Seasoning a cast iron skillet
 

Own many hand me downs.Got a brand-new industrial sized Lodge for my bday back in Dec.I've been raised on the bacon grease and fire it on full on the grill method.

I've seasoned lots of hand me downs but is my method good for a virgin skillet?

Grease it up throw it in the oven for an hour or so on low. Shortning or oil.

I 2nd the oven method.....as you probably know, never use soap...

If it's new it should have come seasoned from the factory. You probably only need to re-season it after a few years of heavy use.

-spence

It looks DRY as a bone.Do Lodge's come seasoned?Even if it did would re-seasoning hurt?

I always remember slathering bacon grease on them and putting them on the fire.

Is it black or dark grey? If it's black it's probably seasoned. It's done at the factory so it's not going to have the same surface build up if it was done at home.

You might just check the Lodge website, I'm sure they have care instructions.

Seasoning it again won't hurt it, but I don't like when it gets too thick.

-spence

I've been into Cast Iron lately.....Lodge comes pre-seasoned so there is no need to season it. I would recommend frying up some bacon for your 1st time though to get some of that grease soaking in.

Don't soak'em but you can use a mild detergent on them when cleaning. The No Detergent thing is a left over from the days when detergents were extremely harsh...Back in the days of Lye. This would eat the patina (The Seasoning) right off of the cast iron.....you want to get a stiff bristle brush to do most of your cleaning....don't use a wire brush. Scrape it good under running water, again, don't soak it. and when you're done cleaning it heat it up a little on the stove to dry off any residual moisture. Then hit it with a light coating of Crisco. If you do this that pan will be getting handed down to your grandkids.

If you feel the need to re-season just take the pan and coat it in Crisco, inside and out, and place it in your oven for an hour at 400. Place a piece of tin foil on the lower rack to catch the drippings so it doesn't get all over the oven. it will stink by the way so send the wife to the liqour store for you while you do it :hihi:

and by the way...if anybody is looking to get rid of any cast Iron Pots/Pans/Dutch Ovens PM Me I'm more than happy to help :hee:

Hope this helps.....

Yeah we used to slather some fatback on them and bake them. I love my cast iron..

I like a cheap wooden spoon to scrape the burnt crap from mine...although most of my cast iron is Le Creuset and lined with enamel :humpty:

I do have several REALLY OLD cast iron pans from my family, but I haven't ever brought them back to life.

-spence

I found a REALLY Easy way to do it if you are interested. I found an old Wagner in the trash that i re-furbed....looks brand new

I've been using cast iron skillets for 40yrs.I use them for everything.I'll bake chicken[put the chicken on a rack],pork roasts,bone-in rib eye,corn bread,even pies.Had prior gfs put them in the friggin dishwasher[act of war].Bake a chicken, bingo alls well.I've even pulled them from the dump swap shops.Boiled the crap out of it then,chicken on the rack,bingo... Stored with brown paper[shopping bag].

Yep, That is key when storing...sucks up the moisture in the air so it doesn't get into the iron.

That's MY swap shop!

after initial seasoning I leave mine in the oven for a few months to get heat treated each time I use the oven

Yup it came seasoned.

Went nuts lastnight and cooked ground lamb,some bacon,sauteed a bunch of onions and peppers.

Tonight I'm gonna do fried zuccinis and ochra.

I do love cooking!

got to love the old time tricks to keepin em alive...not many people left that actually care...