"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 01-03-2015, 03:06 PM   #1
Head Chef
legend_018's Avatar
Join Date: Apr 2007
Location: NH
Posts: 1,189
ISO help/advice w/Lodge cast iron combo

I recently bought this. It just came in the mail. Excited! I haven't worked with them in quite awhile. I do have one of there dutch oven pots that I have used a lot. Link to what I bought is here: http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

Looking for any advise on the new product. It has small amount of instructions and does state to oil preferably when pan is still warm after use. It doesn't say anything about putting oil on it before the first use.

I have Extra Virgin Olive oil a lot in my house and occasionally have other oils. Does it matter what oil I use? It states Vegetable oil. Actually it says only use Soy Vegetable Oil. Really?

The other thing that comes in mind is for the frying pan. it says heat and cool gradually. So that mans if I'm going to say sear or even mostly cook meat for example on high, I shouldn't just turn it on high right away like I normally would? I have a gas stove.

Any advise so I don't ruin my new pans would be appreciated.

My Blog
legend_018 is offline   Reply With Quote
Old 01-03-2015, 05:22 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,405
The pans are pre-seasoned so you can start cooking right away. Use oil in them as you would any other pan.

A light coating of oil after cooking and cleaning will add to the seasoning and keep the pans in great shape.

I've never heard of the restriction to soy bean oil before. Maybe because it's fairly cheap and has a high smoke point. But so do other oils, such as corn, peanut, safflower, etc. Stick with a neutral flavored oil for seasoning and olive oil for cooking.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-03-2015, 05:40 PM   #3
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,099
What Andy said. Regarding the heating, right, just turn it to medium to heat it up. It will hold a lot of heat and won't cool down quickly if you need to reduce the heat, so it's better not to overheat it in the beginning.

Don't worry. It's really hard to ruin cast iron.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 01-03-2015, 06:22 PM   #4
Head Chef
legend_018's Avatar
Join Date: Apr 2007
Location: NH
Posts: 1,189
Thanks all!
My Blog
legend_018 is offline   Reply With Quote
Old 10-09-2015, 04:54 PM   #5
Assistant Cook
Join Date: Oct 2015
Location: ricmond
Posts: 9
First off, cast iron pans will crack under certain conditions such as very hot pan and a cold steak. Use medium heat to sear cast iron works just fine. If really season a cast rion pan get good beef fat such as scraps from strip, cut it into 1/2 inch cubes and cook it to cracklings. Remove the cracklings and enjoy them while the pan cools down. Pour out grease and wipe the pan with a paper towel. Let it sit. After each use just wipe out the pan with a paper towel. If burnt on material remains use a dilute dishwashing solution and a rough rag or plastic scrubber. If that doesn't work just put water in pan, a few drops of soap and put on on low heat. Never hard scrub a cast iron pan till its 6th year.
redclay13 is offline   Reply With Quote

cast iron

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 07:46 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.