GB
Chief Eating Officer
The process that Lodge uses to pre-season their cast iron is exactly the same thing you would do to season you pan at home just on a larger scale.
New to Lodge pre-seasoned cast iron
- Thread starter Luisfc1972
- Start date
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goodgiver
Senior Cook
Cast Iron
I'm sorry to all you people. I still go back to my great grand mothers day that when they were done using their cast iron kettles and/or frying pans they would wash them with home made soap and hard water and set them on the cook stove to dry. After that they just put them away. Now to this day I still do it the same way except, I do not use home made soap nor do I have a cook stove. So therefore I just wash them in my soapy water and dry them on my stove top. None of them stick. I do however remember the little thingy I heard once on a cooking show, that to get your pan hot then add your oil get that hot then add what ever you are going to fry.
(ie) hot pan cold oil It really works. Good Luck
I'm sorry to all you people. I still go back to my great grand mothers day that when they were done using their cast iron kettles and/or frying pans they would wash them with home made soap and hard water and set them on the cook stove to dry. After that they just put them away. Now to this day I still do it the same way except, I do not use home made soap nor do I have a cook stove. So therefore I just wash them in my soapy water and dry them on my stove top. None of them stick. I do however remember the little thingy I heard once on a cooking show, that to get your pan hot then add your oil get that hot then add what ever you are going to fry.
(ie) hot pan cold oil It really works. Good Luck
Grey Eagle
Assistant Cook
I just rinse mine in very hot water (I use rubber gloves so I can stand hotter temps) and scrub the "chunks" and food that did manage to stick with a scotch-brite pad (no metal pads) until smooth. I never use soap! I then heat it on the stove to dry and occasionally rub on a little bacon grease with a paper towel while it's still warm. I've founbd that using the vegatable oil that Lodge recommends makes the surface sticky. You can't beat cast iron for cooking!!!
I had an old cast iron pan that was cleaned and reseasoned a LOT! I would use 1000 grit emory cloth on it and eventually it took on a smooth glasslike finish. I didn't have to season it after awhile, nothing stuck because it was so smooth!
Someone gave me a differant cast iron skillet, one with a rough surface, and it did not impress me. I was going to sell it at a yard sale and I think I sold the wrong one, I cannot find my smooth one, only the rough one.
I would like another cast iron skillet but do not buy into the "seasoned" koolaid. I wonder if I could get take a sander to a non seasoned one and speed up the wear.
I can't believe I lost my cast iron skillet!
I don't live alone so maybe it wasn't me.I did and it worked for me.
In the Kitchen
Executive Chef
- Joined
- Aug 25, 2004
- Messages
- 2,862
What pieces did you get? Thankfully, I have a Lodge outlet store about 30 minutes from me to feed my cast iron cravings. It has some remarkable deals on factory seconds that cook just as good as the "first" and have more character to boot.
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Some seasoning info that is better than what comes from the factory:
www.camp-cook.com :: View topic - Dutch Oven - Basic Technique
Cast Iron
If this is not too personal, could you tell me if this outlet is very far from Marietta Georgia? My niece lives there and I would like to ask a favor of her regarding buying some new cooking utensils? Right now, I have mostly pots and pans from ex MIL and they have the cooper bottoms. I am so so tired of using them. Also her dishes, her silverware, etc. Maybe you can understand why I would like to get something different. New things are always improvement or should be.
Thank for your time.
Bigjim68
Head Chef
That is what I did. Took my random orbit sander to a double burner griddle, made it a lot better, but not as good as if it had been done properly at the factory. I prefer the older cast iron, and there is a lot of it available used.
ribs and steak
Cook
- Joined
- May 21, 2008
- Messages
- 72
Pre-seasoned CI does require a hot water rinse before cooking like everyone says. With my collection of pans, new & old, I always put the oil in first then cook/bake the dish.
When it comes to cleaning I clean with hot water & a lodge bristle brush unless I have a food in the pan that needs soaking. I use EVOO when I cook unless its bacon I'm frying.
When it comes to cleaning I clean with hot water & a lodge bristle brush unless I have a food in the pan that needs soaking. I use EVOO when I cook unless its bacon I'm frying.
Now why would the fine people at Lodge tell us that the CI skillet is already seasoned if it still needs to be seasoned after you purchase it?
I cooked an 1 1/3 inch tuna steak on my brand new CI two minutes after peeling the label and rinsing it with water. No sticking at all and a darn good tuna steak too.
I did however, use a bit of olive oil on the steak thou.....
I cooked an 1 1/3 inch tuna steak on my brand new CI two minutes after peeling the label and rinsing it with water. No sticking at all and a darn good tuna steak too.
I did however, use a bit of olive oil on the steak thou.....
GB
Chief Eating Officer
And that is why it did not stick.I did however, use a bit of olive oil on the steak thou.....
Seasoning is something that takes time. The pre-seasoned pans jsut take care of the initial seasoning. You need to continue seasoning it (by using it) if you want it to become truly non-stick.
So after a good amount of use, one wouldn't need to use any oil to make it not stick? I have always used oil when cooking in pans......this will take some getting use to.
One more thing, do you think searing is obtained more by way of the CI skillet or a stainless steel pan? Take a beef steak for instance.
GB
Chief Eating Officer
Technically, yes that is correct. After enough time and cooking with enough fat your pan should be seasoned enough that you would not need to add any oil, but you usually want a little fat in there anyway.
I was watching Americas Test Kitchen the other day and they did a piece on cast iron. To prove that they really are non-stick they made scrambled eggs in a well seasoned cast iron pan with no additional fat. The eggs slid right out without sticking at all.
For searing, both cast iron and SS work great. I would say it is a little easier to get a good sear using CI, but it is pretty easy on SS too.
I was watching Americas Test Kitchen the other day and they did a piece on cast iron. To prove that they really are non-stick they made scrambled eggs in a well seasoned cast iron pan with no additional fat. The eggs slid right out without sticking at all.
For searing, both cast iron and SS work great. I would say it is a little easier to get a good sear using CI, but it is pretty easy on SS too.
GB
Chief Eating Officer
My steak, when not cooked on the grill, always goes in my CI. I preheat the pan as hot as it will go. The pan sucks up and holds onto that heat so well that I get a great sear on the meat. SS can absolutely do the same, but CI just does it better.
BreezyCooking
Washing Up
Cast Iron - hands down!! The only things I cook in my stainless steel cookware are dishes that are going to be "saucy". For searing/grilling like plain steaks, chops, etc., nothing beats my well-seasoned regular cast-iron pan or cast-iron grill pan.
Uncle Bob
Chef Extraordinaire
Cast Iron - hands down!! The only things I cook in my stainless steel cookware are dishes that are going to be "saucy". For searing/grilling like plain steaks, chops, etc., nothing beats my well-seasoned regular cast-iron pan or cast-iron grill pan.
Talk to me!!!!
I agree. Iuse lard or bacon fat.
PanchoHambre
Washing Up
LARD!
My latest endeavors in CI seasoning (will update on progress soon) are definitely leaning me toward lard. before I had used Crisco... I find the lard gives a much nicer seasoning... more even and more stable.... I am not going back to crisco.
The oils really never worked out all that great either. Lard is the one that gave me a real solid seasoning that did not end up getting damaged easily.
I do give a light rub down of oil after use though.
My latest endeavors in CI seasoning (will update on progress soon) are definitely leaning me toward lard. before I had used Crisco... I find the lard gives a much nicer seasoning... more even and more stable.... I am not going back to crisco.
The oils really never worked out all that great either. Lard is the one that gave me a real solid seasoning that did not end up getting damaged easily.
I do give a light rub down of oil after use though.
sparrowgrass
Head Chef
Big Jim and Jet--I was wondering myself about sanding off the bottom of the new cast iron pan I just picked up. It is so rough!! What kind of sandpaper did you use?
Danielle_Eddings
Assistant Cook
After cooking with cast iron, its hard to go back to anything else! Most of my pieces have been handed down to me from family members. I did buy my dutch oven and I love it. I will never cook by crock pot again. I think my next piece will be an enamal dutch oven.
