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Cast iron cookware

Maximus96

Maximus96

Diamond Member
My cast iron pan from amazon came in today. I figure it was a good price at $15 for a 12?. Funny thing is the cover cost the same as the pan. Now the pan, from Lodge, is ?preseasoned?. I bought a pack of lard just incase. I read that to season it, I?m supposed to rub the lard on pan and put it in a 300 degree oven for a few hours. So is it necessary to do this to a preseasoned pan to make it more seasoned?
 
Originally posted by: SampSon
It's generally a good idea to season it more even if the pan is "preseasoned".
Click to expand...

Too true.

It will also not really be seasoned until you have used it many times.
 
Originally posted by: Maximus96
how many times should i repeat the process?
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The more you do it the better the seasoning.

Season it at least 2-3 times, then use it. If the season is not good, then you can clean it throughly and reseason.
 
There is no point where seasoning will not improve the performance of the pan - i.e. seasoning is always good.

Never use soap.
 
Good purchase!

Edit: This is one of those items that you *want* to get as a hand-me-down if it was properly taken care of.
 
For the love of sweet Jesus, dont put the thing in the dishwasher.
Just wipe it clean.

4 years of bacon grease is healthy for you, I dont give a flying fvcknut what anybody else says. 😉
 
I got one of these a couple of years ago, and I would say you don't really need to season a pre-seasoned one, although it won't hurt it.

I haven't had any problems at all, I'm just careful to wash it with hot water only, sometimes heating up the water in the pan, or letting it soak for a little while helps, but no soap.

But after it's clean I always dry it thoroughly and apply a light coating of oil with a paper towel.


And it's true, the more you use one of these, the better it gets. After a few uses it is almost as easy to clean as a non-stick pan.
 
can i do the same thing to an iron wok? i never new about this no soap business before and after everytime i cook with the wok, i soak it in water and then use soap and scrub the hell out of it. i always thought that its best to scrub off all the black stuff...

i'm not sure if i can do the same to the wok, i'll scrub it clean with a metal wire brush and coat it with lard then bake it...you guys think that'll work?
 
Originally posted by: HeroOfPellinor
Hmm...I'd have saved the money and used it towards a nice piece of Le Creuset or Mario Batalli cookware with the enamel coating.
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I'd like to see you cook a nicely seared steak in one of those..:laugh:
 
Originally posted by: Maximus96
can i do the same thing to an iron wok? i never new about this no soap business before and after everytime i cook with the wok, i soak it in water and then use soap and scrub the hell out of it. i always thought that its best to scrub off all the black stuff...

i'm not sure if i can do the same to the wok, i'll scrub it clean with a metal wire brush and coat it with lard then bake it...you guys think that'll work?
Click to expand...

if it's cast iron it works the same.

Germ freaks can't adapt to this thinking, but cast iron is not really porous...

Also you can't be irresponsible with cast iron either, you can mess it up overheating it.

I can't say cast iron is the best to cook everything on, but my meats do best in it.
 
Originally posted by: alkemyst
Originally posted by: Maximus96
can i do the same thing to an iron wok? i never new about this no soap business before and after everytime i cook with the wok, i soak it in water and then use soap and scrub the hell out of it. i always thought that its best to scrub off all the black stuff...

i'm not sure if i can do the same to the wok, i'll scrub it clean with a metal wire brush and coat it with lard then bake it...you guys think that'll work?
Click to expand...

if it's cast iron it works the same.

Germ freaks can't adapt to this thinking, but cast iron is not really porous...

Also you can't be irresponsible with cast iron either, you can mess it up overheating it.

I can't say cast iron is the best to cook everything on, but my meats do best in it.
Click to expand...

how do i make sure if its cast iron or not? i know its iron cus i seen it rust here and there...is cast iron a different type of iron or what? i don't know my cookware very well.
 
Originally posted by: Maximus96
Originally posted by: alkemyst
Originally posted by: Maximus96
can i do the same thing to an iron wok? i never new about this no soap business before and after everytime i cook with the wok, i soak it in water and then use soap and scrub the hell out of it. i always thought that its best to scrub off all the black stuff...

i'm not sure if i can do the same to the wok, i'll scrub it clean with a metal wire brush and coat it with lard then bake it...you guys think that'll work?
Click to expand...

if it's cast iron it works the same.

Germ freaks can't adapt to this thinking, but cast iron is not really porous...

Also you can't be irresponsible with cast iron either, you can mess it up overheating it.

I can't say cast iron is the best to cook everything on, but my meats do best in it.
Click to expand...

how do i make sure if its cast iron or not? i know its iron cus i seen it rust here and there...is cast iron a different type of iron or what? i don't know my cookware very well.
Click to expand...
You shouldn't have been using soap to clean your wok. Non-stainless woks should not be cleaned with soap.
 
Originally posted by: Howard
Originally posted by: Maximus96
Originally posted by: alkemyst
Originally posted by: Maximus96
can i do the same thing to an iron wok? i never new about this no soap business before and after everytime i cook with the wok, i soak it in water and then use soap and scrub the hell out of it. i always thought that its best to scrub off all the black stuff...

i'm not sure if i can do the same to the wok, i'll scrub it clean with a metal wire brush and coat it with lard then bake it...you guys think that'll work?
Click to expand...

if it's cast iron it works the same.

Germ freaks can't adapt to this thinking, but cast iron is not really porous...

Also you can't be irresponsible with cast iron either, you can mess it up overheating it.

I can't say cast iron is the best to cook everything on, but my meats do best in it.
Click to expand...

how do i make sure if its cast iron or not? i know its iron cus i seen it rust here and there...is cast iron a different type of iron or what? i don't know my cookware very well.
Click to expand...
You shouldn't have been using soap to clean your wok. Non-stainless woks should not be cleaned with soap.
Click to expand...

yea i didn't know that before...now i know better. its not a stainless steel wok...its black like the cast iron pan.
 
Originally posted by: Maximus96
Originally posted by: Howard
Originally posted by: Maximus96
Originally posted by: alkemyst
Originally posted by: Maximus96
can i do the same thing to an iron wok? i never new about this no soap business before and after everytime i cook with the wok, i soak it in water and then use soap and scrub the hell out of it. i always thought that its best to scrub off all the black stuff...

i'm not sure if i can do the same to the wok, i'll scrub it clean with a metal wire brush and coat it with lard then bake it...you guys think that'll work?
Click to expand...

if it's cast iron it works the same.

Germ freaks can't adapt to this thinking, but cast iron is not really porous...

Also you can't be irresponsible with cast iron either, you can mess it up overheating it.

I can't say cast iron is the best to cook everything on, but my meats do best in it.
Click to expand...

how do i make sure if its cast iron or not? i know its iron cus i seen it rust here and there...is cast iron a different type of iron or what? i don't know my cookware very well.
Click to expand...
You shouldn't have been using soap to clean your wok. Non-stainless woks should not be cleaned with soap.
Click to expand...

yea i didn't know that before...now i know better. its not a stainless steel wok...its black like the cast iron pan.
Click to expand...
Each time you use it (without cleaning it with soap) another layer of seasoning bakes on. Enough layers and you have an almost non-stick surface. If you keep removing it with soap, food will stick easily and your wok might rust.

http://www.kitchenemporium.com/info/castiron.html
 
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