So glad I waited on a good lodge deal. This has:
4.7L Dutch oven
26.6cm griddle
4.7L skillet
26cm skillet
*** CASULA ***
AKA COVID CENTRAL NSW
Lodge 5 Piece Cast Iron $135.99 @ Costco (Membership Required)
920
Martyroz on 03/08/2020 - 10:45 files.ozbargain.com.au (10594 clicks)
Last edited 03/08/2020 - 14:32 by 2 other users
Last edited 03/08/2020 - 14:32 by 2 other users
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Costco Crossroads Casula - the centre of contemporary coronavirus clusters
Now we need Amazon to match it
Just a 2hr queue to get in if you're from Melbourne
If it's within a 5km radius from your home…
I just bought membership last week and now can't even go there
Cancel it and sign up when you’re ready.
@Dex38313: You are an (profanity). People like you just make things worse whether or not it's legal.
write sentences like a dementia riddled boomer.
…and yet using the spelling of an entitled millennial
@OzBragain: "…and yet using the spelling of an entitled millennial"
You literally used the word spelling. Champ!
@adepta: change the law if what he's doing is to the detriment of society, no need for self censored profanity, which is another problem in itself
@Dex38313: The reason for u to get ‘only’ these many negs is not that you are done with.
It’s the 5 vote rule. Hope you stay safe.
I wish they'd do online order deliveries or extend the membership
@everyone: They do now have online orders and delivery. Happened before covid too. Website prices are inclusive of delivery
@DoesntEvenMatter: I see some things online, but it doesn't look like the entire range. Mainly just bulk items.
I still go Costco I’m out side a lock down zone and my nearest is 5 min I still go
From Costco Fuel - Price watch Moorabbin Airport facebook page… "Police are doing license checked at the Costco entry to make sure you are within your 5k radius. Check before you leave home."
@Sideswipe: Well that won’t work because u are allowed to shop at Costco if your closest cost co is more then 5ks mine is 50ks away and I went today
@mickeyjuiceman: Then go I went to Mildura the other day
No stopping me here some examples
If ur closest bunnings is 8ks your alowed to go to a bunnings
If your nearest supermarket is 7ks u can go for supplies there are exceptions like
I’m a Costco member my nearest is 50 min away I’m intiteld to go there it’s in my rules
Nah it took 20 minutes to clear the queue yesterday at moorabbin.
Then 10 minutes inside waiting for mince which was oddly disconcerting
Not at docklands. Very diff story there
Empty?
Where are you supposed to lodge them?
Bend over.
I just found out you can hide all comments from certain users. Cheers JV.
Not working for you then?
What part of just found out don't you understand? Thanks for fivespice I am about to catch some of that serenity.
What part of just found out don't you understand?
Once they 'found out', they would not have been able to reply to my post.
I'm not sure, but I know it needs to be before October 31.
poor man. I can't see why you always get negged while sometimes you do have a point.
If only you are living 5km range of Costco in Mel
Does everyone else get a refund on their membership fee?
Can you use the dutch oven to bake bread?
Yes I have done it before, it's awesome.
Great, thank you!
Did you really knead to ask that ???
Yes, exactly like how there was a knead for you to post this insufferable excuse of a pun to sound funny. And the countless other useless posts on this forum.
Knead NOTYes
Why?
I see your frustration rising. No knead to be sourdough!
rye did you ask that? surely, that's a dad's joke
Are these non-stick surface? Teflon?
Sorry first time using iron cast cookset.
Tempted.You make them non-stick by building a layer of polymerized fat onto the surface of the cast iron.
by building a layer of polymerized fat onto the surface of the cast iron.
How ?
By the higher powers of science.
"…but if you have to ask that its best that you stay away until you do a little more research."
Asking = Researching
They come up with the best non stick surface after a few months of use and you can use any kitchen tool on them with no risk of scratching.
But they are a little bit heavier then most frying pans.
I have transitioned fully now with cast iron and won't go back.
Maintenance wise they are pretty good. Clean quickly while it's still hot. Dry and a quick spray of oil.But they are a little bit heavier then most frying pans.
That is an understatement
What are people using to clean these? Steel wool?
We just wipe them out with a paper towel. If food gets stuck, we have a scraper that gets out the stuck on stuff. Not a great idea to get them wet with soapy water as it will remove the built up layers.
Not a great idea to get them wet with soapy water as it will remove the built up layers.
Seasoning is polymerized fat/oil and not affected by detergents
belt sander
sand blaster
Hot water and this: https://www.kmart.com.au/product/pot-brush/2441301
Daiso also has 2-packs for $2.80 (but no long wooden handle)
Some people clean immediately after cooking. That is reasonably easy but I've found takes a little more rubbing than I can be bothered with. Instead I cook then remove the food, pour some water in slowly with the heat on so it doesn't warp the pan, and go eat. By the time the meal is finished all or most of the food comes off easily with a few wipes of a wet cotton rag. You get to know how difficult a food will be to remove just by how the surface looks. So if I suspect the food will require more than an easy wipe, then I either have to rub the rag longer/harder, or maybe use a green scourer, or sometimes I turn the hotplate on and 'boil' the water for a minute to soften the food again. But what I do most often is leave the water in longer like for an hour or overnight, then the food wipes off easily with the rag.
Some people also say not to use soapy water. I use soapy water every time. It's a bit of a myth that soapy water removes the coating. If a tiny bit of detergent in a sink of water for 10 seconds removes the coating, then it's not seasoned enough yet. In fact I don't do any deliberate seasoning at all. I just start cooking in it, don't try to clean back to metal (leave the 'black' on the surface), and it only takes a few meals to build up the coating and only gets better from there. Using this 'method' of seasoning, the other day I chopped some bacon, cooked it a few minutes, poured in a few beaten eggs and moved it around until the egg was cooked. In some spots a very thin layer of egg 'stuck' to the surface. But remove food, water in, go eat, and it came off really easy with soapy water and cotton rag. Without needing the oven or high-temp seasoning process I mean.
And once clean a wipe of vegetable oil.
But what I do most often is leave the water in longer like for an hour or overnight
I've done this before, rookie mistake. Lodge pan rusted by the morning…
I've been doing that at least 4 nights per week for 5 years now and it only rusted early on. Similar to what I said elsewhere here about the using detergent myth, it only rusts if it's not built up enough seasoning. Come to think of it, if I cook a large roast in the oven instead, then the water often sits in the pan for 2-3 days because I don't need to use the pan again until the roast has been used up. I often only clean it when it's time to use it and there's no rust. :-)
Lodge tells you not to use steel wool
The chainmail pads you can buy are great, cheap, and last forever.
4.7L skillet
I think you mean 20cm skillet.
I was quoting item list from back of box.
But you're right.
I believe I got this for $89 delivered on Amazon US delivered free with prime a year or so ago but it has been one of our best kitchenware purchases ever!!
I won’t go back to Teflon pans. These are high quality and so durable, easy to clean (I just rinse and scrub with rubber brush, no need detergent or steel wool, if you do you need to cook on it a few more times to get a nice natural nonstick later again if you scrubbed off harshly). Sometimes if the food I cooked wasn’t sticky (Eggs, fried rice), the food slides right off and you don’t even need to rince the pans afterwards. The residue oil acts as protective layer for pan and ready for cooking again later.
These are also easy to maintain too (after rinsing, I just reheat and drop a bit of oil in it and smear it around with a paper towel).
Oh these lodge pans came preseasoned (washed, dried, and coated in vegetable oil, and baked for an hour upside-down) so it’s already naturally nonstick, but being a meticulously clean person I preseasoned it myself when I first got them and if my wife accidentally scrubbed off the built up seasoned layers (you can see raw metal if you did that). So my pans still look brand new even after almost 1.5years
Only thing to get used to is to take care touching it as these things get quite hot and also retains heat super well, so when cooking you can get a nice sear or aroma from this high heat but you could easily burn your food if you don’t watch the heat.
https://www.ozbargain.com.au/node/465247
Agreed - that was a great deal.
Gets a lot of use in this household. Bought an extra set as an engagement gift which was very popular.
How did i miss that deal!
Lodge 5 piece is currently going for $199.53 via amazon US
https://www.amazon.com.au/Lodge-L5HS3-Piece-Cast-Black/dp/B0…It's currently selling at $89.72 at Amazon Au. Free delivery with Prime.
https://www.amazon.com.au/Lodge-L8DD3-Quart-Double-Dutch/dp/…
Do these work well with induction cooktops? I have used them on gas before but never with induction.
I have a couple of enamelled cast iron pans at home for use on our induction portable cooker (main cooktop broke, less than 12 months before kitchen reno so cheap induction cooktop was the go).
The cast iron pans work almost better than the combination layered steel/aluminium pots we have since the heat tends to spread more evenly. It still has the hot-spot in the centre of the pan, but can be cleaned simply by boiling water and adding bi-carb to bubble away the burned on bits. As for a non-enamel pan, not sure if it'll remove the seasoning, but as for heat-distribution, much better on induction.Thanks mate, appreciate the insight!
I use a portable induction hotplate and cast iron. Sometimes I'll boil some water for a minute or two after cooking to loosen food ready for cleaning. That doesn't remove the seasoning but I only use water not bicarb.
Yes. You need iron to work on an induction cooktop and you can't get much more iron than cast iron.
Where is this?
Is this available in Queensland, Brisbane? Near NorthLakes and Ipswitch locationJust checked Costco Brisbane catalogue, did not find it.
Checked in-store, did not find them.
Called Ipswich store, they said they're expecting them on an overnight truck tomorrow. So should be in store on Wednesday.
Nice!
I had to sign up so I could comment on this, long time lurker first time poster.
Lodge have changed their seasoning process which adds a bit of texture on the cooking surface. People have used a sander to smooth out the surface and then reseason. Check Youtube for videos on how to do this. I've done this with mine and sure you have to take care of them a little bit more but definitely worth the effort.
You can use soapy water to clean them but just don't scrub off the seasoning.
I think you meant they changed the manufacturing process of the cooking surface, not changed the seasoning process. But yeah their metal face/cooking surfaces used to be smoother.
I'm not sure why a sanded surface would require extra care though, because I have a cast iron frying pan with a perfectly smooth surface and I give it less care than most other people I read here.
I tried to give my wife a dutch oven in bed last night but she kicked me out. Will she like this one?
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Which Costco is this?