Field Company Cast Iron | Do You Need To Season Before Using? The Answer Will Surprise You!

[@alankauth]

I sanded my pans super smooth and I had a heck of a time seasoning them. Seasoned cast iron people say I "ruined" the pans and I thought they were right. I found out that after the initial three seasoning coats in the grill at 400 degrees, the best way to add more layers is to wipe a thin layer of oil with a paper towel inside and outside (many times I don't even wipe off the excess, I just put it on thin) and then put it on a 500 degree oven upside down. When the oven comes up to temp and shuts off, I turn off the oven and let it cool down slowly. The layer may be slightly tacky but not sticky and it will harden perfectly in the next stove top cooking. You can also just heat the pan to 500 degree and then shut off the oven and let it cool to fully cure a "tacky" pan. I preheat my pans on the stoves before adding oil (or butter or fat)and that also cures the seasoning more. But in seasoning my pans by heating to 500 degrees and shutting off works better than heating to 300 degrees, wiping the oil on and then off, and then heating in the oven or grill for an hour at 400. I think the extra cooking for so long (an hour) makes the seasoning too dry and brittle and it peels off an extremely smooth pan. It looks great, but peels off easily. Only heating it to 500 degrees (with a thin layer of seasoning on it) and then just letting the pan cool works so look much better for me and the new layers just stack on top of each other and don't come off with cooking and cleaning like the conventional one hour seasoning process in a 400 degree plus oven. Anyway, just adding my experience. I now add extra seasoning layers by only heating to 500 degrees and turning off the oven and cooling slowly now. They are so much more durable. Probably because you slowly polymerize the oil vs doing it quickly so the pooling and the spotting from a little too much oil does not happen. Doing it the "conventional" seasoning way, you ALWAYS have to wipe off the excess oil once the pan is hot or else it will absolutely pool or "spot". Not a big deal if it spots, just put more layers on. Doing the " heat to 500 and cool method" I can easily get away with too much oil that would normally pool or spot so the seasoning layer goes on thicker and stronger and more durable. I wipe on a thin amount of oil on and don't need to remove the excess. Though removing the excess is always more foolproof.

[@jackdews756]

I too have sanded several Lodge pieces to a very smooth surface that didn't seem to want to take the seasoning. They do season, they just don't get that uniform color for a long time. Since reading your post, I've been trying this method on a very smooth Fredericksburg skillet and it is working very well (so far). We will see. Don't get me wrong, it's a great skillet, just hasn't maintained that uniform color as I cooked on it.This method seems to have brought it back..we'll see. Thanks for sharing..

[@sherifelcher9258]

Yes they will turn jet black they will become gorgeous, I have had my Fields for over 2 years. I would love to know how you like them compared to the stargazer as I don’t have those , not sure I will they seam heavy.

[@scooter5940]

See my experience above. I think they are similar in weight, comparing similar sizes. Maybe the longer handle of the Stargazer makes it seem heavier? I think both are great pans but the Field has been much quicker to build seasoning - at least for how I use them.

[@ladylibertystacker2014]

Well, so far, I am loving the Field skillets. I haven't used the No. 12 as of yet, but I will soon to do some fried eggs and bacon at the same time! They seem to hold seasoning so much better than Stargazer. That said, the Stargazer will cook all right, but they look somewhat blotchy on the seasoning. The main reason I purchased those was for the rim to make them easier to pour from which is why I didn't buy the Field. I suppose I will keep the Stargazers just for this purpose (pouring into another container or serving dish), although I don't find that I need to do this often. Nice to see you - I hope you've been doing well.

[@ladylibertystacker2014]

@Scott Cuellar Yes, the Fields are much easier to build seasoning in comparison to the Stargazers that I have. See my reply to Sheri as to why I bought the Stargazers and my experience with them.

[@DarinRWagner]

I just use grapeseed oil like Field recommends, but I'm always looking for better ways to do things. I have had seasoning flake off of both my Field and Stargazer, but I think it may have had more to do with operator error on my part. I think I used to too much oil.

[@ladylibertystacker2014]

So far, so good with the Field skillets. The No 6 that I used right away, looks great and is turning darker with each use and/or seasoning. I have done the exact same technique with Stargazer and the seasoning comes off with use. They cook all right, but look blotchy and they just don't hold it as well as the Field & vintage skillets do. The key to seasoning is to use oils that are solid at room temperature so they don't become rancid in your skillet between uses and to make sure you wipe most of it off when seasoning so just a thin layer remains to be smoked into your skillet. If you do gradual heat increases and wipe it off at each temperature level, you prevent the pooling effect and any excess that moves around your skillet during the process. Hope this helps!

[@scooter5940]

@@ladylibertystacker2014 My experience with Field and Stargazer has been similar. I mostly just cooked in them with the factory seasoning, with only limited effort to specifically add additional seasoning. After 18 months of modest use, the Field is almost black. The Stargazer is brown but blotchy, and a Smithey I als have still looks like it came from the factory. Could be that I use them differently, as the Field is the largest. I love the aesthetics of the Stargazer, but the Field is the slickest. I have a couple of older Griswolds and an inexpensive Lodge, so I don’t need any more iron right now. But if I did, based on my experience, I would buy Field.

[@ladylibertystacker2014]

@Scott Cuellar Thank you for sharing your experience Scott. I have a friend that had Stargazer as well and I believe she ended up getting Field and simply giving away the Stargazer skillets to the thrift store she was that unhappy with them. I have 40+ skillets and two splotchy Stargazers (no 8 and no 10 if they actually had sizes like other manufacturers) and I only use the no 10 as I don't have as many of them. I don't have a no 4 Field and that size is great for one grilled sandwich or burger. I am thinking that I might donate the Stargazers or sell them on FB marketplace and pick up a 4 and a 10 from Field. I have a bunch of no 8s so I don't need that size, but if I were to get one, it would be a Field. Thanks again! You might have saved me a long time cooking with the Stargazers to turn them slick black which doesn't look like it's going to happen!

[@PuppetTheatet]

I use my own blend of bees wax, grape seed, and canola

[@brianpresley6998]

I found they work best if you have some oil of some sort before you start cooking, it will help with the nonstick results

[@ladylibertystacker2014]

We'll soon find out when I try out my no 12 later this week. After I cooked in my No 6, the two times after that, it was much more non-stick as I expected it would be. 😊

[@nanotoj]

The only thing I don’t like about Field is the lack of pour spouts. After watching more videos, will probably end up ordering the 6 in the next month or two. Need to look closer at the Lancaster pans but the Field size options beat most of the others. Have really enjoyed cleaning up vintage cast iron, but finding a crack hidden under layers of black on a Vollrath chicken fryer makes me want to step back for a bit.

[@ladylibertystacker2014]

I really like my Field skillets. I find I use the larger one a lot because it can handle many food items at once when cooking for two! I thought I would mind not having pour spouts, but it hasn't been a big deal to me. I have since slowed way down on restoring old cast iron because I have been burned by hidden cracks even when I check the skillet and it wears on my newer oven. I was restoring them to sell, but the profits just aren't in it in my area for what is available aside from cracks and wearing out my oven!

[@nanotoj]

@@ladylibertystacker2014 People want to pay the same price for restored that they pay at rummage sales or Goodwill if not less. Finding it is fun though. Love my Field and ended up with a 4, 8 and a 6 with lid. Got the 6 first.

[@frankroper3274]

My Field #8 was dirty when I got it but I seasoned it 2 times and went to using it.

[@ladylibertystacker2014]

Did you buy it new? I can't imagine that it would have been dirty, unless you bought it 2nd hand or used.

[@frankroper3274]

@@ladylibertystacker2014 Yes mam, brand new! I was disappointed with the dust, especially with everything in the world these days but after I paid 160.00 for it I washed it and used it. It's a nice pan but I would not buy it again. I have a 20.00 Lodge that is like a Timex!

[@paulhughes3961]

The only thing I disagree with is that stick seasoning oil, you talk about more work on a 12" pan, that stick took you twice as long. I just set my seasoning cloth in the center of the pan and let it warm up and then rub some seasoning paste on it and a 30 sec wipe all over and in the oven. Other than that great job on the seasoning. I love my Field pans.

[@ladylibertystacker2014]

Thanks for watching and for the tips! Yes, there are pros and cons for everything. The cost of these was reasonable at the time and convenient to store in the kitchen where I use them.

[@HobiesGarageBBQ]

Nice video thank you

[@ladylibertystacker2014]

You're welcome 😊

[@mykittenisagrandmaster4381]

Hola Miss LLS and everyone ♥️

[@ladylibertystacker2014]

Hola Mr FS!