PrintExperiences with Lodge pre-seasoned cast iron?
We've had to replace two pieces of Lodge cast iron cookware in the recent past. Back when they were purchased in the 1990s, these pieces required home seasoning. Now, Lodge has at least two product lines (Logic and Pro Logic) where Lodge has done the cast iron seasoning for you, using industrial strength ovens that bake in the seasoning at temperatures mere home cooks couldn't dream of achieving. Anyway, anyone try any Lodge pre-seasoned cookware, and is it worth the extra expense to have them deal with seasoning the cookware?
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10 Comments:
Why did you have to replace them? In my understanding these things are supposed to last for generations. Just curious as to what happened... (and sorry, no experience with the preseasoned variety)
smalera at 5:47PM on 01/03/07
Both my cast-iron pans are Lodge preseasoned -- not sure whether they're Logic or Pro Logic. I was keen on doing the seasoning myself, but I couldn't even find any pans other than these. I've never had the pleasure of owning home-seasoned pans with years' worth of cooking behind them, so I can't really compare, but my pans seem to do the job just fine.
I've actually had to re-season one of them -- it got rusty somehow, so I stripped it with steel wool. Afterward, it seemed like it could use re-seasoning. At that point, I realized what a blessing pre-seasoned pans are.
Adam Kuban at 5:57PM on 01/03/07
Don't get me started. We stored them in the oven. When we moved in August, we had the movers pack the kitchen. The movers forgot to look in the oven (and admittedly, we didn't tell them to look there). By the time we noticed we didn't have the pans, our old apartment was already being refurbished and the pans were gone. Yes, they would have lasted forever, and were exquisitely home-seasoned to boot.
Sandro at 5:59PM on 01/03/07
The traditional is all that is necessary, and I recommend seasoning yourself. Just follow the directions that come with the pan and follow. You could avoid rust by just wiping out after using and applying a thin coat of vegetable oil (just never olive oil).
If you have any particles that adhere, use kosher salt as an abrasive and rub in a circular motion with a dry dedicated cloth. Wipe out after and apply a thin coat of oil. If you have more then one pan, and stack them, place a paper towel between. If the pan is rusty beyond repair, you can use steel wool, soap and water - but you would have to re-season, following manufactures instructions.
If you want to take the process one step further, sand interior of cast iron with a high grit sand paper until smooth, wash with soap and water and then season following directions - maintain as discussed. This will make the surface super non-stick after properly seasoning and antique like in quality. This finish allows you to use a minimum of fat, and maximizes caramelization.
APL at 8:11PM on 01/03/07
Ohhhh. Thanks for the info, APL. I'll try your sandpaper method on my smaller pan.
Adam Kuban at 8:57PM on 01/03/07
To keep them seasoned, I just wash them with extremely hot water. Then I make sure they are completely dry (I actually put them on the oven on high heat to evaporate all the water). Then use a paper towel to put a thin coat of oil on them. I love my cast iron pans. I have 3 that are at least 20 years old. They make the best sausage gravy for weekend breakfasts!
gwenpentland at 11:49AM on 01/04/07
One trick which I've used in the past when a pan is really grungy is spray-on oven cleaner. While caustic, it's a ton less work than scrubbing with steel wool and doesn't damage the surface as much and also cleans to a gleam inside and out. I wash the thing very carefully and very well then reseason from scratch. The seasoning I get from close-to-raw iron tends to best those I get from scrubbing.
The most recent pans I got were Civil War era scored at a museum in the Ozarks. They're really good and better, I think, than Lodge since their cooking surfaces are smooth rather than the pebbled surface Lodge uses not to mention they're just beauties...
Serious Eater at 1:41PM on 01/04/07
Sandro, how awful! As I'll probably be moving soon, you can bet my pan is going to be on the top of the packing list. And Serious Eater-- civil war era pans??! Wow! That's incredible. Imagine what foods have graced those surfaces over the years... mmm....
smalera at 12:05PM on 01/05/07
Agreed there is romance in those pans. I'll add my own and perhaps add some grace to another's culinary adventures...
Serious Eater at 9:50PM on 01/07/07
Um, why no olive oil? I've been using olive oil for a few years on mine. Have I been wrong all along?
skillet at 9:44PM on 01/12/07