Archive for Cast-Iron
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You are browsing the archives of Cast-Iron.
I have used this tool several times since I ordered it and it does excately what it was designed to do. I have recommended this tool to my friends. Several of them laughed and said what took you so long to buy one.
Just what I expected and works perfectly. The legs on it are just high enough to do the job of keeping direct heat from causing meat to stick to the bottom of the oven. If you’re looking for something to keep meat out of the juices, than buy more than one and stack them or use some sort of spacer under it but I like it the way it is; meat brazing in it’s juices isn’t a bad thing.
http://www.amazon.com/Lodge-Pro-Logic-14-Inch-Cast-Iron-Handles/dp/B00063RXQK
Lodge prologic,
If you have been looking for a wok this is probably the one you want… that is if you are serious about wok cooking.
My wife is from Asia so I have seen several different types of woks. (Steel, Teflon, aluminum, electric fired, German 0 woks, enameled you name it).
Lodge has combined the features you need.
1) Material: Cast iron is best for even heat distribution, nonstickiness, and durability.
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