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Old 03-30-2005, 10:48 AM   #11
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Quote:
Originally Posted by buckytom
...
make sure you season the entire thing; ... put a cookie sheet or aluminum foil on the shelf below in the oven to catch any drippings when seasoning the outsides of the pan.
What do you mean? Can you eleborate please. I was going to reseason my pan, I have not used it in years.
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Old 03-30-2005, 10:51 AM   #12
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Quote:
Originally Posted by CharlieD
What do you mean? Can you eleborate please. I was going to reseason my pan, I have not used it in years.
When you season or reseason, what invariably happens is some of the grease/oil drips off the pan. Once it falls onto the oven, it burns off in a wonderfully acrid smoke...

We leave a pizza stone under it.

(Think REALLY dirty oven on a self cleaning cycle...)

John
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Old 03-30-2005, 10:53 AM   #13
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the first time i seasoned my pan (a lodge grill pan), i just put crisco on the inside, and on the handle. not too long after that i nothiced the bottom and outside of the pan was getting rusty, so i sanded off the rust, washed, toweled out, and stovetop burner dried it. then i smeared crisco all over the entire pan, all sides and surfaces, and put it back in the oven. shortly therafter, the crisco metled and dripped onto the bottom of the stove, smoking up my house. so the next time i seasoned my pan, i was sure to put a layer of aluminum foil on the shelf below it in the oven to catch the drippings, and to make cleanup easier.
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Old 03-30-2005, 10:58 AM   #14
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Quote:
Originally Posted by Rainee
No Sarah, once you get it seasoned, it is pretty care free.

And nothing cooks like cast iron. Only thing I would be concerned about, is if it is not a Lodge pan, etc. The stuff made in China is junk.

I have cast iron skillets my mother gave me some 30+ years ago. I don't know how long she had them before that. They are slick, shiny and black. Great for baking cornbread.
Rainee! its a lodge pan,at least thats what written on the bottom...
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Old 03-30-2005, 10:59 AM   #15
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Then it should bring you years of good cooking!
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Old 03-30-2005, 10:59 AM   #16
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Quote:
Originally Posted by sarah
Rainee! its a lodge pan,at least thats what written on the bottom...
That's a good thing! Once seasoned properly, that thing will be nearly indestructable!

John
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Old 03-30-2005, 11:02 AM   #17
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Quote:
Originally Posted by buckytom
the first time i seasoned my pan (a lodge grill pan), i just put crisco on the inside, and on the handle. not too long after that i nothiced the bottom and outside of the pan was getting rusty, so i sanded off the rust, washed, toweled out, and stovetop burner dried it. then i smeared crisco all over the entire pan, all sides and surfaces, and put it back in the oven. shortly therafter, the crisco metled and dripped onto the bottom of the stove, smoking up my house. so the next time i seasoned my pan, i was sure to put a layer of aluminum foil on the shelf below it in the oven to catch the drippings, and to make cleanup easier.
i dont have a sand paper right now,so i just washed and dried it,and smeared crisco all over it,inside and out,handle,everything,and now its in the oven baking at 350 as you said,i hope it'll work...
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Old 03-30-2005, 11:06 AM   #18
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gosh this thing is a constant tension for me,hehe,sorry if i sound silly,but it is! maybe i'll get used to maintaining it...and its soooo heavy,its an ordeal to even work with it and i'm pregnant,next time i'll only use it when hubby is around .
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Old 03-30-2005, 11:07 AM   #19
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Okay, so you are saying to put oil on both inside and outside, I see. Thank you
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Old 03-30-2005, 11:22 AM   #20
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Yep, you have to coat the WHOLE thing.
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