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Old 09-11-2014, 01:36 PM   #11
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I just wipe mine out too. One thing I like about CI is that it's so multipurpose. Stovetop, oven, grill, heck, you can even serve from it. Just don't forget the pot holder!
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Old 09-11-2014, 01:36 PM   #12
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My mum just set on the stove and let the pilot light dry it out. I can't do that because I have an electric stove.

Current day gas stoves don't have a gas pilot either.
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Old 09-11-2014, 01:44 PM   #13
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Quote:
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Current day gas stoves don't have a gas pilot either.
Forgot about that.
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Old 09-11-2014, 03:19 PM   #14
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Current day gas stoves don't have a gas pilot either.
Some do, the apartment I was in about 2 years ago had a stove less than a year old when moving in, had a gas pilot light. It was some odd brand I have never heard of (and can't remember now though)
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Old 09-11-2014, 03:30 PM   #15
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Cast iron is really simple to care for and easy to use. Personally I prefer the older stuff with the machined cooking surface, they seem to be much quicker to get "non stick" than new stuff with the rougher casting (for ease of adding the pre-seasoning in the factories). I cook 90% of our food in cast iron, and sometimes forget we have some teflon stuff!

If you buy one that is used and needs to be seasoned, or just feel like adding to the pre-seasoning, it's quite easy! Just put on a layer of Crisco, wipe it off with a cotton towel like you're trying to get it all off (you want a VERY thin layer), then place it in the oven upside-down at 450 for an hour or two. Let it stay in the oven over night, and you're done!

It does take a bit to pre-heat, about 2 minutes on medium heat on my stove

Cleaning is easy too, I usually wait until the pan is back to room temp and wipe it out with a paper towel. If there is a lot of oil left, I will rinse it out with hot water and run a nylon brush over it and dry it on the stove on low heat for about 5 minutes to make sure it is 100% dry. I've never used soap on any of mine and never had an issue. All but 2 pieces in our collection were inherited and have all been cleaned the same way for decades! We even have a griddle from the Civil War era.
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Old 09-11-2014, 04:43 PM   #16
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My mum just set on the stove and let the pilot light dry it out. I can't do that because I have an electric stove.
I still store my cast iron pans in the oven, a holdover from the days of the pilot light!
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Old 09-11-2014, 05:06 PM   #17
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...they seem to be much quicker to get "non stick" than new stuff with the rougher casting (for ease of adding the pre-seasoning in the factories)...

I don't think the rougher casting is for factory 'pre-seasoning'. I bought my first Lodge CI pan before the Logic line was introduced and it has the same finish.

The manufacturer uses the same process as you would at home to season the CI.

Regardless, It's reliably non-stick. The grainier finish doesn't seem to effect that at all.
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Old 09-11-2014, 07:18 PM   #18
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Originally Posted by Dawgluver View Post
I just wipe mine out too. One thing I like about CI is that it's so multipurpose. Stovetop, oven, grill, heck, you can even serve from it. Just don't forget the pot holder!
I run the water from tap as hot as I can get it, then use a regular handled dishwasher brush that has stiffer bristles than some and scour it out. Also, it's one of those without soap in the handle. Never use dishwashing soap as it will degrade the seasoning.

When seasoning, I can't stress enough to keep the coating thin. After initial seasoning, besides cooking lots of bacon, I set it on the burner on high with about 1/4" of vegetable oil in it and let it get smoking hot, then turn the heat off. This creates a nice sheen in the pan and makes water practically jump off when rinsing it.
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Old 09-11-2014, 09:15 PM   #19
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Quote:
Originally Posted by Andy M. View Post
I don't think the rougher casting is for factory 'pre-seasoning'. I bought my first Lodge CI pan before the Logic line was introduced and it has the same finish.

The manufacturer uses the same process as you would at home to season the CI.

Regardless, It's reliably non-stick. The grainier finish doesn't seem to effect that at all.
I thought it had to do with making sure the oil sticks in the spraying process, I have no idea where I read it now and can't find it in a search. Lodge does have some nice stuff :)
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Old 09-11-2014, 09:31 PM   #20
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I thought it had to do with making sure the oil sticks in the spraying process, I have no idea where I read it now and can't find it in a search. Lodge does have some nice stuff :)

If the oil used in seasoning is supposed to be a super thin coating, it should cling and not run.

I bought one CI pan unseasoned and did it all myself, and another one was pre-seasoned. I noticed no difference except the pre-seasoned one was easier on me. Now, you can't tell them apart.
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