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Joined: Mar 2012
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Campfire Regular
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OP
Campfire Regular
Joined: Mar 2012
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I have a new Lodge 17" fry pan. It has the factory "seasoning" on it. I believe all Lodge cookware does now. Typically I season with Avacado oil and a 500 degree oven. With this new factory seasoning, should I try to remove it or simply season as usual right over it?
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Joined: Apr 2011
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
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I seasoned right over the top of my last Lodge.
Semper Fi
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Joined: Mar 2012
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Campfire Regular
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OP
Campfire Regular
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I seasoned right over the top of my last Lodge. I'm kinda leaning that way myself .
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Campfire Tracker
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Campfire Tracker
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I’d just fry some bacon in the pan.
"When the going gets weird, the weird turn pro." Hunter S. Thompson
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Joined: Mar 2012
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Campfire Regular
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OP
Campfire Regular
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I’d just fry some bacon in the pan.
That decision works on so many levels!
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Campfire Tracker
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Campfire Tracker
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"Seasoning " is a buzzword much like "patina "
Some people believe that a thick layer of burned on gunk is the magic seasoning. If you can chip it off much like a thick layer of enamel paint, it's just burnt on crap. Somehow got started around the same time people started calling tarnish patina
Just use your cast iron and enjoy it. The more you use it, the more "seasoned" it'll get
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Joined: Apr 2017
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
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Uh no, get to cooking. Just don't use soap and hot water to clean.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Jun 2009
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Campfire Regular
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Campfire Regular
Joined: Jun 2009
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I bought a new, factory-seasoned Lodge 12" skillet 4 years ago. I was disappointed in how rough the cooking surface was. I used MANY a!uminum oxide discs of variois grits to get the surface smooth . Then I seasoned it myself ( vegetable or olive oil). I posted on another thread, but whenever the stove is used to cook something, I try to remember to put a couple of my cast iron skillets in the oven for another seadoning session (which have been given a light oil wipe down).session
That "new" smooth Lodge 12" skillet is looking well-seasoned now. Smooth and black.
Try your new cast iron pan as is. If it is rough, consider sanding it smooth, and reseason it yourself.
"Behavior accepted is behavior repeated."
"Strive to be underestimated."
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Campfire Tracker
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I bought a new, factory-seasoned Lodge 12" skillet 4 years ago. I was disappointed in how rough the cooking surface was. I used MANY a!uminum oxide discs of variois grits to get the surface smooth . Then I seasoned it myself ( vegetable or olive oil). I posted on another thread, but whenever the stove is used to cook something, I try to remember to put a couple of my cast iron skillets in the oven for another seadoning session (which have been given a light oil wipe down).session
That "new" smooth Lodge 12" skillet is looking well-seasoned now. Smooth and black.
Try your new cast iron pan as is. If it is rough, consider sanding it smooth, and reseason it yourself. +1. If the surface is rough, sand it down with some 80 grit paper with an orbital or palm sander and re-season. It will be worth the effort. I see that the Lodges have come with a lot rougher finish than before.
"I was born in the log cabin I helped my grandfather build"
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Joined: Apr 2011
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Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
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Mine have all came rough. I just always use a good metal spatula. That’s smoothed em all out well and added a bit of extra iron to my diet I didn’t learn about sanding them smooth till later on.
Semper Fi
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Campfire Tracker
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I have a new Lodge 17" fry pan. It has the factory "seasoning" on it. I believe all Lodge cookware does now. Typically I season with Avacado oil and a 500 degree oven. With this new factory seasoning, should I try to remove it or simply season as usual right over it? Holy crap!! How much does that thing weigh?
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Tracker
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I have been working on my Lodge cast .
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Joined: Dec 2005
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Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 Likes: 1 |
Ive sandwd a few on the drillpress with a disc attachment. Mirror finish
Last edited by srwshooter; 05/12/22.
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Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,309 Likes: 29 |
I bought a new, factory-seasoned Lodge 12" skillet 4 years ago. I was disappointed in how rough the cooking surface was. I used MANY a!uminum oxide discs of variois grits to get the surface smooth . Then I seasoned it myself ( vegetable or olive oil). I posted on another thread, but whenever the stove is used to cook something, I try to remember to put a couple of my cast iron skillets in the oven for another seadoning session (which have been given a light oil wipe down).session
That "new" smooth Lodge 12" skillet is looking well-seasoned now. Smooth and black.
Try your new cast iron pan as is. If it is rough, consider sanding it smooth, and reseason it yourself. +1. If the surface is rough, sand it down with some 80 grit paper with an orbital or palm sander and re-season. It will be worth the effort. I see that the Lodges have come with a lot rougher finish than before. I’ve done two with a palm sander. I just set the sander in the pan, plug-in and turn it on. It’ll randomly smooth the bottom.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Feb 2001
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Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
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Picked up a huge Lodge skillet this morning at a garage sale for $5. They said they just could not cook in it because everything sticks...
It is almost new and rough as can be... Fixing to do the random orbit thing...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Regular
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Campfire Regular
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I’ve been contemplating taking an orbital sander to my Lodge dutch ovens. I picked up a Field cast iron frying pan a couple of years ago and will never go back. It’s a religious experience. For me the litmus test is eggs. Fried eggs and omelets just slide out with no coaxing. No sticking at all. Nada. And then I simply wipe it off with a paper towel.
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Campfire Tracker
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Campfire Ranger
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Campfire Ranger
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What I’ve done in the past….
Old cast iron.
Throw it in a camp fire….
Burnt the gunk out.
While warm, coat with crisco.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: Oct 2010
Posts: 2,575
Campfire Regular
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Campfire Regular
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Sanding out the roughness works great. And then season on the gas grill using grape seed oil. I've tried various vegetable oils and always wound up with sticky residue but the grapeseed oil leaves a hard glassy finish.
Fire up the grill good and hot, coat the skillet inside and out including the handle, put it on the grill upside down for about 20-30 mins.
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Campfire Tracker
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Campfire Tracker
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Definately take a sander/grinder to a cast iron to make a MIRROR finish and then season it...
"If there are no dogs in Heaven, then when I die, I want to go where they went" Will Rogers
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