I recently bought several pieces of lodge cast iron. I have eliminated nonstick from the kitchen and am trying to find the best alternative to replace them. From my research, it seems that cast iron skillets should be a good replacement for my frying pans (I also got some le creuset buffet casseroles, dutch ovens and some calphalon tri-ply sauce pans).
Initially I used the seasoning technique of coating the pan with crisco and placing upside down in a 350 degree oven for 1 hour. I did not apply it thinly and had a fairly bump texture (ontop of lodge's already bumpy texture). It was also quite sticky when rubbing my fingers on it. It worked ok but not as slick as nonstick and some things like eggs and boca burgers (both items I cook often) would stick.
Through my research I found this post: http://www.chowhound.com/topics/433869
acmorris' post caught my eye and made sense to me. So I did another seasoning layer and put it in the oven for 550 until the smoking stopped. When I used the pan, all of my seasoning crumbled onto my item I was cooking and upon washing it, all of the seasoning layers washed away!
Well I figured it was because of my half hearted approach so I stripped my pans back down to the iron and started over precisely as acmorris suggested. I applied thin layers of olive oil and cooked each layer through the smoking and then after 5 layers, I cooked for 4 more hours. This took me all weekend! And stunk the house up no doubt.
Well I went to cook with my pan this morning and my burger stuck horribly (yes a boca burger and it stuck way worse than my original sloppy seasoning job did). And again, all of the seasoning is just wiping away.
I am so upset. I really want to love these pans. I'm a stubborn person and am willing to give this a true try, but I don't know where else to go. I've read many seasoning suggestions and it seems like the people who know what they are talking about, say to cook it to past the smoking point and I did it with horrible results.
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