posted 9 years ago
I have used cast iron cookware for many years. My Dutch oven is a Lodge preseasoned and I have never had to reseason it. I clean it only with hot water and dry immediately, lightly grease it, and leave on stove with pilot lit. I question seasoning the outside of my skillets. I have never seasoned the outside and I have never seasoned them in the oven. They have not required seasoning since initial seasoning and I only greased the skillets, turned the burner on low, and once they started smoking, turned off the burner and let set until cool, greased again, and put them away. What is the reason for seasoning the outside of the cast iron? I have never done it to any of my skillets and I don't know if the Lodge Dutch oven had been seasoned on the outside since I purchased it preseasoned. I do not have any problem cooking with my cast iron. I grew up with cooking on cast iron but I was never the one to season it, since I was a child. The skillet was used for everything, even baking desserts in the oven, and a bit of salt cleaned off any residue, and very hot water, greased it, and put it away (that was all I was taught) so I never messed with seasoning a new cast iron skillet on the outside.
Is this really necessary? Just wondering.
Thanks,
M.A. Carely