Cast Iron Pan
Just was given one that was too heavy for user and used only once, a LODGE. Has two dime sized rust spots, was supposedly seasoned but user's food stuck.
~how to reseason and bring back?
~how to have food not stick?
Just rub some corn oil or other high smoke point oil into it and put it in the oven at 350F or so for a couple of hours. I imagine that the Lodge websie is more specific but this is what I do when I have had to re-season my cast iron skillet or dutch oven. That said, I have never used a cast iron pan that was truly "nonstick" regardless of how well seasoned or broken in it was.
Same here. I love my lodge cast iron pan and it is very well seasoned. But I don't try to use it like a nonstick pan. At least for me, it doesn't perform that way. But what it does, it does great. Like the boneless sirloin I cooked in it last night for a sliced steak salad. Just seasoned that baby with S&P, heated the pan on fairly high and threw the steak on. It's terrific - you get that great crust on the outside. Mmmmm.
My one "secret" to keeping a cast iron pan well seasoned is to every once in a while deep fry something in it. In a big pan fry up some chicken. In a small pan some tortillas. Figure the rest out for yourself. Using a cast iron pan for deep frying makes all the fussy bits of cast iron maintenance go away and it is unlikely the people you cook for will object to a little extra deep fried food.
just be sure to get rid of the rust completely. some people recommend using rock salt, other's say steel wool, some sandpaper. just get it off and oil those parts really well, and then heat treat it (oven, over the bbq, on the stovetop... everyone has an opinion there as well), I believe lodge recommends upside down in the oven for an "optimum" finish.