I got some cast iron for Christmas last year. I can't seem to keep my large skillet seasoned. It's a Lodge. The others (a small skillet and small pot with lid, non-Lodge) have never been a problem.
I have googled directions. (I've also emailed Lodge, but they apparently don't want to help because I haven't heard back.) I've seen everything from use only olive or canola oil to the old-fashioned lard/shortening. Temp recommendations run from 250 to 500. And there's dissent on how many times it has to go through the seasoning/heating process before it's fully seasoned.
I use this skillet exclusively. So I need something that will work.
I never use harsh detergents. Just hot water and the wash cloth. And I try to wash it before the food has a chance to dry/harden.
I have googled directions. (I've also emailed Lodge, but they apparently don't want to help because I haven't heard back.) I've seen everything from use only olive or canola oil to the old-fashioned lard/shortening. Temp recommendations run from 250 to 500. And there's dissent on how many times it has to go through the seasoning/heating process before it's fully seasoned.
I use this skillet exclusively. So I need something that will work.
I never use harsh detergents. Just hot water and the wash cloth. And I try to wash it before the food has a chance to dry/harden.