Yet another Cast Iron thread (Lodge logic pre-seasoned to be specific)
- Daederik Jul 16, 2010 06:48 AM
So I've purchased my first cast iron pan (huzzah), and I've read the hell out of seasoning/seasoning tips etc. I think the only thing that we're all convinced on is that "There's only one way to season a pan properly, and that way is my way!"
The pan I've purchased comes pre seasoned, and based on what I've read here I have a natural distrust towards it. I guess my question on the "Choose your own adventure" here is...
Do I -
A. Take a steel wool scrubber to it, along with hot soapy water and just go to town on the thing to try to get the original seasoning off? (If so, is there a "trick" to it? Or just elbow grease?) and then season the pan?
B. Just give the pan a quick rinse in some hot water, and then go ahead and season the pan?
C. Don't worry about seasoning the pan, and just cook up some BLTs tonight.
I'm willing to apply patience to this whole process - I don't expect to be making scrambled eggs in this pan tomorrow or anything, but I think the big key with this is to make sure that base seasoning is solid, so I'm just wanting to do that.
What do you think? Appreciate the help as always :)
In my experience, you don't need to remove the factory preseasoning surface unless there are defects. Do you notice holes in the seasoning surface in the interior surface? (don't worry about the exterior so much).
If nothing is wrong, then you don't need to take the surface.
I like to do option B and do a very light seasoning on stovetop for a pan (for a Dutch Oven, I like to do in in the electric oven), but it is just me. I heard many people have a great time directly going to option C.
In the case, you really want to take the surface off. I think it is easier to bake it off in a self-cleaning oven than actual physical srubbing. You put the Lodge cookware into the oven, turn on the self-cleaning mode, and you should remove most of the surface in 3 hours and you don't have to do anything. Keep your window open because there will be smoke.
I don't really see any defects, maybe a couple spots by the handle. I might do a light seasoning then (Was going to do it on the grill to avoid the heat+smoke inside). with "Option B" I appreciate the feedback :). I'll keep the Self-Cleaning tip in mind as well in case I mess this up >.<
Hey there E_M! I've been killing myself over wanting to try the pan out, I had purchased it though and shipped to my fiancée in the UK, so I haven't actually even seen it yet! She wasn't too happy when she saw the invoice. It was a bit difficult getting into the "It's just a pan!!" argument.
If everything goes right, I'll be out there by the end of the year, and, I'll have a chance to use it finally :) I promise I'll post some results!
No reason to remove the pre-seasoning. Just give it a light wash, heat it a bit to dry thoroughly, and optionally season it yourself once, although always be sure to try and get your seasoning coats as thin as possible.
If the surface is rough, which is typical of Lodge, you might want to sand it a bit smoother. I recommend power tools for this (like one of those 'flapper' sanding things you put on a drill) because doing it by hand is truly a chore. You don't need it smooth, just a bit less rough. After cooking in it 20 or 30 times, the valleys of the roughness should be mostly filled-in, so you won't need to use as much oil... meaning it's egg-cookin' time!
I have two of these pre-seasoned skillets and they have both performed very well straight from new.
I didn't touch the preseasoned coating - I gave both pans a good rinse in hot water before I first started cooking in them and that was it. I've only had my 8 inch skillet for under a year and I can happily cook eggs etc. in it without sticking.
(Edited to add: I was making egg scrambles pretty soon after I got it and I certainly don't remember adding gallons of oil/butter or spending ages afterwards cursing at it trying to clean the pan up.)
However, after most uses I heat it to dryness and wipe a little solid fat around the pan before letting it cool and storing it, which may have helped with the seasoning. They are excellent pans - great for searing roasts before sticking them in the oven and excellent for things like toad in the hole or Yorkshire pudding - you can make sure your fat is sizzling hot before adding batter.
Daederick - I'm in the UK and pick up my Lodge Logic stuff when I'm in the US - you can buy them in the UK but they are much more expensive. Last time I shipped back cast iron in my suitcase the TSA busted my case open to see what it was :-/