cast iron skillets

Hello everyone.  I have a question that i hope someone can answer for me.  I just purchased some cast iron skillets.  The instructions say to wash in warm soapy water and allow to dry naturally, then it says to be careful using sharp or metal utensils to protect the finish.

I was always told that you had to "season" cast iron and have found several sites telling me how to do it.

Are they making cast iron skillets diffferently today than back when "we were kids"?

Any help will be appreciated.

Aunt GinB

I just got one for Christmas and mine still says not to use soap on it.  It says to dry it after washing it too.  I got the big huge camping one!  It is sooooo big! I made cornbread in it the other night and I cut the slices like pizza! lol

Hugs,

Angie

<>Gin, many cast iron pieces are pre-seasoned these days. In fact the current Lodge catalog features ONLY pre-seasoned  items.   You tell the difference between non-seasoned and seasoned items easily.  Unseasoned iron is gunmetal grey.  Seasoned iron is black or dark dark dark amber (like the color of a beer bottle).  

HOWEVER--I would be extremely wary of the instruction to let your ironware dry naturally.  The longer iron, even seasoned iron, is exposed to water, the greater the chance of breaking down the seasoning and developing rust.   Air drying is the enemy of cast iron, no matter how well-seasoned!  

The good news is, even pre-seasoned iron benefits from an initial seasoning.  If you are in any way in doubt, go ahead and season your new cookware before use.  

I hope that helps.  And I hope you love your new iron!  It really is the best cookware there is! 

thanks for your advice - I now have another question. I seasons the cookware as suggested. however there are some really "sticky" areas.  Did I get too much oil, not enough ? (I used canola oil). I coated them in and out, "baked" them in a 350 oven for one hour and let them cool in the oven.

I'm not sure if the stickiness will wear off with use.

Please be so kind as to tell me what you think about this.

Thanks.

Aunt gin

Hi again, Gin!

The stickiness occurs for several reasons. 

1--the use of oil to season the skillet.  In the future, try using melted shortening or lard.  Lard is preferable, unless you don't intend to use the skillet very often.  Lard seasonings can go rancid quickly if you do not use the skillet on a regular basis.

2--too much oil.  It really takes only a thin layer to season the skillet.

3--not a high enough temperature and not long enough in the oven.  350 for an hour is fine and is pretty much the standard instruction given by manufacturers.  However,  most manufacturers also recommend a second and even third seasoning at this temperature.  I generally season new iron at 450 for 2 hours, letting it cool in the oven.  This has eliminated a lot of the stickiness you tend to get with lower temps as well as the need for additional seasoning.

The stickiness will go away with use.  The key to remember is that an initial seasoning is just that.  Initial.  The only way to get the true, smooth, shiny black nonstick surface cast iron is famous for is to use it use it use it!   Start with high-fat foods (bacon is the most obvious) and avoid acidic foods like tomatoes until that seasoning is really built up.  

Another thing that will help with that stickiness is to wash the skillet with hot water and a stiff bristled brush after using it, dry it on a stove top burner, and while it is still hot, coat it with another thin layer of oil, using a paper towel to wipe the oil around the skillet.  Allow it to cool just to the point were it is handleable and then "buff" out the oil with a clean paper towel.  All the initial care of a new skillet may seem like a lot of work and not worth the bother, but after several uses, it becomes unnecessary and the skillet will actually become the easiest of your cookware to care for.