FoodBanter.com - View Single Post - Lodge pre-seasoned cast iron

wrote:
> Hello,
>
> I just received a Lodge cast iron pan of the pre-seasoned variety. I
> was wondering if there were other folks who've been using these
> pre-seasoned pans and how they've found them to be. I'm new to these,
> and to cast iron in general.
>
> I can see two spots on the pan, near the handle and on the top of the
> rim, where the pre-seaonson coating doesn't seem to have landed, or
> has been chipped off. Should I be concerned? I'm wondering if this
> coating settles in once the pan is heated a few times, or if I should
> be worried about it slowly coming off in my bacon and eggs...
>
> Many thanks for any help!
>
> sally

Pre-seasoned cast iron is fine, but keep in mind the pots/pans still require
seasoning on your part. That seasoned coating isn't going to stay there
indefinitely, rather it is so you can avoid doing step 1 of seasoning
yourself. Did the pans come with instructions? Mine did but I don't still
have the instructions. At any rate, after the first use, wipe the pan out
with a paper towel and use a bit of salt if necessary to get off any
stuck-on bits. Do NOT add water (iron rusts), *definitely not* dish soap
and do not put these in the dishwasher. After the first use, put some oil
in the pan and heat it in the oven. Then wipe out the oil and store the pan
away. As you do this with each subsequent use, the pan will build up its
own seasoning and become virtually non-stick.

Jill