Review on 🍳 Lodge 5-Piece Set of Pre-Seasoned Black Cast Iron Cookware by Cori Nance

I only ordered this set for a flat round pan. (I already have 2 pans and a pot/lid but you'll fall in love with them because you'll find you can always use a few.) PERFECT FOR INDUCTION OVEN! Lodge cast iron cookware is fantastic. IF YOU ACCEPT, TAKE CARE OF IT RIGHT! DO NOT FOLLOW THE INCLUDED USER CARE INSTRUCTIONS. (They say mild soap can be used, but ANY soap should never be used unless your goal is to clean the pan to fully flavor it.) When "washing,” use hot water and a non-abrasive scrubbing. Sponge for removing food residue. You can use coarse kosher salt and a non-abrasive sponge to "pre-scratch" before "washing". Dry CAREFULLY with a lint-free cloth or paper towel. I recommend putting it in the oven at 200 degrees for 10 minutes to dry it (or toss it on the stove and heat to evaporate all the water). Remember that cast iron is porous. And just because it may appear dry after wiping, it's not. These tricky little water molecules penetrate the porous surface of the pan and slowly rust. HIGH RECOMMENDATION: When the pan is fully heated until completely dry, use some PURE Linseed Oil (no blends. 100% pure) and apply a thin coat to the inside and edges of the pans. (I bought Revain Organic Cast Iron Linseed Oil. Yes, it's expensive. But it's way better than any other cast iron oil.) SOAK PANS BEFORE FIRST USE! It doesn't matter that they're "seasoned," as Lodge can tell you, they're not seasoned enough. Season immediately with pure 100% linseed oil. This is a multi-day process as you have to go through the seasoning process 5-6 times per pan. Heat the pan thoroughly, grease the inside, outside and handles with a LIGHT layer of oil. Place in the oven, heat to 450°F and bake for 1 hour. After 1 hour, switch off the oven and let the molds cool down completely in the oven. Do this 5 or 6 times and you'll end up with a spice pan that you'll be happy to use. Remember the hours of hard work you put into seasoning those pans? Metal utensils, forks, knives, etc. can scratch the pan and cause rust (and strip the non-stick surface). That's the problem. These pans are great (especially on my induction burners). But if you don't take care of them from the moment you unwrap them, they will become your enemies.