Getting rid of new pre seasoned Lodge crud
I know others on the web, have experienced black stuff on their food, from new Lodge cast iron cookware.
I have read some people believe it is food that has not been properly cleaned off. I know my cookware was cleaned appropriately.
I finally decided to call Lodge and find out what the problem is, with their pre seasoned cookware. I was told it is the cooking grade oil, they spray the cast iron with. It is perfectly normal. With regular use it could take up to two or more years, before the coating stops leaching off the cook ware into your food.
I do not find a fried egg that looks like it has been cooked in motor oil, acceptable, so I decided to see if I could remedy the situation without completely stripping the cookware.
I put about a cup of white vinegar into one of the skillets, I was trying to fix. Then I filled it completely with water and boiled it about 10 minutes. Let it cool a bit, dipped out the water, until I could easily dump it. Rubbed it several times with coarse salt, until salt was becoming less black. Wiped salt out, put on stove and heated it until completely dry and warm. Got some oil and paper towels, and start wiping it. Wiped out as much oil as I possibly could. Rag or paper towel will be black. Just keep oiling and wiping warm pan, reheating as neccessary, until towels or rag are no longer black with Lodge crud.
Then I coated very warm inside, with an almost invisible amount of oil. I heated it until there was barely a sign of smoke for a few minutes. I let it cool and repeated 3 times.
Looks great, fries the perfect egg, as good as any nonstick. Best of all, no black slime or flecks on my egg whites.
I have never had a problem with any antique cast iron or new un seasoned cookware, just new Lodge pre seasoned stuff.
Of course you could just strip it and re season anew. I did nothing to the outside and will care for it now, as I do my other pieces. Terry
I have read some people believe it is food that has not been properly cleaned off. I know my cookware was cleaned appropriately.
I finally decided to call Lodge and find out what the problem is, with their pre seasoned cookware. I was told it is the cooking grade oil, they spray the cast iron with. It is perfectly normal. With regular use it could take up to two or more years, before the coating stops leaching off the cook ware into your food.
I do not find a fried egg that looks like it has been cooked in motor oil, acceptable, so I decided to see if I could remedy the situation without completely stripping the cookware.
I put about a cup of white vinegar into one of the skillets, I was trying to fix. Then I filled it completely with water and boiled it about 10 minutes. Let it cool a bit, dipped out the water, until I could easily dump it. Rubbed it several times with coarse salt, until salt was becoming less black. Wiped salt out, put on stove and heated it until completely dry and warm. Got some oil and paper towels, and start wiping it. Wiped out as much oil as I possibly could. Rag or paper towel will be black. Just keep oiling and wiping warm pan, reheating as neccessary, until towels or rag are no longer black with Lodge crud.
Then I coated very warm inside, with an almost invisible amount of oil. I heated it until there was barely a sign of smoke for a few minutes. I let it cool and repeated 3 times.
Looks great, fries the perfect egg, as good as any nonstick. Best of all, no black slime or flecks on my egg whites.
I have never had a problem with any antique cast iron or new un seasoned cookware, just new Lodge pre seasoned stuff.
Of course you could just strip it and re season anew. I did nothing to the outside and will care for it now, as I do my other pieces. Terry
