Lodge Cast Iron 15" Seasoned Skillet

If you are cooking for a bunch of people, this is just the ticket to have punched. Most any cook knows how wonderful a cast iron skillet is and this one is wonderful. One thing, it says it is seasoned, well maybe a bit but to really season a cast iron pan here is what my gourmet cooking partner says to do and she is is right on the mark. Preheat the oven to 250, liberally coat the skillet with vegetable oil and let it season in the oven for four hours, let it cool in the oven after the heat is turned off. OR Preheat the oven to 400, liberally coat the skillet with vegetable oil and let it season in the oven for two hours, let it cool in the oven after the heat is turned off. Repeat this for TEN days. Your skillet will be really seasoned and all you will ever do to clean it is wipe it with a paper towel and put it away. For the price these sell for, they can't season them ten times, that is your job. NEVER, NEVER, NEVER put this in a dishwasher or in soapy water, you will lose the seasoning and need to start over.

First, get a tape measure and stretch it out to 15" so you will know exactly how HUGE this skillet is. This is a skillet that most people would rarely use due to it's size. You may seriously want to look at the 13.5" which is also very large, or even the 12" which most people find more accommodating. Second, I read the reviews and posting about using oil for seasoning. I would not suggest oil when seasoning cast iron. I would suggest lard. If you don't have lard, use shortening such as Crisco. In reality, you don't need to do anything but use the Lodge cast iron that is already seasoned. Every time I get new Lodge cast iron cookware, the first things I do after a quick wash, is fry greasy foods such as bacon. The more you use your cast iron, the prettier it gets and the more non stick it gets. Fried eggs slide out of my lodge cast iron skillets and I have never sanded the skillets or did any extra seasoning other than drying the pans out and rubbing a little lard or crisco into the pans. You really don't need to do anything extra other than use it use it use it and dry well, rub in crisco after each use, that's it.