Lodge mfg. cast iron grill griddle combo.
Lodge mfg. has several cast iron griddles available for just about every imaginable use. Lodge mfg. has pots, pans, Dutch ovens, tools and accessories also. Some need seasoning and I thought I would share with you my seasoning technique. Nothing earth shattering perhaps but useful incase you find an un-seasoned piece of cast iron in your collection.
Luckily for everyone the new Lodge griddles come pre-seasoned. I had purchased mine almost three years ago and just left it sitting in the box in my closet. Imagine that, a Dutch oven cook not using a piece of cast iron for three years! Well time was up and I took some photo’s to share with you.
The model I have is comparable to the LPG13 Logic line griddle by Lodge mfg. Mine is un-seasoned as I mentioned earlier. In order to make this non-stick I needed to apply a patina that would be ready to cook on.
The Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle
is a reversible grill/griddle made of cast iron with a generous grease gutter and two side-handles to provide safe, convenient transport. Comes with a limited lifetime warranty.
Logic line of cookware comes pre-seasoned to save you some work. Cast-iron pans in this line are coated in a vegetable oil, which is then baked on in an hot industrial oven to obtain that blackened patina and silky surface.
This is how I do it:
1.Wash your cast iron in warm soapy water (this is the only time I will recommend using soap) and dry thoroughly.
2.Coat all surfaces with a light coating of Crisco (my personal choice) or 
vegetable oil. Don’t put to much on, it should be just lightly coated. To much and you could end up with a fire or at the very least a smoke cloud.
3.Place in a pre-heated barbecue as close to 350 degrees as possible. That is the
high setting on my barbecue.
4.Bake for one hour.
5.Turn off heat and let griddle cool until it is very warm but won’t burn you.
6.Recoat with Crisco and bake at 350 degrees for one more hour.
7.Turn off barbecue, walk away and have a cold drink.
Your griddle should be black as night. That is what you are looking for. That my friend is your patina. Love your patina, respect your patina and it will provide you with a lifetime of slickness. Every time you use it the patina will just get better.
Two final tips:
1.Never wash with soap. It’s not necessary. Almost everything will wipe out or can be scrubbed out with hot water.
2.Always recoat with every use.
This technique works with re-seasoning also.
on May 20th, 2008 at 10:27 am
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on May 21st, 2008 at 11:21 pm
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