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Cast Iron Pan original finish or prefinished in a new pan |
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What is the differnece between the Lodge %26quot;Original Finish%26quot; cast iron
pan and the %26quot;Prefinished cast iron pan? Why is the prefinished cost
more if it is already partly seasoned? |
Clarification of Question by poetdove-ga on 20 Jul 2006 11:00 PDT I used the wrong term. One Lodge cast iron pan is %26quot;original finish%26quot;
and other is %26quot;pre seasoned finish%26quot;. Which is better? Should I buy
original and just keep putting it in the oven a few for an hour or two
with say Crisco or do the same to the preseaoned one |
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http://whatscookingamerica.net/Information/CastIronPans.htm
%26quot;There is a trick to maintaining cast iron cookware and that trick is
known as %26quot;seasoning%26quot; or %26quot;curing.%26quot; Your food will never stick to the
bottom of the skillet or pot and the iron will not rust if it is
properly seasoned. Plus the cast-iron cookware cleans up easily as
well. Seasoning or curing cast iron means filling the pores and voids
in the metal with grease of some sort, which subsequently gets cooked
in. This provides a smooth, nonstick surface on both the inside and
outside of the piece.%26quot;
So a %26quot;pre-seasoned%26quot; pan will cost more because they have already done
the work of seasoning it.
Over time the seasoning will wear off and you will need to re-season
your pan and you will have to season it again. I found many places
that recommended seasoning a pre-seasoned pan right away???
http://www.howtodothings.com/food-and-drink/a3371-how-to-season-a-cast-iron-skillet.html
%26quot;Some modern cast iron cookware is pre-seasoned at the factory, but it
won%26#39;t hurt to season it again.%26quot;
I%26#39;m sure the quality of the pre-seasoning will vary depending on who
you get the pan from.
Fortunately it is not very difficult to season cast iron.
http://www.kitchenemporium.com/info/castiron.html
Please post a request for clarification if you require any further information.
Thanks!
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