On Cast Iron Cookware.

A quick interruption in the Smoky Mountain posts to ask you all a serious question:

Is “seasoning” a pan actually worth it? Who does this? From my (total lack of) experience, it seems incredibly silly.

As you know, I am the opposite of awesome at cooking or doing any sort of kitchenly activity. If you don’t already know this about me you can discover it for yourself hereherehere and let’s not forget that time I put Palmolive in someone else’s dishwasher.

While we were in TN, Ryan came across a coupon for a proper LODGE CAST IRON pan for $4 and couldn’t pass it up. We (and by “we” I mean Ryan) cooked eggs in it yesterday and I tried to “wipe it clean” with a cloth and warm water. It didn’t really get clean at all, but they said not to use any soap because it’s already been seasoned. So I set it in my sink to dry and this morning woke up to a major rusty iron ring stain in the bottom of my otherwise flawless sink. awesometown.

So I got out the little LODGE instruction booklet and discovered that I should immediately dry my pan and “season” it with vegetable oil after every use. Oops. Blew it already and I’ve only used it once! This is a really high-maintenance pan people.

So I re-washed the pan again trying to get more egg off, then I dried it and coated it with oil… until I remembered I was supposed to use “VEGETABLE OIL”, so I put the olive oil away, re-washed the pan for a THIRD TIME and re-coated the pan with vegetable oil which created another issue: storage.

Now I have this oily pan that has to be stored somewhere special, like on it’s own special shelf where it can be all oily but not get all my other pans oily? How many cupboards do those people at the iron pan factory think I have anyway!?!?

Seriously, is this worth it? Who actually does this “seasoning” thing? I’m about ready to toss my pan into the goodwill bag when Ryan isn’t looking.


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