Lightly oil after every use? The Lodge Logic care instructions that came with the pan say you should apply a light coating of oil on the pan after each use/cleaning.What's the point of doing this? Is it to protect the seasoning or does it add to the seasoning in some way?Should you oil the outside too?I'm currently just applying a quick spray of Pam to the inside but i just wanna know if I'm wasting oil or misinterpreted the instructions. Lightly oil after every use? The Lodge Logic care instructions that came with the pan say you should apply a light coating of oil on the pan after each use/cleaning.What's the point... » Read More Lightly oil after every use? The Lodge Logic care instructions that came with the pan say you should apply a light coating of oil on the pan after each use/cleaning.What's the point of doing this? Is it to protect the seasoning or does it add to the seasoning in some way?Should you oil the outside too?I'm currently just applying a quick spray of Pam to the inside but i just wanna know if I'm wasting oil or misinterpreted the instructions. « Show Less
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.
1459702
The Pam in the cans , will make your Cast Iron Cookware, Sticky!!Don't do it.
1459703
I agree with Great Cook, don't use spray oil! It's fine to use while cooking, but then you need to wash it off! If it drys on it makes it sticky. Just use a paper towel and smear some vegetable oil on it.
1459704
We just got new Lodge skillets, because I'd foolishly given away the well-seasoned family one my parents gave me 15 years before... because we had new "fancy" pots and pans when we got married. Woe to us! Now we have to season new ones all over again. We are following the directions Lodge provides, to the "T". Although I admit that with the old, well-seasoned one, I used to wash that with soap and water. Now, DH insists we avoid the soap and do just what Lodge says. No idea how my ancestors seasoned that original pan!
1434742
I always lightly oil the skillet after each use. I actually put vegetable oil in a spray bottle and give it a squirt or two and then take a paper towel and wipe it on the inside of the pan. It builds up more of non-stick coating so your food doesn't stick. As for the seasoning the outside.... When I first got the skillet, I did oil the whole entire skillet (inside and outside) and then put it in the oven upside down in the oven to season it.... However, I don't oil the outside after every use.
1459705
After I clean my cast iron, I always spray a little Pam on it and wipe it in with a paper towel. All my cast iron pans look great. I've got two cast iron pans that I bought about 43 years ago right before my wife came out to join me Newport RI while I was in the Navy. These two pans are still our "go-to" pans for cooking. You can cook anything in them without worrying about it sticking. In fact our kids (hopefully just kidding) always argue with each other about which of them get them after we're gone.
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.
159407
Follow the mfgr instructions.....apply a light coating of oil after each use. No need to re-season in the oven.
1514717
Heat skillet till just warm. Add enough vegetable oil to just coat the inside of the pan. Swirl the oil to evenly coat the surface. Heat oil untill ripples beginto apper on the oils surface.Turn off skillet and remove oil Let pan cool to room tempurature. Good luck with your skillet. Mine started pealing teflon on first use. I used a spatula for teflon pans. A substantual amount came off. Because there was no information with it as to where to return it , I just threw it away. Hope yours is better.
848232
Yes, I personally like to use a little oil/spray before cooking. Keeps the pan in new condition and food tastes better.
1713929
I much prefer brushing on oil . I heat the pan in the oven then brush on oil when hot. I also pierce the popover when done to let the steam escape.
503617
It helps if you bake the cookware after oiling it. You should not use too much oil, just enough to put a thin coat on it & not run.
428869
I would season it first-you can find good instructions on Internet. I soaked mine in eater the tub overnight then put it in oven on low heat for several hours-can't remember if I rubbed with olive oil or not
1941605
Did you season it first with some spray Pam etc.. a high heat oil like canolla. it fills in the irregularities in the surface. Also since you have used it already try using Pam first for a while. When cooking do not put your heat as high as you did for your old pans For Cleaning: wipe out with a paper towel when still warm not hot with warm soapy water. Do not immerse in cold water when hot
1220427
Yep, the coating works very well. This is a great pan. I have enjoyed it without sticking problems. May I suggest you "season" you other lodge cookware too? They'll work fine. Coat with peanut oil, place in a 500 degree oven for an hour or so over tin foil. A smooth patina will be cooked on. No stick. Wash cast iron with detergent, but the non-citrus type. Repeat as needed and coat in between uses with peanut oil or "Cast Iron Conditioner" paste product, from "Camp Chef" to keep your seasoning good. Enjoy the fine qualities of cast iron!! E. MacDonald
1344240
Just wash it lightly and spray some Pam before you set it on the burners. It doesn't need to be seasoned like a cast iron pan or anything like that.
159406
K. Snow, after I scorched my first one I did not have much success re-seasoning it. The bottom warped and even following LODGE's directions I could not restore good seasoning and the pan is now one of my stickier ones, regardless of how much oil, shortening, butter or PAM I use.
1201472
I always season new cast iron cookware again before I use it, even if it says preseasoned. The shinier and blacker it looks, the better.Use only a very thin coating of oil or melted shortening. If you re-season it and it feels sticky, bake it longer and/or at a higher temperature.
1019424
It doesn't matter if you heat the pan first before put the oil in or heat the pan after you put the oil in. Kinda like the chicken or the egg. Everyone knows God created the chicken first. The important thing to do is get the oil or pan hot enough...and that's time and not more than medium heat. If your oil is starting to smoke...and I mean the slightest sign of smoking...your ready! I wash this pan like my cast irons...wipe....scrape if necessary...hot water and a stiff brush...and oil if necessary! Great pans...another suggestion....there is no better recipes than Test Kitchen! I've tried em all! Good luck kitchen warrior! It doesn't matter if you heat the pan first before put the oil in or heat the pan after you put the oil in. Kinda like the chicken or the egg. Everyone knows God created the chicken first. The important thing to do is get the oil or pan hot enough...and that's time and not more than medium heat. If your oil is starting to smoke...and I mean the slightest sign of smoking...your ready! I wash this pan like my cast irons...wipe....scrape if necessary...hot water and a stiff brush...and oil if necessary! Great pans...another suggestion....there is no better recipes than Test Kitchen! I've tried... » Read More It doesn't matter if you heat the pan first before put the oil in or heat the pan after you put the oil in. Kinda like the chicken or the egg. Everyone knows God created the chicken first. The important thing to do is get the oil or pan hot enough...and that's time and not more than medium heat. If your oil is starting to smoke...and I mean the slightest sign of smoking...your ready! I wash this pan like my cast irons...wipe....scrape if necessary...hot water and a stiff brush...and oil if necessary! Great pans...another suggestion....there is no better recipes than Test Kitchen! I've tried em all! Good luck kitchen warrior! « Show Less
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!
1720010
I don't think anything Lodge Logic makes is NOT perfect for cooking. My cornbread muffin pans are awesome and about 15 years old. I have never had to wash them or season them. Perfect stuff, every single day.
1818808
The instructions say: Apply a thin layer of oil to season the surface. For subsequent uses, apply a thin layer of oil before using.
1830852
Ma'am. The short answer is yes. Yes applies only if you do not cook at a high temperature. Start at a medium flame on a gas stove or electric range. NEVER use spray on oils. Before first use, was the pan in warm soapy water and dry with a soft cloth or paper towel. Then apply a very thin coat of vegetable or olive oil. This initial coat should not produce a shine. Do this once every six month. Clean with Joy, Dawn or Palmolive or like dish was but only when thoroughly cooled. Once again no high heat. Follow these simple tips and your pan will not crack and last for as long as you own it. BTW - I use bamboo spoons and spatulas and never metal tools. Sorry to be so long winded. I love these pans. Ma'am. The short answer is yes. Yes applies only if you do not cook at a high temperature. Start at a medium flame on a gas stove or electric range. NEVER use spray on oils. Before first use, was the pan in warm soapy water and dry with a soft cloth or paper towel. Then apply a very thin coat of vegetable or olive oil. This initial coat should not produce a shine. Do this once every six month. Clean with Joy, Dawn or Palmolive or like dish was but only when thoroughly cooled. Once again no high heat. Follow these simple tips and your pan will not crack and last for as long as you own it.... » Read More Ma'am. The short answer is yes. Yes applies only if you do not cook at a high temperature. Start at a medium flame on a gas stove or electric range. NEVER use spray on oils. Before first use, was the pan in warm soapy water and dry with a soft cloth or paper towel. Then apply a very thin coat of vegetable or olive oil. This initial coat should not produce a shine. Do this once every six month. Clean with Joy, Dawn or Palmolive or like dish was but only when thoroughly cooled. Once again no high heat. Follow these simple tips and your pan will not crack and last for as long as you own it. BTW - I use bamboo spoons and spatulas and never metal tools. Sorry to be so long winded. I love these pans. « Show Less