Lodge pre-seasons all of their cast iron cookware at the foundry using a 100% Kosher-certified, soy-based vegetable oil.
When you're re-seasoning, reach for an oil with a high smoke point. In the Lodge Test Kitchen, we like vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
Our cast iron Seasoning Spray protects cookware, enhances finish, and is made of 100% canola oil — no additives or propellants.
Lodge pre-seasons all their cast iron cookware using 100% natural, soy-based vegetable oil.
But to help you avoid my mistake, here are some tips about what not to cook in cast-iron cookware:
4 Foods You Should Avoid Cooking In A Cast-Iron Skillet
The best oil for seasoning cast iron is one that is refined, neutral, and has a high smoke point (above 400∘F400 raised to the composed with power F400∘F / 204∘C204 raised to the composed with power C204∘C). Top choices include grapeseed oil, avocado oil, and canola oil. These oils polymerize effectively into a durable, non-stick layer without leaving a sticky residue.
Lodge is highly affordable compared to boutique cast iron brands because of their highly automated, domestic manufacturing and minimalist, mass-market approach.
Pre-Seasoned & Ready for Use
Lodge pre-seasons all cast iron cookware with 100% natural vegetable oil; no synthetic coatings or chemicals. The more you use Lodge the better the seasoning will get!
Oven seasoning is optional; if you do it, use grapeseed or sunflower oil (avoid flaxseed), start at 200°F, increase to 400°F for one hour, and wipe away excess oil until the pan has a dry, matte finish.
Whether you fill a reusable pump or opt for commercial sprays, choose olive oil or avocado oil. Olive oil is high in monounsaturated fats, which are linked to healthier cholesterol ratios.
One reviewer reported that it's “always the last step after cleaning my Lodge cast iron.” But what's so special about this spray? This 8-ounce bottle of seasoning spray consists of 100% pure Canola oil, nothing else. It has an adjustable nozzle, making it a convenient way to season cast iron.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
All you have to do after you purchase your cast iron is rinse, hand dry, and start cooking! We don't recommend using beef tallow, lard, or ghee to season your skillet because it can go rancid.
Refined avocado oil has the highest smoke point among common cooking oils, reaching approximately 520∘F (271∘C). Because of its extremely high heat tolerance and neutral flavor, it is one of the best options for high-heat searing, stir-frying, and deep-frying.
Both Crisco and grapeseed oil are excellent options for seasoning cast iron, though they excel in slightly different areas.
Ceramic-coated cookware is generally considered non-toxic. It is typically made from a base material (like aluminum or stainless steel) that is coated with a layer of ceramic.
Lodge and Le Creuset are both excellent, heavy-duty cast-iron brands, but they target different needs. Lodge is the budget-friendly king perfect for beginners, while Le Creuset is a premium, heirloom-quality French brand offering flawless craftsmanship and a lifetime warranty.
Lodge cast iron includes a Prop 65 warning primarily out of an abundance of caution to comply with California's strict labeling laws. Because trace, naturally occurring elements (like manganese) can be present during the iron-casting process, the company uses the warning to avoid legal penalties in California, even if the products meet all federal safety guidelines.
Are Lodge products made in the USA? All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
The best cast iron skillet depends on your needs, but Lodge is widely considered the best overall for its durability, affordability, and pre-seasoned surface. For premium, smooth-milled pans, Smithey Ironware is a top choice, while Le Creuset is the gold standard for enameled cast iron.
You only need to oil (or "season") your cast iron pan after every wash to prevent rust. This is a quick wipe-down. For deep, baked-on re-seasoning, you only need to do that every 6 to 12 months or if the surface starts looking dull and food begins to stick.
Yes, you can use olive oil on cast iron, but it is better suited for cooking and quick maintenance rather than applying your pan's initial seasoning layer.
Yes, coconut oil is good for cast iron. It is a popular choice for maintaining and cooking because it creates a slick, non-stick surface.