I have a Lodge cast iron skillet (L8SK3) and a Lodge cast iron dutch oven (L8DOL3). I have cooked in the cast iron skillet at temperatures up to 550 degrees. I have not cooked at that temperature in the dutch oven, but I have re-seasoned it at that temperature. I've seen no signs of any damage or other problems of any kind. But I recent learned that Lodge recommends temperatures no higher than 350 degrees for their cast iron cookware.
So I have two questions about that:
(1) What is the danger involved in exceeding 350 degrees? The iron certainly is not melting or anything like that.
(2) Isn't one of the advantages of cast iron supposed to be tolerance for high heat? 350 degrees doesn't seem very high. So doesn't this kind of eliminate that advantage?