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Cast Iron Grill

Afternoon! I have a cast iron grill pan (http://www.lodgemfg.com...), which I love, but I'm having a hard time keeping it seasoned. I've been working at it the same way I seasoned my cast iron skillet (which is doing great), but this grill, not so much. Should I strip it and start over? Any tips for keeping it seasoned (verses the skillet? I'm assuming the ridging is part of the problem). Thanks!

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Trena added 9 months ago

I love my cast iron grill 20 years later, however I remember having some early issues as well. Did you buy it pre-seasoned? Do you wash it in soapy water? If you do, don't. What type of oil or cooking spray do you use when cooking?

Anastasia added 9 months ago

Yes, it's preseasoned, but I didn't take that to actually mean anything, so I seasoned it with oive oil (which I cook with), and hen I tried vegetable oil. And no, I never use soap and water, just water and Kosher salt if I have to do so.

Trena added 9 months ago

That's frustrating Anastasia. It sounds like you're doing all the right things. I like vegetable oils for my cast iron, olive oil in my experience can leave a film. This may be due to its low smoke point. I'm not sure. I remember my grill taking years to really become non stick. Mine is lodge brand also and it was pre-seasoned as I recall. Perhaps another food 52er can bring some wisdom to your situation. Good luck!

Anastasia added 9 months ago

I'll try vegetable oil, although I don't have it on hand. I'm willing to try anything at this point.

healthierkitchen added 9 months ago

I have had the same problem. I just bought an OXO grill pan brush which I hope will help with the "scrubbing" as I find that my regular pad doesn't get into the ridges. Supposedly this will. Haven't tried it yet, but if it works well, I'll let you know.

Anastasia added 9 months ago

How often do you reseason it?

Sam1148 added 9 months ago

Use a Plastic loose netting scoring pad and your salt.

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