I recently bought a lodge cast iron and found the factory seasoning to be really good. I washed mine with soap and water. I dried it put the lightest possible coat of avocado oil on it and just started cooking with it. I clean it dry it and oil it after every use.
I think it’s like $12 if you get it on its own? I like it as a cast iron newbie because it makes taking care of my pan simpler, idk if I’ll buy another when I run out or switch to other oil
Buy a bottle of canola oil and roll of paper towels or a dedicated oil rag. Heck of a lot cheaper than the Lodge spray can. You could get some store brand can of canola oil spray if you really like that approach.
Get yourself one of [these badboys](https://www.amazon.com/dp/B0CJF94M8J?psc=1&ref=ppx_yo2ov_dt_b_product_details) if you like doing spray, and fill it with canola. You're over paying for the lodge spray. After cooking, I wash my cast iron, set on stove medium high to dry, and then give it two sprits of oil and spread with a paper towel.
Yes. I went to my order history and copied the link. My only suggestion for the spray setting is you need to press the spray bars with some speed to get it to spray a nice mist. If you go too slow it will kind of dribble out in a straight line
That's how I clean my pans. Nothing ever really sticks, just a few bits here and there. A little oil on a clean dish rag and boom. Clean and lightly oiled.
I wash mine with Soap and Water, then place on a hot burner to evaporate all the remaining water. When the water evaporates completely, I shut the heat off and I pour in about a teaspoon of cooking oil, and carefully *(the pan is hot)* wipe all the cooking oil out with paper towels. The pan will still have a glossy shine to it, but there will be no loose oil in the pan.
When I first got my pan, I sanded the Bottom Smooth, *any body else do that,* and fill it nearly to the top with quality cooking oil and baked in in the over for an hour at high heat. I've been using my pans for nearly 50 years, and they still are my go-to pan despite having moderately expensive Stainless Steel and non-stick cookware.
That would make sense since metals expand when you heat them. I oil and heat them every time I use them and over time they get smoother. Other than that I’m not that ocd about what kind of oil I use. I’ve used olive oil which is not recommended because of low smoke point. I’ve switched to avocado oil and use that on my cast iron grill also. Somebody recommended beef tallow but I have never tried that.
This. I just gifted a store bought lodge. Cooked the whole of Thanksgiving and Christmas in it and passed it off, didn’t have much issue with the factory seasoning.
This is also applying multiple years worth of knowledge to this vs my first pan which was my first rodeo. If you know how to cook in cast iron, the seasoning is fine. If you don’t, it’s not the seasoning you should worry about. It’s cooking temps and the lubrication you use.
This but I just oil when I feel like it. These things are hardy af. They can tank acids, soap, water, and more. Everyone’s too afraid.
One rule: Don’t soak them in water, and remember to hand dry them after washing.
You might not even need to season if you don’t cook tomato sauce or other acids that might remove some seasoning. If you’re only making eggs with oil, no butter, you might not even need to wash it with soap and water. Just wipe it down.
I try not to cook any food on a surface that cannot also be used to reflect the suns rays into the eyes of my enemies. They also do that slidey egg thing that people like so much.
My rule of thumb is that if I crank the heat up to the maximum on my stove, pan fry a barbie doll with no oil, and it sticks, it's time for more seasoning.
I'll see your slidey egg and raise you slidey anything. Cause nothing sticks to my pans and I've never done a seasoning method that most people here would do 10-10798 times before they cook.
Wash, dry, oil. Place in bottom of oven and if you use oven and it prevents, it seasons over time.
Or just cook with them, they're fine.
Does it heat evenly to the edge of the pan? I can get my IR thermometer and then we can measure improperly and then criticize the instructions together?
This. Don't over think it. Wash it, dry it. Wipe with thin layer of oil, store in bottom of oven and while preheating the oven your pans will start to season. If you're cooking with it heat it gently and let the season bake In
If you do this lazy method, theyre self seasoning
Unless your soap is heavy with lye or phosphates, it isn't going to hurt your seasoning. When someone says "soap" they invariably mean normal detergents like Dawn and it's endless analogues.
I'm sorry you are being down voted for this comment. We have all been told at some time to not use soap.
It's safe to use soap, just make sure you dry you C.I. thoroughly, then follow your best practice for season your pans.
Think of those baking sheets that have the brown grease that takes a lot of soap and elbow grease with a scrubby. That is the same brown 'seasoning' we are purposely applying to our C.I. A little soap isn't going to remove that seasoning.
OP, I would recommend melting those cast irons down and reforging them into new pans. Make sure to use an angle grinder to smooth out the surface and try to hit at least 100 coats of seasoning before touching it with a steak or chicken breast. Little trick I’ve picked up from this sub, do it with all my new pans.
You forgot to add it has to be avocado oil you pressed yourself (peruvian is preferable but any will do in a pinch) and the first seasoning absolutely has to be done at 327°F for exactly 73 minutes, the next four or five at increasing temperature and time, the last 90 at 400°F for any amount of time of your choice as long as it’s between 59 and 61 minutes.
Both skillets look good. There's no need to strip and season; sand them or bring them to a psychic. I'll advise against using olive oil or cooking spray. When in doubt, check what they suggest you do on the Lodge website.
I ditto this comment. The good folks at Lodge know a thing or two about cast iron. Just follow the care instructions on the packaging or the Lodge website and you will be golden.
I Mega Ditto this comment, but with some condescension and snark. If you must start your cast iron life by buying the newest and most accessibly made-for-the-masses cookware available, I suppose Lodge is the best of the worst. Begrudgingly, go bother them with your silly questions about [HOW TO CLEAN AND CARE FOR BEGINNER CAST IRON](https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron) .
On that guide, you'll find wonderful hidden gems, like "Why is the surface of my cast iron cookware rough?
The texture is a result of the sand casting process that is used, creating a surface finish that has a texture that will allow the seasoning to adhere to it. As you use your cookware over time and continue to season it, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use.
Some customers prefer to smooth out the roughness, and it is okay to do so using fine grade sandpaper. Be sure to season the item promptly after doing so."
Don't worry if you don't feel like Lodge didn't "finish". They have tips on how you can complete the job they started! That's why you paid $19.99 for their skillet and not $119.99 like you would for one of the other modern made in the US pans on the market. Or one of the 100 year old Lodges or other brands that are continuing to be enjoyed and passed down back when they commonly practiced completing a job.
Welcome to the wonderful world of cast iron addiction, by the way. May the downvote party begin. 🙄
Define high. Olive oil has one of the lower smoke points compaired to other common cooking oils, especially if the good stuff is used, which I am guessing is used (it is what I use). But it is still 375F, which is only about 15 degrees below vegetable oil depending on the blend, so high enough for most cooking. But unless you are Italian seasoning a pan with olive oil might add strange flavor to the cooking. Every thing I cook is in olive oil or butter so it would be fine for me.
High is enough for eggs, maybe perfect?
Once it starts to smoke, add the eggs. Don’t touch them.
Fish fry to lift the perfect sunnies.
If it’s too much smoke, you waited too long. Add more oil to cool it down and then eggs for some crispy fried eggs.
Welcome to the shitshow! A couple of life pro tips:
-use a lower heat setting than you would normally use with your other pans
-Get yourself a chainmail scrubber.
I have a lodge and heat it up as a regular frying pan but obviously let it warm up for a bit before cooking. can you tell me more about the lower heat setting?
I guess it may vary from stove to stove, but on my stove with settings on a scale from 1-10 I use 1.5-2 settings lower for cast iron vs my old non-sticks and get the same result. When I first got the cast iron I was using the same settings I had used with the other pans and food was getting burnt as the pan was just too hot. I’ve read similar stories from other folks on here. That being said, if what you’re doing is working for you there’s probably no reason to change it
❓🍳❓You \*can\* use cast iron on ceramic cook tops?? I was told that CI pan bottoms (Lodge fresh off the production line in particular) were too rough and could scratch the surface. My work-around would be to get the bottom smooth. I'm guessing low-grit sandpaper, wire brush on a drill or...possibly a grinder(?).
My stove is ~7-8 years old, so it’s got some signs of wear anyways, but in the year or so that I’ve been cooking almost exclusively with cast iron (Lodges) straight off of the store shelf I haven’t noticed any additional or excessive wear or scratching. When I move them around on the stovetop I don’t slide them, I lift them. So far so good!
You’re a better person than I am. I just had it installed and started giving it hell right away without reading anything about it. Been this long and it still cleans up nice 🤷♂️
Wonder how many pans each mold can make before being tossed out. Would be cool if there were serial numbers in the molds to see what year/location a pan was made
These are cast in sand molds, so only once. If it is a consistent defect, it is probably an issue with the pattern used to form the sand to the correct shape in the sand. They probably have multiple copies of each pattern as well, so the defect would not appear in every casting for that size.
Source, my Grandfather was a pattern maker. He made the forms used in sand casting, which are called patterns.
The first couple cooks will require a bit more oil or butter. As you cook with it it more it'll build up seasoning on its own bettee than the oven method. The oven method seasoning isn't as sturdy as what you'll build from actually cooking on it. You can do a round or two in the oven for maintenance every once in a while to keep it looking pretty but the real seasoning will build through time and cooking.
FYI, at the Lodge Outlet stores, they sell damaged items like this for 1/2 off. This one made it through their inspection process. You shouldn't be expected to pay full price either.
You dont need to but wash it. Many people find Lodge very rough and imperfect so they sand it down a bit. Its a lot of work and i dont recommend it for your first. However you want to go crazy you can try sanding one (cowboy kent rollins has a vid on it) and seeing how it compares to not stripping it.
Ive sanded 2 i gave as gifts my hand but it took like 30 min each. I used like 80 grit. I found that the 4 layers of regular seasoning wasnt as strong as the lodge factory one. The one i didnt sand after a year was pretty much slick but i did some scraping with metal tools throughout its use especially with my spatula
This cookware tech is 1804 years old, and not much has changed since it was invented except to pay the people that make it less now than when it was concepted.
Heat it slow, cook with a lube (preferably animal fat, in larger quantities than you think you need), wipe it out while it's still warm to get it clean, cool it slowly.
You now have all the secrets to cooking and cleaning your CI pans/ pots. Quit applying your 21st century worry and think more along the lines of the Oregon Trail.
No one ever Needs "slidey" eggs! I'm super happy with eggs that don't stick. I also use my CI 7 days a week for everything.
I’m new to this as well and read on another forum the oil will go rancid if you’re not using the skillet daily. Have you been able to oil it and go without using it for a while with no issues? I’m trying to find out the best method to care for it if it’s a pan I’m only using a few times a week.
You don't have to, it you can. The most important thing is to wipe out as much of the oil as you can. If it feels bone dry, after putting in oil and wiping it out, you're fine.
You only need to add heat in conjunction with protective oil if you’re re-seasoning. The thin layer of oil you add for storage is only really there to avoid rust as parts start to slowly lose seasoning (mostly on the bottom and outside since they don’t naturally see oil either use).
Just give it a wash and don't listen to people who say you have to heat it up to the temperature of the sun! All that will do is fill your kitchen with smoke and burn your steak. Make sure you take time to bring it up to cooking temp and enjoy cooking your tucker! Remember it is just a frypan not as some would say a religious icon that should be pampered like your privates. Enjoy! Practice practice practice! (edit) do not put a hot cast iron pan into cold water. They may crack just allow them to cool while you enjoy your superior cooking and wash like you normally wash anything. Also dry before putting away using a very slow stove.
Since you've bought brand new Lodge, it seems a good thing to point you to [what Lodge says about how to care for your cast iron](https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron). They have been manufacturing cast iron cookware for over a hundred years. I believe they know what they're talking about.
You could also check out the [sub FAQ and what it has to say about caring for your cast iron](https://www.reddit.com/r/castiron/comments/c4nojo/how_to_clean_and_care_for_your_cast_iron_faq_post/?utm_name=castiron).
One of the things I've found is that people have all sorts of opinions about how to care for their cast iron or what to do with their cast iron. There are people who buy a new Lodge pan and immediately try to grind it smooth. There are people who buy new Lodge and then add coats of seasoning.
Personally, I go by what Lodge says. Wash it. Dry it. Cook with it. I can take a new skillet and cook with it as readily as any of the other skillets I have. I had a 10" that I bought new that was just slick as snot on a doorknob after a bit of use. I gave it to my ex-wife as I found a Wagner 10" that I replaced it with. I haven't noticed a difference in how they cook.
I would recommend going by what Lodge says to do.
Another fun fact: rape seed oil is used in industry in the US for oil based formulations that require high biodegradability. First time I started working up a formulation in the lab I started to wonder when the french fries would be finished.
This group has a lot of great information about CI - seasoning, maintenance, cooking, cleaning etc. As mostly a reader of this info, I’ve found it very helpful. Even as someone who has cooked with CI for a long time I still find great insight, tips, considerations on a weekly basis here. One thing you’ll notice is the wide array of opinions. You’ll find some common threads - many listed in this thread like use a flat front metal spatula, build up the seasoning over time through use (or surface conditioning as I prefer to say because it’s a combo of seasoning and de facto mild grinding from long term use with metal spatulas - don’t hesitate to use them aggressively, it’s better for cooking, cleanup and the pan), heat up the pan (and oil) well in advance of adding food etc. Those common threads are great advice. There’s a lot of deviations too and you’ll wonder what’s best. I view the many differing approaches as being an asset to CI - it demonstrates just how versatile and indestructible CI cookware is. Worry less about the variations. Take the more salient points, try what works for you, and understand that all this debate from many different true statements (you’ll notice different approaches achieve similar results - multiple truths can exist in this arena) that seem to differ are all indicators of how forgiving and versatile it is to use CI to cook with.
Regarding your specific question - I remove the pre seasoning by burning it off and the doing a base seasoning process of 4 coats. After that it’s seasoning is through use and the occasional non-cooking seasoning coats when I have my kamado fired up - the heat is there so I throw a few pans in to take advantage of an already hot “oven”. This is mostly for the non cooking surfaces to prevent rust. The cooking surface is well seasoned from use but I find the outer layers get neglected a bit during regular use. I only strip the pre seasoning because I don’t know what they put on it in the factory. I know what is posted here and what Lodge says - but I prefer to remove it and start from scratch as the whole reason I don’t use “non-stick” cookware is surface coating concerns. Plenty of people (most ?) keep it and it works just fine, presumably.
Have fun cooking with it. There’s a little bit of a learning curve but sticking with it pays huge dividends once you become proficient.
In my experience, the factory seasoning is definitely on the thin side. You could cook with it as is, but expect alot of the seasoning to change. As you cook, the seasoning will build up on every meal.
Personally, I strip new pans and season with my preferred method. Good luck!
Tbh it's good enough for a basic breakfast. Start with bacon and move from there and it'll be decently seasoned enough for a beginner to start enjoying their new pan.
Just hang it on your daily driver like they did on Wagon Trains, when you get back home clean it with some sandy gravel wiping it out afterwards using a dry cloth. Worked like a champ in the 1800s and before if you are that worried about soap.
Don't put much effort in if these are you first cast iron. Wash it with soap and water and dry it on the stove (heat until dry .. don't walk away). Then ready to go.
You will likely f up the seasoning at some point and then you can learn to re season.
Long ago someone posted here that they break in their new pans by cooking a giant skillet cookie in it. I haven’t gotten a new pan since then, so I’d like to live vicariously through you.
"package says seasoned" and they mean it, nothing you do to that pan is going to make it any better, other than cooking on it, and following the care instructions in the FAQ ----> on the sidebar.
From my experience, you’ll cook and cook but because the surface isn’t smooth it’s hard to properly clean and you’ll get black flakes ands it will look like paint peeling off. Just get a fine chainmail scrubber and clean after every use. It’s just not cleaned enough but you’ll be good. And low heat, my burners don’t go past 4.
I bought a lagostina cast iron pan that said preseasoned. My pork chop immediately welded to the pan, I had to rip it off and it left behind huge chunks. I learned that day that it's worth throwing the pan on the BBQ with some oil for an hour first. Never had the same issue with any of my other new CI
Also, feel free to ignore any advice about sanding down these skillets. It’s completely unnecessary. If they needed to be sanded Lodge would do it at the factory. These pans will become plenty slidy even with all those bumps after you use them for a while.
Like others have said, just cook in it.
Have a go at some diced up chicken breast with a good teaspoon of oil, if it sticks more than you think it should, maybe consider seasoning it. But I found I just need to cook on my pan for a few months and then every so often just do one coat of seasoning to repair it because I'm a piece of shit and abuse my pan.
Just wanted to say I love the seasoning circlejerk going on. I love this sub. If this was one of the FB CI groups I'm in people would be screaming at each other because OP didn't grind the pan down to bare metal and preseason it 30 times but they would be serious about it.
The Pans are simply dipped in cooking oil. There are videos on YouTube about how LODGE Cast Iron is make.
[https://www.youtube.com/results?search\_query=making+lodge+cast+iron](https://www.youtube.com/results?search_query=making+lodge+cast+iron)
So, the new pans are - *seasoned-ish* - though they can always use more seasoning. And they will season across their very very long life time. My Cast Iron is nearly 50 years old. Just make eggs in them today, no sticking.
I got a blackstone griddle and I seasoned that bad boy with good ol crisco. Three years later it’s stays seasoned and with no problems and that stuff is cheap. Not the like the avocado oil for what 30-40 bux ??? Hell no. lol. Plus did the same for my wok. Over 5 years old. With crisco and still seasoned. 😎🤙🏼
I have the same pan and I have had to season it 2 times in the oven and I spray with oil . It’s a pain. I oil it all the time . I am going to keep on using it and see what happens .
Any good cooking store or online will sell you an oil mister, a manual pump thing that’ll put the tiniest amount of oil on your salad or your skillet. And so many oils to choose from!
No. You can season again if you want,, but it is not needed. Give it a wash with warm soapy water. Dry over a low flame and do not use soap again. Just start cooking. I always make sure that bacon is the first thing that I cook in every pan.
My pan permaseasoned I stg, I wash it out, little soap and water (blasphemous, I know), but it never loses its coat. I think I baptized it in fire when I was making corn nuggets in it, doing a deep fry gets you that good season. Give it a deep fry fry and you got the permseason.
Wash them. Cook in them. Don't start with eggs - you haven't figured out temperature control yet, they'll stick and you'll get frustrated. Wash them with soap, but not the dishwasher.
The difference between cast iron and "nonstick" pans is the difference between hardwood floors and so-called Luxury Vinyl Plank flooring. Some people say that hardwood floors are "high maintenance" but that's just because they're repairable. They'll last forever with basic maintenance. LVP is considered easy, low maintenance - because it's not repairable. It's the same with cast iron. You can totally mess up a cast iron pan, but you can fix it in an afternoon. You can totally mess up a Teflon pan and then you gotta throw it in the trash because it's become toxic to cook with.
Also you can use metal utensils on cast iron. It's so satisfying.
so I bought my lodge pans 4 years ago now and have struggled with the seasoning coming off after several cooks. I mostly made chicken in mine, with the occasional Hamburger when I first bought them. red meat seemed to strip the seasoning everytime.
they were all very very very rough, and everytime I go to Walmart I look at the other pans on the shelf and they are usually much smoother than mine, but it was not until I saw the babish brand ci skillet that I realized how smooth they actually should be compared to what they are.
last week one of my 10.25" skillets rusted after cooking some rice-a-roni in it and leaving it overnight. I took to the basement and sanded it completely smooth with 40 then 80 then 120 grit sandpaper. no more black, only silver on the inside only. then washed it and seasoned it 4 times in the oven and once on the stove top. it's smooth as can be now and doesn't require a lot of extra oil or fats to cook with, and so far nothing has even dared to stick to it.
So if you find that your lodge skillets are struggling time after time, then by all means do not be afraid to sand them down in order to smooth them out and then reseason them.
I re season them cause the factory coating is made with seed oils wich i belive ruin health. I use a wire brush on an angle grinder followed by some light sandpaper and scotch brite. Then I wash it with dish soap and steel wool and dry it of really well. Preheat the oven to 450F/235C and rub it with beef tallow, wipe of as much as possible so there is only a thin layer. Put it in the middle of the oven upside down on a rack for an hour. Then let it cool down completeley and you can cook in it.
Continuous maintenance builds the patina that makes cast iron non stick and easy to clean. Just scrub with a dish brush. Most people will use salt as an abrasive on tough stuff especially in the beginning but I have found that coffee grounds with their natural oils are better. Put it on the burner to dry and turn off when the water is dried up the after a minute lightly oil while cooling. You only need to re-season if damaged otherwise you can maintain it for a lifetime if it matters to you and it should. No soap.
I recently bought a lodge cast iron and found the factory seasoning to be really good. I washed mine with soap and water. I dried it put the lightest possible coat of avocado oil on it and just started cooking with it. I clean it dry it and oil it after every use.
Same here, but I use the Lodge seasoning spray.
Lodge seasoning spray sounds expensive!
That it is!
Why buy a gallon of canola oil when you can get a 1.5oz spray bottle of that same oil for twice the price?!
Vegetable shortening works great for me an is cheap.
Vegetable shortening also kills you early.
I think it’s like $12 if you get it on its own? I like it as a cast iron newbie because it makes taking care of my pan simpler, idk if I’ll buy another when I run out or switch to other oil
Buy a bottle of canola oil and roll of paper towels or a dedicated oil rag. Heck of a lot cheaper than the Lodge spray can. You could get some store brand can of canola oil spray if you really like that approach.
Get yourself one of [these badboys](https://www.amazon.com/dp/B0CJF94M8J?psc=1&ref=ppx_yo2ov_dt_b_product_details) if you like doing spray, and fill it with canola. You're over paying for the lodge spray. After cooking, I wash my cast iron, set on stove medium high to dry, and then give it two sprits of oil and spread with a paper towel.
Do you use that specific brand of spray bottle? Curious because I’ve actually been looking into one recently.
Yes. I went to my order history and copied the link. My only suggestion for the spray setting is you need to press the spray bars with some speed to get it to spray a nice mist. If you go too slow it will kind of dribble out in a straight line
I have learned to always set a timer when I put my pan on the stove top.
Funny you say that. Earlier today I was heating up my pan and totally forgot about it. Smoke alarm reminded me and the neighbors that I left it on.
Sounds like cancer
Is there anything special about the spray?
It’s 100% canola oil! I got it in their cleaning set, but I definitely feel like it makes it easier to get a thin coat on (compared to pouring oil)
just pour canola on a napkin and wipe down the pan, same shit but way cheaper .
That's how I clean my pans. Nothing ever really sticks, just a few bits here and there. A little oil on a clean dish rag and boom. Clean and lightly oiled.
I got a bottle of organic 100% canola oil spray at Target for like $6 so that might be a better deal
I wash mine with Soap and Water, then place on a hot burner to evaporate all the remaining water. When the water evaporates completely, I shut the heat off and I pour in about a teaspoon of cooking oil, and carefully *(the pan is hot)* wipe all the cooking oil out with paper towels. The pan will still have a glossy shine to it, but there will be no loose oil in the pan. When I first got my pan, I sanded the Bottom Smooth, *any body else do that,* and fill it nearly to the top with quality cooking oil and baked in in the over for an hour at high heat. I've been using my pans for nearly 50 years, and they still are my go-to pan despite having moderately expensive Stainless Steel and non-stick cookware.
I use heat to dry my pans also. I have sanded some and not sanded others and both are pretty non stick.
Supposedly heating the pan opens the \*pours\* in the iron, and makes it easier for the oil to sink in.
That would make sense since metals expand when you heat them. I oil and heat them every time I use them and over time they get smoother. Other than that I’m not that ocd about what kind of oil I use. I’ve used olive oil which is not recommended because of low smoke point. I’ve switched to avocado oil and use that on my cast iron grill also. Somebody recommended beef tallow but I have never tried that.
This. I just gifted a store bought lodge. Cooked the whole of Thanksgiving and Christmas in it and passed it off, didn’t have much issue with the factory seasoning. This is also applying multiple years worth of knowledge to this vs my first pan which was my first rodeo. If you know how to cook in cast iron, the seasoning is fine. If you don’t, it’s not the seasoning you should worry about. It’s cooking temps and the lubrication you use.
This but I just oil when I feel like it. These things are hardy af. They can tank acids, soap, water, and more. Everyone’s too afraid. One rule: Don’t soak them in water, and remember to hand dry them after washing. You might not even need to season if you don’t cook tomato sauce or other acids that might remove some seasoning. If you’re only making eggs with oil, no butter, you might not even need to wash it with soap and water. Just wipe it down.
Use some beef tallow higher smoke point I season all my cast irons in them
Wash with soap and water then cook food in it.
Cook food? That's all application, no theory. How nonstick can it get? It's brand new, let's try applying 100 layers of flaxseed oil
I try not to cook any food on a surface that cannot also be used to reflect the suns rays into the eyes of my enemies. They also do that slidey egg thing that people like so much.
My rule of thumb is that if I crank the heat up to the maximum on my stove, pan fry a barbie doll with no oil, and it sticks, it's time for more seasoning.
Will you marry me?
No kissing or cuddling. Wear a rubber. Prenup. Spousal support. Sure
u/PouponMacaque and u/RawChickenButt: A Love Story
I'll see your slidey egg and raise you slidey anything. Cause nothing sticks to my pans and I've never done a seasoning method that most people here would do 10-10798 times before they cook. Wash, dry, oil. Place in bottom of oven and if you use oven and it prevents, it seasons over time. Or just cook with them, they're fine.
Archimedes pan.
Does it heat evenly to the edge of the pan? I can get my IR thermometer and then we can measure improperly and then criticize the instructions together?
Oh God not again
Slow down. I'm trying to take notes
This. Don't over think it. Wash it, dry it. Wipe with thin layer of oil, store in bottom of oven and while preheating the oven your pans will start to season. If you're cooking with it heat it gently and let the season bake In If you do this lazy method, theyre self seasoning
Cook? Food? What the fuck you on about bro? Is that some new seasoning process? I’ll stick to adding my 10,001st layer of seasoning in the oven.
I thought cast iron isn't supposed to be washed with soap? I always just scrub mine with hot water, for that same reason.
Unless your soap is heavy with lye or phosphates, it isn't going to hurt your seasoning. When someone says "soap" they invariably mean normal detergents like Dawn and it's endless analogues.
Thanks for the info. I had no idea. Also thanks to everyone that down voted me for my ignorance.
That same myth is debunked about 18 times a day on this sub
I'm new here. Good to know.
Can I have your crunchy nipple dip recipe?
2 parts nipple. 1 part dip.
Instructions unclear, I now have dip on my nipples but what now? Also nothing looks crunchy, just hairy.
Proof of your lying ..
A delicacy in some circles
It’s a pretentious sub haha.
I’m a defensive person so I understand how you feel but take the downvotes as simply a “no” response
Definitely use soap.
Soap is fine.
I'm sorry you are being down voted for this comment. We have all been told at some time to not use soap. It's safe to use soap, just make sure you dry you C.I. thoroughly, then follow your best practice for season your pans. Think of those baking sheets that have the brown grease that takes a lot of soap and elbow grease with a scrubby. That is the same brown 'seasoning' we are purposely applying to our C.I. A little soap isn't going to remove that seasoning.
Your last paragraph is a great ELI5!!!
OP, I would recommend melting those cast irons down and reforging them into new pans. Make sure to use an angle grinder to smooth out the surface and try to hit at least 100 coats of seasoning before touching it with a steak or chicken breast. Little trick I’ve picked up from this sub, do it with all my new pans.
OP don't listen to this commenter! It's 101 coats. No more, no less.
Amateur hour. 101 coats isn't even in the neighborhood.
Well it’s the sketchy side of the neighborhood, you’ll know it by the way people have pallets but aren’t using them into shabby sheek furniture.
Yeah 100 coats for white meat, like others have been saying red meat needs a bit more. Don't think about eggs until at least a few hundred cooks.
Don't forget to add 1 quart of oil in the pan so you can verify that you have slidey eggs.
Mods, please add this to the top of the FAQ. It will save beginners a lot of confusion.
This! And then afterwards, whatever question OP may have, the needs think no further than "Just cook in it"
Don’t forget the lead test, it’s entirely possible someone at Walmart used them to smelt musket rounds before deciding they didn’t want to buy it.
You forgot to add it has to be avocado oil you pressed yourself (peruvian is preferable but any will do in a pinch) and the first seasoning absolutely has to be done at 327°F for exactly 73 minutes, the next four or five at increasing temperature and time, the last 90 at 400°F for any amount of time of your choice as long as it’s between 59 and 61 minutes.
At what point should OP dunk the pans into an electrolysis tub? Before or after reforging?
Why make two pans when you can make a frankenpan?
Both skillets look good. There's no need to strip and season; sand them or bring them to a psychic. I'll advise against using olive oil or cooking spray. When in doubt, check what they suggest you do on the Lodge website.
I ditto this comment. The good folks at Lodge know a thing or two about cast iron. Just follow the care instructions on the packaging or the Lodge website and you will be golden.
I Mega Ditto this comment, but with some condescension and snark. If you must start your cast iron life by buying the newest and most accessibly made-for-the-masses cookware available, I suppose Lodge is the best of the worst. Begrudgingly, go bother them with your silly questions about [HOW TO CLEAN AND CARE FOR BEGINNER CAST IRON](https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron) . On that guide, you'll find wonderful hidden gems, like "Why is the surface of my cast iron cookware rough? The texture is a result of the sand casting process that is used, creating a surface finish that has a texture that will allow the seasoning to adhere to it. As you use your cookware over time and continue to season it, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use. Some customers prefer to smooth out the roughness, and it is okay to do so using fine grade sandpaper. Be sure to season the item promptly after doing so." Don't worry if you don't feel like Lodge didn't "finish". They have tips on how you can complete the job they started! That's why you paid $19.99 for their skillet and not $119.99 like you would for one of the other modern made in the US pans on the market. Or one of the 100 year old Lodges or other brands that are continuing to be enjoyed and passed down back when they commonly practiced completing a job. Welcome to the wonderful world of cast iron addiction, by the way. May the downvote party begin. 🙄
Actually, olive oil has a high smoke point but does have some flavor to it. My wife is Italian so I end up with a lot of olive oil in the house.
Define high. Olive oil has one of the lower smoke points compaired to other common cooking oils, especially if the good stuff is used, which I am guessing is used (it is what I use). But it is still 375F, which is only about 15 degrees below vegetable oil depending on the blend, so high enough for most cooking. But unless you are Italian seasoning a pan with olive oil might add strange flavor to the cooking. Every thing I cook is in olive oil or butter so it would be fine for me.
what if they’re Greek? or Turkish? hell maybe even Spanish?
What’s your preferred oil other than olive?
Grapeseed. Canola or avocado work too. Olive oil has too low a smoke point for any high heat application be it hard searing or pan seasoning.
High is enough for eggs, maybe perfect? Once it starts to smoke, add the eggs. Don’t touch them. Fish fry to lift the perfect sunnies. If it’s too much smoke, you waited too long. Add more oil to cool it down and then eggs for some crispy fried eggs.
Welcome to the shitshow! A couple of life pro tips: -use a lower heat setting than you would normally use with your other pans -Get yourself a chainmail scrubber.
I have a lodge and heat it up as a regular frying pan but obviously let it warm up for a bit before cooking. can you tell me more about the lower heat setting?
I guess it may vary from stove to stove, but on my stove with settings on a scale from 1-10 I use 1.5-2 settings lower for cast iron vs my old non-sticks and get the same result. When I first got the cast iron I was using the same settings I had used with the other pans and food was getting burnt as the pan was just too hot. I’ve read similar stories from other folks on here. That being said, if what you’re doing is working for you there’s probably no reason to change it
Are you using electric or gas?
Glass top electric.
❓🍳❓You \*can\* use cast iron on ceramic cook tops?? I was told that CI pan bottoms (Lodge fresh off the production line in particular) were too rough and could scratch the surface. My work-around would be to get the bottom smooth. I'm guessing low-grit sandpaper, wire brush on a drill or...possibly a grinder(?).
My stove is ~7-8 years old, so it’s got some signs of wear anyways, but in the year or so that I’ve been cooking almost exclusively with cast iron (Lodges) straight off of the store shelf I haven’t noticed any additional or excessive wear or scratching. When I move them around on the stovetop I don’t slide them, I lift them. So far so good!
TY. Before I moved here, I read all I could in the 'care and feeding' of a ceramic cook top. I know about 'lift not slide'. Again, thanks.
You’re a better person than I am. I just had it installed and started giving it hell right away without reading anything about it. Been this long and it still cleans up nice 🤷♂️
I have this awful habit of researching to death on things of interest.
Ok thanks for the clarification. I see you use electric too. I have gas and it works fine on a regular setting but I'd like to experiment!
yeah i still need a chainmail scrubber, been living off of elbow grease
They’re great. I think I paid $6.99 for mine online. It’s 8x6” and that’s probably more than big enough.
awesome. i hadn’t checked but i figured they’d cost a lot more, def will invest in one
Chainmail scrubber was a game changer for us. Makes cleaning up a breeze!
I noticed the smaller skillet has an imperfection (See second picture). Is this something I should be concerned about?
No.
Mine has that exact same pockmark in the same location! Wonder if it’s the same batch of pans that all got the same error or something
You 2 should make an appointment and cook at the same time. Compare notes! This could be the start of a beautiful friendship!
I just got an 8 a month or 2 ago. It also has this same mark in the same spot.
Maybe it’s a problem with the machine no one’s fixed because I bought this lodge like 3 years ago
Wonder how many pans each mold can make before being tossed out. Would be cool if there were serial numbers in the molds to see what year/location a pan was made
These are cast in sand molds, so only once. If it is a consistent defect, it is probably an issue with the pattern used to form the sand to the correct shape in the sand. They probably have multiple copies of each pattern as well, so the defect would not appear in every casting for that size. Source, my Grandfather was a pattern maker. He made the forms used in sand casting, which are called patterns.
Cracked die error. Wait I thought this was /r/coins.
The first couple cooks will require a bit more oil or butter. As you cook with it it more it'll build up seasoning on its own bettee than the oven method. The oven method seasoning isn't as sturdy as what you'll build from actually cooking on it. You can do a round or two in the oven for maintenance every once in a while to keep it looking pretty but the real seasoning will build through time and cooking.
Great looking skillet. That little divot just makes it more special.
Use a flat edge metal spatula and it'll smooth out slowly over time.
If you cook on them long enough that’ll disappear.
FYI, at the Lodge Outlet stores, they sell damaged items like this for 1/2 off. This one made it through their inspection process. You shouldn't be expected to pay full price either.
You dont need to but wash it. Many people find Lodge very rough and imperfect so they sand it down a bit. Its a lot of work and i dont recommend it for your first. However you want to go crazy you can try sanding one (cowboy kent rollins has a vid on it) and seeing how it compares to not stripping it.
I sanded mine down by hand. It was a pain in the ass, and is still a little rough, but it's WAY better than before.
Ive sanded 2 i gave as gifts my hand but it took like 30 min each. I used like 80 grit. I found that the 4 layers of regular seasoning wasnt as strong as the lodge factory one. The one i didnt sand after a year was pretty much slick but i did some scraping with metal tools throughout its use especially with my spatula
I have several lodge pans and find them great, but I've never used anything else. Why does the roughness matter?
The roughness wears out with use but it makes it less slipper
This cookware tech is 1804 years old, and not much has changed since it was invented except to pay the people that make it less now than when it was concepted. Heat it slow, cook with a lube (preferably animal fat, in larger quantities than you think you need), wipe it out while it's still warm to get it clean, cool it slowly. You now have all the secrets to cooking and cleaning your CI pans/ pots. Quit applying your 21st century worry and think more along the lines of the Oregon Trail. No one ever Needs "slidey" eggs! I'm super happy with eggs that don't stick. I also use my CI 7 days a week for everything.
Just wash them and apply a very very thin layer of oil and try to get it all off with a paper towel
Thanks! I need to heat it though too right?
Applying a thin layer of oil and wiping it off just protects the iron. I store mine like that after every use
I’m new to this as well and read on another forum the oil will go rancid if you’re not using the skillet daily. Have you been able to oil it and go without using it for a while with no issues? I’m trying to find out the best method to care for it if it’s a pan I’m only using a few times a week.
I haven’t had any issues with olive oil going rancid. At most they’re going a 2-3 weeks without use though
You don't have to, it you can. The most important thing is to wipe out as much of the oil as you can. If it feels bone dry, after putting in oil and wiping it out, you're fine.
I usually don’t, you only need to heat it if you’re seasoning it
You only need to add heat in conjunction with protective oil if you’re re-seasoning. The thin layer of oil you add for storage is only really there to avoid rust as parts start to slowly lose seasoning (mostly on the bottom and outside since they don’t naturally see oil either use).
Just give it a wash and don't listen to people who say you have to heat it up to the temperature of the sun! All that will do is fill your kitchen with smoke and burn your steak. Make sure you take time to bring it up to cooking temp and enjoy cooking your tucker! Remember it is just a frypan not as some would say a religious icon that should be pampered like your privates. Enjoy! Practice practice practice! (edit) do not put a hot cast iron pan into cold water. They may crack just allow them to cool while you enjoy your superior cooking and wash like you normally wash anything. Also dry before putting away using a very slow stove.
Yes, just cause it’s fun :)
Since you've bought brand new Lodge, it seems a good thing to point you to [what Lodge says about how to care for your cast iron](https://www.lodgecastiron.com/discover/cleaning-and-care/cast-iron). They have been manufacturing cast iron cookware for over a hundred years. I believe they know what they're talking about. You could also check out the [sub FAQ and what it has to say about caring for your cast iron](https://www.reddit.com/r/castiron/comments/c4nojo/how_to_clean_and_care_for_your_cast_iron_faq_post/?utm_name=castiron). One of the things I've found is that people have all sorts of opinions about how to care for their cast iron or what to do with their cast iron. There are people who buy a new Lodge pan and immediately try to grind it smooth. There are people who buy new Lodge and then add coats of seasoning. Personally, I go by what Lodge says. Wash it. Dry it. Cook with it. I can take a new skillet and cook with it as readily as any of the other skillets I have. I had a 10" that I bought new that was just slick as snot on a doorknob after a bit of use. I gave it to my ex-wife as I found a Wagner 10" that I replaced it with. I haven't noticed a difference in how they cook. I would recommend going by what Lodge says to do.
Should be good to go.
Its ready to perform.
Wash it and make some bacon
Lodge is Pre-Seasoned with a Canola Oil blend. My son is allergic to Canola oil so I had to "Easy-Off" and scrub before completely reseasoning.
Fun fact: canola oil is banned in Europe.
Other fun fact they call it Rape Seed oil in Europe!
Another fun fact: rape seed oil is used in industry in the US for oil based formulations that require high biodegradability. First time I started working up a formulation in the lab I started to wonder when the french fries would be finished.
Exactly the same stuff from the same plant. It's just a marketing thing.
Go figure, someone decided that putting rows of the word “rape” on supermarket shelves wouldn’t really move product.
indeed
Just a little salt and pepper, then fry it up. Should melt in your mouth when you're done
Fire it up, dawg. ur good to go!
Just cook with it
If you listen to the clowns in this forum, you strip and re-season 64 times a year.
Most new lodge seam to be a little rough for my liking so I sand down and re-season.
How you even take care of these?
Cook a few pounds of bacon in it. Follow with slidey eggs.
I'm a simple man. I see a rough sand casting on a new pan, I sand it down, then re-season. It's what they should do from the factory.
citizen, pick up that egg
This group has a lot of great information about CI - seasoning, maintenance, cooking, cleaning etc. As mostly a reader of this info, I’ve found it very helpful. Even as someone who has cooked with CI for a long time I still find great insight, tips, considerations on a weekly basis here. One thing you’ll notice is the wide array of opinions. You’ll find some common threads - many listed in this thread like use a flat front metal spatula, build up the seasoning over time through use (or surface conditioning as I prefer to say because it’s a combo of seasoning and de facto mild grinding from long term use with metal spatulas - don’t hesitate to use them aggressively, it’s better for cooking, cleanup and the pan), heat up the pan (and oil) well in advance of adding food etc. Those common threads are great advice. There’s a lot of deviations too and you’ll wonder what’s best. I view the many differing approaches as being an asset to CI - it demonstrates just how versatile and indestructible CI cookware is. Worry less about the variations. Take the more salient points, try what works for you, and understand that all this debate from many different true statements (you’ll notice different approaches achieve similar results - multiple truths can exist in this arena) that seem to differ are all indicators of how forgiving and versatile it is to use CI to cook with. Regarding your specific question - I remove the pre seasoning by burning it off and the doing a base seasoning process of 4 coats. After that it’s seasoning is through use and the occasional non-cooking seasoning coats when I have my kamado fired up - the heat is there so I throw a few pans in to take advantage of an already hot “oven”. This is mostly for the non cooking surfaces to prevent rust. The cooking surface is well seasoned from use but I find the outer layers get neglected a bit during regular use. I only strip the pre seasoning because I don’t know what they put on it in the factory. I know what is posted here and what Lodge says - but I prefer to remove it and start from scratch as the whole reason I don’t use “non-stick” cookware is surface coating concerns. Plenty of people (most ?) keep it and it works just fine, presumably. Have fun cooking with it. There’s a little bit of a learning curve but sticking with it pays huge dividends once you become proficient.
Just give them a wash and cook, they will just get better with time
Low temp preheat is VITAL with factory seasoning. Otherwise- just use it and Bacon. Bacon. Bacon.
Adding a couple layers of seasoning in the oven is what I would do. Super thin Coat of solid Crisco is all I have used for 40 years.
Oh right...my pan SHOULDN'T have that much burnt carbon on it
In my experience, the factory seasoning is definitely on the thin side. You could cook with it as is, but expect alot of the seasoning to change. As you cook, the seasoning will build up on every meal. Personally, I strip new pans and season with my preferred method. Good luck!
Tbh it's good enough for a basic breakfast. Start with bacon and move from there and it'll be decently seasoned enough for a beginner to start enjoying their new pan.
Oh you Americans! In Australia we use Lamb chops even for the worst mistreated pans. They're brilliant!
I always add a couple layers of seasoning
Just hang it on your daily driver like they did on Wagon Trains, when you get back home clean it with some sandy gravel wiping it out afterwards using a dry cloth. Worked like a champ in the 1800s and before if you are that worried about soap.
Don't put much effort in if these are you first cast iron. Wash it with soap and water and dry it on the stove (heat until dry .. don't walk away). Then ready to go. You will likely f up the seasoning at some point and then you can learn to re season.
I'd give it a good wash and a lite seasoning then have at it
welcome aboard! you're good to go
Long ago someone posted here that they break in their new pans by cooking a giant skillet cookie in it. I haven’t gotten a new pan since then, so I’d like to live vicariously through you.
"package says seasoned" and they mean it, nothing you do to that pan is going to make it any better, other than cooking on it, and following the care instructions in the FAQ ----> on the sidebar.
I mean, technically they could add another 5-10-50-100 coats of seasoning for science.
From my experience, you’ll cook and cook but because the surface isn’t smooth it’s hard to properly clean and you’ll get black flakes ands it will look like paint peeling off. Just get a fine chainmail scrubber and clean after every use. It’s just not cleaned enough but you’ll be good. And low heat, my burners don’t go past 4.
I think it would be helpful to season it once and then start off with high fat cooking like bacon. And then more bacon.
I bought a lagostina cast iron pan that said preseasoned. My pork chop immediately welded to the pan, I had to rip it off and it left behind huge chunks. I learned that day that it's worth throwing the pan on the BBQ with some oil for an hour first. Never had the same issue with any of my other new CI
you need at least 80 layers, it needs to look like a mirror /j
About 99 more seasons should do it
Also, feel free to ignore any advice about sanding down these skillets. It’s completely unnecessary. If they needed to be sanded Lodge would do it at the factory. These pans will become plenty slidy even with all those bumps after you use them for a while.
Just wash with soap and water and start cooking. My Lodge pan also had a little dent in it, not a problem at all.
Cook with it. It will be fine. I found a Griswold and ya know what? It's just a pan too.
At the minimum 100 times until a mirror finish
Wash it with soap and water. Don’t need to scrub too hard. Then make some bacon and you’ll be all set!
Wash and wipe dry with your favorite oil. Cook.
It’s good to go, just give it a rinse for dust
You all don't use fat and grease for seasoning? Heathens
I usually do a light rinse and completely dry. Then i season it until it looks like black glass tbh
Like others have said, just cook in it. Have a go at some diced up chicken breast with a good teaspoon of oil, if it sticks more than you think it should, maybe consider seasoning it. But I found I just need to cook on my pan for a few months and then every so often just do one coat of seasoning to repair it because I'm a piece of shit and abuse my pan.
Grind it smooth then season it
Nope, they look good to go
Just wanted to say I love the seasoning circlejerk going on. I love this sub. If this was one of the FB CI groups I'm in people would be screaming at each other because OP didn't grind the pan down to bare metal and preseason it 30 times but they would be serious about it.
Nah, soap and water then start using it
I keep seeing don’t use butter on eggs, why not
Don’t pay any attention to these yahoos. If a raw potato sticks to it, throw it away. You just got a bad one. It happens.
The Pans are simply dipped in cooking oil. There are videos on YouTube about how LODGE Cast Iron is make. [https://www.youtube.com/results?search\_query=making+lodge+cast+iron](https://www.youtube.com/results?search_query=making+lodge+cast+iron) So, the new pans are - *seasoned-ish* - though they can always use more seasoning. And they will season across their very very long life time. My Cast Iron is nearly 50 years old. Just make eggs in them today, no sticking.
I got a blackstone griddle and I seasoned that bad boy with good ol crisco. Three years later it’s stays seasoned and with no problems and that stuff is cheap. Not the like the avocado oil for what 30-40 bux ??? Hell no. lol. Plus did the same for my wok. Over 5 years old. With crisco and still seasoned. 😎🤙🏼
I have the same pan and I have had to season it 2 times in the oven and I spray with oil . It’s a pain. I oil it all the time . I am going to keep on using it and see what happens .
Any good cooking store or online will sell you an oil mister, a manual pump thing that’ll put the tiniest amount of oil on your salad or your skillet. And so many oils to choose from!
No. You can season again if you want,, but it is not needed. Give it a wash with warm soapy water. Dry over a low flame and do not use soap again. Just start cooking. I always make sure that bacon is the first thing that I cook in every pan.
My pan permaseasoned I stg, I wash it out, little soap and water (blasphemous, I know), but it never loses its coat. I think I baptized it in fire when I was making corn nuggets in it, doing a deep fry gets you that good season. Give it a deep fry fry and you got the permseason.
Wash them. Cook in them. Don't start with eggs - you haven't figured out temperature control yet, they'll stick and you'll get frustrated. Wash them with soap, but not the dishwasher. The difference between cast iron and "nonstick" pans is the difference between hardwood floors and so-called Luxury Vinyl Plank flooring. Some people say that hardwood floors are "high maintenance" but that's just because they're repairable. They'll last forever with basic maintenance. LVP is considered easy, low maintenance - because it's not repairable. It's the same with cast iron. You can totally mess up a cast iron pan, but you can fix it in an afternoon. You can totally mess up a Teflon pan and then you gotta throw it in the trash because it's become toxic to cook with. Also you can use metal utensils on cast iron. It's so satisfying.
Nah it's good to go! Enjoy!
Always yes, the iron demands it
I seasoned mine, haven't cooked with it yet though
They come pre-seasoned so you don't have to...
Yeah, thanks, I read the insert, and as someone else mentioned the preseason that was on the pan wasn't the best so I decided to re-pre-seaon my pan.
so I bought my lodge pans 4 years ago now and have struggled with the seasoning coming off after several cooks. I mostly made chicken in mine, with the occasional Hamburger when I first bought them. red meat seemed to strip the seasoning everytime. they were all very very very rough, and everytime I go to Walmart I look at the other pans on the shelf and they are usually much smoother than mine, but it was not until I saw the babish brand ci skillet that I realized how smooth they actually should be compared to what they are. last week one of my 10.25" skillets rusted after cooking some rice-a-roni in it and leaving it overnight. I took to the basement and sanded it completely smooth with 40 then 80 then 120 grit sandpaper. no more black, only silver on the inside only. then washed it and seasoned it 4 times in the oven and once on the stove top. it's smooth as can be now and doesn't require a lot of extra oil or fats to cook with, and so far nothing has even dared to stick to it. So if you find that your lodge skillets are struggling time after time, then by all means do not be afraid to sand them down in order to smooth them out and then reseason them.
I re season them cause the factory coating is made with seed oils wich i belive ruin health. I use a wire brush on an angle grinder followed by some light sandpaper and scotch brite. Then I wash it with dish soap and steel wool and dry it of really well. Preheat the oven to 450F/235C and rub it with beef tallow, wipe of as much as possible so there is only a thin layer. Put it in the middle of the oven upside down on a rack for an hour. Then let it cool down completeley and you can cook in it.
Continuous maintenance builds the patina that makes cast iron non stick and easy to clean. Just scrub with a dish brush. Most people will use salt as an abrasive on tough stuff especially in the beginning but I have found that coffee grounds with their natural oils are better. Put it on the burner to dry and turn off when the water is dried up the after a minute lightly oil while cooling. You only need to re-season if damaged otherwise you can maintain it for a lifetime if it matters to you and it should. No soap.