Lodge Manufacturing has made cast iron cooking equipment for more than 110 years. It was not until 2002 Lodge developed a vegetable oil spray system with high temperature gas ovens to season their cookware before it left their warehouse.
This refined cast iron cookware is made to adhere to the black patina created for most foods. It was only then the cast iron was seasoned. If you own Lodge seasoned cast iron cookware, then you should know there are special ways to take care of such cookware. Here are a few tips on using, cleaning, and re-seasoning your Lodge Cast Iron cookware:
When using your cast iron cookware, make sure to rinse it with hot water (do not use soap) and dry thoroughly. Before you start cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat and increase the temperature slowly). Once the utensil is properly pre-heated, you are ready to cook. Make sure to let your food thaw if it is very cold as this can promote sticking in the pan. Handles will become very hot in the oven, and on the stove top. Always use an oven mitt to prevent burns when removing the cast iron pans from an oven or stove top.
Make sure you clean your cast iron cookware with a stiff nylon brush and hot water. It is not recommended to use soap nor strong detergents on your cast iron. Avoid putting a hot utensil into cold water. A thermal shock can occur causing the metal to warp or crack. If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove. You should immediately dry it with a towel and apply a light coating of oil to the utensil while it is still warm.Don’t let your cast iron air dry as this can promote rust. After cleaning your cast iron cookware, store it in a cool, dry place. If you have a cover or lid for your utensil, then place a folded paper towel in between the lid and utensil allowing air to circulate. This prevents moisture from coming inside the utensil, which can cause rust. The oven is a great place to store your cast iron; just remember to remove it before turning on the oven. Never wash your cast iron in a dishwasher. If for some reason your cast iron cookware develops a metallic smell or taste, or perhaps rust spots, simply clean off the rust using a very fine grade of sandpaper or steel wool.
You might find yourself needing to re-season your cast iron cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the season process. Wash the cookware with hot, soapy water and a stiff brush. Make sure to rinse and dry your cookware thoroughly. Apply a thin, even coating of melted vegetable oil to both the inside and outside of the cast iron cookware. You then should place the aluminum foil on the bottom rack of the oven to catch any dripping. Set the oven temperature to 350-400 degrees F. Place the cookware upside down on the top rack of the oven. Bake the cookware for at least one hour. After the first hour, turn the oven off and let the cookware cool in the oven. Store the cookware uncovered, in a dry place when cooled.
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