63 of 66 people found the following review helpful
Pre-Seasoned is the Way to Go!!!,
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This review is from: Lodge L5SK3 Pre-Seasoned Cast-Iron Skillet, 8-inch (Kitchen)
After struggling with a set of three regular cast iron pans from a different manufacturer, I finally boxed them up for Goodwill. I never mastered the seasoning part of cast iron usage. I ended up with a sticky residue and one pan rusted. After about three attempts of scouring and reseasoning, I gave up and ordered three Lodge Logic Pre-Seasoned skillets.
It is fanstastic. It worked like a charm with the first use -- no problems with sticking at all. I actually smiled while making my burger! My cornbread was also back up to Southern standards thanks to my 10-inch pan.
The 10-inch works well for cornbread and frying. (Actually cast iron is the only way to make good cornbread.) I use the 8 for single burgers. The 6 I bought out of habit, but it also works well for single burgers.
Clean up is relatively easy. Wash with hot water; Lodge does not recommend using soap. Dry thoroughly. I then heat mine on the stove top, turn off the heat, add a tablespoon of oil and use a paper towel to spread the oil on the entire pan inside and out. After the pan cools, I wipe away any excess oil and store the pan.
For anyone who wants a head start on leaving heirloom cast iron pans, I strongly suggest this product.
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Showing 1-5 of 5 posts in this discussion
Initial post: Feb 23, 2011 11:48:40 AM PST
Annie Hsu says:
Do you see any black residue/powder left on your paper towel after wiping the pan with oil?
In reply to an earlier post on Feb 24, 2011 3:08:40 AM PST
Sometimes. Instead of wiping the oil away with a paper towel, try using a towel so you can keep wiping until you don't see the residue. It may require a little more pressure.
In reply to an earlier post on Sep 25, 2011 12:59:54 AM PDT
Last edited by the author on Sep 25, 2011 1:00:23 AM PDT
Great Cook says:
When you re-season the pan, doesn't the oil left on the pan get
What kind of oil are you using?
In reply to an earlier post on Sep 25, 2011 2:24:03 AM PDT
I use canola oil. It doesn't get rancid because you're wiping away all of the excess oil.
In reply to an earlier post on Jan 28, 2012 6:19:41 AM PST
Amazon Customer says:
I use solid Crisco shortening, rubbing it in, if you will, just before heating the pan after it's washed and dried, then wiping out the excess after heating it. I tried olive oil a few times, for health's sake, but it only left a sticky, semi-permanent residue. The Crisco doesn't seem to leave much residue, just a good non-stick finish. I might try your idea of canola oil. Speaking of finish, I'm certainly glad I have my cast iron, given the recent news of PFCs in non-stick finishes.
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