Lodge use & care

Posted on September 13, 2017 by Baking Warehouse

Lodge Cast Iron 

Seasoning your skillet!

Use and Care:

While the pan comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.

  • Seasoned with oil for a natural, easy-release finish that improves with use
  • Easy care: hand wash, dry, rub with cooking oil
  • The right tool to sear, bake, broil, braise, fry or grill
  • At home in the oven, on the stove, on the grill or over the campfire
  • Great for induction cooktops
  • Brutally tough for decades of cooking

Restore Cast Iron:

While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color or if rust appears, follow the seasoning process below.

  • Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
  • Rinse and dry completely.
  • Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.
  • Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.
  • Set oven temperature to 350 – 400 degrees F.
  • Place cookware upside down on the top rack of the oven to prevent pooling.
  • Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
  • Store the cookware uncovered, in a dry place when cooled.
  • Repeat as necessary.

Processing Lodge Cast Iron - Made in USA

Posted in cast iron, lodge


Next

Previous