Can you season/preserve a cast iron with this? Does anyone do this?
1546661
This works well seasoning/preserving cast iron. I've been using it in my skillet for several years.
1546662
Hmm, haven't tried this specifically, but I don't see why not. It's supposed to be good for up to 450 degrees (F), so I guess it depends on how hot you plan to get your cast iron.
1546663
I have done it. I rub it good and rub with a paper towel to season it , stick in a oven and heat it up to season it. I If it gets a spot of rust take the oil and sea salt and rub it good, will remove the rust.
529098
Hi I would not use this on cast Iron it is the only thing I do not use this stuff on. Cast Iron is very picky when it comes to cleaning it you are better off with a regular dish soap for them sorry.
1459706
I think the people at Lodge ought to start using cast iron cookware, instead of making stuff up. I wouldn't Pam it or oil it once it's seasoned. That is the point of being seasoned. Besides, oil sitting in a pan? Yuck. Nasty. Just use olive oil or something when you go to cook. It's not rocket science. And if you hate my soap and water idea, just clean it with hot water. But dry it on the fire before putting away. It needs to be DRY not oiled.
293549
I have used it on cast iron and have not had any adverse effects. I use my regular dish soap, rinse well, dry with a towl, and then let it heat and completely dry at a very low temperature. Occasionally I re-season the pan.
2205767
Not sure if this works if it's already rusting. I have only used my griddle once and need to season mine as well. Directly from the "Cast Iron Care" section of the paperwork that came with my camp chef it states: "After each use, apply a small amount of Camp Chef Cast Iron Conditioner, and thinly coat all surfaces of the cast iron. Over time, this will make your cast iron black - creating a finish called a "patina." This enhances your cast iron by creating a glass-like finish, giving it a non-stick surface." It goes on to state: "Store your cookware in a dry, clean area with a light coating of Cast Iron Conditioner."I hope this helps! Not sure if this works if it's already rusting. I have only used my griddle once and need to season mine as well. Directly from the "Cast Iron Care" section of the paperwork that came with my camp chef it states: "After each use, apply a small amount of Camp Chef Cast Iron Conditioner, and thinly coat all surfaces of the cast iron. Over time, this will make your cast iron black - creating a finish called a "patina." This enhances your cast iron by creating a glass-like finish, giving it a non-stick surface." It goes on to state: "Store your cookware in a... » Read More Not sure if this works if it's already rusting. I have only used my griddle once and need to season mine as well. Directly from the "Cast Iron Care" section of the paperwork that came with my camp chef it states: "After each use, apply a small amount of Camp Chef Cast Iron Conditioner, and thinly coat all surfaces of the cast iron. Over time, this will make your cast iron black - creating a finish called a "patina." This enhances your cast iron by creating a glass-like finish, giving it a non-stick surface." It goes on to state: "Store your cookware in a dry, clean area with a light coating of Cast Iron Conditioner."I hope this helps! « Show Less
240852
If you soak it in very hot water for just a few minutes it should clean pretty easy with a stiff brush. Don't put soap on it and don't scrub it with an SOS pad. I use cast iron all the time and I clean them just like that. If you can clean it right away that's the best way to clean anything cast iron. After it's dry completely spread a very thin coat of Crisco or other shortening on it. Cast Iron has pores in it, or pits and the best thing for them is to dry them on the burner and then while they are hot spread the Crisco or lard lightly inside.Just because they say Pre-seasoned doesn't mean it never needs seasoning. You have to keep something on it to keep it seasoned, especially until you use it for awhile. The more you use it the better it gets. Mine are very old and i still coat them after i use them and always put a paper towel between them if you are stacking them. They may be a little more time consuming than the fancy no stick coated pans but they are so much better to cook with and you get iron in your food every time you use them and you don't have to worry about that no stick coating coming off in you food. I'm 75 and have been using cast iron for a very long time and wouldn't use anything else.
1459701
I don't oil mine, and I've been cooking in cast iron for 40 years or more. Just wash it by hand with soap and water. Then dry on your kitchen stove burner so it's truly dry. Put it away. As long as it's seasoned well enough, you won't see any rust when you get it out next time. If you do see rust, smear vegetable shortening on it (inside and out), set it on an old pizza pan in the oven or something, and bake it at 300 degrees F or so for a couple of hours. Problem solved.
2137133
Just clean it with a soapy sponge, the scrubby side if needed. There is no reason to not use detergent, detergent does not strip seasoning since seasoning is actually polymerized fats. Dry thoroughly before storing. I dry my cast iron in the oven usually at 200 degrees for a couple minutes as I wash other dishes.
689797
When cast iron is new, any seasoning will not hold up very well. Until you get some "miles" on the pan, you will have to re-season periodically. I did not re-season right away, but did after the second or third use...and a few more times...until it had a chance to build up a thick layer of seasoning. Also, cooking acidic foods (e.g. tomatoes) will cut through the seasoning when the pan is new too--forcing a quicker re-seasoning. Once the pan is broken in, the tomatoes, etc. won't affect it so much.
1924758
You do not have to season the pans like cast iron, but you are seasoning them to make them non stick per say. I use coconut oil in my frying pan to season it. Let the pan heat for about a minute, then put in your oil of choice. I use coconut oil, swirl it around the pot until it starts to smoke, then turn off the heat and wait for it to cool. Pour out the excess oil and wipe the pan down. It is now ready the next time you use it and the food should not stick. If it starts to stick just add a little more oil.
439207
No it is made just like a cast iron skillet, you will have to use Pam or another cooking grease. After the first few times when you build up seasoning it will almost be like non stick. Google lodge cast iron and click on their website for detailed info on how to take care of cast iron, if you use soap it will rust.
205092
i wouldn't put a cast iron grill in the dishwasher. If it's bare cast iron, just heat it up on the grill and burn up all the "stuff" then brush off with a wire brush. cast iron "seasons." The baked on stuff actually preserves the grill. now if you have an enamel coated one, it would be safer in the dishwasher. but still pointless to put it in there. just heat it up and cook off the stuff.
508871
Hi Michael. Probably not the answer you were looking for, but just to say. I don't recall the instructions saying anything about seasoning the pan. And so I never seasoned mine, and it works just fine, I find. So I don't think you need to worry about it. I've used mine many many times, mostly making crepes, and I've never seen any loss of teflon, any stain, or any damage. Just my 2 cents.
1827922
I have read on some blogs that the seasoning can flake off at higher temps, but I have never had this happen. Cast iron is poured at thousands of degrees so short of pulling it out of the oven and throwing it into a bath tub full of ice water, you should not have any issues. Make sure you have good oven mitts and be aware how heavy this bit of cast iron is when you have a hand full of 500 degree metal.
619063
There is no need to season the pan like you would old fashioned cast-iron cookware. Just wash it in soapy water and dry it well. Of course, you may wish to use a slight bit of oil, but it is not necessary, because the pan is absolutely non-stick.
416203
Usually the initial seasoning is not very tight on the handles. If you wash with soap and water vigorously, straight from the box, then dry and season it yourself, you will have a good "set". This will help you in the long run. Always remember to season with a VERY thin coat of oil each time. I hope this helps and finds you enjoying your cast iron for years to come!
1206784
I've used a number of Lodge cast iron pieces on the grill, and they work great. Coat them with some light olive oil (not pure or extra virgin) before putting on the grill, and the seasoning builds and can take heat to over 500 degrees. I have not used this one yet, but it should be no different than the others.