I lost my instructions, how do I season these pans?
508866
I use this pan for crepes. It really doesn't need to be seasoned. For crepes, you need a slight amount of oil (sprayed or brushed) and I have had no problem with sticking.
508867
I heated them up to medium, rubbed on some cooking oil, and they were ready to go. The bottoms discolored on the first use. I was not pleased but, it does not affect the cooking.
508868
I wash my pan in mild dish soap and dry with a towel immediately. Take a little cooking oil or olive oil and rub in with a soft cloth to all cooking areas of the pan.
508869
I don't know, as I gave this pan to someone for Christmas and have no idea what the instructions were. Sorry.
508870
Non stick pans do not requite seasoning. Only cast iron pans need seasoning or non coated metals
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.
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.
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.
2199745
Season them? I've only seasoned cast iron cookware. I washed them before using them but other than that I didn't do anything to them. I've used them now for two years with zero problems. I love this set
1123551
Did you season your pot before the first use. Google seasoning a Dutch oven and it will give you instructions. I think that is why you have the residue. Also follow the maximum temperature for cooking in the skillet. Don't get worried though because you will be okay.
622785
I think I just sprayed on a little Pam, wiped it, and then set it in a 300 oven for a while. Now when I wash it, scrub it with a scrubby sponge, rinse, and set it upside down to air dry. I LOVE this pan.
1273429
Hi Lucy, first of all please dont boil dishwater in them! Be sure you bring your pan up to temperature (no higher than medium heat) then add oil, then food to cook. To clean, let pan cool then wash with hot soapy water and scrub with Non-Abrasive pad. To remove stains use Barkeepers Friend Stainless Steel cleaner. You can get this at Walmart. Follow directions on label. Hope this helps!
1062461
I have looked for them but can't find them anywhere. What I'm going to do is use Aleenes repositional glue and glue the pans in. You can get pans the cheapest on eBay. With the glue you can make glue balls that holds well, but is not permanent. I think this will work.
2114580
I only used them once so far but did grease the pans with a little butter then lightly floured them. Tap off the excess flour. The cakes came out easily. I cooled the cakes in the pans on a rack for about 5 minutes then turned the pans over and the cakes came right out. I let them cool completely on the wire racks.
289608
Most important thing with CI cookware is keeping them 'seasoned'. An old one, I cleaned itwell, used a steel wool scratchier a few drops of dawn, totally dry, and covered the pot completely with a coat of Crisco. Turn Oven to 350 place rack on the lowest slot, put a heavy piece of foil there Lay the pot/skillet in the oven upside down and 'bake ' for 1 hour. Shut the oven off and leave in there until cool. Now if it really rusty and you cannot remove the rust, Lodge says to take it to a Machine shop and have it sandblasted. Quickly home, wash it with hot water, a scrub brush and 1 drop of Dan, rinse and coast with Crisco and proceed as above. Any questions contact Lodge www.lodgemfg.com or call CS at 423-837-7181. Most important is when done using ..clean it out with hot water dry and coat with Crisco when it is still warm. I stack in the cabinet, using parchment paper liners between each pan/pot. Never use metal tools. Wood plastic or silicone. Did this help??
1237374
Mine didn't have instructions either. I just broke two eggs into the poacher dish. I used the "medium" water level and they came out very well.
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!
1685526
There should have been instructions on how to season the pan. You heat the pan up, put in a tablespoon of oil and rub it all around the inside. Let the pan cool for 5minutes, and repeat. Do this 3 times. This makes the pan non-stick. When you wash it, don't use soap or anything abrasive. Just gently scrub, avoid soap, and rinse. Towel dry. Occasionally you will want to season it with heat and oil as before, like cast iron. Do not put in the dishwasher. Hope this helps.
981837
To clean the pan just boil a couple of cups of water in the pan then wash with soap and water the first time only. Dry the pan immediately, give it a very light coat of Canola oil and heat it evenly over the stove until it turns golden...try not to overheat, if it starts to smoke take it off the fire. You could do that in the oven if yours is large enough to hold the pan, 350F I believe like a cast iron dutch oven. Do this after every use. To clean after use I just use water and scrub pad for anything stuck. A little oil, back over the fire, then wipe it out with a paper towel and it's ready for storage. To clean the pan just boil a couple of cups of water in the pan then wash with soap and water the first time only. Dry the pan immediately, give it a very light coat of Canola oil and heat it evenly over the stove until it turns golden...try not to overheat, if it starts to smoke take it off the fire. You could do that in the oven if yours is large enough to hold the pan, 350F I believe like a cast iron dutch oven. Do this after every use. To clean after use I just use water and scrub pad for anything stuck. A little oil, back over the fire, then wipe it out with a paper towel and it's... » Read More To clean the pan just boil a couple of cups of water in the pan then wash with soap and water the first time only. Dry the pan immediately, give it a very light coat of Canola oil and heat it evenly over the stove until it turns golden...try not to overheat, if it starts to smoke take it off the fire. You could do that in the oven if yours is large enough to hold the pan, 350F I believe like a cast iron dutch oven. Do this after every use. To clean after use I just use water and scrub pad for anything stuck. A little oil, back over the fire, then wipe it out with a paper towel and it's ready for storage. « Show Less
408678
My wok actually came with a paper telling you how to season it. I followed the directions and it seemed to work pretty well.
1936060
I just make sure the pans are extremely well oiled, either using a baking spray or butter. Also, when you wash the pans, be sure to hand-wash them and towel-dry them immediately, otherwise the finish might be ruined.
198089
Wow, I'm far from a cooking expert. Only thing I'll suggest is if you're not already using a cooking spray (i.e. PAM,Crisco or Smart Balance) try that with just a 10 second reduction on time you're MWaving them.