Lodge Cast Iron " pre seasoned"

The preseasoning helps to keep food from sticking. whether it sticks depends on what you plan on cooking. If you are buying it for making cornbread, then add oil, get it sizzling hot and add batter and bake. Having the oil sizzling hot always helps it to not stick. If it sticks the first time, scrape the chunks of crust away with a scraper, wipe it clean with a dry paper to remove debris and wipe a very light coating of oil on the pan. It will stick less the next time you use it for cornbread.

If using for deep frying, add the oil, heat to temperature and it will cook fine, most likely with no sticking. If shallow frying, like flour dredged minute steaks. It might stick or not. There is no real way to know, since you are looking at a relatively thin layer of oil. Having that thinner layer of oil is not so much of a problem if it is the right temperature for the meat to sizzle when you add it.

The common thing here is to have the oil and the cooking surface at the proper temperature when adding the product to the skillet. Too cool and it might stick. When cooking with cast iron, I never add product to a room temperature skillet or pot and then turn on the heat. I always preheat.

Consider the preseasoning a good start to where you want to be and understand your stuff may stick some until the skillet has been used a few times.

Just enjoy it. Lodge is fine cast iron. I have Griswald that still sticks sometimes, even after cooking in it +500 times over the past 40 years.

By the way, I never store my cast iron with more than a very light wipe of oil. My policy is to never store with a noticeable wet coating oil, just a light wipe.

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By the way, I never store my cast iron with more than a very light wipe of oil. My policy is to never store with a noticeable wet coating oil, just a light wipe.

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I have always done this (for years) - light coating with paper towel on top, so the oil doesn't get on other dishes.

Take a palm sander and knock it all off. Then come back with some bacon grease or some lard and do a new season. I find lodge comes rough since they spray the pre season on at the factory. U can get it very slick with the palm sander.

I do this to all cast iron esp my bigger pots. If you are doing this with a bigger pot cook some cracking in it for ur first cook.