Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
To Season or Not to Season
Options
Farbuck
Posts: 276
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
Comments
-
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. -
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.
If it wasn't for my BGE I'd have no use for my backyard... -
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.
-
I didn't season my 4 pieces. ..still chugging along.Green egg, dead animal and alcohol. The "Boro".. TN
-
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
-
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!
MichaelCentral Connecticut
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum