Today I received my set of Lodge pre-seasoned pans which I ordered last week

K

karennoca

Well-known member
It was obvious the box had been opened somewhere along the line. It did not include any instructions for first time use, except to say on the stick on card which was attached to the bottom of each pan which said, Let's get cooking! Wash, dry and coat with oil. That's all! I can see giving it a rinse with warm water and drying, but why do I need to oil if it is pre-seasoned? Do the pans need to be oiled after each use? Also, nowhere on the pan or the invoice does it say pre-seasoned.

 
I would contact the seller, or Lodge, if you have concerns, which it sounds like you do.

Whenever I do anything but rinse my cast iron, I re-season with oil. I heat it to just smoking and wipe it clean.

If I had to guess, I would say they want you to rinse away anything that might have gotten on your pans in shipping and handling so there is no question you are starting with clean pans.

Also, I'm a skeptic. If they were my pans, I would re-season them anyway, regardless of what the mfr. says.

Michael

 
If they are black rather than grey they are pre-seasoned, but it is a light coating.

Over time and with use they will get darker and smoother. Rub them with oil and heat, as Michael describes, before the first use. And only use them for frying, sauteeing, etc. at first--no liquid until they are well seasoned.

I find a good way to season them is to make pancakes, rubbing lightly with oil as needed. The thin coat of oil and the high temperature required for pancakes are just right for seasoning the iron.

 
I hate to be the bearer of poor tidings but there is seasoning

and there is seasoning. you will want to continue to season these pans throughout their use. So, I would do as suggested. I would use them for any bacon frying you do--or any kind of frying.
Good luck.

 
I ordered the set also. I'll let you know how & when they arrive. I always..

treat my cast iron pans as Michael directed.

 
I've been reading about pre-seasoned pans and some of the information is scary

some folks go so far as to strip the pan completely and start over with the seasoning. I washed them in warm water and scrubbed with a scrubber, dried and rubbed with Flax seed oil.

 
The amount of work some put into getting the pans seasoned, some going so far as to use

machinery on them to clear off the factory seasoning. I've never had a black cast iron pan, but see them being used all the time by chefs/cooks on various cooking shows, and wanted to try them. My Look non-stick cookware is beginning to break down, handles are melting and I thought it was time to get cast iron.

I hope I can do right by them, without all the amount of fuss I have read others having to go through. So, as I posted, they are washed and have a light coating of Flaxseed oil, I put them on the gas burner for a bit, until I could smell the oil, turned off the heat and let them sit to cool. Some mentioned putting them into a hot oven for two or more hours. Not going to happen here, it is 106 outside. Maybe I should have put them in the sun.

 
You'll do fine. They are actually less work than it sounds. For the most part, all you do is rinse

with water and wipe with a paper towel. When I cook eggs I don't even rinse--just wipe it out with paper and put it away. I only bother with a coat of oil after those rare occasions when I have to wash them.

 
Cast iron will never take the place of your non-stick cookware.

Cast iron can become "non-stick" but it is another piece of equipment.

 
As I have mentioned before, the best seasoning ever on my cast iron pans & wok was when they

went through a complete down-to-the-ground-nothing-left-standing-housefire. On the positive side, there was no oiling, no monitoring, no cooling & rewarming periods. On the negative side . . . well, no house. But talk about a nice blackening on those pans!!

 
They're indestructible, and you can get them extremely hot for searing. They are oven-proof.

They are close to non-stick--never quite as non-stick as teflon, but still pretty close. They heat very evenly. They can go over an open fire. They are good for baking--such as a pan of biscuits or cornbread, because they heat so evenly. For deep frying there is nothing better--for the same reason. They can substitute for a comal or griddle. They make a handsome serving vessel for scrambled eggs or hash browns. They're good for clobbering robbers. in-laws and other kitchen intruders.

They make the best eggs--fried, scramble, omelet, you will ever taste.

 
Glad to hear, and I must add--cast iron is the last great bargain in kitchen equipment.

 
If it would help you, the pans have a helper handle on the opposite side of the main handle,

makes them very easy to handle, but you have to have heavy gloves.

 
They're also perfect for Tarte Tatin and Pineapple Upside Down Cake. (I can't stop!)

 
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