New "Pre Seasoned" Cast Iron

[Haven]

Does anyone know what the black coating or "seasoning" they put on the new cast iron is made of? The two new pieces I picked up cook up really nice and I was thinking of buying more. I sure hope this isn't some sort of teflon or toxic coating. Can't find any info on what it is coated with and don't want anything toxic breaking off into my food. I think I got the Lodge brand.

[Wisconsin Ann]

According to Lodge, their pre-seasoned cast iron is seasoned with an electrostatically applied kosher soy oil.

also found this commentary/info site.

[4sam]

Instead of seasoning with oil or grease, use pure beeswax-----heat it and rub in the beeswax as it melts-----let cool. Beeswax is a natural thing---won't hurt you----doesn't get rancid like grease and some oils. Retreat as necessary. Over time it builds up and you will only have to touch up once in awhile.

A friend of mine does this with all of her cast iron and I have never seen anything stick in there! It is wonderful!!

[Haven]

Originally Posted by Wisconsin Ann

According to Lodge, their pre-seasoned cast iron is seasoned with an electrostatically applied kosher soy oil.

also found this commentary/info site.

Thanks Ann!

Hard to believe they can get it so perfect. Looks like black spray paint.

[Paul Wheaton]

The stuff on the new lodge skillets gives me the heebie jeebies. They keep changing what they say it is. And I still wonder if what they say is different from reality.

All of the lodge stuff has a rough cooking surface. I prefer to get old cast iron from ebay and use that.

Here is a piece of cast iron I bought from ebay that was 70 years old and never used. Notice how the surface was milled?



All the rest of my stuff on cast iron skillets ....

[Haven]

Thanks Paul. I already had your iron page bookmarked. Fabulous info on there!

[siberian]

We have just started using dutch ovens on a reguler basis. Will try to remember where I read it ( know it was a book on cast iron cooking), stated lodge is the only safe one as far as new pre-seasoned ones. Ones from China and other places are not regulated. Must agree that a 70 year old one would be used here before a new one.

[chewie]

I so envy your slippery cast iron paul!!!

mine goes from almost good to back to grey and nothing comes out of it clean. I used it for rendering lard, and still not so great. the pans are very smooth, and I guess fairly old, got them both used. seems the last ppl couldn't work them either, they were a real mess when I got them (for little of nothing!) I am highly, cronicly anemic, so its suggested I use them for cooking as much as possible. and I just love the feel of using 'old'. so what can I do?? just use it more?? in a couple weeks, I'll be making tons of bacon for guests at a hunting lodge, I am thinking to bring my own pans and make bacon in them for this time. whatcha think of that??

[Paul Wheaton]

I think bacon is not a good choice for seasoning since bacon usually has a tiny big of sugar in it which candies onto the pan.

I used to like making corn bread in them, but I never really saw a seasoning build up - I later came to the conclusion that the oils didn't get hot enough to polymerize.

Now, I just make eggs.

I reseasoned a pan recently (and video-ed it). I did the self cleaning oven trick and then cleaned it with oil. Then put it on the burner for a minute or two. Then cooked eggs. I cooked a single egg, then another and another. This was building the seasoning nicely.

[whiterock]

Chewie, make cornbread, fry chicken and potatoes, all will help to build up the seasoning.Ed

[CIW]

We have had really good luck making up some fry bread using peanut oil.
My wife has found many pieces at swap meets and yard sales. Most had some level of rust on them so she would get them for a buck or two. Today you couldn't tell that they ever had any rust on them.
The porosity size in older cast cookware was alot finer than most made today. That's why older pieces are often better.

[chewie]

got it, still may take it to the lodge for this season, for seasoning! haha.

mine seem to be ultra smooth, so I do not place any blame on the pan for the troubles. its all on the nut on the handle.

(its hot, i've been in the sun too long. i'm done now)