New Lodge Dutch oven that's never been used. It came (as I recall) "already seasoned". It has a somewhat sticky coating that doesn't want to come off with hot water so I scrubbed it with more hot water with a little detergent and it still remains. While I was washing it the stuff actually has an unpleasant almost chemical odor so I don't want to use it until I can get the stuff off. Any suggestions?

I used an orbital palm sander to take the finish off of mine. Then I just seasoned it myself.

Thanks Ryan, what kind of finish is the stickiness? Almost feels like paraffin or something but I'd think boiling water would rinse that off?

quote:

Originally posted by ryan81986:
I used an orbital palm sander to take the finish off of mine. Then I just seasoned it myself.

I also sanded the inside of mine to smooth it out. Didn't like the rough surface Lodge pans

quote:

Originally posted by ridewv:
Thanks Ryan, what kind of finish is the stickiness? Almost feels like paraffin or something but I'd think boiling water would rinse that off?

It's carbonized vegetable oil. Boiling MIGHT take it off, but you may be better of sanding it.

^^^^^^
Maybe polymerized vegetable oil.

Easy-Off.

Spray to coat pan inside and out.

Slip into plastic trash bag and let it set in the sun for an hour or two.

Remove and hose it off (or in the sink).

Wash with soap and hot water, then put it on the stove top and heat medium high to evaporate and then use a light coating of high smoke oil all over.

(I use peanut oil).

Put in the oven at 400 F for one hour, shut it off, let it cool.

Then back on the stove, heat medium high until it is hot until light smoke, season again, back in oven.

Do this 4 times at least.

You want to build the seasoning with very light coats of oil and high enough heat (just at light smoke point) then in the oven so the oil builds a polymerized coating.

Too thick, and it will be sticky and fail to create a "non-stick" surface.

Avoid any acidic foods or ingredients until pan is well seasoned.

Clean as soon after cooking that you can, then dry and season on the stove top and a very light coating overall for storage.

You can use soap and water to clean (I seldom do, usually heat pan, deglaze with water then dry and season).

Bamboo scrubbing whisk and/or chain mail to clean while deglazing is all I need to do.

I do this with all my cast iron and carbon steel woks.

Once you get the drill down, it is easy and only takes a few minutes.

I've never sanded the surface of cast iron.

What the monkey said. I got a lodge 20 years ago and it was abysmal. I used easy off on it and then smoothed the inside with dual action sander. Then I seasoned it. I haven’t had to strip it yet.

Thank you sigmonkey, I'll follow your instructions. There are many versions of Easy-Off; heavy duty oven, oven grill, heavy duty degreaser, pro fume free, etc. Any particular one better for this?

The "REAL" stuff that eats you alive!

Yellow cap, Heavy Duty.

(you do not want to spray it if it's windy)

It will burn PDQ, so be aware to not get it on your skin, and if you do, use vinegar and lots of water. It's strong alkaline base.

quote:

Originally posted by sigmonkey:
The "REAL" stuff that eats you alive!

Yellow cap, Heavy Duty.

Thank you that's what I'll use. I may try to smooth the bottom with a sander after cleaning since it'll have to be re-seasoned anyway.

Since it’s brand new and under some sort of warranty, no offense but I’d call Lodge and describe the issue 1st.

info@lodgecastiron.com or call 423-837-7181

Best wishes to you.
.

Monkey left out the bacon seasoning methid

Thanks Gene and GTO.

Here's what Lodge says:

A new Lodge cast iron pan is typically pre-seasoned, meaning it's ready to use right out of the box. However, for optimal results and to further build up the natural non-stick surface, you may want to wash and re-season it.

Here's a basic guide to using your new Lodge pan:

1. Wash and Dry:
Give the pan a quick wash with warm, soapy water and a soft sponge, followed by thorough drying with a lint-free towel.

2. Preheat:
Place the pan on the stovetop over medium heat until it's thoroughly heated, which you can determine by feeling the handle becoming warm.

3. Oil:
Add a thin layer of oil or fat (like vegetable oil, grapeseed oil, or even bacon grease) to the pan's interior.

4. Bake (Optional):
You can place the oiled pan upside down in a preheated oven at 350°F (175°C) for an hour to help the oil cure and build up the seasoning.

5. Cook:
Once the pan is preheated, you can add your food and start cooking as desired.

There is nothing weird on your Lodge pot. What you are currently trying to take off is the polymerized oil that is your factory seasoning (and what all seasoning is on cast iron).

Just cook with it.

If the smell is off-putting, cook something in a good bit of oil or grease that you don't mind pitching, like potato peels.

Or, follow the Lodge directions to add another layer of seasoning on top of the factory seasoning. A 400 degree oven will also obliviate any current smells.

If you strip off the factory seasoning, you are starting from zero (bare metal). Having done this myself, I found it usually isn't worth the effort unless I am rehabilitating a neglected pan.

The world of cast iron is full of old wives tales. Don't believe most of them. Just don't leave your cast iron soaking in the sink and make sure it's clean, dry, and oiled after cooking. It'll be around longer than you.

Enjoy your new pot!

^^^Yes. Last I checked, Lodge used soy based vegetable oil to preseason their cast iron. Any fat you use to season your pot is going to smell funny as it goes through the polymerization process.

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 only reason to strip your pot of Lodge's preseasoning is if you can't deal with the roughness from the casting process and want to sand the cast iron smooth. I might do it for a pan, but don't see the benefit for a pot.

That's good info, Oregon and trapper. I think I'll try that before stripping everything off. And yes I can live withy the slight texture on a pot's surface. I'll see how it goes, thanks!

If you are going to strip it, the monkey's method works well but can be rather messy with uneven results in my experience. When rehabbing pans I soak them in lye water (a couple of cans of hardware store lye in a few gallons of water - enough to cover the pan). Soak it for a day or two, remove, rinse, soak in vinegar water for an hour or so, rinse, wash well with Dawn, rinse well, and season. It's quite easy to do. If you do it this way, though, I also run a piece of tie-wire through the handle so I can submerge the whole thing. It makes it easier to remove from the lye without having to worry about putting on gloves.

quote:

Originally posted by Oregon:
.



The world of cast iron is full of old wives tales. Don't believe most of them. Just don't leave your cast iron soaking in the sink and make sure it's clean, dry, and oiled after cooking. It'll be around longer than you.

Enjoy your new pot!

Bears repeating ..

quote:

Originally posted by ridewv:
That's good info, Oregon and trapper. I think I'll try that before stripping everything off. And yes I can live withy the slight texture on a pot's surface. I'll see how it goes, thanks!

My pleasure.

I know the cast interior of the Lodges can be a bit rougher than their far more expensive machined counterparts.i have found that using metal spatulas to cook with and chain mail to clean with will smooth out that bottom a good bit.

Some unasked for input if you are newer to cast iron- Most people's disappointment stems from an unobtainable high bar that other people have set for cast iron: nothing sticks, and I only have to wipe it out with a paper towel.

Eventually, things will stick, especially in the initial uses, and especially if you use it for everything. Just scrub with hot water and a chainmail scrubber. Carbonized food on the bottom of the pan will cause more frustrating stickiness than anything.

It will get more and more non-stick as you use it.

Cheers!