Lodge preseasoned skillet

On Thu 19 May 2005 09:09:59a, Doe John wrote in rec.food.cooking:

Quoted message said:

Just got a lodge preseasoned skillet and the lid. My question is even
though it is preseasoned, is it recommended I reseason it? I followed
the directions: wash with hot water, no detergent, dried with a paper
towel, and sprayed Pam on the cooking surface, handle , sides and both
sides of the lid.

Should I also spray the bottom of the pan and furthermore, should I
put the skillet into an oven and heat it up, or will the oil spray
coating be sufficient to protect the surface?

Thanks

I can't believe that Lodge would recommend using PAM to coat their cast
iron. PAM becomes gummy and then hardened into a rather unpleasant
coating. Better your should use solid shortening or lard. Coat every
surface of the pan, inside and out. Check out this page:

http://www.kitchenemporium.com/info/castiron.html

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Quoted message said:

I can't believe that Lodge would recommend using PAM to coat their cast
iron. PAM becomes gummy and then hardened into a rather unpleasant
coating. Better your should use solid shortening or lard. Coat every
surface of the pan, inside and out. Check out this page:

http://www.kitchenemporium.com/info/castiron.html

My mistake. The instructions actually stated to spray spray-on
vegetable oil. I only had Pam available. Thanks for the info.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 19 May 2005 09:09:59a, Doe John wrote in rec.food.cooking:

Quoted message said:

Just got a lodge preseasoned skillet and the lid. My question is even
though it is preseasoned, is it recommended I reseason it? I followed
the directions: wash with hot water, no detergent, dried with a paper
towel, and sprayed Pam on the cooking surface, handle , sides and both
sides of the lid.

Should I also spray the bottom of the pan and furthermore, should I
put the skillet into an oven and heat it up, or will the oil spray
coating be sufficient to protect the surface?

Thanks

I can't believe that Lodge would recommend using PAM to coat their cast
iron. PAM becomes gummy and then hardened into a rather unpleasant
coating. Better your should use solid shortening or lard. Coat every
surface of the pan, inside and out. Check out this page:

http://www.kitchenemporium.com/info/castiron.html

I'll second that about PAM. I've given up on the use of it entirely, tho.
Dee

"Doe John" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just got a lodge preseasoned skillet and the lid. My question is even
though it is preseasoned, is it recommended I reseason it? I followed
the directions: wash with hot water, no detergent, dried with a paper
towel, and sprayed Pam on the cooking surface, handle , sides and both
sides of the lid.

Should I also spray the bottom of the pan and furthermore, should I
put the skillet into an oven and heat it up, or will the oil spray
coating be sufficient to protect the surface?

Thanks

Gawd, not Pam. It is mostly oil but contains other ingredients that you do
*not* want on your cast iron pan.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Quoted message said:

Gawd, not Pam. It is mostly oil but contains other ingredients that you do
*not* want on your cast iron pan.

Is light olive oil ok to use?

Doe John said:

Quoted message said:

Gawd, not Pam. It is mostly oil but contains other ingredients that

you do

Quoted message said:

Quoted message said:

*not* want on your cast iron pan.

Is light olive oil ok to use?

I've found that vegetable shortening works best for me.

Good luck,
Kelly

In article <[email hidden]>, Doe John

Quoted message said:

Quoted message said:

Gawd, not Pam. It is mostly oil but contains other ingredients that you do
*not* want on your cast iron pan.

Is light olive oil ok to use?

Didn't work for me. I'd been using a quick spray, probably Pam, and
getting a clean drop from my 8-inch cast iron skillet. Hearing all the
horrors of Pam I switched to a wipe of olive oil and had the center of
my corn bread stick to the skillet. I suspect the recommendation of
higher-heat vegetable oil or shortning might be better than olive oil.

On Fri 20 May 2005 05:24:37a, Stark wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, Doe John

Quoted message said:

Quoted message said:

Gawd, not Pam. It is mostly oil but contains other ingredients that
you do *not* want on your cast iron pan.

Is light olive oil ok to use?

Didn't work for me. I'd been using a quick spray, probably Pam, and
getting a clean drop from my 8-inch cast iron skillet. Hearing all the
horrors of Pam I switched to a wipe of olive oil and had the center of
my corn bread stick to the skillet. I suspect the recommendation of
higher-heat vegetable oil or shortning might be better than olive oil.

When I bake cornbread I always use solid shortening, melted, or some bacon
drippings. It never sticks.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

3]>
: "Doe John" <[email hidden]> wrote in message
: news:[email hidden]...
:> Just got a lodge preseasoned skillet and the lid. My question is even
:> though it is preseasoned, is it recommended I reseason it? I followed
:> the directions: wash with hot water, no detergent, dried with a paper
:> towel, and sprayed Pam on the cooking surface, handle , sides and both
:> sides of the lid.
:>
:> Should I also spray the bottom of the pan and furthermore, should I
:> put the skillet into an oven and heat it up, or will the oil spray
:> coating be sufficient to protect the surface?
:>
:> Thanks

: Gawd, not Pam. It is mostly oil but contains other ingredients that you do
: *not* want on your cast iron pan.

PAM is lecithin, not vegetable oil...