Need Advice from the cast iron gurus

[GusRobin]

One of my gifts was a Lodge 5qt cast iron double dutch oven with a lid that also can be used as a skillet. This is my first cast iron item so I had a few questions.
1) It says it is pre- seasoned so should I still season it before use?
2) Read about how older cast iron used to be smooth where nowadays they come with a rougher surface. So some suggest that you should sand/grind them smooth and then re-season. Should I do that?

thanks for the inputs

[Ka Honu]

Gus - You had to pick one of the (many?/few?) topics at which I'm not an expert but that's no reason to stop me from allowing you the benefit of my opinions...

Yes, it's pre-seasoned (but not really). Do it yourself.

Rough texture (modern) cast iron is said to help the seasoning and oil adhere better (and only takes a couple of hours to make).

Smooth/polished (old style) is what gave cast iron its reputation as non-stick cookware (but still holds its seasoning well). Took about 2-3 days to make.

It's pretty much up to you on which you prefer. You can sand rough down to smooth if you're careful (don't want to thin the pan too much or unevenly) - lots of stuff about how to do it on Google.

I prefer the smooth for when I'm concerned about the non-stick thing (eggs for example) but only have one so I tend not to use it for "everything else." Of course both work well for cornbread if you get the bacon grease hot enough.

That's all I know (but don't hesitate to ask for any assistance that I may or may not be able to legitimately offer; lack of knowledge and/or ability never stopped me from commenting).

[GusRobin]

Thanks

[Pam Gould]

I have a ton of cast iron and I would definately reseason after washing it with soap for the first and ONLY time. I use flax seed oil or coconut oil, it works best for cast iron or my de buyers. Warm the pan and add oil in the thinnest layer and put in 350º for an hour and let cool.  Then repeat one more time.
If you have an enamel coated cast iron, you can forget these steps.
Like Circulon with the rings on the bottom of the pans, the roughness and rings prevent sticking. Be careful is you try to eliminate the roughness.
After I wash mine with hot water only and a scrubby, I use the stainess steel type. I put on stove and dry on a burner. Then reseason by wiping a few drops of oil with a paper towel,evenly, and I hang mine on hooks.
2 Pockets and I discussed this several times  I sure miss him.
Good Luck and you can do this

[GusRobin]

thanks Pam

[ronman451]

Cast Iron is on of those subjects that you can ask ten people and get twelve different opinions! Here's my two cents...

I have a Lodge 12" cast iron skillet that I love. It came "preseasoned" and has the rough surface. Honestly, I don't think it matters too much, rough vs. smooth. At first, the rough surface will seem less seasoned and not as nonstick as you like, but after using it a few times, it becomes as nonstick as the smooth skillets (and the rough surface actually smooths out considerably over time as you build up seasoning).

For a dutch oven, I would think that the rough vs smooth argument is even less important, since you will rarely be using the deep dutch oven for eggs or flapjacks, things that lend itself to nonstick. And after a few proper uses, it will build up a very nice nonstick surface for baking stuff like cornbread or cakes/cobblers, etc.

As for seasoning, the only advice I would have is, when seasoning, use as small amount of oil as you can. I think a lot of people believe that if a tiny bit of oil is good for seasoning, more would be better. When you apply the oil during the seasoning process, wipe the surfaces with the oil, then take another paper towel or rag, and wipe it again. You want a VERY thin layer of oil, almost so you can't see it anymore. If you can run your finger along the surface and have oil on your finger, it's too much (in my opinion). The reason is, if you try to season your pan with too much oil, it gets gummy.

Enjoy your new pan!

[GusRobin]

thanks

[bamabob]

We've learned a lot about cast iron from Cowboy Kent Rollins on YouTube.

[akruckus]

You can cook a bunch of bacon in the pan if you don't want to go through the seasoning process.  I do soap and water clean with it most times, with detergent soap it doesn't strip the seasoning like old style soaps according to Kenji Lopez-Alt.  The only thing that really sticks for me is a glaze I top salmon with when it drops over the sides.  You want to make sure you preheat your cast iron (or any pan really) before adding your fat (oil, butter, lard).  I do this with my stainless steel and it is not non stick, but nothing really sticks doing that. I have 5" (egg pan), 8", 10", and 12" cast iron and use them all.

Ultimately the more you cook in it the more seasoned and more nonstick it becomes.

Smoking Don (RIP )used a lot of carbon steel because it was lighter but same concept as cast iron.

Good luck and happy cooking.