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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:
      http://www.goodeatsfanpage.com/FAQ/FA...
      http://www.goodeatsfanpage.com/FAQ/FA...

      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.
                Cheers!

                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.