Good info, thank you !

quote:

Originally posted by trapper189:
If your oven has a self-cleaning cycle, then leaving your cast iron in the oven during that self-cleaning cycle will turn all the seasoning into ash. I did this accidentally once to a beautifully seasoned pan.

>> raises hand << I've done that by mistake as well.

quote:

Originally posted by trapper189:

If your oven has a self-cleaning cycle, then leaving your cast iron in the oven during that self-cleaning cycle will turn all the seasoning into ash. I did this accidentally once to a beautifully seasoned pan.

The old school self clean, not the new style steam bullshit that doesnt work.

I wasn't even aware there was steam self-cleaning ovens. I'm definitely talking about the old school heats the oven to 600+ degrees for hours makes the kitchen smell for a day kind of self-cleaning cycle.

My wife commented the oven needed to be cleaned, but she doesn't want to do it when she's home because of the smell. I don't care for the smell either, but figured since she wasn't home I'd hit the button. I assumed the oven was empty and unbeknownst to me she had decided the oven was a place to store my cast iron pan.

I have several Lodge cast pots and pans. I used grapeseed oil and lots of salt on them when they were new to seal them and cook off the factory oils. I still put them in the oven about every 4-5 uses with grapeseed oil and a generous salt shake inside and they have stayed seasoned well for years. Also, you should wipe them with a cotton towel, not paper towels.

I use this method on all my cast iron cookware. I strip off the factory seasoning and start over.

quote:

Originally posted by trapper189:
I'm definitely talking about the old school heats the oven to 600+ degrees for hours makes the kitchen smell for a day kind of self-cleaning cycle.

More like 800-900F, depending on literature source. Definitely bad for the oven's electronics.