Review on 🍖 Lodge L8DOT3 Pre-Seasoned Cast Iron Meat Rack/Trivet, 8-inch - Enhanced for SEO by Jeff Labore

For the price these are great cast iron heat spreaders for gas stoves but the typical Lodge finish always leaves something to be desired and requires pre-baking to cover the obvious was removed for reasons listed below. STATE IN THE BOX: For Lodge newbies, pre-seasoning sucks. It is plain and coarse, cannot be properly seasoned, and is only pre-seasoned with iron to keep it from rusting during transport and storage. However, once you remove their cheap spices, you notice real rust spots, either covered at the factory or accumulating since they left the warehouse. This is why Lodge castings are so cheap, in addition to their rough, sand-cast texture. However, if you know how to make a new layer of pre-seasoning and care for it properly (very important), this is a great inexpensive cookware that will literally last a lifetime. DIY FINISHING AND RESAISONING: I separated both coasters using the easy-off oven. a few rounds of cleaner (leave in the foam overnight, wipe dry, that's one round - see the first photos). Rust was hidden under factory spices on the edge of one of them where raw iron was exposed during factory grinding (see fig.). However, the grinder overlooked a conspicuous round, sharp ridge on the edge of the other coaster, which was dangerous and almost cut my finger (see photo). I sanded all edge surfaces to a super smooth finish with a Dremel whetstone and the spiky burr is gone! I also wanted a smoother finish to avoid unnecessary abrasion from other utensils, so I used an 80, 120, and 240 grit sander on both sides. This sanding didn't remove pockmarks and small dents, but it did significantly smooth the texture of the factory sand. This polishing also helped eliminate almost all of the factory seasoning residue. After the pig iron was washed, cleaned and dried, I fired 4 coats of the new seasoning with coconut oil, after which the coasters took on a beautiful dark bronze hue (see photo). COOKING CHARACTERISTICS: I have used trivets on gas burners as a heat sink. to dissipate hot spots when using other cast iron pans and grills. Copper diffusers are better but too expensive. Trivets work great under my Lodge pan/grill over both burners. While they don't completely reduce hot spots, they help even out browning when pancakes are cooked in a pan. I've also found that they also help reduce overheating and burning. But I've found them to be essential when heating a moka pot on a gas stove. The moka pot used to heat up over a damp burner for 7 minutes, but the coffee sometimes had a slightly burnt aftertaste and the coffee came out of the vents too quickly. With the diffuser on the same heat setting, the coffee heats up in 10 minutes but doesn't burn and flows out slowly, bubbling evenly out of the Moka's vents, making it less messy to check on the progress. Much better and also provides a flat surface to place the pot on (see picture). BENEFITS: Once properly seasoned, they effectively dissipate heat on a gas burner. excellent diameter, covers the entire standard burner. Good overall design, heat is distributed evenly around the edges mainly due to the holes. The price is unbelievable. The legs also help to "hook" the burner grate and prevent it from slipping. CONS: They take some time to heat up effectively, so will take longer to heat a cast iron skillet or skillet to bring to temperature. The factory finish really sucks, hiding rust spots and occasionally having rough edges that can be dangerous to handle. The surface will discolor over time, particularly in the center, due to exposure to raw gas flames and direct heat. GENERAL INFO: For their price they are no problem as a primary heat sink, especially for using Moka heads on a gas burner. Just learn how to clean, re-season and maintain cast iron before you buy. And if you have the tools and time, please grind and sand them smooth!