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Mar 7, 2007 07:24 PM

Help..About to toss cast iron skillet!

I have a new pre-seasoned Lodge cast iron skillet that is frustrating the heck out of me. No matter what I do, everything sticks. Tonight's disaster was fried potatoes. I have followed all of the manafacturers instructions as far as cleaning etc. If you guys don't have any brainstorms, it's going out with tomorrow's trash. Help!

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  1. Cure it: throw in a neutral oil, heat like crazy without the oil going up in flames, letting it smoke and burn the oil into the pan. The resulting glaze should be OK for use.

    1 Reply
    1. re: Sam Fujisaka

      I add salt as well and I repeat the process several times

    2. -----

      Are you rushing your potatoes? (Turning them too often, rather than let them brown, in other words?)

      If that is the case you, may not be letting the residual starch to brown enough for the surface to permit a good release.

      Another problem- If the potatoes have a high moisture content, they may need to blanched prior to frying. (Blanching, in this case, would require the sliced (or cut) potatoes to be boiled for about 5 minutes and allowed to drain well). I generally blanch (and salt) all my raw - fried potatoes even though I could be useing a non-stick surface.


      1. I got a new pre-seasoned Lodge pan also awhile ago. I had to season it multiple times by heating oil and letting it sit for hours. I even coated it generously with Crisco and then put it upside down on a very hot gas grill. Lastly, when cleaning, just use hot water and a brush...I try not to use soap unless I've cooked fish in it. Hang in there and good luck.

        1. I got really frustrated with a cast iron skillet myself and was going to throw it away. But then I talked to a woman at my local cookware store and she said you can never damage such a pan past repair so you may as well keep trying. She suggested seasoning it several times - like 4 or 5. I posted her tips here if you are interested:


          2 Replies
          1. re: daily_unadventures


            daily_unadventures wrote: "...she said you can never damage such a pan past repair so you may as well keep trying."

            Geez, it is rather easy to ruin a cast iron pan, just ask my one sister...

            One day my sister decided to pull her clean cast iron skillet out of the oven and set it on the burner on a medium heat and noticed she was out of shortening. Having a blond moment, she went grocery shopping...

            She now has a work of art with a cast iron skillet with the bottom inverted up higher than the sides are.


            1. re: RShea78

              Alright, I will give you that! That sounds pretty extreme :)

          2. Do you use a lot of oil when you're cooking in it? Especially with a new cast iron pan, use more oil than you might normally. Even the pre-seasoned pans are still not as "seasoned" as an old well used pan. Heat the pan without oil for a minute or two, add oil, and let it heat again.

            Deep frying stuff in the pan is great for it, as is frying onions and stuff. Fried potatoes can be a little tricky. I woul

            And you probably know this, but don't cook acidic foods like tomatoes or beans in there for a while.

            The Lodge pre-seasoning is pretty good - so I'd try to avoid burning it off and re-seasoning unless you're really sure that's necessary.