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

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

Thanks Jill - this is a big help! (Esp. the advice about using salt...)

Sally

wrote:
> Thanks Jill - this is a big help! (Esp. the advice about using salt...)
>
> Sally

I do even less that Jill. I consider every time I cook, I'm reseasoning
the cast iron. I always use oil or fat when I use the frypan. So I
don't put oil it and put it back in the oven after each use. I clean it
with a special Scotch-Brite that never sees soap (except for an
occasional cleaning and thorough rinsing) and salt and water. I just
dry it and put it away.
Everyone has their own way of maintaining their CI. The important thing
is to maintain it! When I bought mine at a garage sale, it was totally
dried out, useless. No wonder someone sold it. I just seasoned it and
started using it, works great! Just find a way that works for you,
Jill's or mine or someone else's.

salgud wrote:
> wrote:
>> Thanks Jill - this is a big help! (Esp. the advice about using
>> salt...)
>>
>> Sally
>
> I do even less that Jill. I consider every time I cook, I'm
> reseasoning the cast iron. I always use oil or fat when I use the
> frypan. So I
> don't put oil it and put it back in the oven after each use. I clean
> it with a special Scotch-Brite that never sees soap (except for an
> occasional cleaning and thorough rinsing) and salt and water. I just
> dry it and put it away.

The OP did mention cooking eggs (after, I would assume, the bacon) so that
might mean draining off most of the fat, and requiring the scrubbing (with
the aforementioned salt) and possibly then adding more oil to season the
pan.

> Everyone has their own way of maintaining their CI. The important
> thing is to maintain it! When I bought mine at a garage sale, it was
> totally dried out, useless. No wonder someone sold it. I just
> seasoned it and started using it, works great! Just find a way that
> works for you, Jill's or mine or someone else's.

Absolutely. Whatever works best. Just skip water and soap and keep it
seasoned with repeated use. I love my cast iron!

Jill

jmcquown wrote:
> salgud wrote:
> > wrote:
> >> Thanks Jill - this is a big help! (Esp. the advice about using
> >> salt...)
> >>
> >> Sally
> >
> > I do even less that Jill. I consider every time I cook, I'm
> > reseasoning the cast iron. I always use oil or fat when I use the
> > frypan. So I
> > don't put oil it and put it back in the oven after each use. I clean
> > it with a special Scotch-Brite that never sees soap (except for an
> > occasional cleaning and thorough rinsing) and salt and water. I just
> > dry it and put it away.
>
> The OP did mention cooking eggs (after, I would assume, the bacon) so that
> might mean draining off most of the fat, and requiring the scrubbing (with
> the aforementioned salt) and possibly then adding more oil to season the
> pan.

When I cook eggs, I just clean it out with salt, wipe it dry and put it
away. For me, the re-seasoning it gets in normal use gets it through
eggs, which I cook with a little butter, and anything else that might
slightly deteriorate the seasoning. But if you like doing it, keep
doing it. Everyone is different.

>
> > Everyone has their own way of maintaining their CI. The important
> > thing is to maintain it! When I bought mine at a garage sale, it was
> > totally dried out, useless. No wonder someone sold it. I just
> > seasoned it and started using it, works great! Just find a way that
> > works for you, Jill's or mine or someone else's.
>
> Absolutely. Whatever works best. Just skip water and soap and keep it
> seasoned with repeated use. I love my cast iron!
>
> Jill

Agreed!

I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
Can't wait to get it.

On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:

>I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>Can't wait to get it.

I tried to order a Lodge 5qt dutch oven from Amazon but the site
keeled over mid-order I want to make NYT no-knead bread and I need
something to bake it in!

Karen AKA Kajikit wrote:
> On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:
>
>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>> Can't wait to get it.
>
> I tried to order a Lodge 5qt dutch oven from Amazon but the site
> keeled over mid-order I want to make NYT no-knead bread and I need
> something to bake it in!

A regular baking pan will work. It's not like the world revolves around
cast iron, that's just the way it was done in days gone by. Heh, so was Led
Zepplin. Bake it in whatever you have and light some candles

Jill

>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>> Can't wait to get it.

Ordered? Even Bed Bath and Beyond carry them in stock.

"Ward Abbott" > wrote in message
...
>>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>>> Can't wait to get it.
>
> Ordered? Even Bed Bath and Beyond carry them in stock.

But what if the OP lives in Big Piney, Wyoming. Or Fernbrook, CA. Do they
have a BB&B there?

>Ordered? Even Bed Bath and Beyond carry them in stock.

I had an Amazon gift certificate.

"jmcquown" > wrote in message
...

> A regular baking pan will work. It's not like the world revolves around
> cast iron, that's just the way it was done in days gone by. Heh, so was
Led
> Zepplin. Bake it in whatever you have and light some candles
>
> Jill

Hello. Just lurking.
Baking pans and cast iron cookware ARE NOT THE SAME

geeez <G>


Have you seen these? Im sure you have.

http://tinyurl.com/2kqlqh


This is real bakeware!

On Sun, 4 Feb 2007 06:00:33 -0600, "jmcquown" >
wrote:

>Karen AKA Kajikit wrote:
>> On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:
>>
>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>> Can't wait to get it.
>>
>> I tried to order a Lodge 5qt dutch oven from Amazon but the site
>> keeled over mid-order I want to make NYT no-knead bread and I need
>> something to bake it in!
>
>A regular baking pan will work. It's not like the world revolves around
>cast iron, that's just the way it was done in days gone by. Heh, so was Led
>Zepplin. Bake it in whatever you have and light some candles

Everyone says the success of that particular recipe revolves around a
HEAVY cooking pot with a lid, heated to a blazingly hot temperature
before you tip the dough into it... usually I'd say use whatever, but
I really don't think it would work this time. (I need to make THAT
bread because raw yeast affects my hands very badly and you don't have
to touch the dough at all!)

"Karen AKA Kajikit" > wrote in message
...
> On Sun, 4 Feb 2007 06:00:33 -0600, "jmcquown" >
> wrote:
>
>>Karen AKA Kajikit wrote:
>>> On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:
>>>
>>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>>> Can't wait to get it.
>>>
>>> I tried to order a Lodge 5qt dutch oven from Amazon but the site
>>> keeled over mid-order I want to make NYT no-knead bread and I need
>>> something to bake it in!
>>
>>A regular baking pan will work. It's not like the world revolves around
>>cast iron, that's just the way it was done in days gone by. Heh, so was
>>Led
>>Zepplin. Bake it in whatever you have and light some candles
>
> Everyone says the success of that particular recipe revolves around a
> HEAVY cooking pot with a lid, heated to a blazingly hot temperature
> before you tip the dough into it... usually I'd say use whatever, but
> I really don't think it would work this time. (I need to make THAT
> bread because raw yeast affects my hands very badly and you don't have
> to touch the dough at all!)

I have a piece of Silpat that I had never used (given as a gift). I used
the floured Silpat to do the second rise and then simply picked up the
Silpat and rolled the dough from it into the cast iron pot. Use a lot of
flour as the dough is wet enough to get the flour under it wet and gooey.
Best choice would be rice flour as it doesn't absorb the water, but I don't
care for the crunchy left behind by rice flour or cornmeal. Have fun. If
you're interested, this is how my NY Times bread turned out
http://janetbostwick349.fotopic.net/
Janet

"jmcquown" > wrote in message
...
> Karen AKA Kajikit wrote:
>> On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:
>>
>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>> Can't wait to get it.
>>
>> I tried to order a Lodge 5qt dutch oven from Amazon but the site
>> keeled over mid-order I want to make NYT no-knead bread and I need
>> something to bake it in!
>
> A regular baking pan will work. It's not like the world revolves around
> cast iron, that's just the way it was done in days gone by. Heh, so was
> Led
> Zepplin. Bake it in whatever you have and light some candles
>
> Jill
>
>
In this case, to be successful with this bread, you need to conform to some
specific requirements. You need a heavy-weight container and lid (5-6
quartish) that can be preheated (empty) to 450F.
Janet

On Sun, 4 Feb 2007 07:29:24 -0700, "Janet B." >
wrote:

>
>"jmcquown" > wrote in message
...
>> Karen AKA Kajikit wrote:
>>> On Sat, 03 Feb 2007 22:53:39 GMT, Mitch <Mitch@...> wrote:
>>>
>>>> I just ordered my first Dutch oven...a Lodge 7-qt pre-seasoned.
>>>> Can't wait to get it.
>>>
>>> I tried to order a Lodge 5qt dutch oven from Amazon but the site
>>> keeled over mid-order I want to make NYT no-knead bread and I need
>>> something to bake it in!
>>
>> A regular baking pan will work. It's not like the world revolves around
>> cast iron, that's just the way it was done in days gone by. Heh, so was
>> Led
>> Zepplin. Bake it in whatever you have and light some candles
>>
>> Jill
>>
>>
>In this case, to be successful with this bread, you need to conform to some
>specific requirements.

Wrong.

>You need a heavy-weight container and lid (5-6
>quartish) that can be preheated (empty) to 450F.

I use a soup pot and aluminum foil, and my bread comes out great. I
think the real key to this is closing in the wet dough, thereby
creating steam inside the cooking vessel.

SErene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com