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May 27, 2010 09:58 AM

Horrible taste from Lodge individual cast Iron casseroles

I bought a set of Lodge individual casseroles a while back. They come "seasoned" from the company, but I also baked and oiled them prior to use. I have made a bread pudding, a macaroni and cheese, and a fruit crumble in them and everything I make tastes HORRIBLE like mix of irony-chemical and almost burnt-plastic. If I wipe down the inside with a paper towel after rinsing, the paper towel turns grey/black. I hadn't used them in a while and made the fruit dish last night and thought "My bad, I shouldn't have put fruit in there- too acidic!" But then I realized people make pineapple upside-down cake in cast iron skillets all the time.

What do you think? Toss 'em? I think I got them on sale, but they are darned cute, so if it's just a matter of doing something to reseason them it might be worth the effort.

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    I believe you. And I don't think there's anything wrong with your tastebuds.

    Enameled cast iron would have been a better choice, though that's stating the obvious I guess.

    It's hard to argue with your tastebuds. Horrible in all-caps is not good.

    I'd dump them. The problem with cast iron (of the un-enameled variety) is that even when pretty well seasoned one dish can taint the flavor of the next dish cooked in it. So, even if you get rid of the iron taste by a more rigorous seasoning you've got 'dish taint' to deal with. You'll end up with a macaroni and cheese tasting bread pudding or fruit crumble.

    1. There is nothing wrong with the fact that your paper towel turns grey or black. That is very normal. In fact, it will less normal if you wipe the pan with a paper towel and it comes back clear.

      As for the taste, I am not so sure if you have a more sensitive taste or if the pans are really messed up. I did try to season it one more time. No need to take off the current seasoning surface, just build a new one on top of this one.