I've recently got into CI cookware, my 1st was a returned "defective" Lodge 8" skillet. I used to work at ACE Hardware, and we carried many of the Lodge products. It was returned because the lady (and my co-workers) believed the pre-seasoned CI was good enuff. She cooked something, and complained that it tasted like metal/rust. So it was put in our returned/defective basket. I saw it there and asked if I could have it. We usually claim the defective item with our warehouse/distributor or manufacture and get a refund. Once the claim is filed, they toss the item in the garbage. I couldn't believe that this CI skillet was defective. Anywho, I got the pan, took it home and Google'd CI (re)seasoning, and this is what I found to work best:
- Preheat your oven to 350*f.
- Thoroughly clean the CI item in hot water & a little mild soap.
- Smear/coat heavily the CI with shortening/Crisco everywhere.
- Place in oven upside down, and cook for one hour.
- After one hour, turn off the oven & let the CI cool in the oven with the residual heat.
After that the skillet was jet black & slick, before that it looked dark gray & had a matte finish.
I've learned alot reading the posts here. I didn't know there was a difference from Lodge and other CI, mainly the finish/smoothness of the CI process. I also have a 10" skillet I got from a Thrift Store, it is an "SK" brand made in the USA, and it has a smoother CI finish.
I found some Griswold's on eBay, and wow they have a silky smooth looking finish!