Monday, January 31, 2011

Honorable mention...

Just a quick note to add.  My boss, and one of my coworkers, both purchased a Lodge wok.  I got to see them when they were delivered to the store, and they were beautiful.  I have to admit, my committment to not spending was called into question.  With that being said, I don't think I could justify the expenditure on yet another piece of iron, so I will wait.  For how long...  we shall see.  The wok is truly a beautiful piece of cookware, and useful in the kitchen in so many ways.  I look forward to hearing the stories of culinary adventure from the two proud owners.  Maybe I can borrow one an try it out for myself.  I had someone ask me about using an iron skillet on their ceramic cooktop.  I mentioned that I had used my 12" skillet a few times on the stovetop with no ill effect to the cooking surface.  I just made a point of not moving it around once I found the right spot.  I must reiterate the reminder at this point of keeping the heat to a medium level to avoind scorching the pan, facilitating the need to reseason.
Love and iron,


  1. I use my iron pans on my glass stove top every day. It's never been a problem.

  2. Ryan, thanks! Like I said, I was always under the impression that they'd destroy the glass surface, so I invested in a nice enamel-coated Dutch instead of traditional. Time to shop!!!