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Preseasoned vs. not-- Logic Cast Iron Skillet??

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I would appreciate your thoughts or direction to another thread. I am making the plunge (way overdue). But which should I get? Is the preseasoned really seasoned? Should I just invest the effort and do it myself? Any drawbacks on preseasoned? TIA.

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  1. It really doesn't take much effort to season cast iron - just oil and an oven.

    1. I have found the pre-seasoned to be helpful, not because it is perfectly seasoned but it is a good start. It is easier to get that beautiful shiny black surface if Lodge did the first coat. Then you can add another layer by seasoning yourself or cook a lot of fat products like bacon in your first 20 or so uses of the pan.

      To find a good explaination of seasoning and reseasoning the Good Eats Fan Page has one here:

      Take Care,

      - P.

      1. I have a double burner Lodge reversible griddle which I love and seasoned it myself. I've never tried the pre-seasoned stuff but I can't imagine it's a bad thing to start with but its not that hard to season if its without.

        Whatever you do it's wonderful cookware. I obsess over mine and it makes the most amazing food!

        1. Pre-seasoned Lodge pans are really nice. They're not expensive and the seasoning really holds up. I find I have to re-season or re-oil my other pans more than the Lodge even though I have been cooking with them for years. Lodge pre-seasoning is just somehow more durable. I'm a fan and I do the majority of my cooking in cast iron...

          1. The surface of the Lodge Logic preseasoned is actually quite grainy and rough. A well seasoned vintage (old) black beauty with a patina is as smooth and slick as a mirror. It is almost as nonstick as teflon, in my opinion. If you hit the thrift stores and estate/garage sales on a regular basis and have a little patience, you WILL find old cast iron treaures for next to nothing.

            3 Replies
            1. re: niki rothman

              When I bought both of mine, a 10 and 13 1/2 inchers, I was worried about the surface. but after a little while of use it built up a season really well. I think the rough surface is meant to hold on to seasoning like sandblasting a surface before painting.

              take care

              - P.

              1. re: Mattapoisett in LA

                Does it become mirror smooth as an old blackened one? You know what I really want to find at a thrift store one day? An old Griswold brand cast iron dutch oven - I once had one but stupidly gave it away - it was a thing of beauty.

                1. re: niki rothman

                  Only the smallest one I have is mirror smooth. This is because I usually put paper towels between the pans when I lay them on top of each other, which dulls the shine on the lower pans but prevents rust. The Small one is on top and has nothing on top of it

                  Take Care

                  - P.

            2. I just finished up a batch of fried shrimp(for fried shrimp po-boys, 'natch) in my Lodge pre-seasoned 5qt dutch oven. I received it as a birthday gift this past Summer and with each use and cleanup/re-heating/oiling-down it just gets blacker, smoother, slicker. I *heart* my Lodge pre-seasoned cast iron!

              1. I bought a pre-seasoned skillet last year & love it. I still season it just about everytime I use it & its gets better & better.

                1. People seem to really like the preseasoned. Personally, I don't care for the gritty, kind of rough surface texture of it. If you keep your eyes peeled and hit the thrift stores and garage sales in older, stable neighborhoods regularly - you can and will, eventually find the cast iron vintage treasures of your dreams for cheap. In the meantime, I certainly would prefer to season it myself - it's really easy. Just google.com "seasoning cast iron" and you will, no doubt, find all the instructions you need. Basically, just clean with very mild non-detergent soap, dry thoroughly and oil, then place in a low oven overnight and never use rough abrasives on it and always repeat the seasoning steps each time you use it for a while and it will be black in no time at all.

                  1 Reply
                  1. re: niki rothman

                    I will say that now I've built up a season on my 2 preseasoned pans they are as smooth as my late fathers old cast iron. and in the grand scheme of things did not take very long to get that way. I now cook eggs on them with no problem

                  2. I vote for the preseasoned. Its worth the extra few bucks.

                    1. I tried to get the hang of cast iron about 30 years ago, and couldn't deal with it. I'm back at it, and figure that I'll have a couple of pieces ready for my 2 teen daughters by the time they are ready to set up housekeeping.

                      A couple of things I don't quite understand

                      1. Most instructions use fatty foods and repeated seasonings; the rough surface becomes smooth over time. Is that because all the spaces between high rough spots are being filled in with thin layers of cooked fat? Which, altho it sounds disgusting, and rancid, is fine?

                      2. Some folks use sandpaper to get rid of the bumps (I read about one person who used a favorite metal spatula when they cook, to help the process along - altho, that tells me the bumps were going into the food....) Aside from speed, are there any benefits to this method?

                      3. When I look at my still-very-young 10" pan, I see that some areas are blacker and shinier than others, which appear flat/matte colored. Does this probably just mean that the non-shiny spots are areas where I scrubbed off the still-young seasoning layers? I don't have a suitable scrubbrush yet, so I used the back part of a sponge thing.

                      4. The other nite I cooked a little pizza in one pan, and some cheese wound up on the pan. I realize, in hindsight, that it would have been very easy to clean off while the pan was warm. Unfortunately, I didn't do it then and by the time I got to it, it was adhered to the pan and difficult to get off using just coarse salt. What should I have done? Should I have re-heated the pan, which would have heated the cheese, making it easier to remove?

                      Thanks for the tips and guidance

                      1 Reply
                      1. re: mtpaper


                        You can start a new thread if you like. I am sure your daugthers can learn to season her cookware. It is part of the fun. I will try to answer what I know, but there are many others who know more.

                        1) More like carbonized oil filled up the rough surface. Thinks charcoal instead of fat.

                        2) What bumps? Cast iron bumps? Yes, you can sand them off, if there are some really large bumps.

                        3) Not sure from the question, but I won't just scrub the surface just because it is not shiny.

                        4) You can reheat. You can also try to just soak it in water and scrub it off with an old credit card (or something like that).