lotta good info there ,been keeping mine clean with soap and water for years,i do have 1 lodge skillet I love but seasoning wont stay on it,i have tried every way but throwing it into a fire and let it retemper. putting 1 in a self clean oven during a cycle is another way to cut the coating off to start another seasoning
Cast Iron Myths & Care
- Thread starter mike243
- Start date
I've spent all day seasoning a new Lodge to try and get it even halfway smooth like some of my mom's old antique ones. Interesting to see why it won't smooth out. Got half a mind to take a zebra wheel on the angle grinder to one to see if I can't buff it a little more smooth.
gat51
Well-Known Member
I recently got a Lodge skillet as a gift. I was surprised to see it has a rough texture. I rub it down with vegetable oil after cleaning. It is developing a good seasoned surface and is almost as good as the 70 year old cast iron skillets I got from my mother. I have heard you should not simmer tomato based dishes in them. The acidity harms the seasoning. I have noticed that to be true.
gat51
Well-Known Member
Cooking cornbread is a good way to keep a skillets seasoning. The skillet is well oiled and there is a high degree of temp to help the steel take in the oil. This recipe is for a six inch skillet. Double it for a 10 inch skillet.
1 cup of white self rising corn meal.
Enough milk to allow the batter to pour from the bowl, about a half cup.
One egg
One tablespoon of oil
One heaping tablespoon of flour (improves the texture of the cornbread).
One teaspoon of sugar.
Put a quarter cup of oil in the skillet. Tilt the skillet so the sides are coated with oil. Put the skillet in the oven and put on 425 degrees. Let the skillet preheat for about 10 minutes. You want the skillet and oil hot when you pour in the cornbread batter. This will help prevent the corn bread from sticking and help the seasoning.
When the skillet is hot, mix the ingredients together and pour in the skillet with hot oil.
Bake until the cornbread is browned on top really well, about 20 minutes.
The cornbread should fall out of the skillet when you turn it upside down.
When the skillet cools a little, wipe it clean with a paper towel.
Cook a couple of corn pones like this and you will be on your way to putting a good season on your skilletl
1 cup of white self rising corn meal.
Enough milk to allow the batter to pour from the bowl, about a half cup.
One egg
One tablespoon of oil
One heaping tablespoon of flour (improves the texture of the cornbread).
One teaspoon of sugar.
Put a quarter cup of oil in the skillet. Tilt the skillet so the sides are coated with oil. Put the skillet in the oven and put on 425 degrees. Let the skillet preheat for about 10 minutes. You want the skillet and oil hot when you pour in the cornbread batter. This will help prevent the corn bread from sticking and help the seasoning.
When the skillet is hot, mix the ingredients together and pour in the skillet with hot oil.
Bake until the cornbread is browned on top really well, about 20 minutes.
The cornbread should fall out of the skillet when you turn it upside down.
When the skillet cools a little, wipe it clean with a paper towel.
Cook a couple of corn pones like this and you will be on your way to putting a good season on your skilletl
Deck78
Well-Known Member
I agree with everything but the wash it every time bit. I can't ever think of a time when we wash our cast iron. Just wipe it with a rag and back on the wall it goes....
