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Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle
An even heating cast iron griddle is essential for big breakfasts, tortillas, quesadillas, roasted vegetable, grilled sandwiches and pancakes. Pre-seasoned ready to use. 10 1/2″ diameter, 1/2″ deep
Features:
- Round cast-iron griddle provides exceptional heat retention and distribution
- Pre-seasoned and ready to use; vegetable oil evenly baked into surface
- Sturdy handle with hole for convenient hanging when not in use
- Rinse with hot water and dry thoroughly to clean; oven safe to 500 degrees F
- Measures 1/2 by 10-1/2 by 15 inches; limited lifetime warranty
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3 Comments
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Each time that you "wash" you skillet, you are stripping the seasoning.
Really, what should be done is a gentle wipe down with a paper towel after the skillet is cool. However, I don’t "feel" that this is clean enough. I use an SOS/Brillo pad and gently rub the skillet. Rinse, then put on your stove. Turn on the burner and let the skillet warm to evaporate the water. This will preserve the seasoning as well as thoroughly dry the skillet (prevent rust). Just make sure to turn the burner off or your skillet will overheat and start seriously smoking!
With proper handling, you only need to season your cast iron when you first get it/it is new.
Just keep in mind, that black stuff that rubs off is actually iron. It won’t hurt you or your kids.
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You are not supposed to clean cast iron with all those chemicals. The black residue is supposed to build up and make the pan non-stick. All you are going to get for your effort is dishpan hands and rusty pans.
First coat the inside of the pan with cooking oil… Bake at 250 for about 1 to 1/2 hrs until the oil starts to harden and turn black. After using the pan to cook, while its still hot, put water in it. If food is stuck on, you may boil gently until food loosens.
You may then dump out the water and wash with a mild dish soap and a nylon mesh scrubee. Dry and give it a thin coat of cooking oil before storing. Wash pan again before using it is it has been stored a long time. Cooking oil can spoil.
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Leapin’ lizards! Do not use all those chemicals! They are way bad for both you and your skillets. The black residue you have on your pans probably IS the seasoning; a relatively uniform black coating on your pans is what is supposed to develop over time with repeated use, and it’s exactly what you want. For the moment, use a regular dishwashing soap and a steel wool pad, scrub off as much crusty stuff as you can, rinse well and dry thoroughly. Then get yourself some shortening (being a trans-fat, it’s a little more shelf stable than oils, but vegetables oils are acceptable if you plan on using your skillets daily) and smear them all over with it (including the bottom) Make sure you coat all iron surfaces. Place a sheet pan on the lower shelf of your oven to catch what drips off (a lot will) and place the skillets in the oven, face down, once your oven has heated up to 400F. Turn on your vent fan to remove the smoke that will result from this and leave them in there for about an hour. Shut off the oven and allow them to cool for another good hour with the door cracked open to allow heat to escape. Wipe any excess fat off with a paper towel and put the pans away until you need them. The next time you use them, rinse well with water but avoid the use of soaps if at all possible (unless you’ve got some crusty stuff stuck to them that simply won’t rinse away) — the seasoning you’ve done should make it relatively non-stick. Once they’re clean, place back on the stove and heat for a few minutes on high heat, then add more shortening or oil and carefully wipe around the cooking surface until the fat coats everything, then allow to cool and store. Doing this will develop a nice black layer that will resist corrosion and minimize sticking (you’ll still have to add oil, just like you still should add a little to a Teflon pan, but things won’t automatically weld themselves permanently to the surface)
