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Old 02-26-2013, 03:58 PM   #11
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Quote:
Originally Posted by BarryD0706 View Post
An "old wives tale" perpetuated by the manufacturers (such as Lodge) then. I think I'm going to believe them.
Every set of instructions I've received from Lodge said to wash in soap and water before seasoning. This is to remove oils from manufacturing. Not sure why you think soap is so deadly; my parents washed their cast iron in soap and water every night (its no wonder why everything stuck) and i'm still alive. For older cast iron, the soap gets rid of built up dirt, etc. We've rescued many cast iron frying pans from thrift stores, barns, etc. There is no way I'd skip using soap to clean them.
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Old 02-26-2013, 04:13 PM   #12
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I just went and read the material at the link you posted. I have to say I agree with most everything written there.

Most all the so called "dutch oven" sites you go to recommend way too low a temp for seasoning. As stated on the site, seasoning is completely different from cooking.

I regularly bake in my ovens, and they neither stick nor burn.
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Old 01-13-2016, 02:45 PM   #13
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Still going strong with just regular cleaning & re-oiling. I have also done Camp Chef griddle this way. Worked GREAT on it also.
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Old 07-24-2016, 11:51 AM   #14
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We have over 50 pieces of cast iron (yeah, I know; but we haven't found a 12-step program to curb our addiction). We scrub them out when new, or bought used, with soap and water. And once on a while, I use soap and water if the item gets too gunked up after cooking. Most of the time we can get away with just boiling with a bit of water. The newer Lodge pans have a rougher cooking surface than a Griswold or CHF pan from the early 1900's, so they don't clean up as nicely with just a paper towel. I'm not afraid of soap; been eating off cast iron for years with no ill effects or off flavors.
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Old 07-27-2016, 01:41 PM   #15
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No way am I going to cook with pans I have not cleaned with soap and water after using. I wash and dry them and then re-oil them using coconut oil. This process has worked well for me. I had purchased the Lodge seasoning and noticed that it contains coconut oil. The Lodge product is a lot more expensive than the coconut oil.
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Old 08-01-2016, 03:15 PM   #16
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I cook often in cast iron Dutch ovens. I really appreciate the article on seasoning. I haven't needed to re-season yet but I'm sure it will happen someday. Some of my cast iron has been handed down from grandparents.
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