Additional Seasoning FAQ's
Is the oil genetically modified?
Since 90% of soybeans in the U.S. are genetically modified, "traces" of proteinaceous material can be carried from soybean farm to soybean farm in the extraction process. The oil is, however, highly refined, effectively removing the proteinaceous matter along with the fatty acids, chlorophyll, off-odour and off-flavour components that are found in soybean oil. If any trace amount remains after that process, it would be so infinitesimal that it would require several gallons of oil to be submitted even to extract any DNA fragments. There is no DNA remaining at this point in processed oils, and when sent off for testing, the analytical report that is received from the GM testing/certification facilities will state that there is "no modified or conventional DNA present." That being said, our supplier cannot state that the oil is GMO-free since the testing results show that there was no modified or non-modified DNA present.
Will cooking acidic foods in cast iron hurt the seasoning?
Unfortunately, it can. Highly acidic foods, like tomatoes, can break down the seasoning on cast iron. We recommend avoiding acidic foods or recipes with higher liquid contents for longer periods of time until the seasoning is well established.
When drying my cast iron pan, dark residue appeared on my towel. Is this normal?
Yes, this is perfectly normal and safe. Occasionally, when your seasoning works a little too hard with acidic foods or really high heat, dark residue can come off on your towel when cleaning. This can also be present with brand new cookware.
My new Lodge seasoned cast iron cookware has a "bubble" on the cookware. What is this?
Some new Lodge cookware can have a small "bubble" on the tip of the handle or on the assist handle that can chip away and reveal a brownish colour underneath. This is not rust. It is a result of our cookware being seasoned on a hanging conveyor, causing a small drip to form at the bottom. If the bubble makes it through our ovens, it is baked on, and the brown colour is simply oil that has not fully carbonized. It is perfectly safe and will disappear with regular use and care.
The seasoning on my new pan doesn't look even. Is this normal?
Some cookware may have slight variations in the seasoning finish. These variations do not affect cooking performance and typically even out with use.
Black flakes of seasoning are coming off my pan. What's happening?
Sometimes layers of seasoning may flake off your cast iron pan. This can happen if layers of seasoning have not fully bonded to the metal. If your pan is flaking, don't panic. Simply scrub the pan with a nylon brush or salt, then rinse, hand dry, and rub with oil. You may want to try seasoning in the oven to help build up a strong layer of seasoning.
Why is the surface of my cast iron cookware rough?
The texture is a result of the sand casting process that is used, creating a surface finish that has a texture that will allow the seasoning to adhere to it. As you use your cookware over time and continue to season it, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use.
Some customers prefer to smooth out the roughness, and it is okay to do so using fine grade sandpaper. Be sure to season the item promptly after doing so.