Seasoning is a layer of carbonised oil.

Seasoning is not a chemical non-stick coating, it is just oil baked onto cast iron. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little care, but a well-seasoned cast iron pan will last for generations.

Every piece of Lodge cast iron cookware comes seasoned and ready to use right out of the box. The easiest way to maintain this layer of seasoning is to use your cast iron pan. Every time you cook an egg, grill a steak, or bake a pie, you're adding layers of baked-on fat and oil that build up over time for a natural, easy-release finish that gets better over time.

If your pan becomes dull, grey, splotchy, or gets rusty, it could probably benefit from being re-seasoned. Click here to learn how to re-season your Lodge Cast Iron.

These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time. If it removes too much seasoning simply follow how to reseason your cast iron cookware.

Yes. This is a result of the sand casting process. With use and replenishment of the seasoning, the pan will become smoother. Unlike other types of cookware, Lodge Cast Iron only gets better with use. For concerns about roughness, it is OK to use a fine grade of sandpaper to smooth out the rough areas. Make sure to re-season the item before using.

Check out the Use & Care section of the site but if you do nothing else:
- Hand wash - you can use a little soap if you like (don't use the dishwasher to clean your Lodge)
- Dry immediately
- Rub with a light coat of vegetable oil after every use
- How much oil? Enough to restore the black sheen. Why? To keep the iron "seasoned" and protected from moisture

Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.

Prior to cooking, add about a teaspoon of oil to your skillet and heat it gradually on the stovetop or in the oven to help reduce sticking. After cooking, allow the cookware to cool, then use a pan scrapper to remove stuck-on food, scrub with a nylon brush or non-scratch pad, hand dry, and add a layer of oil. Rub the oil onto the pan until it is evenly distributed.

Rust forms when the cookware is exposed to moisture for extended periods of time and is not harmful in any way. If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.

Without protective seasoning iron can rust. It is really easy to fix. Scour the rust, rinse, dry, and then rub with a little vegetable oil. If you find your pan has a lot of rust, you will likely have to re-season your Lodge. Visit How to re-season for directions. It's easy!

There are a couple of things you can do to maintain your seasoning:

When you heat up your cast iron, do so slowly with a little oil or fat. Don't suddenly go from a cold surface to an exceptionally hot element or flame. If you need a high heat, start low and increase every minute or so.

Lastly, you may use soap on your cast iron, but it isn't necessary if you're trying to build up your seasoning. After use, just wash your Lodge with a good brush, dry thoroughly and apply a little oil afterwards.

Occasionally, the seasoning on your pan may break down and leave black specks, especially if the cookware is not well-seasoned, but it is not harmful in any way.

To remove any loose flakes, lightly scour the cookware, then season it by rubbing the pan with a thin layer of oil, placing it in the oven upside down, and baking for one hour at 230-260°C. Line the bottom rack of your oven with aluminium foil to catch any excess oil. As the seasoning builds up over time, the flaking will eventually be minimal.

- Blacklock is cast thin, for iron that is at least 25% lighter, making it easier to handle and a simplified clean up.

- Blacklock, like all Lodge cast iron, has natural cooking oil baked onto the surface. This forms a protective layer for an easy-release finish. The difference? Blacklock is seasoned three times, making the surface naturally non-stick. The more you cook with your cast iron, the better the seasoning.

- Blacklock has handles that are ergonomically designed for ease of use and they stay a little cooler (although they can still get hot).

All Lodge Cast Iron and Blacklock products are versatile on all heat sources including induction and open flame, and all will last your family generations with a bit of love and care.

Cast iron is durable and hard wearing. With proper use and care, your Lodge Cast Iron should outlast you!

Visit Use & Care for tips and tricks.

Some new Lodge cookware can have a small 'bubble' on the tip of the handle or on the assist handle, that can chip away and reveal a brownish colour underneath. This is not rust. It is a result of our cookware being seasoned with oil whilst on a hanging conveyor causing a small drip to form at the bottom. If the bubble makes it through our ovens, it is baked on, and the brown underneath is simply oil that has not fully carbonised. It is perfectly safe, and will disappear with regular use and care.