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Lodge fryer pan - things I should know?

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Lodge fryer pan - things I should know?

Rafie | Aug 22, 2007 11:03 AM

I have a new Lodge fryer pan (3 qt pre-seasoned cast iron). I haven't been terribly impressed with it so far, but I have a feeling I'm not using it for the right purposes.

What is it good for and what shouldn't I use it for? ie. will the acidity in tomatoes strip the seasoning? why is the fish I'm cooking sticking?

Any advice on usage would be great. Many thanks.

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