1

votes

GREAT DEAL on Cast iron Skillet, but seasoned with SOY OIL, should I get it?

Answered on August 19, 2014
Created May 10, 2012 at 3:53 PM

what say you? is the soy oil of concern? if so, can I get rid of it and re-season? Also, i went to the Lodge web site because so many people recommend that brand and it turns out they season with soy oil too, is this problematic? (I don't have a soy allergy but avoid soy for health).

"What type oil is used to season Lodge Seasoned Cast Iron? We use a proprietary soy-based vegetable oil to season our cookware. The oil contains no animal fat or peanut oil." http://www.lodgemfg.com/use-care-help.asp#4

724f0f45eb53919b8c617c3c1ec5fbc5

(830)

on May 10, 2012
at 10:40 PM

It's safer to use the oven, rather than the stovetop; then you don't need to handle the hot-as-hades pan. Google "reseason cast iron" for instructions. Either way, it makes a lot of smoke. Disable your smoke alarm and/or open your windows. Better yet, don't do it at all. A few uses will take care of any residual soy oil.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 07:23 PM

Got it, thanks!

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 06:16 PM

thanks! Good tips!

D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on May 10, 2012
at 05:39 PM

Cast iron is safe up to very high temperatures. A fireplace will only crack the pan if it is ice cold when you throw it in there or if you throw it in ice water when you take it out of the fire.

Medium avatar

(10611)

on May 10, 2012
at 05:29 PM

Yes, without cracks. If you're careful you could do it on a range. You need to take it to the point that it no longer smokes. A fireplace is the safest.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 05:23 PM

no fireplace, I am an NYC-apartment-dwelling cavewoman. Also i heard the fireplace can crack the pan? Did you try it with success?

4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on May 10, 2012
at 05:22 PM

Definitely better than teflon. When I think of all the flaky teflon pans I used to use, I get very scared.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 05:13 PM

yes, truth, good reminder.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 05:13 PM

good point! thanks. P.S. I love the idea of using vintage cast iron and all the happy cooking karma that comes with it.

9d43f6873107e17ca4d1a5055aa7a2ad

on May 10, 2012
at 04:51 PM

yeah, don't let perfect be the enemy of good, in a few months it will be replaced by whatever fat you are using to cook

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 04:38 PM

oh hellz no, i'm way too lazy for that!

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 04:36 PM

thanks, probably better than the teflon i'm currently using anyway.

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10 Answers

8
4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on May 10, 2012
at 04:11 PM

I don't think it's too big a deal personally. The amount of oil which would get into your food is negligible. If it bothers you, you can remove the seasoning with steel wool and reseason with lard.

9d43f6873107e17ca4d1a5055aa7a2ad

on May 10, 2012
at 04:51 PM

yeah, don't let perfect be the enemy of good, in a few months it will be replaced by whatever fat you are using to cook

4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on May 10, 2012
at 05:22 PM

Definitely better than teflon. When I think of all the flaky teflon pans I used to use, I get very scared.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 05:13 PM

yes, truth, good reminder.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 04:36 PM

thanks, probably better than the teflon i'm currently using anyway.

5
Eea6a68f5a7190d13c60e1c72417a581

(1376)

on May 10, 2012
at 04:41 PM

The minuscule residual soy oil is less than one donut's worth. All my cast iron is second hand, who knows what's it was seasoned with (probably lard).

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 05:13 PM

good point! thanks. P.S. I love the idea of using vintage cast iron and all the happy cooking karma that comes with it.

3
Medium avatar

(10611)

on May 10, 2012
at 05:13 PM

Soy oil makes the pan sticky. Throw the pan in the fireplace, burn the oil off, then reseason it with a sat fat.

D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on May 10, 2012
at 05:39 PM

Cast iron is safe up to very high temperatures. A fireplace will only crack the pan if it is ice cold when you throw it in there or if you throw it in ice water when you take it out of the fire.

724f0f45eb53919b8c617c3c1ec5fbc5

(830)

on May 10, 2012
at 10:40 PM

It's safer to use the oven, rather than the stovetop; then you don't need to handle the hot-as-hades pan. Google "reseason cast iron" for instructions. Either way, it makes a lot of smoke. Disable your smoke alarm and/or open your windows. Better yet, don't do it at all. A few uses will take care of any residual soy oil.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 07:23 PM

Got it, thanks!

Medium avatar

(10611)

on May 10, 2012
at 05:29 PM

Yes, without cracks. If you're careful you could do it on a range. You need to take it to the point that it no longer smokes. A fireplace is the safest.

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 05:23 PM

no fireplace, I am an NYC-apartment-dwelling cavewoman. Also i heard the fireplace can crack the pan? Did you try it with success?

2
B3c62d89cd47b7d7209b6a99243d0ded

on May 10, 2012
at 07:01 PM

Wash it with FIRE. Or a self-cleaning oven.

Place it in a self-cleaning oven, bottom side up...

Run the medium or long cleaning cycle...

Wait for it to mostly cool, and then season it with whatever sat fat you like!!!

2
44348571d9bc70c02ac2975cc500f154

(5853)

on May 10, 2012
at 04:49 PM

you can leave it to soak in lye bath over night and it rips all seasoning for sure. Neutralize with strong vinegar and wash. season it asap as it will rust in plain sight.

2
7bf306ada57db47547e9da39a415edf6

(11214)

on May 10, 2012
at 04:44 PM

I don't think it is a big concern. Someone once mentioned that we can see why we don't want to eat PUFAs right on the surface of the cast iron skillet; they are what make that nice, shiny black lacquered finish on a well seasoned cast iron skillet. You want that on in your pan, but not in you. You can easily heat it up, put a little water in it, and wipe it out if you are concerned about any residue. Make sure it is completely dry and then wipe it down with lard or something. You'll be okay.

2
7e1433afbb06c318c4d90860d493c49d

(5959)

on May 10, 2012
at 04:27 PM

Instructions for re-seasoning cast iron:

http://www.panman.com/cleaning.html

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 04:38 PM

oh hellz no, i'm way too lazy for that!

1
345c1755efe005edd162b770dc6fb821

(8767)

on May 10, 2012
at 06:15 PM

funny, I just picked up one from a friend and it reeks of bad oils. I've scrubbed it down and i'm seasoning it with coconut oil first then I'll use the duck oil. I am allergic to soy so I hope that I've cleaned it well enough....it doesnt have that bad oil smell anymore and my seasoning will hopefully create a new barrier.

note: it does rust if you dont season it right away after cleaning and drying....

1
C116f7e54620c6003b67cd4450a298cd

on May 10, 2012
at 06:00 PM

Not a big deal, and honestly just start using it! I will say that pay attention to the handle shape and "ergonomic fit" to your hand. Most of the Lodge products are ok, but I've seen some with "straight" handles. Look for handles that have a slight curve to them. They're more comfortable on the hand. I use ours 2-3 times a day. I starts to matter if you use them a lot. My mother bought us one years back and it's not one I reach for often as it doesn't feel as good.

Cook on!

E7adfe31507efb7c935f618a829f56d6

(1507)

on May 10, 2012
at 06:16 PM

thanks! Good tips!

0
3b38bcc91dbfc6a114f4bdce544103d3

(409)

on May 11, 2012
at 05:28 PM

I have ALWAYS seasoned my cast irom with lard or butter myself. Works great!

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