PDA

View Full Version : Lodge Cast Iron Skillet Seasoning


JoSal73
07-10-2014, 10:52 AM
Picked up a CI recently, looking for advice on what to do before use

These are supposed to be seasoned already, yes?

Can I just start using it as-is, or should I apply my own seasoning once or 4 times?

How do I clean it? Just with water, or is something like a soap pad OK the first time?

I've had one before several years back but I ruined it and it got all rusty. I ended up tossing it. I didn't realize they could be restored and I didn't know how to maintain it either. I want to get it right this time.

Cast Iron Chef
07-10-2014, 11:06 AM
I would start with what Lodge recommends. http://www.lodgemfg.com/useandcare/seasoned-cast-iron

Adjg04
07-10-2014, 11:08 AM
If it is new no additional seasoning is necessary. if it is an old one this website has tons of info. http://www.castironcollector.com/#

BBQdisciple
07-10-2014, 11:12 AM
This is as about as detailed as you can get when it comes to the chemistry

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

RolandJT
07-10-2014, 11:14 AM
The main thing i find is after you start using it just don't wash with soap ever again.

It might stick a little bit at first (just clean with oil and a little salt to get stuck on bits off), but after about a month it will be fine.

Bludawg
07-10-2014, 11:16 AM
This is the best way to do it. http://panman.com/cleaning.html I'm a firm believer on new season every day for a week every week for a month and every month forever

Scottydont81
07-10-2014, 11:17 AM
Bacon, lots of bacon. Cut it up into small pieces. Place in cold pan, turn heat on medium low. Pull off the heat when the bacon foam covers the bacon. East bacon, repeat!

5string
07-10-2014, 12:39 PM
Bacon, lots of bacon. Cut it up into small pieces. Place in cold pan, turn heat on medium low. Pull off the heat when the bacon foam covers the bacon. East bacon, repeat!

I like your style!

YetiDave
07-10-2014, 12:44 PM
Is it new? The factory seasoning isn't the best, but it'll get better with age!

mike-cleveland
07-10-2014, 01:09 PM
The idea behind seasoning is to build up a carbon layer on the pan to both protect the pan from rust and to create a surface that is not base cast iron which will react with foods and cause food to stick. New pans from lodge are pre-seasoned meaning they have a layer of vegetable oil that they then heat to create a carbon layer. With carefull use and additional seasoning you can build up layers of carbon that will make the pan better and better and virtually non stick. Older well seasoned pans can fetch some good money.

I do pretty much what the cast iron chemistry site does except I have never used flax seed oil. Coat the pan with a very very light coating of oil and stick it in the oven for awhile past the smoke point so that the oil will burn and create the carbon layer. You can do this on a grill as well. Do this a few times at first and with regular use the surface will get better and better.

For cleaning, scrap out chunks and whatever from cooking as best you can while the pan is still fairly hot. If the pan cools, reheat with some oil to sort of deglaze the pan or losen up whatever is stuck and scrap out as much as you can. After, let the pan cool and then wipe the interior. Poor in some larger sized slat (like Kosher) and use it to scrub the pan (with a dry towel). This will help smoth out the finish and get rid of any additional sticky parts. No water. No soap.

ButtBurner
07-10-2014, 01:35 PM
I season them upside down on the weber.

I tried doing it in the oven, big mistake. too much smoke to do inside for me, the grill works great for this

Grimm5577
07-10-2014, 01:54 PM
This is the best way to do it. http://panman.com/cleaning.html I'm a firm believer on new season every day for a week every week for a month and every month forever

sounds like a lot of work, but i bet your CI looks awesome!

sliding_billy
07-10-2014, 02:07 PM
The Lodge stuff is seasoned, but it could use more. It is a light seasoning. I would go at it as if it were not.

JoSal73
07-10-2014, 02:13 PM
Cool. Thanks, everyone!

Lots of good info. I'll get to reading and start working on it.

Whitewookie
07-10-2014, 04:41 PM
I'd do an initial seasoning as if it weren't new. Coat with Crisco, in the oven upside down at ~300 for a couple of hours.

Key is, as has been said, no soap. Wipe it out with a damp cloth and at least re-oil. What I do is after each use, I wipe it down, coat it with Crisco and put it on a burner at med-low heat for abt 15 min (just get it good and hot). When it cools wipe out the excess.

All we cook on anymore is cast iron skillets and stainless steel pots and pans. The holy grail I tell ya...

Chef Jim
07-10-2014, 05:05 PM
Flax seed oil is the only way to do it. Even if it is factory seasoned. I did a post on this a few years ago. If I can find it I will post the link.

Here it is from Jan. 2011

http://www.bbq-brethren.com/forum/showthread.php?t=98158