Just bought a Lodge. The sticker doesn't indicate whether or not the pan is pre-seasoned, it only gives cleaning instructions. What should I do before first use? Thx.
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!
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!
why not olive oil? Negative properties? Reactions with cast iron?
@Nancy, maybe its the smoke point.
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!