Do these pans get the sticky residue that my cast iron pans do with use and seasoning? Maybe I'm doing something wrong with my cast iron pans.
586898
sticky residue usually indicates too much oil or a low quality oil. coconut or grapeseed oil are preferable, never use spray oils that contain lecithin.
586899
They can if not "cleaned" after use. Like cast iron, until they are deeply/thoroughly seasoned will be prone to some build up and will need more than just wiping down after use. I use kosher salt as an abrasive with an old sponge and some fresh oil with the pan being warm. Afterwards, wipe down with a very small amount of fresh vegetable oil.
586900
They don't, but all my family members feel it is to heavy to be used for daily use ..........
2646
Mine did not come with any oil residue I could see, smell, or feel. It appears to have been pre-seasoned. I use a piece of plastic wrap when I make my tortillas and it works great-no sticking and no worrying about the cast iron darkening the tortilla. I think the big problem with funky grease was with the silver colored presses...?
147639
If they are cast iron, leave them alone, most can be cleaned with a good stainless steel cleaner, however if they are heat stained, get rid of them and buy new ones. We have pans over 50 years old, and the only problem with them is the handles are coming off, so we are getting new.
165208
You don't use seasoning at all, you use cooking oil. It is just called seasoning. Do a search on the internet of, "how to season cast iron", to see what I'm talking about. Good luck and never, ever use soap to clean cast iron cookware.
889087
My pans have not developed a sticky surface so I can't speak from experience but I have read other reviews that say it doesn't seem to affect the quality of use.
1540116
I haven't had any problem with sticking. I use a cooking spray and fill them with a cake decorating bag. Sometimes I've had to tap the edge of the pan on the cooking rack to get the last one to fall out of the pan, but that's it.
1138886
I haven't had a problem with that yet but I have heard the best product for cleaning these pans is a cleaner called Barkeep's Friend. I found it at Lowe's of all places.
681313
I don't use soap on my cast iron cookware. If something is stuck on, I use a nylon brush or plastic mesh scrubby. The plastic mesh seems to work the best for getting the pan clean with minimal effort. I rinse in hot water, dry immediately, and apply a thin coat of oil to the inside. If you use a wire brush, you'll probably scrub off some of the seasoning and the pan won't perform as well. If something is stuck on so badly that you need a wire brush or steel wool, then go ahead -- you won't damage the pan, but you'll have to re-season it from scratch.
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
2126045
Cast iron pans are not "nonstick" you have to season the pans with vegetable oil before you cook with them! Once you season them they are great to cook with I use mine on an outside grill and inside my oven too!
1750428
Are you using any type of cooking spray- if so, stop and clean pan well. These are made NOT to use sprays. Rinsing extremely well with as hot of water as possible after washing with soapy water is a must. I would very lightly "grease pain with butter", but very lightly. This may prevent further sticking. Hope this helps. I've not had any trouble so far.
139362
No. I've had to adjust the cooking temperature lower bc these pans cook so well. I rarely have anything stick but if I do a few minutes soak in soapy water or boil a bit of water in the pan before I take it off the burner. I love these pans.
338566
I have enamel coated pans and plain cast iron. It seems to me there is a secret to liking the cast iron. You must preserve the "seasoning". I have a very stiff brush to use with cold water normally. If there is food stuck to the pan, I soak it briefly and may use hot water depending how hard it is to clean, which usually reduces the seasoning. If you have it well seasoned, it will just rinse out and will be ready for use. I put the enameled pans in the dishwasher, so that can be a quick clean up too. If you are going to make something in the pan that involves adding liquid to make a sauce, the enameled pan is better. I have enamel coated pans and plain cast iron. It seems to me there is a secret to liking the cast iron. You must preserve the "seasoning". I have a very stiff brush to use with cold water normally. If there is food stuck to the pan, I soak it briefly and may use hot water depending how hard it is to clean, which usually reduces the seasoning. If you have it well seasoned, it will just rinse out and will be ready for use. I put the enameled pans in the dishwasher, so that can be a quick clean up too. If you are going to make something in the pan that involves adding liquid to make... » Read More I have enamel coated pans and plain cast iron. It seems to me there is a secret to liking the cast iron. You must preserve the "seasoning". I have a very stiff brush to use with cold water normally. If there is food stuck to the pan, I soak it briefly and may use hot water depending how hard it is to clean, which usually reduces the seasoning. If you have it well seasoned, it will just rinse out and will be ready for use. I put the enameled pans in the dishwasher, so that can be a quick clean up too. If you are going to make something in the pan that involves adding liquid to make a sauce, the enameled pan is better. « Show Less
144968
I believe this is probably just accumulated "baked on" residue from your grilling activities over an extended period of time. I periodically brush the "flaking pieces" off, GENTLY, with the wire brush I use to clean the caste iron cooking grates. I then brush off the flakes that fall onto the cooking grate and surrounding area so they don't affect future grilling activities. I don't believe these flakes are any type of hazardous coating coming loose from the inside of the grill's cover.
2022185
Incorrectly seasoned cast iron and regular iron cookware can peel the seasoning (I did this once when I improperly seasoned a De Buyer Mineral pan - which was easily fixed once I realized my mistake). Cast iron that is heated too much (~800 degrees or more) will burn the seasoning off. Cast iron seasoned at too low a temperature will not adhere to the iron and typically will have a brown, possibly soft or sticky, layer of "seasoning". A brand new pan heated empty will give off an odor from the soy bean oil used for the factory seasoning which is nothing to worry about. If you don't like the seasoning as it is, a self cleaning cycle in an oven will remove it completely. This gives you a 'virgin' pan to season as you desire. Myself, I like a high smoke point oil (peanut oil) applied several times in very thin layers. This provides a very slick surface that is very hard and adheres to the cast iron tenaciously.
1733645
Haven't used it yet....But, my usual method to clean up cast iron pans is to use oil and some salt, and rub with a cloth until all the stuck on stuff is gone, then rub with a clean, dry cloth, leaving some oil sheen on the pan to prevent rust.ALWAYS leave a sheen of oil to prevent rust... NEVER use soap on cast iron... Read about seasoning, and use Flax seed oil
1761038
Yes! That is the pan being seasoned. Do not try to clean the black off. The black is the nonstickness. Only clean the pan with water. Don't use a soap/detergent. It is an awesome pan!