What specifically do you use to season your products? I want to purchase a set of cookware, but I need to know what I am cooking with. Thank you!!!
1550886
Just a small amount of vegetable oil wiped around the inside of the pans after washing them out with hot water and dried after each use. They come already seasoned which is nice.
1550887
First of all, after use, clean well with hot water. Do not use soap.Dry thoroughly and apply a very small amount of vegetable oil on inside surface. Never scour or wash in dishwasher. Never store a cast iron utensil with the cover on as this might cause sweating and consequent rust damage. Store these utensils in a dry place.
1550888
I wash them... Then spray or wipe any kind of cooking oil you have handy.I LOVE mine. I use them ALL the time
1550889
I couldn't find any contact information for the company directly, and I doubt you can get Amazon to contact for you. So whatever type of vegetable oil they've used will remain a mystery. However, even if you have allergies (e.g., soy or corn), by polymerizing it, I wouldn't think that any of the proteins responsible would remain. But if you have doubts, you can always follow directions on the internet to strip the seasoning or do it yourself. Or - even easier - just buy non-seasoned pans and do it yourself.
1550890
Jenna, I have been using cast-iron cookware for 50 yrs. and the best way to season cookware, is to put about an inch of vegetable oil in the cookware, then place in a 300 degree oven for about 1 1/2-2 hrs. Remove from oven and remove excess oil and wash in plain hot water. Hope this helps.
668194
Im new to stainless steel cooking, with that said... is it okay to use items like Pam spray on these pots and pans? Everyone seems to talk about butter or oil. Just wondering...
179196
Google "sheryl's blog cast iron seasoning". She talks about the chemistry of seasoning and gives a very good explanation on how to do it.
630212
Just go to the DeBuyer website, they have directions for seasoning their pans etc.
233785
I was walking through WalMart the other day and found a very good anodized cookware separate pieces and sets. I was surprised but after looking at the pieces found the quality very similar to the set I purchased as a set. Also, of course, Amazon associates may have seperates as well. Good luck!
2134075
You don't need to season a stainless pan though some do. I don't. But I mostly pan fries stuff and the preheating process with oil is similar to the seasoning process anyway. For things stuck, if not burnt, it is easily soaked and cleaned. For burnt on, I use the barkeepers friend to clean it up. Not really difficult.I am not a chef, so my opinions worth 2 cents.
1383648
We seasoned ours inside and outside. Everything that I read suggested doing both. We love our wok! We use it over an open fire while camping too. Amazing veggies and potatoes.
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.
163290
Greetings, No seasoning required. We did a good cleaning before using to remove any sealers or debris.For cleaning, just regular care with no abrasive substances. Let the pan cool a bit before washing. We use the Le Creuset cleaner for the colored surfaces which occasionally get some burned fluid on them.Enjoy!
1201473
I re-season a new Dutch oven out of past experience. I follow the directions that Lodge sends with the oven. I teach Dutch oven cooking so maybe it just our of habit that I re-season a new oven.
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!
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.
1272462
I would just suggest from here on out, just use silicone spatulas to cook in it. I don't even use wooden stuff, just silicone. It's the gentlest on the surface. Always use just a little bit of oil, I usually cook with coconut oil or ghee. Sprays will damage the surface. And I always wait until the pan has cooled before washing. Sometimes I'll take a paper towel and just wipe it clean and leave it on the stove to cool. I also have a very gentle non-scratch dish sponge and as suggested, I use Dawn liquid soap. These were all on the packaging and it works pretty well for me. Hope that helps with the longevity of your pan!
648592
Yes you are Suppose to season it...you can use cook spra but in my opinion Crisco works best. It will stick if you don't oil.
880870
I've grown up using cast iron cookware...remember my grandmother and great-grandmother using nothing but cast iron on the old wood stoves... I'd recommend the 7qt - especially if you plan on only buying one size... SOOO many more options for dinner - and one can NEVER have too much fried chicken, right ?? ;-)
45092
Yes, I do use this seasoning after every use. Typically, I'll heat up the cast iron cookware a little on the stove top after I've finished cleaning it then apply a light coat.
984989
I am not an expert on different cookware materials. At this point I use mostly clay, or cast iron, and enameled cast iron. I like the kinds of materials that hold and distribute heat most consistently. I do know that clay has been used as cookware material for centuries (I think it may have been the first practical cookware ever used). I do not think there are any issues in regard to safety, toxicity, or nutrition. I just love the way clay "treats" food either in a cooker, on the stove or in the oven.