Lodge's Heat-Treated Iron is cast just like our traditional cast iron, and then put through a patented heat-treating process that inhibits rust. Yes, you read correctly, this cast iron is resistant to rust!
The iron is heated in a special oven at high temperatures, changing the molecular structure of the iron. This is not a coating of any kind. The process is very similar to blued or case-hardened steel, like you would find on tools or kitchen knives. The superior heat retention and other benefits of cooking in cast iron are all the same. All of our Heat-Treated products are also pre-seasoned.
TO KEEP THIS COOKWARE 100 YEARS...
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of cooking oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
- That's it! You've just preserved your future heirloom.
- Heat-Treated cast iron can be put in the dishwasher, but be sure to rub it lightly with oil afterwards.
What is Seasoning?
- Seasoning is simply oil baked into the iron, giving it a natural, easy-release finish. Lodge pre-seasons all of our cookware with soy vegetable oil and nothing else. Seasoning is an ongoing process that gets better and better the more you cook.
- All new cookware should be rinsed and dried thoroughly before first use.
- Use any utensils you like, even metal. There is no synthetic coating to damage.
- Always lift cookware on smooth-top stoves. Sliding anything can scratch the surface.
- Be sure to protect your hands, our handles get hot too.
- Cast iron performs best when heated and cooled gradually.
- Cast iron has superior heat retention and rarely requires a "high" heat setting.
- Your new cookware is right at home on, or in any heat source, indoors or out, except the microwave.