I'm new to cast iron, and I've been using coconut oil to season after each use.Seems expensive forthe amount you get.Is this really better? Thanks
1608585
Probably not necessarily "better" but it is a combination of Organic oils: Palm Oil, Coconut oil, Sunflower seed oil, Vitamin E, & Citric Acid. It does go a very long way as you only need a very scant amount each time you use it. If the coconut oil is working for you then continue on with that!
1608586
While I love this product and have been using it for about three years now, if your cast iron is looking good when you use coconut oil why switch? The coconut oil is definitely less expensive.
1608587
I like that a little goes a long way and the pans are not sticky afterward.
1104346
Love the pan. Just make sure you keep it seasoned well. Oil shouldn't build up, you clean it and season it after each use. At least I do.
2018382
I use cast iron a lot and I find if it has ever been washed and scrubbed with soap it has to be re-seasoned by putting shortening or lard (not 0il) in a very light coating. If you coat it too heavy it will separate in the seasoning and you have to start over. Turn it upside down in your oven with a pan under it so if the grease drips it goes in the pan. Leave it in your oven at 350 for about an hour or two. Wash it out and dry it completely. I keep mine seasoned by sticking them in the oven every once in a while when I 'm cooking something else. I never use oil to season with, although I read where people do. The ideal thing to use is lard, that's what they used many years ago when that's all they cooked with. It works great by the way. Try not using a scrubby, instead use a stiff brush. Each time you use your pan be sure to spread a VERY LIGHT coat of Crisco or some other good shortening inside and if you stack you pans be sure to put a paper towel between them to absorb any moisture that may accumulate or it can rust. Some of my pans are over 100 years old and they are as shiny and slick as the non stick pans that aren't cast iron. After awhile you can cook with them and not need grease or oil. Rather than buy new cast iron try checking ebay and you'll find some really old pans, they made need cleaning but it's well worth the work. I just bought a one quart kettle with a wood handle and i love cooking potatoes in it. It's a wonderful piece of history to own and pass down. I don't care for the pre seasoned stuff, I like the good ole original pans.
2063837
It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be pretty heavy just to handle with one arm. It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be... » Read More It is coated with wax to protect from rusting during shipment. It is definitely cast iron, and beside being a bit rough in its casting (which is typical today), it is a pretty nice wok. When I received mine, I cleaned off the wax with soap and a brush, coated with some coconut oil, and seasoned it in the oven for several hours. Then I coated it again, and seasoned it one more time. I have had this for about a year, and am absolutely satisfied with its performance. I have used stainless steel woks in the past, and I would consider this a nice upgrade from that. The only downfall is it can be pretty heavy just to handle with one arm. « Show Less
439211
No teflon. I think this is the reason for the interest in going back to cast iron. First of all, iron traces is almost healthy and second of all, there is no "bad stuff" to peel off and be ingested with the food. I'm impressed with my Lodge cast iron products. When cared for as directed for seasoning and cleaning, they work almost as well as teflon for releasing food. And the pans get better with use. I do suggest that you do research the care and follow that protocol for best results.
622784
NO - You do NOT have to season ENAMELED Cast Iron. You should use a little cooking oils to cook with though.
1061031
Hello, Please look at various videos on YouTube. Seasoning is basically just heating oil in the pan.Good luck. 1409clay@gmail.com
2233342
No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a spatula, and rinse always cleans well. No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a... » Read More No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a spatula, and rinse always cleans well. « Show Less
1997791
Not sure about that. However, if castor oil, olive oil, etc. do the same job if not better, I think it's cheaper & easier to use something that you probably already have in your home with no added chemicals or junk in it.
68204
Lisa...I've never had to season any of my 3 skillets before use. I really like these skillets. Don't get them too hot. No need to do that. They distribute heat very evenly. After cooking something such as scrambled eggs, you may need to soak the pan briefly in hot, soapy water and use a teflon pad to get any residual food off. Some people report difficulty with this, but I follow the manufacturer's instructions and have never had any trouble getting any of my skillets back to a "brand new" condition as far as cleanliness. Best, Susan
1016064
I agree with everyone below. I used to buy a jar of virgin coconut oil and ghee and then I combine the two in a blender, mix well then pour into two Mason jars. Same benefits, but this is way easier if you don't want to go through that process - it's just more convenient. If you don't mind extra steps though you can purchase a jar or each and mix them together.
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
1957019
there are several videos on you tube dealing with re-seasoning Cast Iron...must remove the rust,dry,apply layer of oil..some recommend lard,bacon grease, crisco...advise you to watch them..not brain surgery but they do take care to maintain..once seasoned they are wonderful pans that are non-chemical,stick-free, and last forever.
689797
When cast iron is new, any seasoning will not hold up very well. Until you get some "miles" on the pan, you will have to re-season periodically. I did not re-season right away, but did after the second or third use...and a few more times...until it had a chance to build up a thick layer of seasoning. Also, cooking acidic foods (e.g. tomatoes) will cut through the seasoning when the pan is new too--forcing a quicker re-seasoning. Once the pan is broken in, the tomatoes, etc. won't affect it so much.
376223
do NOT use any soap when washing a pre-seasoned cast iron pan. it will take the pre-seasoning off, then it will have to be re-seasoned, which is a ton of work. only use hot water, and a stiff brush to wash off the pan, then heat it up, put a small amount of some kind of edible oil and wipe the oil into it.....do NOT use pam, or some other canned product, as it will become gummy, yuck!! just use vegetable oil, bacon fat, lard, whatever, as long as it is edible, do NOT use 10W-40, haha
1241555
With cast iron, you have to season by rubbing some oil on the inside of the pan & putting on a low heat burner for a bit before you use it. It needs to be done a few times - you will see it build up & more so the more you use it & never let it soak in water!!! This is a pre-seasoned pan (so you DON'T have to do the seasoning). I got it as a gift & it was shipped to that person - so, never got to see the pan or any of the literature that came with it - you will need to ask the manufacturer how they season it & what is used in the process of the seansoning. Sorry I couldn't help you more. Thanks, D.Wertz With cast iron, you have to season by rubbing some oil on the inside of the pan & putting on a low heat burner for a bit before you use it. It needs to be done a few times - you will see it build up & more so the more you use it & never let it soak in water!!! This is a pre-seasoned pan (so you DON'T have to do the seasoning). I got it as a gift & it was shipped to that person - so, never got to see the pan or any of the literature that came with it - you will need to ask the manufacturer how they season it & what is used in the process of the seansoning. Sorry I couldn't help you more.... » Read More With cast iron, you have to season by rubbing some oil on the inside of the pan & putting on a low heat burner for a bit before you use it. It needs to be done a few times - you will see it build up & more so the more you use it & never let it soak in water!!! This is a pre-seasoned pan (so you DON'T have to do the seasoning). I got it as a gift & it was shipped to that person - so, never got to see the pan or any of the literature that came with it - you will need to ask the manufacturer how they season it & what is used in the process of the seansoning. Sorry I couldn't help you more. Thanks, D.Wertz « Show Less
1610388
I am a huge fan of carbon steel and this is no exception. This warms quicker than cast and is a little less even on heating, but that allows you to take advantage of "hot spots". Only thing I would suggest is to use it on a grill, gas range, or wood cook stove. Not so great on electric ranges but that is what I use. Hope this helps.