Current Events > Got a new cast iron pan

(+) Yeah! (+)

I did a one hour seasoning at 500 F should I make a steak or do a reseason?


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Make a super seasoned steak

I know I am going to get a lot of hate on this.
But I don't overthink cast iron.
I just use it, I do not go through all of the preseason shit.

If anything, the first thing I do with a new Lodge is scrub off what ever the fuck they spray on it.
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...wut

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GibraItar posted...

...wut

Yup.
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Make sure you sneezen it well

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Most pans come pre seasoned. Just use it. The cult of cast iron is a little over dramatic.

specialkid8 posted...

Most pans come pre seasoned. Just use it. The cult of cast iron is a little over dramatic.

Yes most are. No need

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SiO4 posted...

I know I am going to get a lot of hate on this.
But I don't overthink cast iron.
I just use it, I do not go through all of the preseason shit.

If anything, the first thing I do with a new Lodge is scrub off what ever the fuck they spray on it.

a good seasoning is the best way to start it. after that its pretty pointless as long as you treat the pan right. i've got a 20 year old pan that i've not seasoned in a decade, general use keeps it well seasoned at this point.

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monkmith posted...

a good seasoning is the best way to start it. after that its pretty pointless as long as you treat the pan right. i've got a 20 year old pan that i've not seasoned in a decade, general use keeps it well seasoned at this point.

I have like a 100 year old cast irons that are just fine.
Believe me, no one was 'seasoning' their cast iron back then.
Just clean them and make sure they dry properly.
Also, I've resurrected with hand methods some rusty 'goners'

As for the shit they spray on.
I just assume it's all chemicals and try to get it off right away.
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I mean, mine said it was pre seasoned but it looks a hell of a lot better now.

Slick black *hand motion*

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GibraItar posted...

I mean, mine said it was pre seasoned but it looks a hell of a lot better now.

Slick black *hand motion*

Ya, I do honestly wish they didn't pre-spray them.

I think it's just that I learned on Cast Iron a while ago before the resurgence it's seen recently.
I really do have some just about 100-year-old stuff.

Still glad that Lodge is still kicking though, don't get me wrong.
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I've been cooking on stainless steel my whole life and I'm excited to be able to more reliably fry foods and not have to fucking take an SOS pad to the pan after searing meat when I'm not going to deglaze.

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GibraItar posted...

I've been cooking on stainless steel my whole life and I'm excited to be able to more reliably fry foods and not have to fucking take an SOS pad to the pan after searing meat when I'm not going to deglaze.

SOS pads happen. That's life.
Hell, they even sell those chain male scrubbers for cast iron.

But ya, it's a different regulation of temps.
And the versatility is so great!

There are things I would rather not use them for.
They do import a flavor that steal does not.

Like making a Scotch in a sherry cask.
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That's why you season.

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GibraItar posted...

That's why you season.

Ya, I don't really get that out of doing that.
Also, if I were to, I would not want anything Spray pre-seasoned.
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