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Old 01-24-2006, 02:26 AM   #11
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corey, what does lodge use to pre-season their pans? any idea?
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Old 01-24-2006, 02:42 AM   #12
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Vegetable oil.

They use exactly the same process that we'd use at home, except that they use a huge brick oven and let the pans & matching lids stay in the oven for 7 to 8 hours.

But of coarse, they still sell it unseasoned as well, like they always have. But to me, buying the cookware preseasoned saves all that aggravating long work of trying to do it yourself.

I just ordered a Lodge 5-qt. preseasoned cast iron Dutch Oven from Cooking.com.


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Old 01-24-2006, 02:59 AM   #13
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thanks corey, good info.

i have 2 pans, 1 very old, 1 fairly new that are in need of re-seasoning.
i have a recipe for chicken tender filled latkes from colameco's food show (the one where he went to restaurant citronelle in wash. d.c.) that i'm looking to try out, and i think pan frying in cast iron is the way to go.
i will post the recipe when my experiments bear fruit.
if all goes well, i'm gonna email the guy with a few questions, he seems amiable enough, and invite him to dc.
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Old 01-24-2006, 02:59 AM   #14
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oops, double post. sorry.
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Old 01-24-2006, 05:05 PM   #15
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HH got a smallish pre-seasoned Lodge pan (Lodge Logic) with a lid for Christmas. It's to cook his beans in.

The instructions say to rinse first with hot water (no soap) and dry before using.

"Before cooking, prepare the cooking surface by oiling (see everybody's suggestions above) or spraying with Pam.
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Old 01-26-2006, 05:11 PM   #16
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Quote:
Originally Posted by buckytom
thanks corey, good info.

i have 2 pans, 1 very old, 1 fairly new that are in need of re-seasoning.
i have a recipe for chicken tender filled latkes from colameco's food show (the one where he went to restaurant citronelle in wash. d.c.) that i'm looking to try out, and i think pan frying in cast iron is the way to go.
i will post the recipe when my experiments bear fruit.
if all goes well, i'm gonna email the guy with a few questions, he seems amiable enough, and invite him to dc.


Buckytom,

I received the preseasoned Lodge 5-qt. Dutch Oven today.

A small catalog listing their products came with it. There are also instructions in it on how to season the non-seasoned pans & lids. And here it is;

1. Preheat the oven to 350 degees.

2. Wash new natural finish cast iron with hot soapy water and a stiff brush. Rinse & dry.

3. Coat the interior and exterior surfaces with melted solid vegetable shortening or vegetable oil.

4. Place cookware upside down on middle oven rack, put aluminum foil on lower rack to catch drippings. Bake for one hour. Turn the oven off, leaving the cookware in the oven for 1 hour.

When finished, the cast iron cookware will look slightly brown, but it is seasoned and ready to use. To turn the cookware darker, you may repeat
the process 2 or 3 more times.

Good luck!


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Old 01-26-2006, 11:49 PM   #17
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thank you very much corey. i am gonna try to re-season my pans tomorrow, so this is a great help. thanks again.
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Old 01-27-2006, 02:11 AM   #18
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You're welcome, and good luck again!


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Old 07-14-2012, 01:32 PM   #19
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if water CANT touch your black iron pans/ pots ovens ...........how can you cook anything in them? Doesnt all food produce some moisture?
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Old 07-14-2012, 05:20 PM   #20
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Quote:
Originally Posted by dav View Post
if water CANT touch your black iron pans/ pots ovens ...........how can you cook anything in them? Doesnt all food produce some moisture?
That's a fallacy. CI is pretty rugged. I wouldn't pour ice cold water into a scorchingly hot dry pan. But the liquids used during the normal cooking process are no problem.

After cooking I let the pan cool then rinse it out with a sponge and dry it on a burner.

For stubborn food stuck on the pan. Boil water in the pan for a while to soften the residue and proceed to the previously described steps.
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