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All questions
6 answers 689 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 1 year ago

Even if it is pre-seasoned you'll have better results if you do it yourself, and it can't hurt to re-season it. Worth the extra time up front!

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

My guess is that one must clean pan well before seasoning, so that's why they give cleaning instructions. I bought mine "raw" so I could go through the whole process myself. It's a few days of oven baking with clear oil (not olive), but now I have a "nonstick" pan with no mispronounce able chemicals. Have fun!

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added over 1 year ago


23b88974 7a89 4ef5 a567 d442bb75da04  avatar

Nancy is a trusted home cook.

added over 1 year ago

why not olive oil? Negative properties? Reactions with cast iron?

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Chops is a trusted home cook.

added over 1 year ago

@Nancy, maybe its the smoke point.

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Laura Candler

Laura works at Lodge Cast Iron.

added over 1 year ago

Hi Barb, My name is Laura and I work at Lodge. We pre-season all of our cast iron before it leaves the foundry, so your pan is ready to use right out of the box. Seasoning it again is entirely optional -- the more you season it the better it will get. Happy cooking!