Great job. Just got my 10inch Lodge per FMB's recommendation. I will probably post questions and thoughts on this thread.

coook burgers on the, ps where can i order one

FMB's posts are great, I look to them for guidance. Skillet is cooling off now in the oven, will be taking it out for a look see and some pics in a couple of hours.

I am really looking forward to cooking on a really good, well seasoned skillet.

Damn that's pretty impressive mn,

I was pretty skeptical about all this stuff until I saw your pictures.

Very cool stuff, dude. I'm going to do this at some point before the end of the year. I also have a couple of carbon steel pans that need to be re-done. Think I may use this method on them.

Thanks for detailing the process with pics!

Thanks guys...I hope that the skillet cooks as well as it is starting to look. 4th coat is done, starting to get a dark black sheen to it. Feeling really smooth as well. Two more coats to go, I think it is going to cooking really good once all is said and done.

I had the wife pick up some flaxseed oil and some Easy Off tonight. Will start one of my carbon steel pans tomorrow!

Awesome! Post some pics, we can compare results! :thumb:

Carbon steel, 10-inch and 8-inch. Stripped of seasoning, in the oven now with a coat of flaxseed.

Anyone ever cook pork chops in a cast iron skillet?

Sure, why not? Only thing you'd want to be wary of are acidic ingredients, especially if the pan is not really well seasoned.

Yeah, mine is fairly new, so I'm still working on the seasoning. I don't really overload anything I cook in it with acidic ingredients though.

Have you ever done a chop in one? If so, any recipe/seasonings you recommend?

I like to just season with salt and pepper, then top with some kind of fruit sauce, compote or chutney. Apples are classic with pork. Try a really good applesauce, or make one of your own. Most fruits pair really well with it. Try apricots, pineapple, oranges, cherries... one of my favorites is blueberries.

The key to a good pork chop is buying them thick and not overcooking them. People think it needs to be white throughout, and that's not the case. You don't want it medium rare, but as long as the internal temp is 145 degrees, you're good to go. And you can remove from the heat before it gets there and tent under some foil to get carryover.

Give this one a shot: http://www.phoodista.com/2011/07/pan...loin-with.html

Note: I've never used this one, but it's very similar to one I really like, but don't have with me. You should be able to sub frozen blueberries without any problem.

Round 1 on the carbon steel pans.