How to Care for Lodge Cast Iron Cookware Pans

The process of preparing a piece of iron cookware for use is called seasoning. Almost all cast iron cookware is seasoned. Well-seasoned cast iron cookware will have a very smooth black surface.

Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast iron or carbon steel cookware. This layer offers many benefits:


seasoning protects the cookware from rusting
seasoning provides a non-stick surface for cooking
seasoning prevents food from interacting with the iron of the pan

Steps for Proper Seasoning

New cast iron cookware comes with a coating from the manufacturer. The coating must be removed before the pan is seasoned or used.

With a new piece of Lodge cast iron cookware:

First, clean all surfaces gently with soap and water to remove any shipping dust and dry thoroughly.
Coat every surface of the pan and lid, including the handles and base with cooking oil. You can use any liquid oil or melted butter.
Put the empty pots into a 350 degree oven and cook for one hour.
After the Lodge cast iron cookware cools down in the oven, it will have a slight shine and and dark coating called a "patina".

You are now ready to use your new cookware for cooking knowing that it is completely protected from rust.

You can always repeat the seasoning process if you happen to miss a spot. You should also repeat this maintenance about once a year. It takes repeated use and seasoning for the pan to develop a seasoned, non-stick surface over the years.

Daily Cleaning

Lodge cast iron cookware should not be cleaned with harsh detergents as they can wear off and destroy the seasoning. Instead, follow these steps:

After cooking, wipe out the pan with hot water and a soft sponge. Only use soap or a scouring pad if there is a stubborn stain.
Always remember to dry Lodge cast iron cookware immediately to prevent rust, and then rub the cooking surfaces with a little cooking oil dabbed on a paper towel.

Kitchenware Pans Information Posted By: Blueshoots.com

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Economical & Practical - Roasting Pans

You probably remember seeing your parents and grandparents use these for those memorable dinners. They are still around and one of the most economical, tried and true roasters. Available in different sizes, they clean very easily, are lightweight to handle and very durable. Covers nest upside down in the pans.

Easy to Store & Great for Serving - Open Roasting Pans

From the very showy 18/10 stainless steel, to enamel on steel or porcelain, aluminum, cast iron and carbon steel, these roasters can also double as serving trays. Available with non-stick coatings for ease of cleaning. Quality of construction and prices vary. These are very practical for roasts, poultry, entrees, large cakes and desserts. For poultry, ensure at least 3" high sides for meat juices to accumulate safely. Easy to clean & store.

Seal in Flavor - Covered Roasting Pans

These covered roasters are great for sealing in flavor, and have ample room for meat juices with no threat of overflowing. Varying greatly in quality and durability, they are available in stainless steel, enamel, porcelain, and carbon steel. Prices and styles vary considerably. Some have a removable rack, making it easy to transfer meat to a serving plate.

Kitchenware Pans Information Posted By: Blueshoots.com