Bacon

[StaticCling]

I just fried up some slice of thick cut bacon in my Lodge Cast Iron Skillet. Dang, I'm loving that skillet now. The ribeyes I cooked on it turned out fantastic a couple of weeks ago also.

Montehall was right, the first batch from a cold skillet are really good.

Dixie, feel free to thank my post.

[lspencer534]

The only thing I remember that it's bad at is reheating pizza: It burns the crust.

[CertInsaneC5]

50+ year old skillet here. It just gets better and better. I can cook the same dish in it and then in a Teflon one. Cast iron beats it in all ways.

[Montehall]

Originally Posted by chinaski

I just fried up some slice of thick cut bacon in my Lodge Cast Iron Skillet. Dang, I'm loving that skillet now. The ribeyes I cooked on it turned out fantastic a couple of weeks ago also.

Montehall was right, the first batch from a cold skillet are really good.

Dixie, feel free to thank my post.

of course.