Pre-seasoned cast iron cookware? I'm having second thoughts about mine

[Phoebe Loosinhouse]

I purchased a big 6 quart Lodge Cast iron Dutch Oven (pre-seasoned) last year. I have always just owned regular cast iron before this and didn't even have any as I had given it away or thrown it out over the years. I decided I really wanted a nice big iron cast iron dutch oven. I ordered the pre-seasoned one, because I thought, why not? I always remembered that seasoning was a hassle. (Really, it's not - you just wipe the cook ware down with oil and heat it in the oven. I don't know why I thought that was such a big deal.)


Ok - here's my issue. It seems like the "pre-seasoning" is just like some stove blacking stuff that they sprayed on, quite unevenly I might add. Food comes out great, but every time I clean the Dutch oven, I get a lot of blacking coming off on the towels and I just think - yecch - what is that?

I think I was much happier with my plain old fashioned, non-pre-seasoned stuff and I am considering just giving this one to Good Will.

What are your thoughts on this?

[Arkansas Granny]

1. I have a large, pre-seasoned cast iron skillet that was given to me.

I tried using it without seasoning it myself and was disappointed with the results. I went ahead and scoured it out and seasoned it like I've always done my cast iron and it is now so slick that my daughter calls it "Mom's teflon". I've read since then that manufacturers sometimes use a waxy coating to keep the items from rusting before they are sold and that this should be scrubbed off before seasoning or using. I don't know if that's true of the pre-seasoned ware or not.

I've always seasoned my new cast iron on top of the stove. I wash it really well with hot water and detergent using one of those coiled up stainless steel scrubbers. After rinsing and drying with a towel I put it on the burner over medium-low heat and smear the inside with a good layer of vegetable shortening (I have found that oil tends to get gummy) and let it sit on the burner until it just starts to smoke. I turn off the heat and let it cool enough that I can wipe it out with a paper towel. If there is any black on the towel I add more shortening and repeat the process.

Most of the time I can just wipe my cast iron with a paper towel to clean it, but if I have to wash it I dry it by putting it on the burner over low heat until all the water has evaporated. If it looks "dry" after cleaning I swipe a little shortening on the surface while it is still hot, let it cool and then wipe it out with a dry paper towel.

[Stinky The Clown]

2. No seasoning can withstand washing

All the 'preseasoning' does is allow you to start using the pan immediately. Its till needs to be fully seasoned. It isn't at all ruined. Just consider it unseasoned and start from there.

There have been many seasoning threads here.

[Warpy]

3. I never trusted preseasoning

and was of the "Yuck! What on earth did they use?" mindset. I always scrubbed the preseasoning off and seasoned the stuff the way it should have been in the first place.

At least I know what I put on the pan. I'm not so sure about them.