LODGE 8 Inch Cast Iron Pre Seasoned Skillet Instructions
- June 17, 2024
- LODGE
Table of Contents
LODGE 8 Inch Cast Iron Pre Seasoned Skillet
How to Fix Common Cast Iron Concerns
The Cause
Rust forms when the cookware is exposed to moisture for extended periods and
is not harmful in any way. If cast iron is left in the sink to soak, put in
the dishwasher, or allowed to air dry, it will rust. It can also happen when
you store your cookware in moisture-prone environments, such as a cabinet near
a dishwasher, an open cabinet in a humid location, or stored outside.
The Fix
Follow these steps to restore your cast iron skillet.
Step 1
Scour
Scour the surface with warm, soapy water and a metal scouring pad. It’s okay
to use the scouring pad and soap since you are preparing to re-season the
cookware. Rinse and hand dry thoroughly. If you have a Lodge Rust Eraser, use
it at this juncture to easily remove surface rust on cast iron cookware. It’s
made of rubber and silicon carbide—essentially sandpaper without the
paper—bound together into a solid brick for easy handling. After you use the
rust eraser, thoroughly remove all residual material, and continue with the
restoration process detailed below.
Step 2
Oil
Apply a very thin, even layer of cooking oil to the cookware (inside and out).
If you use too much oil, your cookware may become sticky.
Step 3
Bake
Place the cookware in the oven upside down on the top rack and place aluminium
foil on the bottom rack to catch any excess oil that may drip off the
cookware. Bake at 450-500 degrees F for one hour. Allow to cool and repeat as
necessary to achieve the classic black patina.
Sticking
The Cause
Occasionally food may stick to your cast iron cookware. This can happen for a
variety of reasons, such as not using enough fat or oil when cooking, using
cookware that isn’t well seasoned, or breaking in new cookware that hasn’t
built up additional layers of seasoning. To avoid stuck-on messes in the first
place, check out the prevention tips and tricks in our how-to guide.
The Fix
Before cooking, add about a teaspoon of oil to your skillet and heat it
gradually on the stovetop or in the oven to help reduce sticking. After
cooking, allow the cookware to cool, then use a pan scraper to remove stuck-on
food, scrub with a nylon brush or non-scratch pad, hand dry, and add a
generous layer of oil. Rub the oil onto the pan until it is evenly
distributed.
Flaking
The Cause
Occasionally, the seasoning on your pan may break down and leave black specks,
especially if the cookware is not well-seasoned, but it is not harmful in any
way.
The Fix
To remove any loose flakes, lightly scour the cookware, then season it by
rubbing the pan with a thin layer of oil, placing it in the oven upside down,
and baking for one hour at 450-500 degrees F. Line the bottom rack of your
oven with aluminium foil to catch any excess oil. As the seasoning builds up
over time, the flaking with eventually be minimal.
Stuck-On Food
The Cause
If you accidentally leave your cast iron cookware on any heat source for too
long, food, marinades, and sauces can burn and get stuck to the surface.
The Fix
Use a pan scraper to remove stuck-on food. If the problem persists, simmer a
little water in the pan for 3-5 minutes, then use the scraper. Be sure to dry
thoroughly and add a layer of oil afterwards. If this does not remove the
burned-on food, follow our re-seasoning tips in the Rust section.
Black Residue
The Cause
There can be residue from the seasoning that may come off your seasoned
cookware. The residue is not harmful in any way and will decrease as the
cookware is used over time. It can also appear when cooking liquids, boiling
water, using soap on newer cookware, or cooking acidic and alkaline foods such
as beans and tomatoes.
The Fix
Continue to use and care for your cookware, and you will see a reduction in
black residue as the seasoning improves.
Sticky Surface
The Cause
If the seasoning in your pan is sticky, this is a sign of excess oil built up
on the cookware.
The Fix
To remedy stickiness, place the cookware upside down on the top rack of the
oven and bake at 450-500 degrees F for one hour. Allow to cool and repeat if
necessary.
The Cause
When you cook fish or other pungent foods in cast iron or improperly clean
your cookware before storing it, you may notice lingering smells.
The Fix
To eliminate the unwanted odour, simply bake your cast iron pan in the oven at
400 degrees F for 15 minutes. This easy, odour-eliminating method won’t damage
the seasoning on your cookware. A traditional method calls for you to sprinkle
a layer of regular table salt on the cooking surface of your cookware, leave
it on overnight, and rinse it off in the morning. This will also eliminate any
lingering odours. If smells persist, you may need to scour and re-season your
cookware.
References
- Lodge Rust Eraser | Shop Online | Lodge Cast Iron
- Pan Scrapers - Set of 2 | Shop Online | Lodge Cast Iron
- Cast Iron Scrub Brush | Shop Online | Lodge Cast Iron
- How to Keep Food From Sticking to Cast Iron | Lodge Cast Iron