Search results
Results from the WOW.Com Content Network
I cook almost exclusively on cast iron and own pieces of the modern lodge cookware as well as vintage griswold. The old pans (in general) had a smooth finish whereas the modern pans have a rough texture due to a different (cheaper) casting process. I prefer the newer pans for being generally thicker than my antiques.
I could never get it to be seasoned very well and the iron degraded over time. I've been using Lodge now for four months and nothing has stuck to it. I mean, nothing. Or, nothing that would not clean off with a bit of hot water and a brush. Lodge comes pre-seasoned, and is very inexpensive. As in, a large skillet for $20 and a smaller one for $16.
Lodge makes some good ones, though not enamel coated, for something like $7. As far as the top temp's, ok if you are interested just to know. However, with only a little experience you will "know" where to put a pan, depending on what you are cooking.
I have a Esse Ironheart wood cookstove. I keep getting tired of grabbing a hot pad to open the door handle, and then i burn (nearly) my fingers on the handle. There must be a better way! I was thinking of all the new silicone products made to resist heat, like the hotpads, oven mitts, even...
Oh, I'm sure it can be done, but not without increasing the price. The thing that makes cast iron cookware possible is seasoning which is basically creating an oil barrier. Introducing constant heat and water would negate any "seasoning" by causing the pores to swell and dislodging the oil.
In ID I burnt mainly lodge pole. Bigg_Redd Minister of Fire. Hearth Supporter. Oct 19, 2008 4,153 Shelton, WA.
A user asks for information about a Brunco wood stove they are considering buying for a camp. Other users reply with suggestions, links and opinions on the stove model, manufacturer and history.
I don't know anything about the model # or manual, but I have used this stove extensively. It's a beast. I worked for a set of sporting camps in northern Maine. The lodge and one of the rental cabins each had one of these stoves. The stove holds a ton of wood and throws lots of heat.
What caught or eye on the Enviro was pretty obvious- it was a bullet proof design that produced a ton of heat. I didn't like that it was controlled by a mother board, but we bit the bullet anyway (and the tax credit period was soon to expire). The other plus is that local ski hill has a main lodge (huge) with vaulted ceilings.
I recall trying to clean an old white marble fascia on a fireplace in our Elks Lodge room.(circa 1908) Nothing touched it. I have concluded marble is probably quite porous (ok , it`s a myth) and once it gets discolored it becomes a real problem. Of course I`m no expert and maybe/hopefully someone knows the secret.