this post was submitted on 02 Aug 2025
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If it's seasoned you don't have to oil it. Just make sure it's dry.
That’s fair. I have a Lodge, and I ground down the inner surface so it’s flat, so I had to re-season it.
~I guess I can probably stop re-seasoning it now. 😅~
I have a lodge set of pans for the last 15 or so years and you can tell which ones are most used because they are flat and the less useful to me sizes are all still bumpy. I think over the years I've eaten a bumpy surface worth of cast iron off several pans
I mean, iron is a part of our nutritional diet. 🤣
I have the h&h of a Sherpa after a marathon. I breathe three times a minute. Sometimes i rust a little if I don't put lotion on right after the shower.
Nah, if you are doing properly thin seasoning you really can't overdo it.
I have heard you're not really supposed to do that - the texture helps the seasoning stick properly instead of flaking off.
Most vintage cast iron pans were ground flat, they only stopped doing that as a cost saving measure later on.
My vintage flat cast iron pan from the 30's keeps its seasoning just as well as my modern one, and is a bit more non-stick compared to the modern ones.
What determines if a seasoning will flake off is mostly due to the type of oil used to create the seasoning. Flax seed oil will create a much harder seasoning, but it is the most prone to being chipped or flaking off.
Most other types of fat, like Crisco (don't cook with it!) or canola oil, will produce a perfectly good and resilient seasoning on smooth or bumpy cast iron.
There are a lot of pits in the surface of a Lodge. It’s much better now and food doesn’t get stuck as often. I guess it’s a preference thing. 🤷♂️
Depends how well you clean it, and what you cooked.
If you made bacon, sure. Perfect seasoning and water and a sponge won't dry it out.
That's not how many other foods work, though. I almost always put a bit of oil back on it, then heat it up to preserve the pan. I can cook eggs, pancakes, or really anything on it any time with this treatment. It's literally better than any non-stick pan.
I have cooked on a cast iron pan daily for decades at this point. I never oil it. It's fine.
But internet guy says you've been doing it wrong this whole time. Why won't you completely change your ways based on the comment of pedantic rando?