I’m completely in love with my cast-iron pan. It gets better and better every day. I can’t believe it took me all these years to get one. Sad to think I spent SO much money in really expensive non-stick pans when this is so much better and cheaper… I’m on a mission now to convince my friends. Some have the erroneous assumption that cast-iron pans are “trickier”.

I only re-seasoned one of my pans and left the other one with just the pre-seasoning. Both work well.

I basically rubbed vegetable oil all over it and put it in the oven for an hour. I followed the method described here but I skipped the step that asked to wash it with soap since I didn’t really want to remove the seasoning it came with.

I just bought a pre-seasoned grill but I don’t think that is enough and I should do more.
How did you season yours?

Thanks for the visit. I also use stainless steel for anything else and I was interested on your comment about using it for anything that has a lot of tomatoes. Should I be avoiding cooking tomatoes in a cast iron pan?

giz,

If I’m not mistaken, Lodge has lids as well, but I think they sell them separately. Take a look at the site.

We love our small cast-iron frying pan for making omelettes.

(I covet your grill pan!)