Cast Iron

Yet another Cast Iron thread (Lodge logic pre-seasoned to be specific)


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Yet another Cast Iron thread (Lodge logic pre-seasoned to be specific)

Daederik | Jul 16, 2010 06:48 AM

So I've purchased my first cast iron pan (huzzah), and I've read the hell out of seasoning/seasoning tips etc. I think the only thing that we're all convinced on is that "There's only one way to season a pan properly, and that way is my way!"

The pan I've purchased comes pre seasoned, and based on what I've read here I have a natural distrust towards it. I guess my question on the "Choose your own adventure" here is...

Do I -

A. Take a steel wool scrubber to it, along with hot soapy water and just go to town on the thing to try to get the original seasoning off? (If so, is there a "trick" to it? Or just elbow grease?) and then season the pan?

B. Just give the pan a quick rinse in some hot water, and then go ahead and season the pan?

C. Don't worry about seasoning the pan, and just cook up some BLTs tonight.

I'm willing to apply patience to this whole process - I don't expect to be making scrambled eggs in this pan tomorrow or anything, but I think the big key with this is to make sure that base seasoning is solid, so I'm just wanting to do that.

What do you think? Appreciate the help as always :)

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