Lodge Pans: Seasoning Secrets

Lodge cast iron pans are seasoned before they leave the foundry and are essentially ready to use right out of the box. However, some people choose to strip the pre-seasoning coat and start from scratch, while others add another round of seasoning before using a new one. The pre-seasoning is a thin layer of vegetable oil baked at a high temperature in a large oven, giving the pan a classic black patina look. This layer of oil gives the cookware a natural, easy-release finish that gets better with every use. To maintain the seasoning, it is recommended to hand wash the pan after each use, dry it promptly, and apply a thin layer of cooking oil to the entire surface.

Lodge pans are pre-seasoned

To season your Lodge pan, start by washing it with warm water and a scouring pad. Then, heat it up on the stove until all the water has been boiled off. Next, apply a drop or two of oil to a paper towel or clean dish rag and rub it over the cooking surface until you see a thin sheen. This oil helps to protect the pan from humidity during storage and contributes to the seasoning.

It is important to note that the Lodge pan's preseasoning may be less non-stick than a layer of seasoning you apply yourself. Additionally, the preseasoning can be fragile and may flake off. If this happens, don't panic. Simply scrub the pan with a nylon brush or salt, then rinse, hand dry, and rub with oil. You may also want to try seasoning it in the oven to help build up a stronger layer of seasoning.

To season your Lodge pan in the oven, start by preheating your oven to 400 degrees Fahrenheit. Place the pan in the oven and let it preheat for a few minutes. Then, pull it out and apply a thin layer of oil to the pan. Heating it first helps to open up the pores in the iron, so when you wipe on the oil, it penetrates the surface. Make sure to only apply a light coating of oil, as too much can result in an uneven season. Put the pan back in the oven upside down and let it bake for about an hour. Finally, remove the pan from the oven and let it cool down completely before using it.

Seasoning is oil baked onto the pan

Lodge cast iron pans come pre-seasoned and ready to use straight out of the box. However, it is still a good idea to give it another coating. Seasoning is a layer of carbonized oil—oil that has been baked onto the pan through a process called polymerization. This layer of oil gives cast iron cookware a natural, easy-release finish that gets better with every use.

To season your Lodge cast iron pan, start by rinsing it with warm water and a green scouring pad. Then, heat it up on the stove until all the water has been boiled off. Next, apply a thin layer of oil to the pan. You can use any cooking oil you prefer, such as canola oil, vegetable oil, or grapeseed oil, as long as the cooking temperature is below the smoke point of the oil. Heating the pan first helps open up the pores in the iron, allowing the oil to penetrate and form a stronger bond. Make sure to only use a small amount of oil, just enough to give the pan a nice sheen. Too much oil can result in an uneven season, but this will even out with use.

After applying the oil, place the pan upside down in the oven and bake at a high temperature for about an hour. Lodge recommends using an oven temperature of 400 degrees Fahrenheit for 15 minutes to eliminate unwanted odours without damaging the seasoning. Once the pan is seasoned, let it cool before using it, as the seasoning needs to set. The process will be smoky, so make sure to have proper ventilation.

In addition to this initial seasoning, you can continue to build up layers of seasoning by using your pan frequently and maintaining it properly. After each use, hand wash the pan, dry it promptly, and apply a thin layer of cooking oil to the entire surface. Over time, with regular use and proper care, your Lodge cast iron pan will develop a strong and durable seasoning that will last for generations.

Lodge pans are seasoned before they leave the foundry

Lodge cast iron pans are indeed seasoned before they leave the foundry. The pans are sprayed with a thin layer of vegetable oil and baked at a high temperature in a large oven. This means that the pans are seasoned and ready to use right out of the box. However, it is still important to continue to care for your cookware. After each use, it is recommended to hand wash the pan, dry it, and apply a thin layer of cooking oil to the entire surface. This will help maintain the seasoning and improve the natural, easy-release surface over time.

While Lodge pans are seasoned before purchase, some people choose to apply additional coatings of seasoning before use. This can be done by placing the pan in the oven and preheating it to around 400 degrees Fahrenheit. After a few minutes, the pan can be taken out, and a thin layer of oil can be applied. The pan is then placed back in the oven, upside down, for about an hour. It is important to let the pan cool before using it, as the seasoning needs to set.

Overall, Lodge cast iron pans are designed to be ready to use with a layer of seasoning already applied. However, additional coatings of seasoning can be applied based on personal preference. Regular use and maintenance of the pan will also help improve the seasoning over time.

You can use any oil to season the pan

Lodge cast iron pans are usually pre-seasoned, but it is a good idea to add another coating. Seasoning is a layer of carbonized oil—oil that has been baked onto the pan to give it a natural, easy-release finish.

Any oil can be used to season a pan, but some are better than others. Lodge recommends vegetable oil, melted shortening, or canola oil. Other good options include grapeseed oil, avocado oil, olive oil, sunflower oil, flaxseed oil, and lard.

When choosing an oil, it's important to consider the smoke point—the temperature at which the oil starts to smoke and break down. The most effective temperatures for seasoning cast iron are between 400-500°F, so an oil with a high smoke point is needed. Oils with lower smoke points, like flaxseed oil, can be used, but the pan must be heated to a lower temperature.

It's also important to use an oil with a higher concentration of unsaturated fat, as these have a chemical makeup that is more optimal for polymerization. Oils with higher concentrations of saturated fat, like coconut oil, palm oil, and butter, are not ideal for seasoning.

When seasoning a pan, it's crucial to apply only a thin layer of oil and to heat the pan to the oil's smoke point. This triggers a chemical reaction called polymerization, which bonds the oil to the pan, creating a layer of natural seasoning.

Pans should be hand-washed, dried, and oiled after each use

Lodge cast iron pans are usually pre-seasoned, but it is still a good idea to give them another coating. This will ensure that your pan is non-stick and will improve its natural, easy-release surface.

To maintain the seasoning on your Lodge pan, it is important to hand-wash, dry, and oil the pan after each use. Firstly, wash your pan by hand using a small amount of soap and warm water. You can use a nylon scrubbing brush or a pan scraper to remove any stuck-on food residue. Then, dry your pan promptly and thoroughly with a lint-free cloth or paper towel. Finally, rub a very light layer of cooking oil or seasoning spray onto the surface of your pan using a paper towel. Ensure that you wipe the surface until no oil residue remains.

By following these simple steps, you will be able to maintain the seasoning on your Lodge pan and keep it in good condition for years to come.

Frequently asked questions