Cast Iron pans-- most I've seen are pre-seasoned. Any information saying it is unsafe or that less iron is released?

Cast Iron pans-- most I've seen are pre-seasoned. Any information saying it is unsafe or that less iron is released? I like the idea of cast iron cookware providing some dietary iron- are these pans providing less iron because of the coating?

Can you direct me to an non-pre-seasoned pan on amazon? Any other tips on safe cookware also appreciated! Asked by OrangeApple 56 months ago Similar questions: Cast Iron pans pre seasoned information unsafe iron released Science > Technology.

Similar questions: Cast Iron pans pre seasoned information unsafe iron released.

The preseasoning doesn't affect anything about the pan, really, except to save time. I buy and use preseasoned cast iron, mostly because it means I can go right to using the cookware. The seasoning applied at the factory is just a vegetable oil coating.It doesn't affect iron transfer to the food.

I have noticed that any preseasoned piece tends to have a chip somewhere in the coating. Still, there's no reason not to buy the preseasoned. Cast iron is one of the best cooking metals available.

Even with preseasoned pans, you can strip and reseason them as needed. In between seasonings, just clean them with a stiff brush and kosher salt (the salt is just abrasive enough to scrub off any remaining fond without stripping the seasoning. I season with leaf lard, which you can typically find at markets that specialize in spanic or Mexican foods.

Hydrogenated oils of any sort will also work. Even a rusty, damaged pan can often be salvaged.About.com has great instructions for cleaning and seasoning. Cast iron isn't appropriate for everything, though.

When you're cooking very acidic foods (with lots of tomatoes or lemon juice, etc. ) you risk damaging the pan and giving your food a metallic taste. For that, use either enameled cast iron or stainless steel with a heavy 3 or 5 layer disc welded to the bottom. For cast iron, I use the trusty standby: Lodge.

If you're set on buying unseasoned and doing a DIY job, just look for "lodge original finish." For enameled iron, I use an off-brand pot I bought at Target (though I admit to an unhealthy lust for Le Creuset, which I refuse to spend the money on). It might be a Chef Mate.

I can't find it again now, but it was about $40 in the store. For stainless, I use Kitchen-Aid. Joram's Recommendations Cast Iron Cooking for Dummies Amazon List Price: $19.99 Used from: $8.75 Average Customer Rating: 4.5 out of 5 (based on 5 reviews) The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen Amazon List Price: $16.95 Used from: $8.52 Average Customer Rating: 5.0 out of 5 (based on 13 reviews) The Cast Iron way to Cook Used from: $23.94 Average Customer Rating: 4.5 out of 5 (based on 2 reviews) Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle Amazon List Price: $57.99 Average Customer Rating: 4.5 out of 5 (based on 88 reviews) Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet Amazon List Price: $17/160 Average Customer Rating: 4.5 out of 5 (based on 81 reviews) Lodge Logic Pre-Seasoned 5-Quart Dutch Oven with Loop Handles Amazon List Price: $47/160 Average Customer Rating: 4.5 out of 5 (based on 34 reviews) Le Creuset 5 Piece Essential Cookware Set, Cobalt Blue Amazon List Price: $330.00 Average Customer Rating: 5.0 out of 5 (based on 2 reviews) .

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I heard you get that kind of iron from green vegtables.

Glass cooktop states to use only flat bottom pans. Cast iron grill pan has flat bottom but they still say no. Why?

I am thinking of buying my first piece, I have been looking at "Lodge".

I have been reading that it might be very toxic!

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