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Liz
1159
Oct 20, 2017
I've always been unsuccessful using my Lodge cast iron... whatever I'm trying to cook always sticks, and I might have caught it on fire once. Now it's just collecting dust in my pan rack.
What's the best way to re-season a cast iron pan? Also, any tips for starting out with cast-iron cooking for a total newb?
DMDHiker
21
Oct 20, 2017
LizOK. Buy some barkeepers friend. Scrub until it’s clean. Not kinda clean. Like you just sanded it smooth. Or as smooth as you can get it. Clean it well with soap and water then dry immediately.
The next part is very important. You need to buy Flax seed oil. Get the best you can find. It’s going to be in the supplement section. If you want to know why flax seed oil is the best just google it because it’s too much science to get into here.
Pre heat the cast iron to about 200F and then rub a very light coat of oil everywhere in the skillet. Very LIGHT. Like it should just look like a fine sheen of oil. Place it into the oven upside down and set it to as high as it will go (at least 400). Let it preheat in the oven and then for at least an hour longer after it reaches temperature. Turn it off. Then let it cool in the oven as well. Pull it out. And repeat all steps (not including the barkeepers friend) until your cast iron looks smooth (5-6 Times).
After, never wash your cast iron again with anything other than a wet rag/water in a hot skillet or coarse sea salt and oil. Preferably, just wipe it out with a paper towel/rag after each use.
Liz
1159
Oct 20, 2017
DMDHikerThank you! I know what I'm doing this weekend. :)
Kenhsv
19
Oct 21, 2017
DMDHikerI cook popcorn (ladyfinger) in a deep dish Lodge frying pan that I only use for popcorn usjng pecan oil. It is delicious and there is no need to add butter. The healthy pecan oil gives it a buttery flavor. It is the best I’ve ever had. And, as mentioned above, I only wipe it out. It is important that you put something between the top of the pan and the lid for storing so that there is some slight air circulation ( sometimes I just fold a sliver of paper towels several times and place two or three of these slivers between the lid and the of the fryer).
Good luck! I’m just learning to cook and I really love using my Lodge pans!
EagleRock
74
Oct 21, 2017
LizHere is what works for me, my cast iron pan has been in use for 6 years, now it is a total non stick. Seasoning the pan in the oven never worked for me, what really works is using it daily. Any food you fry with oil, just use the pan, get it very hot first, use oil and fry, do that every time and it is going to get better and better. When you are done, drop some salt and rub the pan with a paper, wash it with cold water only, put back on heat till it gets dry then rub some oil till it start smoking. Let me know if you have any questions :)
Lizalexp was a total champ with his cast iron pot when I was staying with him
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