We picked one of these up from academy the other day and it was already “seasoned”. Has anyone bought these and did you do your own seasoning on it or just use as it?
Thanks, I had a feel it was a Lodge pan. They're good quality pans. Hope you get more use out of your than we've gotten out of ours. LOL.Thanks guys for the tips!
Here you go Bob, they’re Lodge
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Even though some say it is perfectly fine as long as the pan is well seasoned and you cook the acidic food for no more than an hour, I'd listen to grandma.Off topic but I was wanting to smoke salsa in one of these. My grandma said not to cook acidic things in black iron. Has anyone done this before?
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Off topic but I was wanting to smoke salsa in one of these. My grandma said not to cook acidic things in black iron. Has anyone done this before?
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10000%.This is true. Somewhat. I'll brown hamburger then add spaghetti sauce and simmer for a while in my Lodge cast iron.
Seasoning is a variable. After doing acidic things, I definitely notice my seasoning changing. So next thing I do might be pan frying or cooking bacon. This always seems to really bring back seasoning quickly.
I cook using a lot of carbon steel or cast iron. The best method I've found for seasoning is to cook on it. I don't fuss a lot with it. I'm pretty abusive to my stuff. lol.
Tomato base stuff isn't good for it but you can do it. I wash the pan after with soap and hot water right after, dry it on the stove or oven then coat it with a small amount of high temp oil (Vegetable, Canola) don't use Olive oil.Off topic but I was wanting to smoke salsa in one of these. My grandma said not to cook acidic things in black iron. Has anyone done this before?
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