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Old 10-13-2008, 05:31 PM   #21
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OK! My Lodge Pro-Logic skillet arrived, and it's heavy! I probably will be able to flip with it given some practice, but it's going to feel _very_ different from my aluminum pans. It's also not very non-stick yet. Time to cook some bacon or sausage. Or both!

Video may follow later, if I can get my eggs sliding well enough :)
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Old 10-13-2008, 06:54 PM   #22
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Ahhh, I want to see the one where you flip, but they stick
I should be getting my Lodge DO any day now, so I'll be seasoning right along with ya.
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Old 10-14-2008, 04:24 PM   #23
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To season cast iron like that cook cheap corn bread mix and use as much oil as the recipe calls for. It will season your pan better than cooking bacon because it will cover the entire surface.
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Old 10-14-2008, 05:28 PM   #24
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I just got my new CI griddle in today.
I was wondering about a giant "cornbread cookie" to season it, so I don't have to use the oil and bake method. Or, rather than cooking bacon on it, just cook saved bacon drippings... Seems like there should be a trick to it, to turn it into a well seasoned piece of CI.
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Old 10-14-2008, 08:24 PM   #25
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pacanis my SIL is a chef and she seasoned many a CI pan. She says make a big ole batch of corn bread batter. Go by the directions, add the oil as indicated and cook. Don't eat it though. That's her big "heck no" is eating it. Don't do it. If you can do it twice, definitely do it. Every time my dad messed up his CI she would go get a box of Marie Calendar's or Jiffy Mix corn bread, bake a batch in the CI and it would be good to go. For a new pan, two or three batches is best. Cooking bacon is cool, but the corn bread covers the whole pan.
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Old 10-14-2008, 09:15 PM   #26
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Yeah, UB mentioned that a while ago, for a skillet. I'm just trying to figure out a way to adapt it to season other CI cookware. Such as my griddle with very low sides, or my DO I should be getting tomorrow,,, how much corn bread to go all the way up the sides? And would it react the same way?
I'll get r done.
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Old 10-14-2008, 09:29 PM   #27
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Why waste cornbread or worry about complete coverage? Use the method recommended by Lodge. Shortening all over (inside and out) then a 350 f oven for an hour. Cool and repeat. Then, when you make cornbread, you can eat it.
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Old 10-14-2008, 09:37 PM   #28
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Quote:
Originally Posted by Pacanis
I'm just trying to figure out a way to adapt it to season other CI cookware.
For a new pan...Follow the manufacturer's directions....It seasons the outside as well as the inside....You may want do this two or three times before using your pan...It's a good start towards a well seasoned pan....

Have Fun!!
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Old 10-14-2008, 10:03 PM   #29
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Originally Posted by Andy M. View Post
Why waste cornbread or worry about complete coverage? Use the method recommended by Lodge. Shortening all over (inside and out) then a 350 f oven for an hour. Cool and repeat. Then, when you make cornbread, you can eat it.
It's not wasting corn bread, it's spending 89 cents to perfectly season your new pan. The manufacturer can't say "bake cornbread" on their instructions because they'd have to include a recipe. The cornbread method is TNT and works better than Lodge's method.
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Old 10-15-2008, 05:35 AM   #30
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...And nobody said I wouldn't eat the corn bread
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