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To Season or Not to Season

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Farbuck
Farbuck Posts: 276
in EggHead Forum
Just got a Lodge cast iron Dutch Oven - the Double Dutch 5 qt. with the top that converts into a skillet.
The literature that came with it indicates it's ready to roll.  But I remember seasoning my previous cast iron skillets so my question is: Season - Yes or No?




Two Large Eggs; Too Little Time

Newtown Square, PA
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  • SGH
    SGH Posts: 28,791
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    Some do come preseasoned. However I like to put 2 coats over the factory coating. This is not necessary. Just something I like to do. Why? It will hold up much better.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • XC242
    XC242 Posts: 1,208
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    I've always seasoned my new ones even if they were pre-seasoned. Why?, because I like doing it. You can probably get away w/out doing it.
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • njl
    njl Posts: 1,123
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    The bigger question with Lodge cast iron is whether to sand/buff them smooth or leave the bumpy finish.  I recently bought a small pan (I call it a 2-egg omelette pan) and was amazed that it's reasonably non-stick as is.  It works pretty well for omelettes or fried eggs if I use bacon fat.
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  • henapple
    henapple Posts: 16,025
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    I didn't season my 4 pieces. ..still chugging along.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • paqman
    paqman Posts: 4,670
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    I did not season mine (it wad preseasoned) and it is fine. I mostly bake beans with it.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I own a dozen or more CI pieces. All Griswold or Wagner, no Lodge. Bought all at local antique shops and all were "preseasoned".....from years of use. All I do is wash with hot soapy water (just this one time), rub with a bit of oil and have at it. Guess it's good that someone still makes CI cookware, but I very much prefer the old stuff.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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