Originally Posted by subfuscpersona
I think its how Lodge preseasons their cast iron cookware.
Lodge does not use some crazy weird way to pe-season their pans. They actually do it exactly as they tell the public to do it (heat up pan, coat in a thin film of veggie fat, bake in oven, let cool) just on a larger scale.
Originally Posted by g23
everybody keeps saying a well seasoned pan is totally non stick
This is true, but there is a difference between well
seasoned and pre
-seasoned. A pre-seasoned pan has just had an initial treatment. It is a good start, but it is just a start. As the pan is used more and more (with fat) it will eventually become well seasoned. That just takes time. Once you get to that point though it will be very non stick.