Thekla McDaniels wrote:How do we know what the manufacturing industry has decided is appropriate and food safe as opposed to what supports their economic considerations of ease in industrial processes? How is preseasoning different from all the other industrial nonstick coatings on so many modern pans? (teflon, silverstone etc)
Lodge's website wrote:There are no synthetic chemicals added. The oil is highly refined, and all proteins that cause soy-related allergies are eliminated. The oil is kosher and contains no animal fat, peanut oil, or paints.
Lodge is seasoned with 100% natural soybean oil. Some folks avoid soy due to an allergy or concerns around inflammation, but Lodge cookware is perfectly safe for these groups of people. That’s because the oil we use has been refined at very high temperatures to the point that the proteins that cause food allergies or inflammation are no longer detectable.
If you’d prefer not to use soy bean oil when cooking or seasoning at home, we simply recommend using an oil that has a high smoke point and fits your needs.
Richie Ring wrote: Each region will have something that will work better in their own region, but maybe we can discover a great idea that is as effective across multiple regions and can be cataloged here.
Josh Hoffman wrote:And I do not always use screws but when I do, I use GRK brand.
They cost a fortune but I have evaluated their performance over the last 15 years and I wouldn't buy anything else.