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.
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.