Seasoning a cast iron skillet

[basswipe]

Originally Posted by spence

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.

[spence]

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

[basswipe]

Originally Posted by spence

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

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!

[Backbeach Jake]

Originally Posted by basswipe

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.

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