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56676 | I've found Lodge "pre-seasoned" to be a bit of a joke. It's way to rough to be ready-to-use. I like to grind and sand to bare, smooth iron, and start fresh with grapeseed oil. Couple times in a hot oven for an even base, then go from there on the stove top.
Edit to add: Use a VERY thin wipe of oil for seasoning. Like painting, more thin coats is better than globbing it on.
Edited by in-too-deep 6/12/2026 12:28
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Cast iron griddle seasoning
