SP Premium
Walking Guide
Group photo
Author:
KATHRYNGC Posts: 7,519
12/18/19 7:52 P

My SparkPage
Send Private Message
Reply
Lodge is a well-known maker of cast iron. I have many pieces of Griswald and of Wagner. To me, cooking tomato based foods may have a metal taste to you. Since I have never had brand new iron ware , cannot advise you on it. The enamel ones are pretty but have not used. Grew up with mom using it. And that's all I can remember of Mammo/Pappo and Granny/Pappo using even on their coal/wood burning stoves. Many pieces I have are very well used.

 current weight: 165.6 
203.2
193.8
184.4
175
165.6
MMAANDMUSICNUT's Photo MMAANDMUSICNUT SparkPoints: (8,009)
Fitness Minutes: (563)
Posts: 133
12/9/19 12:34 P

My SparkPage
Send Private Message
Reply
Got me a 5-pc set of Lodge cookware. Basic, no-frills, and gonna work out great. Lodge is the one everybody and their mother in law seems to be recommending to me, so I got a set. Gonna work great on my stove or the grill (whoo hoo!)

For more about me and/or all the weirdness that IS me, you can check out my blog at https://thechattyintrovert.com

"This is a revolution, dammit. We're going to have to offend SOMEBODY!"--William Daniels (as John Adams), 1776.


 current weight: 230.0 
231
207
183
159
135
MMAANDMUSICNUT's Photo MMAANDMUSICNUT SparkPoints: (8,009)
Fitness Minutes: (563)
Posts: 133
11/24/19 6:30 P

My SparkPage
Send Private Message
Reply
Hey howdy.

I got a recent diagnosis for anemia and pre-diabetes, but the anemia part worries me the most because I'm not sure the best ways to tackle it. i'm getting some help (and doing tons of research) and taking iron supplements to try to kick-start my efforts to improve the anemia.

However, one obvious thing I missed when it came to thinking about how to get more iron in me just came to light--cast iron cookware.

I forgot all about that.

I'm curious, though, because I've never been terribly good with cast-iron cookware. We had a huge skillet a long time ago, but when that thing became dusty and rusty from lack of use, I threw it out. I don't think dad knew how to properly care for it, either, because I can already tell there's a few mistakes I made when cleaning it (and I always ended up the one cleaning it).

But now I'm confused. I need more iron in my food (and I'm actively pursuing recipes to work on this Thanksgiving week and beyond), and want to get cast-iron cookware. There seems to be a few different types, like pre-seasoned, and some that include ceramic elements... I have no clue which type to pick.

And heaven knows I don't wanna spend all kinds of money on really crappy cookware.

Anybody cook with cast-iron and have a brand and/or type that has really treated you well? Are there some issues you've noticed with it even if you like it? All honesty's appreciated and thanks in advance for the help.

For more about me and/or all the weirdness that IS me, you can check out my blog at https://thechattyintrovert.com

"This is a revolution, dammit. We're going to have to offend SOMEBODY!"--William Daniels (as John Adams), 1776.


 current weight: 230.0 
231
207
183
159
135
Page: 1 of (1)  

Report Innappropriate Post

Other Eating Clean General Team Discussion Forum Posts

Topics:
Last Post:
12/29/2018 5:20:25 PM



Thread URL: https://wfl.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x9014x72697165

Review our Community Guidelines