What is lodge logic

Sharon Franke, who worked on our update, tested and wrote about kitchen equipment at the Good Housekeeping Institute for more than 30 years. Before that she spent seven years rustling pots and pans as a professional chef in restaurants in New York City. Before joining Wirecutter in , he worked in the food and restaurant industry for several years and was an editor at International Culinary Center in NYC for three years.

Cast-iron skillets have been an essential tool in American home kitchens for well over a century. Cooks turn to these durable pans for pan-frying, searing, baking, and making eggs.

When used and cared for properly, cast iron can be an effective alternative to nonstick cookware, due to the seasoning a slick coating of polymerized fat that develops with use. And unlike nonstick-coated pans , cast iron is safe past degrees and can go under the broiler.

While nonstick skillets have a short life expectancy—three to five years depending on use—well-maintained cast-iron cookware can last generations. Cast iron is ideal for searing because it holds onto heat better than stainless steel or aluminum cookware. It takes a while for the cast iron to really be preheated to where you can use it.

With careful tending, cast iron can also be used for lower-temp techniques like omelets and fried eggs. With a few exceptions, we found in our testing that most cast-iron skillets perform similarly at basic tasks like searing a steak or frying eggs. But a number of factors can affect how easy and comfortable a pan is to use and ultimately set some apart from the rest.

Factory-seasoned: Most cast-iron skillets will come preseasoned—that is, coated with one or more layers of polymerized oil that provide a nonstick, rustproof finish. Whereas unseasoned cast iron is silver-gray, a seasoned pan will generally be black or brown all over. A good seasoning will work almost as well as a nonstick coating to consistently prevent foods like eggs and cornbread from sticking. We prefer slightly rounded stick handles that allow for a natural grip near their base, which gives you good control.

Both handles also get very hot, so the ability to get a good grip on them even with a bulky mitt is important. When you take into account the heft and heat of a cast-iron skillet, aiming for the small opening of a jar is challenging on its own without the added headache of subpar pour spouts.

The main things that set them apart are weight and texture. Most contemporary, inexpensive cast-iron cookware is heavy and comes with a slightly pebbly texture.

A new generation of high-end cast-iron skillets produced by small companies like Butter Pat or Stargazer come with a very smooth cooking surface and are typically a couple of pounds lighter.

But we found the smoother pans to be no more nonstick than the rougher ones, which will also smooth out with use as they develop layers of seasoning. To test the cast-iron pans, we started by heating a quarter cup of oil in each skillet until shimmering, then poured the hot fat into a jar to see if we could do this with minimal or no dribbling on the countertop.

We also paid attention to the comfort and maneuverability of the handle when lifting and tilting each pan. Not surprisingly, as cast iron is not an even conductor of heat, none of the skillets browned perfectly evenly, although two of the high-end pans did better than most.

Next, we cooked 6 ounces of bacon in each skillet until crisp. To check for the nonstick-ness of the factory seasoning, we made cornbread and turned the pans upside down to see if the baked bread fell out with prying or sticking. All but one of our skillets had a clean release. We then seared boneless sirloin strip steaks in 2 teaspoons of canola oil to gauge how well each pan seared meat. The Lodge was a solid performer at just about every task.

We poured hot oil without dribbles and cooked bacon to a crisp without having to rearrange the strips. Cornbread fell out of the pan with a crunchy golden crust and steak came out evenly and deeply browned.

Fried eggs slid out as effortlessly as from a nonstick skillet. But what really made the Lodge skillet stand out from the competition is its lighter weight combined with its affordable price. The small stick handle is placed at a slight angle and is smoother at the spot where it meets the pan, making it more ergonomic than the short, straight handle on the original Lodge.

The roomy helper handle on the other side of the skillet is big enough to wrap your fingers underneath with a bulky pot holder. When we were pouring hot oil, our grip on the handle was secure, and we always kept control of the pan.

Lodge skillets are available on multiple websites including Amazon as well as through national retail chains, independently owned hardware stores, and cooking stores.

The Chef Collection skillet is shallower than the classic Lodge and holds about 2 cups less. The lighter weight of the Chef Collection skillet could also be a slight handicap if you were browning a very thick piece of meat like a tomahawk steak, as a heavier pan will hold in more heat and give you better second-side browning. That said, many of us have Lodge skillets at home that range in age from 15 to 20 years old and have never had a problem.

If you prefer a pan with higher sides for frying or braising, the Lodge Pre-Seasoned inch Cast Iron Skillet is an excellent option. Like the Lodge Chef Collection skillet, it comes well-seasoned and performed as well as skillets many times its price in our tests. Gift Cards. Lodge Pro-Logic vs. Lodge Logic vs.

Any guidance is appreciated. Email Save Comment Featured Answer. Like 1 Save. Sort by: Oldest. Newest Oldest. Hope that helps. You can go to the Lodge website and see most of the differences.

Thanks for the info. I may order one of each and try them out. Like Save. Related Discussions Ethan Allen Chairs: old or old and cool. Delfina, I have to call bs on your logic. Being honest and being rude are not mutually exclusive.

Honestly, does no one know how to say, "Not my style, I personally wouldn't keep them"? Or you might say, " Maybe you should give them away so someone who could appreciate them as-is could enjoy them". You don't have to lie, just ask yourself if you'd like people attacking your things. We're all quick to dish it out, and say WE could take it, but once it happens to us it's a different story.

Being online doesn't make you exempt from being a decent human being. I doubt you'd say the same things to the person face to face.

Ordinary guy's bedroom Q. Heather this is a beautiful site. Mark is asking the first and most important questions of how a custom home should be sited. Architects and designers with experience are concerned for your results. If your designer specializes in ADA, he may not focus on these elements or be that great at home layout. You can start with something tried and true, site it on the land properly and then make those ada adjustments with his help.

And what a way to wrap up a career. I didn't think those dents were part of the design - was the DW in perfect shape when it was delivered? If so, then it's the GC's responsibility to replace it. I'd take nothing less; I didn't realize it was brand new - of course if you didn't see it and inspect it, then he could claim that the store delivered it that way, but then, who was in charge of accepting and installing it?

No way you should have to accept something like that. As for a lawyer - I live in Canada, so not much help there, I'm afraid. I'd try one more time with them, though of course, they've likely already been paid by Jim so getting them back may be next to impossible.

You may have to go ahead and get someone else in to refinish the floors having exhaustively documented the issues, gotten written witness testimony - this is where paying the NFWA inspector would be worthwhile before you do anything. Then sue for the cost of the fixes - including the dishwasher if nobody has made good on that.

Bon appetit!! Also, check out the Lodge cast iron pizza pan Related Stories. Soaring ceilings, log walls and woodsy views are just the start of creating a lodge that has the right balance of rustic and modern.

Imagine paying nothing for your vacation lodging. With house swapping in more than countries, it's possible. Get the house you envision — and even enjoy the process — by following this architect's guide to building a new home. By Toronto Interior Design Group. Learn the benefits of painting your trim white, black, neutral, a bold color and more.

Get a great result even without an experienced touch by following these basic design guidelines. One of the most beloved actors of the 20th century traded fame for farm implements on this California ranch. His daughter shows us around. Learn common fee structures architects use and why you might choose one over another. By Vanessa Brunner. Fried chicken: Lodge delivered again. We did have to fry our chicken legs in a few batches despite this being a large pan , but we found we didn't have to mess with the burner dial to keep the oil at a constant temperature.

The coating crisped evenly on all sides with no burnt edges, even down to the third batch. General stuff: This pan rocks. It cooks evenly, goes from stove to oven like a champ, and the price is right. Plus you have to treat it right: no scrubbing with detergents; just wash, dry, and reseason Lodge has a handy video that demonstrates how. Newsletter Shop Help Center.

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