I have owned 2 pieces of cast iron cookware for the past 20 years and with time have built up very nice seasoning on both pieces after years of love, devotion, care and yes a little abuse. Lodge cast iron cookware can handle anything and everything. This griddle came with a manufacturer's pre-seasoning that was such a wonderful delight and such a bonus! The first thing I cooked on my griddle was pancakes. There is truly no comparison with the non-stick flat plate griddle and the cast iron griddle. There are a few steps to keep your Lodge cast iron clean and with time to make your griddle a truly non stick seasoned piece of cookware: 1. Do NOT start out on high temperature! Start each use with warming your cast iron on low and build up the cooking temperature. You will find that with cast iron cookware that you will be turning down the temperature on your stove because once the cast iron cookware is heated it is an all inclusive even heated cooking surface and will retain/maintain heat for a even cooking experience and joy. 2. After each use, set your cast iron cookware to the side and let it cool off a bit, then wipe out the cast iron with paper towels, rinse with warm to hot water and while scrubbing with a nylon brush, dry with paper towels, put your cast iron cookware on the stove top and turn on the eye on low, let the cast iron dry out over the flame/eye. When you can drop a few drops of water on the cast iron cookware and the water sizzles and disappears quickly, then it is time to turn off the eye/flame and with a paper towel season your cookware with Crisco or oil, your cookware on the inside, rim, outside and on the handle. Set the cast iron cookware to the side and let it cool down to room temperature. 3. If for some reason you have a build up of food / gunk in or on your cast iron cookware, here is a quick and easy way to get it clean. Warm your cast iron cookware on low, put a 1/4 cup of oil in the cookware along with about 1/2 cup of kosher salt (to make a slurry). Take your cast iron cookware off the stove and place on your working service or inside a ribbed cookie sheet and with a wad of paper towels scrub your cookware with the oil/kosher salt slurry. The oil lubricates the cast iron and the kosher salt acts as an abrasive cleaner (I have used tongs to hold the paper towels so I don't get burned by the heated oil slurry). I typically wipe out the slurry onto my cookie sheet (in case the cookware isn't clean enough - I can re-use the slurry), then take the cast iron cookware to the sink and with a nylon brush and hot water, clean the cookware. If all the gunk is gone, then dry the cookware and follow step 2 to season the cookware. I look forward to many years of enjoyment out of this piece of cookware!
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