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Isn't that a Paella pan? You can get even bigger ones.thedealhunter2000 wrote: ↑ Just when oyu thought 12" skillets are large (yes I know Lodge makes 15") I find this monster. You'd think the handle would be twice as wide and at least 2x as long to get a good 2 hand purchase on that. But man, that would make one awesome 3XL party pizza.
https://finexusa.com/biggest-cast-iron-skillet-ever/
Not sure if a paella pan but the one I listed was what I found when I checked for 'largest cast iron skillet in the world'.
Acidic food will strip it. Cook up a tomato sauce and see what damage it does.cool4555 wrote: ↑ After using my first cast iron pan for about 5 years, that I had bought at winners, and loving it, I bought the Lodge on the last sale posted on RFD. The old one had cracked after sitting on coals in a fire for 2 hours or so. It still works very well, and the seasoning has sealed the crack, but I wanted to start seasoning a back up.
Compared to the one I bought at winners (has no branding, no name, so sad), I was disappointment... I use my cast iron probably at least 3 times a week on my glass top induction stove, and the lodge is so rough on the bottom that I haven't used it because I'm worried it will scratch the glass. I don't want to spend my time grinding that out, and most other people won't either.
I HIGHLY recommend cast iron. I fry eggs in it, sear meat, make pizza, throw it on a campfire, anything. I seasoned it 5 times when I first bought it, and haven't since, and it is truly non stick. I wash with soap and water and dry off really well, put it on a burner for a minute to heat up enough to evaporate any water, and then apply a super thin layer of oil (you wipe it off so thin that it won't feel oily when you touch it), and good to go the next time. No need to do anything super fancy, and normal dish soap will NOT strip off seasoning.
Lodge is hit or miss for the absolute smoothness. I have 4 pieces of Lodge cast iron from various vintages and 2 are completely flat like they're sanded and 2 are a lot more rough but I wouldn't say they'd scratch a glass top. Not an issue for me but maybe they're all not finished the same.cool4555 wrote: ↑ Compared to the one I bought at winners (has no branding, no name, so sad), I was disappointment... I use my cast iron probably at least 3 times a week on my glass top induction stove, and the lodge is so rough on the bottom that I haven't used it because I'm worried it will scratch the glass. I don't want to spend my time grinding that out, and most other people won't either.
Agreed, if you are making a tomato sauce in the pan it can strip (although I have deglazed many times with acidic wine and vinegars, no issues whatsoever), but I said dish soap won't, which is a myth because back when people used Lye-based soaps to wash dishes, it could, but modern soaps won't hurt it for a wash. Don't soak though!redmondflagger wrote: ↑ Acidic food will strip it. Cook up a tomato sauce and see what damage it does.
Nothing really. It is enough but it isn't enough to make it 'nonstick'. When I first got the lodge pans I just made bacon in them. There was a bit of meat sticking to it but after a few cooks the oil built up enough seasoning so nothing really stuck. I've also done the seasoning via oven method. It's worked but I found that using it often works best.
