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