Originally Posted by
gssixgun
New Lodge Pans
I found a youtube vid that made some sense about why these are simply "Different" when seasoning then the older smoother Vintage CI
I bought a couple of new pans for Christmas one of which was a Grill Pan and I decided to try a variation of it
First time using Olive Oil for Seasoning a Lodge CI pan
Use High Quality EVOO the Smoke Point is at 405 F
I used a graduated temp also,,
Set oven to 350°
Warm the pan,
Thin coat of EVOO just pour some in the pan then wipe it out using a Rag (not Paper towel)
Place pan bottom up in oven as normal
Once the temp hits 350° set timer for 15 minutes
Raise temp to 375° 15 minutes
Raise temp to 400° 15 minutes
Raise temp to 425° 15 minutes
Raise temp to 450° 15 minutes
Turn off oven and walk away
Repeat 2 more times
I have never had that kind of success that easy with a New Lodge CI piece...
I am sold on it
I have a Vid of a French Omelet I will try and get loaded showing just how Non stick it was