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In Reply to: Lodge seasoning posted by barnburner on April 11, 2011 at 13:56:57:
Lodge cast iron comes pre-seasoned (allegedly). I always cook either a bunch of bacon or salt pork to really get it seasoned well. Wipe excess fat up when you are done. You will occasionally need to re-season as needed.
My grandmother had a few cast iron skillets that when she got through cooking with them, she would wipe out the food she had been cooking and then smear bacon grease all over the cooking surface, then throw it in the oven for a while. When she was satisfied with how they were re-seasoned, she would wipe out the excess bacon fat and she would put it away for the next time.
When she passed away my mom grabbed them up and told me I could have them when she died! You should seen how carboned up these skillets are!
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