep the flame on or off? Is the flame on the low or medium or high??
High heat. off gas stove when I use oil.
Warum die Werkspatina entfernen, wenn anschließend mit viel zu viel Öl Klebepampe statt richtiger Patina erzeugt wird? Im Vergleich zu der Gummipampe war die Werkspatina besser. Also einfach einmal die neue Pfanne schrubben und dann einfach benutzen.
Und WENN schon die Werkspatina runter soll, dann richtig. Also über Nacht ins Ätznatronbad, mit Backofenreiniger einsuppen oder per Pyrolyse sauber brennen.
Und wenn die Pfanne schon blank ist, ist bei der Gelegenheit auch schnell mit Schleifpapier die Oberfläche von der grausigen Textur befreit. Zuerst mit 40er Papier die 'Spitzen' entfernen (die Vertiefungen stören nicht, im Gegenteil, die bieten der Patina Halt). Wenn das grobe Kratzmuster das ästhetische Empfinden nicht stört, reicht das schon. Das Kratzmuster bietet ebenfalls guten Halt für die Patina. Wer will, geht noch bis maximal 120er Papier. Das sieht weniger grob aus, hält aber immer noch wunderbar die Patina. Alles darüber sieht zwar schön poliert aus, ist aber kein guter Untergrund mehr für die Patina.
Und dann beim Einbrennen nur mit hauchdünnen Schichten arbeiten, egal welche Einbrennmethode man benutzt. Einölen, sämtliches überschüssiges Öl mit einem trockenen Tuch wieder entfernen und diese hauchfeine Ölschicht vollständig einbrennen lassen. Wenn das Öl nicht komplett einbrennt und polymerisiert, wird daraus keine Patina (die sich furztrocken, glatt und glashart anfühlt), sondern klebrige Gummipampe.