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Old 01-01-2019, 03:26 PM
 
Location: Tampa (by way of Omaha)
13,819 posts, read 18,747,273 times
Reputation: 9020

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Quote:
Originally Posted by A.Typical.Girl View Post
I'm about to give up on my Lodge cast iron Dutch oven. It's only 2-mos old. I use 1 piece or the other almost daily without any problem. But, when I place the lid on to slow cook meat & veggies for hours, the inside of both pans begins rusting while it's cooking.

It's not my imagination, cuz the Cornish hen I cooked the other day had an iron taste, which was wholly unappetizing. I've had this happen with other Lodge cast iron Dutch ovens I've owned before & it's what's always made me eventually toss them... sometimes I had to toss the food, due to the strong iron flavor. Still, I'd like to use the pots for a hen or roast, both of which I eat often... done in the crockpot isn't to my liking... it's cooked but not crispy, the way cast iron cooks.

After the pans cooled, to get rid of the visible orange rust, I sprinkled the inside of the pans with baking soda & scrubbed lightly with paper towels... had to do it 4-5 times for each piece, as the soda turned color with the rust it had absorbed. It worked great. When done, I rinsed with water, seasoned in the oven for an hour & they both look fine. But, this happens every time I use the pieces together, not separately.

Am I doing something wrong? I read that pans should be seasoned up to 6 times... is 1 seasoning not enough & I need to do it over & over?

This is what I have.

modcut
Anyone have this problem & if so, how did you fix it?
Thank you!
I would follow the guide here step by step and see if the issue continues. I used that guide to restore a Cold War era generic cast iron pan and it worked fantastically well.
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Old 01-01-2019, 04:05 PM
 
Location: Coastal Georgia
35,937 posts, read 44,092,245 times
Reputation: 59707
Quote:
Originally Posted by McBain II View Post
This is not true, you can wash your cast iron pans with soap. The seasoning is polymerized, and even a strong dish soap like Dawn will not remove it.
I use detergent on mine too. Hot water soak for a few minutes, a squirt of detergent, a quick scrub, and a thorough dry. The thorough dry is the most important.
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Old 01-01-2019, 06:09 PM
 
10,464 posts, read 8,012,289 times
Reputation: 6612
Quote:
Originally Posted by marcandme View Post
I did use olive oil, and I kept it at high heat. I am thinking it is easier to put on a winter coat, and grill outdoors.
Olive oil does not do well with high heat. It smokes and breaks down.

I'm still using my mom's Le Creuset that must be 50-60 years old. All the good of cast iron, none of the worries. I buy a piece every now and then. Macy's has a brand that i also have used for 10 years. It is way cheaper, so I use it for stuff that i know will discolor the enamel. It is my bean pot.
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Old 01-02-2019, 12:17 AM
 
Location: Living rent free in your head
29,209 posts, read 12,401,003 times
Reputation: 20738
Quote:
Originally Posted by in_newengland View Post
That's hasn't been my experience at all. My cast iron pans need NO cleaning except to wipe them out with a paper towel or once in a while heat a small amount of water in them and when it cools, wipe it out. Easy!

Unlike my stainless steel pans that require scrubbing with SOS and soaking and they are a real pain to clean.
That's all the cleaning I do and my cast iron pans have never had any rust on them.
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Old 01-02-2019, 12:21 AM
 
Location: Brentwood, Tennessee
40,825 posts, read 39,523,465 times
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LODGE pans do not require the oven seasoning step.
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Old 01-02-2019, 12:28 AM
 
3,378 posts, read 650,826 times
Reputation: 1942
Quote:
Originally Posted by BirdieBelle View Post
LODGE pans do not require the oven seasoning step.

Mine are Lodge and I found that their pre-seasoning needs help. I double seasoned them, and no problem now.
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Old 01-02-2019, 12:52 AM
 
Location: Middle America
35,982 posts, read 40,500,261 times
Reputation: 49050
Quote:
Originally Posted by marcandme View Post
So rather then sending DH out last night to grill our steaks, I said, ok, We will try cooking them in our cast iron skillet. Well, the whole house filled with smoke, and the smoke alarms were blaring.
The steaks, however were very good . Wondering what kind of oil, would prevent all the smoke. I can`t believe all this smoke is the norm.
Eh.

If I'm gonna be using the kind of heat needed to get a good sear on a steak, there's gonna be smoke. I just open the windows and back patio door.
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Old 01-02-2019, 01:08 AM
 
Location: Living rent free in your head
29,209 posts, read 12,401,003 times
Reputation: 20738
Quote:
Originally Posted by tnff View Post
What kind of oil did you use? You need a high temp oil and despite all the Food Network and Racheal Ray hype, olive oil isn't the right oil for high temp cooking.

Now the other big thing is how high did you have the temp on the pan? It's really hard to get a high enough temp in most kitchens without some smoke from the meat. Most home kitchens really aren't designed to pull the smoke out fast enough. I have to be real careful when cooking meat indoors not to set off the smoke alarm. Which usually means starting with a hot pan to get a quick sear and then bringing the temp down fast, before it smokes too much.
I set the smoke detectors off searing meat all the time, it doesn't happen if I remember to open the window and the back door but just the fan above the stove isn't enough. I use a gas range with a 19k burner so it gets really, really hot. I use EVOO with a smoke point of 405 degrees, I guess I could use avocado oil but it's too darned expensive. Anyway, with steak if I don't set the thing off when searing I usually do when finishing the steak with butter.
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Old 01-02-2019, 02:33 AM
 
Location: Eugene, Oregon
8,069 posts, read 2,568,485 times
Reputation: 11350
Quote:
Originally Posted by A.Typical.Girl View Post

Nevermind... I see stainless steel with a glass lid in my near future.

Stainless steel pots with Pyrex glass lids and aluminum heat disks, are the only ones I use to cook, except for my deep-dish, Hamilton Beach, non-stick, electric fry-pan. I can fit three, 5-lb. jumbo packs of chicken breasts in it.
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Old 01-02-2019, 08:39 AM
 
2,634 posts, read 3,172,803 times
Reputation: 5104
The OP's pans aren't seasoned well enough. We have some we have had for years along with some newer lodge pans we bought a couple years ago and have not had a single problem with them. It is all about seasoning them properly. Once that is done, they are easier to clean than any regular pan and will last for who knows how many generations of your family if they keep passing them down and taking care of them. I would imagine it would take hundreds of years to actually wear one out.
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