Food residue releases more easily from the surface of warm warm cast iron and should be removed before it bakes and hardens on. When applied to warm cast iron, seasoning oils will react with the metal and polymerize. This will not occur on a cool or cold surface, so do not wait for your cookware to cool down. Unlike the separate heat-resistant handles attached to other types of cookware, a cast iron pan is made by pouring iron into a pan-shaped mold. [3] X Research source Because the finished product is a single piece of conductive metal, heat will travel from the base upon the heat source through the sides and handles.
Mild soap may be used on Lodge cast iron products, but is not necessary. They will become sterilized at 212 °F (100 °C) while you heat them up for cooking. [5] X Research source
Particularly stubborn residue can be loosened up by simmering water in the pan for 1 minute before scraping. [6] X Research source A polycarbonate pan scraper with angled edges will allow you to dislodge residue from hard-to-reach places, such as the corners and grooves of your pan. [7] X Research source
Cast iron cookware can also be dried over low stove-top heat or in a warm oven. This will cause any remaining moisture to evaporate. [9] X Research source Any dark flakes or residue that appear on your drying cloth are the result of the seasoning reacting with acidic foods. This will occur less and less as you continue to build up layers of seasoning. [10] X Research source
Mild soap may be used on Lodge cast iron products, but is not necessary. They will become sterilized at 212 °F (100 °C) while you heat them up for cooking. [12] X Research source
New and unused Lodge cast iron may have a rough surface due the sand casting manufacturing process. [14] X Research source As a result of this rough surface, refrain from using non-lint-free towels to dry with as they will deposit fuzz all over the surface of your pan.
When applied to cast iron and baked, the fat molecules in the oil undergo a process of polymerization which results in a hard, plastic-like coating. [16] X Research source
You won’t need to add oil to the outside of your cookware after each use.
If your cast iron develops an extra layer of sticky oil, place the pan upside-down in the oven over a sheet of aluminum foil. Bake at 350 °F (177 °C) for 1 hour and allow to cool completely in the oven. [20] X Research source
Dull patches indicate an uneven application of oil. [22] X Research source A few blotches can be remedied through regular use and seasoning, while a completely dull surface should be restored through re-seasoning.
Any dark flakes or residue that appear on your drying cloth are the result of the seasoning reacting with acidic foods. This will occur less and less as you continue to build up layers of seasoning. [25] X Research source
You may repeat this process 2 to 3 times, baking on multiple layers of seasoning until the cast iron achieves a smooth, semi-glossy finish. [27] X Research source If you have not used your Lodge cast iron for an extended period of time, such as a year, and it has dulled or rusted while in storage, it is time to re-season it.
Steel wool should only be used to remove rust before thoroughly re-seasoning the entire pan. [30] X Research source
