Before I first use my new cast iron grill pan should I treat it with cooking oil or cooking spray?

I have several pieces of cast iron cookware, so I think I can guide you a bit with seasoning your new cast iron grill pan. First of all, for most types of cast iron cookware, you should NEVER use cooking oil or cooking spray. Cooking oil and cooking spray can leave behind a stickiness that becomes somewhat permanent.

However, Lodge Logic and Logic Pro-Logic brands of cast iron cookware are two new kinds of skillets and pans that come pre-seasoned. They also have a special kind of factory coating that allows you to jsut spray them with cooking spray and go. Cooking spray and cooking oil are generally the same thing, except one is sprayed directly onto the surface.

You should also never soak cast iron cookware in water or clean with scouring pads. To clean the grill pan, rinse it with hot water and wipe clean with a damp cloth. You should clean the pan soon after cooking while the pan is still slightly warm.

Also, never store cast iron cookware with lids on top. This can lead to a build up of moisture. For cast iron skillets that I use on a regular basis, I store them in the oven when it is not in use.

If you ever need to reseason the cast iron grill pan (this should be done if there are any stained on food particles or signs of rust), you should coat the pan with lard or bacon grease. Heat the oven to 300 degrees, and "bake" the pan for about 15 minutes. Remove the pan from the oven and pour out any grease that did not soak into the pan.

For best results, place the pan back in the oven for an additional two hours. Your pan is now seasoned and ready to use. You can tell the difference between a properly seasoned cast iron skillet and one that is not in the image below.

The first time I season a pan I like to use oil because it is thicker. Afterwards I use spray because it's quick.

The first thing you should do is wash the pan with hot soapy water. And even though they say it comes pre seasoned it is not really done all the way. I have these pans and the old ones from years ago and I still reseason the new pans when I get them.

Bacon grease is the best but you can also use olive oil. Coat the inside of the pan with it and put it on the stove top and medium high heat and heat until it smokes. Let cool and coat again and put in the oven to do it Wipe off excess grease in both cases.

When I cook with them I afterward soak them in water, as most things stick to them. I then scrub them clean with one of those hard material scrub pads. I then wipe them dry and put it on the stove top and use olive oil and heat until it smokes off, not much is needed.

This is after every use and over time they season nicely. After time you will have a nice black coat as the iron seals itself. When cooking steaks always leave some fat on the meat for flavor when you cook in these pans.

As you can see by reading the ingredient label on Pam and others, the sprays are really just vegetable oil, packaged conveniently for some applications. What happens kitchen-chemistry-wise is that with heat, the oil turns into an almost teflon-like coating on the pan - the "seasoning effect. " Renewing the seasoning can be important after cooking some kinds of foods and after washing.

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