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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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I seasoned right over the top of my last Lodge.


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Originally Posted by beretzs
I seasoned right over the top of my last Lodge.



I'm kinda leaning that way myself
.

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I’d just fry some bacon in the pan.


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Originally Posted by Poconojack

I’d just fry some bacon in the pan.


That decision works on so many levels!

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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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Uh no, get to cooking. Just don't use soap and hot water to clean.


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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.


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Originally Posted by buttstock
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.


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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 whistle

I didn’t learn about sanding them smooth till later on.


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Originally Posted by Uncle_Alvah
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?


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I have been working on my Lodge cast .

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Ive sandwd a few on the drillpress with a disc attachment. Mirror finish

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Originally Posted by ruffcutt
Originally Posted by buttstock
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.


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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...


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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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Lodge makes a lighter/polished line now. I was thinking of trying one.
https://www.lodgecastiron.com/story/meet-blacklock-lodges-premium-line-cast-iron-cookware

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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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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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Definately take a sander/grinder to a cast iron to make a MIRROR finish and then season it...


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