it is NOT pre-seasoned. I have ironware and the coating on it is something else. Does anyone know what it is? Black paint?
249887
I'm not sure what it is. I scrubbed it with Dawn and a plastic brush, coated it with a light canola oil and stuck it in the oven - what a bad smell. I had to then clean it with mineral spirits, then scrub it again, then season it with light oil and an hour in the oven. That worked. And it is a great wok! If I had it all to do over again I'd clean it with mineral spirits first and then scrub it and then season it. You have to get that nasty factory coating off first!
249888
it is certainly not paint. i have 2 of them, one from home goods, one from amazon. both have pre-seasoned properties although i seasoned them before 1st use and everytime thereafter. couldn't be more pleased especially for very high temp stir fry.
249889
Not black paint. It is some edible oil. Seasoning the pan is curing it. When my wok arrived, I washed it strongly with soap and hot water, dried it with a paper towel or two, and then seasoned it with canola oil in the oven for a few hours at 325. I then let it cool and smeared Crisco on it for a second coating and let it cure the same as with the canola. I do not have any coating coming off with my foods. Unseasoned pans need some coating on them when shipped so they do not rust.
249890
It has a factory seal on it. You need to wash is real good with hot water & dish detergent. After drying the wok, use a basting brush and coat the inside with peanut oil. Then pre-heat your oven to 375, put the wok in the oven for 1 hour. Repeat as needed. I re-season my wok every other month. To clean after cooking, use a nylon brush & hot water. Best of luck..
769974
It does have a coating. Every cast iron pot will have a black Teflon type of coating
689800
I did not pre-season it, the pre-seasoning professionally done by the factory. you can see and feel like there's an extra coating . after used and while still hot , i just put a little water and used a hard plastic brush to clean it up and then dry it. I there's any discoloration due to cooking with some acidic ingredient , like vinegar , tomatoes . Then i just use a napkin with little oil and wipe the inside surface and it looks like new again . This is to prevent it having a rust colored surface. Lodge has a website in case you want to redo the pre- seasoning again . You only do this if it get dull and showing some rust in the cooking surface. Hope this help I did not pre-season it, the pre-seasoning professionally done by the factory. you can see and feel like there's an extra coating . after used and while still hot , i just put a little water and used a hard plastic brush to clean it up and then dry it. I there's any discoloration due to cooking with some acidic ingredient , like vinegar , tomatoes . Then i just use a napkin with little oil and wipe the inside surface and it looks like new again . This is to prevent it having a rust colored surface. Lodge has a website in case you want to redo the pre- seasoning again . You only do this if... » Read More I did not pre-season it, the pre-seasoning professionally done by the factory. you can see and feel like there's an extra coating . after used and while still hot , i just put a little water and used a hard plastic brush to clean it up and then dry it. I there's any discoloration due to cooking with some acidic ingredient , like vinegar , tomatoes . Then i just use a napkin with little oil and wipe the inside surface and it looks like new again . This is to prevent it having a rust colored surface. Lodge has a website in case you want to redo the pre- seasoning again . You only do this if it get dull and showing some rust in the cooking surface. Hope this help « Show Less
74768
Clean it well and then store with a slight film of oil to prevent the rust. Should be just fine, this is common. bone appetit
659964
It's just a guess.....we bought the gray model, never used it and found storing it in the garage to be a burden. Sold it to a co-worker and found that the finish on the gray looked splotchy, as if it had a chemical substance spilled on it. My guess is that it was a natural phenomena and a black version would not show that. It wasn't rust; more like oxidation?
963476
I got one of the new rough finished Lodge cast iron pans. Food stuck to it until I honed it smooth with abrasives. Now it's great!
1666283
It came seasoned, but I seasoned mine anyway... Just cook some bacon on it a few times; by far the nicest and smoothest cast iron pan I own....
2022184
I have the exact same problem Tina is reporting with flaking. Pan is brand new L4LP3. Never heated above 350 degrees F. After second use black flakes that look like paint chips come off and embed in the food. In addition, when I wipe the surfaces of the pot, black flakes come off. This cannot be seasoning. This looks like paint chips. Can someone help me understand this? Internet is loaded with reports of similar flaking on cast iron products. If this were the seasoning coming off, that should not be black?
1364180
Well it is a black coating and it looks like Teflon. I love the grill I think it's easy to clean up
1965638
There is no "coating" but the cast iron is "pre-seasoned" and is truly non-stick - we just wipe clean with soapy water and a "scrunchy" (non-abrasive). We mostly use it for bacon on the griddle when camping, but also to hold down the English Muffins to get a great "grilled" top - works great
929783
It appears to be black....possibly enamel or non stick. I have used mine daily without any difficulties and cannot imagine it rusting easily.
619062
I don't season it and I don't think it is nonstick. Iron surface works very well when I preheat at right temperature. I love the pan.
266887
its black enamel coating on metal. If its just cleaned in water it should be ok, but if its going under a vigorous wash then the black enamel may chip off.
1865873
Mine is the uncoated version. I don't see the value of a black coating - it just makes woodcraft harder with a knife that is not easy to see. I don't know the nature f the coating, but most will wear off in time, and you will keep this knife for generations.
979399
I seasoned it like a normal cast iron pan. Lightly coated with vegetable shortening placed in the over at 425 degrees for 45 minutes and then let it completely cool. I repeated this at least 10 times in 2 weekends. And the pan still was only marginally "non stick".
1865114
If it's the same one I have, it's stainless steel. But, if you keep it "seasoned", it is pretty much "non-stick". I really have no problem with it. Infact, I LOVE it! Use it all the time. Hope this helps.
1877817
Not sure what oil is is seasoned with, I would compare it to buying a Lodge iron skillet that has been pre-seasoned. Definitely no Teflon of any other non stick. Had some heavy rains here in GA this summer and Had covered for a few weeks. Looks like it was starting to rust which I quickly re-seasoned and good to go. You can flip two of the quarters so all the grill marks are the same way by the way.