Does one season this inside AND OUTSIDE? I am never sure if that is also the same for cast iron. Appreciate any help in that.
1383648
We seasoned ours inside and outside. Everything that I read suggested doing both. We love our wok! We use it over an open fire while camping too. Amazing veggies and potatoes.
1383649
Just the inside will be fine, oil and a green onion sliced cook until blackened then rub wok with paper towel until oil is rubbed in. I oil mine after every othe use to prevent rust. A black wok is a good wok so never scrub off the black inside your wok.
1094569
It's not 100% cast...I argued with Weber on the phone. The person I spoke with actually suggested that I bring them inside so they wouldn't be exposed to the outdoor air??? It's a grill. It should be able to stay outside. I do not bring the grates or grill in the house, ever! Weber sells them as a cast iron grate, if they were 100% cast, they wouldn't rust! Weber sent me new ones. We love the grill, have two - different sizes, at least Weber made it right.
1877815
Appears to be standard seasoning technique for "preseasoned" cast iron cookware. I washed mine with soap and water before installing it on my grill. I have used it several times now and after each use cleaned it with a wire brush. Cleans easy and effectively and has retained its non-stickiness.
376228
I wouldn't recommend actually soaking cast iron in soapy water, but a quicky wash with soap works perfectly fine for me. Wipe the inside with a small amount of oil when you're done and it's good as new!
1316083
When it arrived I seasoned it like any cast iron fry pan. I still season it once every month this seems to work for me. Hope that answer is helpful.
2233342
No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a spatula, and rinse always cleans well. No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a... » Read More No two cast iron pans are alike, in my opinion. However, to answer your question, our pan is smooth on the bottom with some roughness along the sides. Most of my seasoned pans become this way over the years anyway. My experience is that, the more you use a cast iron pan/skillet, the better it gets at non-stick cooking. I will say that cooking tomato-based foods will take away the seasoning temporarily, and require a quick wipe with a good oil after use, and before putting away. We also NEVER wash cast iron with soaps. If residue sticks (after frying), a good boil with water, scrape with a spatula, and rinse always cleans well. « Show Less
536504
Not that I am aware of. Almost all new cast iron comes this way now. You still need to oil each batter well with about a 1/4 t. of oil. It's just a head start on the seasoning process for cast iron now. You don't have to spend a month seasoning and curing your pan now before use. You still need to treat it as cast iron though. NO SOAP, and a light oiling before putting away. I love this pan. I use it at least a couple of times a month. Have never had an issue with my Ableskivers sticking in this pan, from the very first use.
2267780
Cast iron is just that, it will rust, I wash mine with a sponge and hot water (NO SOAP) soap will remove your hard earned seasoning, after I wash I dry with a towel, then I heat on the stove to make sure no remaining water in the pots or pans anywhere, I use lard on my iron, but that is just my preference, sometimes I heat on the stove again to let the lard soak in then wipe down with a towel, I heat in the oven when I want to deeply re-season the pan "oil the inside and the outside of your cookware!!!" when storing I use a paper towel between the lid and the pot to prevent rust points from contact. The same care needs to be taken with a cast iron trivet, it is not faulty, you have to keep your iron oiled. Cast iron is just that, it will rust, I wash mine with a sponge and hot water (NO SOAP) soap will remove your hard earned seasoning, after I wash I dry with a towel, then I heat on the stove to make sure no remaining water in the pots or pans anywhere, I use lard on my iron, but that is just my preference, sometimes I heat on the stove again to let the lard soak in then wipe down with a towel, I heat in the oven when I want to deeply re-season the pan "oil the inside and the outside of your cookware!!!" when storing I use a paper towel between the lid and the pot to prevent rust... » Read More Cast iron is just that, it will rust, I wash mine with a sponge and hot water (NO SOAP) soap will remove your hard earned seasoning, after I wash I dry with a towel, then I heat on the stove to make sure no remaining water in the pots or pans anywhere, I use lard on my iron, but that is just my preference, sometimes I heat on the stove again to let the lard soak in then wipe down with a towel, I heat in the oven when I want to deeply re-season the pan "oil the inside and the outside of your cookware!!!" when storing I use a paper towel between the lid and the pot to prevent rust points from contact. The same care needs to be taken with a cast iron trivet, it is not faulty, you have to keep your iron oiled. « Show Less
1454840
Mine did. You have to follow the directions for seasoning it. I did mine 3 times. All iron skillets take time to become smoothe.
376223
do NOT use any soap when washing a pre-seasoned cast iron pan. it will take the pre-seasoning off, then it will have to be re-seasoned, which is a ton of work. only use hot water, and a stiff brush to wash off the pan, then heat it up, put a small amount of some kind of edible oil and wipe the oil into it.....do NOT use pam, or some other canned product, as it will become gummy, yuck!! just use vegetable oil, bacon fat, lard, whatever, as long as it is edible, do NOT use 10W-40, haha
289610
if you want your cast iron to last years with out excess build up of junk, NEVER use cooking spray in your cast iron cookware, cooking sprays will produce a gunk layer that is almost impossible to get out, the only way you can as far a me getting it out was to put it into my self cleaning oven and let it go for a few yours, not only is my cookware clean, and needs to be re-seasoned, but so is my oven. Just a little word of advice, NEVER USE SPRYNG OILS. NONE
1459706
I think the people at Lodge ought to start using cast iron cookware, instead of making stuff up. I wouldn't Pam it or oil it once it's seasoned. That is the point of being seasoned. Besides, oil sitting in a pan? Yuck. Nasty. Just use olive oil or something when you go to cook. It's not rocket science. And if you hate my soap and water idea, just clean it with hot water. But dry it on the fire before putting away. It needs to be DRY not oiled.
619064
Its cast iron. Which means things won't stick if you season it correctly. No other coating on inside. Enamel is on the exterior, not cooking surface
1735413
Seasoning cast iron cookware is intended to make it somewhat non- stick. I doubt it is necessary to season a lid since it would not typically never come in contact with food.
806761
it does not need to be seasoned like a cast iron grill, I would however recommend burning in the grill for about 1 hr. (as high as possible) and then liberally apply oil (veg or olive) before cooking each time.
2199745
Season them? I've only seasoned cast iron cookware. I washed them before using them but other than that I didn't do anything to them. I've used them now for two years with zero problems. I love this set
1800158
It is cast iron, so it needs seasoning before use. It may have been pre-seasoned, but I did it myself anyway. It is easy to do.