Lisa McManus Answers Your Questions About Skillets | Gear Heads

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[roger]

I've used Lodge pans as they come from the factory and also sanded versions. I am convinced a light sanding is very beneficial when it comes to food release. Lodge pans feel like sandpaper. I sand off the sandpaper feel before a full seasoning. I don't take it down to silver or smooth. I leave it like an orange peel texture and it takes and holds seasoning extremely well and food slides like it is on ball bearings.

[annek]

Ok, my mother always cleaned her cast iron pans the same way so it is how I learned and have never had an issue with them! After scrubbing them clean, put it back on the stove to reheat as Lisa directed but after the pan heats up and dries she would take a sheet of wax paper about 12 inch square and crumble it up in a ball and run it around the inside of the pan! It leaves just a tiny layer of shine and I have never had one of my pans stick or rust! I am 74!

[williamdixon]

I’ve used kosher salt to scrub my iron skillets for years. The abrasive yet gentle action seems to get any chunky bits loose, but it is rarely needed. Basically owning several skillets of different materials seems to be the best practice.

[mastring]

I've heard of people turn on their oven to 350 while they wash out their cast iron pan. then when they're ready to put it away, turn off the oven and put it in there for 15 minutes or so. the heat dries it back out and if you've oiled it a little that helps with the seasoning.

[Stahlmaks]

I love my cast iron!! I’ve had them for decades and aside from their weight now that I’m older, they are the best pans to cook with!!
I truly appreciate your videos Lisa!! Thank you!!

[standinthegsp]

I worked in retail in the home dept for over 30yrs. The induction style was only available within the last few years. We always had people confused as to which pans worked with this. If the box didn’t have the induction symbol I’d tell them if a magnet stuck to the outside of the pan it would probably work. Also, if they wanted to be sure, they could try to heat only water in the pan, that way they could be resold since actual food hadn’t been used in them.

[alansnipes]

Thanks Lisa. I have a Lodge pan and it is great by following the washing and seasoning directions.

[BelgianTex]

I notice that on many of the pots & pans reviews, All Clad quite regularly comes out on top. If not always. Well, with the exception of the non-stick where Oxo was best pick. But since it's not induction compatible, the second choice was.... All Clad. I do agree All Clad is phenomenally good. I have a 20 year old All Clad stainless set that performs wonderfully and is still almost like new. And that is with years of daily cooking for a family of 6. Now empty nesters, but it still get used 5-6 times a week.
But on the newer editions, D3 or D5, the handles on sauce pans and skillets are, for me, an absolute nightmare. The edge of the hollow U-Shape handle cuts into the palm of my hand, it is absolutely uncomfortable.

I find Demeyere, Le Creuset (both stainless frying or the non-stick skillet), etc... even Made In or Misen have a way better handle design. And all are on-par with All Clad.

In the non-stick review you did, I would put the Le Creuset miles above the All Clad, just because of the handle design. I only found one review ("The Best Nonstick Skillets for Avoiding Sticky Situations" from 2019), where there is a very short remark that Hannah seems to have the same apprehension about the handle cutting into her palm as I do.

So why the infatuation with All Clad? Am I the only one who finds the handles impractical?

Thanks for the time to read and (perhaps) respond.

[trickycoolj]

Thank you for addressing glass cooktops! It seems to be the “upgrade” appliance but frankly I’d rather have electric coils because if your pan is even *slightly* warped it doesn’t work well on a glass top. I have given up on tri-ply, 3 uses and they’re too warped to use on glass. We finally decided to risk the lodge cast iron on the glass top and it’s a big game changer for searing meat and doing that nice Sunday breakfast!

[mercyp]

I appreciate your expertise and easy way you explain everything. Thank you Lisa!

[melaneymattson]

So glad you are going to be reviewing the tabletop butane indoor burners. I have wanted on for a long time and don't have a clue which ones are good. Also, thanks for revisiting cast iron pan care, very helpful.

[georgez]

Great video, Lisa! I've found that with a new cast iron skillet cooking with bacon, pork belly or something with lard for the first few rounds helps the seasoning process. I've helped several friends with that tip.

[edwardcasper]

What about polishing the outside bottom of a cast iron pan to reduce the risk of scratching a glass top range?

[williambailey]

An annoying thing that I've noticed, even on some of your favorites, is that they are often do not have a flate bottom inside surface; they hump up in the middle causing oil to run to the outside leaving the center dry.

[pnwmeditations]

Wow, thank you for answering my question about cast iron! Made my day!

[jwillisbarrie]

Thanks for adding actual captions for the Deaf, makes watching on YouTube easier to watch, the same as when watching the show on PBS.

[marysullivan]

We brought our Nana s 80 year old cast iron pans back to life . Now it’s smooth as butter and you can cook anything in it !

[brnscofrnld]

Re-Smooth Bottom Cast Iron pan... Go find an old piece somewhere... Griswold, Wagner Ware, Birmingham Stove and Range... Most of those will have a beautiful smooth finish and cost a LOT less than a Smithey.

[kathieheath]

I use Made-In pans on my induction stove and they are great.

[willlevine]

I love my cast iron skillet by Stargazer. I highly recommend it.