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Pre-Seasoned Cast Iron

Posted February 3rd, 2006 at 12:15 pm by Howard Tayler

The cast-iron skillet I got yesterday was pre-seasoned. I compared the coating it had to the coating I’ve got on my griddle, and made an important discovery:

Lodge “pre-seasoning” is just that. It’s what they do to the pan BEFORE you sit down and give it a proper seasoning yourself.

I’ve cooked on the pre-seasoned surface three times now, and while it’s okay, it’s not nearly so non-stick as the surface of the griddle. So I got out the Crisco, fired the oven up to 350F, and gave my new skillet a good, thick coating. It took about two hours.

The difference is quite visible. NOW it’s ready for business. (Chupaquesos for lunch today!)

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2 Comments to “Pre-Seasoned Cast Iron”

  1. Blake Meyer
    Comment @ 02/10/06 at 12:30 pm

    I’ve personally never dealt with a preseasoned castiorn skillet. We’ve got a 40-50 year old cast iron skillet thats been in my family and works wonderfully.

  2. Joe
    Comment @ 10/13/06 at 12:27 pm

    I, too, have vintage cast-iron, and it performs beautifly. Once, in my adolescence, when I was ignorant of the fact that cast-iron was supposed to have that coating, I actually succeeded in scrubbing our biggest skillet clean. It probably took a good half-hour of weapons-grade elbow grease, at least.

    Boy, did I feel stupid.

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