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You didn't get it properly seasoned. You need to coat it thinly with Crisco, never vegetable oil, inside and out, and then place it in your grill outside, upside down. Turn grill on 375, leave for 30 min, until smoking stops. Let the pot cool, and then repeat 3 or 4 times.
Inside and out? Why outside?
I may pick up some Crisco tomorrow and give this a go. Will it smoke too much to try this in an inside oven?
Any tips on what to do with my new pan in terms of initial maintenance? I am not talented in the kitchen and know very little. I am hoping to do a lot more cooking. So any ideas on good things to cook up in this skillet are good too!
Do a search on Cast Iron Seasoning for lots of help on the maintenance. There is nothing better than burgers, cubed steaks, and fried chicken done in cast iron. I have an old line 4" deep skillet with lid and a cast iron dutch oven for bean soup. Don't cook chili in cast iron or other acidic foods with tomatoes. Cornbread is another cast iron skillet delight. I don't have one but I bet Amazon would have a cooking with cast iron cook book. One tip on acquiring more cast iron is avoid Walmart. Flea markets and estate sales for the old time made in the USA ware is a better buy. Don't mind the rust. Take them to a shop that can sand blast down to clean metal then season like they were new. Seasoning instructions are on another thread here on CD or can be Googled. Cleaning is not much more than wiping with an oily dish towel. It takes some getting used to with the heat so as not to sick stuff but it can be done. You can't put food on and take a nap like you can with a crock pot but the taste of the food is so much better. In Life Time Fitness class at college the prof pointed out that cast iron cooking was good especially for the ladies because it gave them the extra iron they need. Enjoy and remember Rome was not built in a day and getting the hang of cast iron cooking will not all be learned in a week but the time spent learning will be well worth it. I too threw out the Teflon and aluminum pots and pans. Supposedly aluminum is almost like cooking in lead.
I have had a couple cast iron pieces for 15 years or so and we started adding a few skillets. Except for the old Dutch over, they were per seasoned and I used crisco to add to it or season at first.
I noticed that the pans we cook bacon in are nicely seasoned, but the others just tend to wear down, especially if you cook something with a lot of moisture or tomatoes.
I found this online and have redone most of my pieces (except the two large skillets that have been used to cook bacon) and they look like they have some thick painted on factor coating they are so slick. Flaxseed oil at 500 is the ticket. Or just use them to cook a lot of bacon. or do this then cook a lot of bacon. Chemistry of Cast Iron Seasoning: A Science-Based How-To
I cleaned using hot water, coarse steel wool and kosher salt before the seasoning. I then took out my orbital sander and hit the bottom to smooth out but that not essential. Doing at least 4 coats is essential.
This is 5 coats and I lightly sanded with 800 grit automotive paper between 3 and 4. (yes I am crazy).
Nice water beading action.
Last edited by Sherifftruman; 09-07-2013 at 08:14 AM..
I picked up a 10.25" Lodge at Wal-Mart. I am moving cross country and chucked all my crappy teflon non-stick stuff. I am going to purchase a set of stainless steel pots and pans after I relocate. But I have always heard good things about cast-iron.
Any tips on what to do with my new pan in terms of initial maintenance? I am not talented in the kitchen and know very little. I am hoping to do a lot more cooking. So any ideas on good things to cook up in this skillet are good too!
Even though it is "pre-seasoned," should I still make some effort to season it up an extra bit with Crisco or something?
I don't know if Mall-Wart sells first-quality cast irons, but I bought mine at a hardware store. It was pre-seasoned and check this out: I use soap on it, SOAK it, and it's all good! Never rusts.
I am so p*ssed off that I ever used Teflon. What a snow job. Cast iron cooks way more evenly and never scratches. It's just heavy as hell, LOL.
I may pick up some Crisco tomorrow and give this a go. Will it smoke too much to try this in an inside oven?
Because the seasoning also protects it from rusting. It will smoke a LOT. That's why I said use the grill, outside. Been there done that...never again will I season in the oven!
Thanks for the video. Lodge should not call them pre-seasoned and act as if they are ready for use if they are not!
If Lodge says it is pre seasoned then it IS pre seasoned and you should be able to use it with no issues.
I use ONLY Lodge and have for years and have never had an issue with any of their products.
If Lodge says it is pre seasoned then it IS pre seasoned and you should be able to use it with no issues.
I use ONLY Lodge and have for years and have never had an issue with any of their products.
I have a pre-seasoned Lodge cast iron Dutch oven. Never have had any problems with it, works like a charm. I'd get one of their skillets but I have a hand-me-down cast iron from my grandmother. Enjoy your cast iron! I really does steak and cornbread great and, if you ever get a Dutch oven, it can really roast a chicken.
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or do this then cook a lot of bacon. 
Weird.
