Can this pan be reseasoned in an oven? Is it seasoned a shorter time than a cast iron skillet? How long do I put it in the oven?
159405
This is not a cast iron type pan however before 1st use I treated it like one. Lightly oiled it 350 degrees oven temperature for about 1/2 hour. I never use anything abrasive to clean it. No soap to clean it. I never use abrasive things to clean it like steel wool. I love this pan
159406
K. Snow, after I scorched my first one I did not have much success re-seasoning it. The bottom warped and even following LODGE's directions I could not restore good seasoning and the pan is now one of my stickier ones, regardless of how much oil, shortening, butter or PAM I use.
159407
Follow the mfgr instructions.....apply a light coating of oil after each use. No need to re-season in the oven.
159408
Yes - you can re-season this pan in the oven although it's not usually necessary. Cleaning the pan after each use wit hot water and a little table salt and a brush - then drying the pan before heating on the stove top. When the pan is hot to the touch but not so hot that the oil will smoke, add just enough oil to the pan so that it can be distributed evenly with a paper towel. I turn the heat to simmer and leave for a couple of minutes. That's about it - the pan is ready to go for its next use. Oven seasoning is usually reserved for pans that are brand new or neglected. Lodge factory seasons the pan your are asking about. Yes - you can re-season this pan in the oven although it's not usually necessary. Cleaning the pan after each use wit hot water and a little table salt and a brush - then drying the pan before heating on the stove top. When the pan is hot to the touch but not so hot that the oil will smoke, add just enough oil to the pan so that it can be distributed evenly with a paper towel. I turn the heat to simmer and leave for a couple of minutes. That's about it - the pan is ready to go for its next use. Oven seasoning is usually reserved for pans that are brand new or neglected. Lodge factory... » Read More Yes - you can re-season this pan in the oven although it's not usually necessary. Cleaning the pan after each use wit hot water and a little table salt and a brush - then drying the pan before heating on the stove top. When the pan is hot to the touch but not so hot that the oil will smoke, add just enough oil to the pan so that it can be distributed evenly with a paper towel. I turn the heat to simmer and leave for a couple of minutes. That's about it - the pan is ready to go for its next use. Oven seasoning is usually reserved for pans that are brand new or neglected. Lodge factory seasons the pan your are asking about. « Show Less
803932
Yes, this skillet can go in the oven but only at temperatures up to 320 degrees F. I got this information from their website, haven't used mine in the oven - just on the stove top.
1666283
It came seasoned, but I seasoned mine anyway... Just cook some bacon on it a few times; by far the nicest and smoothest cast iron pan I own....
2043325
Yes it can be used in the oven. I have 3 of these pans. One is 4 years old the other two were purchased this year. I have at least 3 recipes where I go from the cook-top straight to a 450 degree oven to finish cooking. The oldest pan is still as good today as it was when I purchased it.
1681734
Yes, it comes pre-seasoned. There are detailed instructions printed on the cardboard package that faces the pan. You only have to do this once. If you have already tossed out the instructions, let me know & I will go over it with you. After use, since meat has to sit for 5 minutes before you cut into it, that is a perfect time to run your hot pan under hot water (tilt it so when it spits it doesn't hit you). Use a scraper or a brush (NO SOAP!) to get off the extra bits & dry immediately. I set it back on the burner I just used, which is still a little warm. You can re-oil it with a little Pam or, better yet, throw in a bit of lard or clarified butter & remove excess with a paper towel or a chunk of paper sack. Your pan is ready to use again. I love this pan!
1468214
Before using a cast iron skillet U need to put a small amount of oil in your skillet and place it in the oven and bake at about 350 for about an hour this seasons your skillet and should take care of your issues with it.
564122
Does not have to be seasoned - wash with soap and water. Just remember that this is in no waya non stick pan - you need use oil or butter or whatever - otherwise you will have a lot of scrubbing to do!
2043327
Since Cuisinart will not answer this question in their literature, I went to their website. No help there either. I did download their pdf manual and it basically turns their lifetime warranty into a very limited liability.Cuisinart avoids any reference to the use of this pan in an oven.Bottom line. I personally would happily throw this pan into a 350 oven for 7 to 10 minutes. It's a very good pan and logic tells me that this would be fine.The ideal solution would be to pick up a stainless or cast iron pan just to pick op the fond and avoid the bs.
1550890
Jenna, I have been using cast-iron cookware for 50 yrs. and the best way to season cookware, is to put about an inch of vegetable oil in the cookware, then place in a 300 degree oven for about 1 1/2-2 hrs. Remove from oven and remove excess oil and wash in plain hot water. Hope this helps.
918626
As a follow-up to the answer of September 12, the pan is pre-seasoned. I use an inexpensive olive oil (not extra virgin). it seems to work well using the same technique described in the first answer.
1019938
I have not tried it in the oven. May need to ask manufacturer. The wood that you put into the pan must burn and I believe the direct heat may do this better than in the oven. It should not hurt anything. If the wood doesn't burn up, you won't have as much smoke flavor.
536504
Not that I am aware of. Almost all new cast iron comes this way now. You still need to oil each batter well with about a 1/4 t. of oil. It's just a head start on the seasoning process for cast iron now. You don't have to spend a month seasoning and curing your pan now before use. You still need to treat it as cast iron though. NO SOAP, and a light oiling before putting away. I love this pan. I use it at least a couple of times a month. Have never had an issue with my Ableskivers sticking in this pan, from the very first use.
1960721
Cast iron only in my opinion. I wouldn't chance ruining a $90 pan with it...soak it in hot water for 20 minutes.
1514719
A nonstick pan does not have to be seasoned. This is a very poor quality pan and can cause serious burns. I threw mine away.
1074462
Cast iron can withstand temperatures to 500 degrees easily. However, any metal that hot has a degree of expansion; therefore, when you remove it from the oven, place it on the stovetop or a rack and allow to cool a while before placing in water. Otherwise you run the risk of cracking the pan by forcing it to contract too quickly. (Hardly ever happens, but you don't want it to happen to yours.) Also, before you use your pan, season it. Give it a wash in warm water with a small bit of dish soap. then towl dry. Add 1/4 cup vegetable or canola oil and place in a preheated 275 oven for 30 minutes. Remove to stovetop and allow to cool before you discard the oil. Finally, wipe out oil with a lint-free cloth and return to oven for 10 minutes more. then, each time you use it, clean it by swishing with warm soapy water and then rinse well. Wipe dry then finish the drying process by heating on burner for 30 seconds. This way your pan will last forever. Every once in a while I will rub a tablespoon of oil into it before I finish dry it on the stove. Helps prevent sticking. I bake, broil, saute, and grill in mine. I even make soups and sauces in them. My kids especially remember the "Pilgrim Cake" I would bake in my 10" pan. I use a basic two-egg cake recipe and pour the batter into a butter-coated skillet and bake it for 35-40 min at 350. [Also, invest in thick pot holders: this pan gets hot.]
1582638
Absolutely! I have many cast-iron pans and when I want to completely remove the 'seasoning', I place my pan in the oven and turn on the self-cleaning cycle. That's over 900˚ for 3 hours.It's very difficult to ruin a cast iron pan. Even if you see rust - which is always the fault of the person not the pan - don't toss the pan. Just pop it in the oven at the highest setting possible or self-clean. All that junk will bake off and you will be left with a gray pan. That's just the raw material. Rub a thin film of lard, crisco, or even flaxseed oil and bake for 1 hr at 400˚. All fixed. Absolutely! I have many cast-iron pans and when I want to completely remove the 'seasoning', I place my pan in the oven and turn on the self-cleaning cycle. That's over 900˚ for 3 hours.It's very difficult to ruin a cast iron pan. Even if you see rust - which is always the fault of the person not the pan - don't toss the pan. Just pop it in the oven at the highest setting possible or self-clean. All that junk will bake off and you will be left with a gray pan. That's just the raw material. Rub a thin film of lard, crisco, or even flaxseed oil and bake for 1 hr at 400˚.... » Read More Absolutely! I have many cast-iron pans and when I want to completely remove the 'seasoning', I place my pan in the oven and turn on the self-cleaning cycle. That's over 900˚ for 3 hours.It's very difficult to ruin a cast iron pan. Even if you see rust - which is always the fault of the person not the pan - don't toss the pan. Just pop it in the oven at the highest setting possible or self-clean. All that junk will bake off and you will be left with a gray pan. That's just the raw material. Rub a thin film of lard, crisco, or even flaxseed oil and bake for 1 hr at 400˚. All fixed. « Show Less
630213
When I bought mine from Amazon a manual didn't come with the pan. Just season the pan like you would a cast-iron pan. This is a great pan and I love mine.