brentbullets
Nebraska
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Bought Lodge over the weekend.
Should a person season them even if they are preseasoned?
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coolbreeze01
Redding, Ca
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brentbullets wrote:Bought Lodge over the weekend.
Should a person season them even if they are preseasoned?
We did and it still takes awhile to be truly seasoned.
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bcsdguy
California
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Did you know that Lodge gets it's iron ore from South America? I saw it on a show called "How It's Made". And, their enameled cookware comes from China.
* This post was
edited 03/02/12 07:16am by bcsdguy *
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Ron3rd
Upland, CA USA
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Super_Dave wrote:If you had one that seemed course could you use an orbital sander with wet/dry sand paper and re-season it?
Maybe not, might get some "stuff" in the pores.
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Super_Dave
Sacramento, CA
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If you had one that seemed course could you use an orbital sander with wet/dry sand paper and re-season it?
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sandblast
salt lake city utah
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Iv`e been doing this black iron cooking for a while.
If you can find some OLD stuff, (Griswold or Wagner)
they have more iron in them and the heat is very even
and uniform.
It will be worth the effort to clean and re-season.
Super Dave, throw that sucker in a hot fire burn that crust out.
Wire brush, sand paper or whatever. That old stuff holds a seasoning
very good. By the way I enjoy your recipes.
I won`t say how I clean mine as all the nubies will run me out.
E.P.
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wbwood
Mooresville/Troutman, NC area
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brentbullets wrote:Bought Lodge over the weekend.
Should a person season them even if they are preseasoned?
You can and it may help some. I never did. I bought one of the "preseasoned ones" and it worked fine. Have used it several times with no issues.
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Little Kopit
TheMaritimes.ca
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wbwood wrote:brentbullets wrote:Bought Lodge over the weekend.
Should a person season them even if they are preseasoned?
You can and it may help some. I never did. I bought one of the "preseasoned ones" and it worked fine. Have used it several times with no issues.
Every so often you have to reseason your cast iron.
I make sure when I do that I do it 3x. Or 3 very thin coats of oil beats one.
& I, I took the road less travelled by.
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dons2346
Sioux Falls, SD, formerly of So. CA
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DWolfrom wrote:Is there anyhting OTHER than Lodge?
Actually there is.
I own approximately 50 pieces of cast iron cookware and use them on a regular basis. One of the best cooking skillets I have is a no name "made in China".
I search yard sales, estate sales, Goodwill stores, and other "junk" shops. Goodwill prices their cast iron like new stuff so I don't find much there.
To me, Lodge is living on their past reputation.
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SWMO
Southwest Missouri
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I've found Lodge to be as good as anything you can buy. There's a lot of hype about Griswold and Wagner and while they are as good as Lodge, they aren't any better. The claim that Griswold has more iron doesn't hold up and in fact they are slightly lighter, but not enough to matter.
From what I can gather most Asian CI is from scrap that has a lot of impurities. I'm sure not all of it is, but how do you know which.
I also admit I like buying American made.
I would season any new CI about 3X like someone said and it also helps to use it for cooking with oil for a period of time. Once it gets black it will be a non stick for most foods, including eggs if they are fried.
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