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Customer Review
Reviewed in the United States on August 19, 2017
This is my third lodge skillet. I typically use my 12 inch for everything, but I live alone, and this is perfect for eggs or grilled cheese. My biggest tip that I can give for lodge preseasoned cast iron---"wash it" first. I don't use soap, but I use a stainless steel scrubber and hot water and thoroughly scrub the whole thing inside and out. I then dry it over medium heat on the stove, put a thin layer of oil all over the pan with a paper towel and then "bake" the cast iron in the oven at 450 degrees until it starts to smoke and stink. It kind of smells chemically. Once I smell it, I turn the stove off, let the cast iron cool in the oven, take it out, and it's ready to use. It may take a couple times before it's perfectly nonstick. Between each use I scrub it with the stainless steel scrubber and hot water and dry over medium heat on the stove. I rub more oil on it after drying about every 10th time I use it, or when it looks dry. I have never had to rebake it. My twelve inch has been perfect for years and this one is well on its way. So low maintenance. Great, heavy quality.
