How can I tell if unlabeled cast iron is pre-conditioned?

[tearhead]

Sorry, I'll bet this has been discussed to death, but I couldn't find anything in a search. I won a silent auction yesterday (rolling Milwaukee Brewer's softside cooler stuffed with items, one of which was a new cast iron ... casserole?) I've never seen one like it. It would be for inside the house because it has no legs. It's really a nifty pot, about 3 1/2 in. deep, with two metal side handles that fold down, and a nice lid with a handle. It's somewhat glossy looking and dark and so it looks preconditioned to me. Is there a way to tell? It did not have any packaging with it, and there are no markings on it other than a 3, which I assume means it's 3 qt.

Is there a way to tell if I need to condition it?

[Alfred]

Hmmm, maybe trying cooking something in it, and if it sticks...its unseasoned! Doh! (Sorry I couldn't resist).

I really don't know how one would would tell...I am thinking I would probably go through the process of pre-seasoning it, just in case.

Congrats on winning the auction!

AL in Asheville

[tearhead]

Yep, thought of both of those already, o helpful one! I see you got another chance to post your cool 12 steps!

[Alfred]

Yep, thought of both of those already, o helpful one!

Yes, unfortunately my free advice is worth even less than the price (grin).

As far as the 12-Steps, it is funny how teardroppin' can become habit formin'. I think about how three years ago, I'd never heard of one. Now, I'm building, checking the list, talking about them all the time...

AL in Asheville

[tearhead]

I think I'm now able to be a social teardropper. Only check the board once a day!

[Alfred]

I think I'm now able to be a social teardropper. Only check the board once a day!

Yeah, yeah...I know...You can quit anytime...I've heard it all before. Teardropping starts out as a hobby, before you know it you're in a campground somewhere, basically living in one for weekends at a time...Making peach cobbler in your (hopefully) seasoned cast iron casserole...

By the way, forgot to mention, any presence of rust may be an indicator its not seasoned...(grin).

AL in Asheville

[Alfred]

Hey Pat,

I was actually hoping someone would give you a useful answer to this one, as I really don't know, either...

By the way, I am finding the cast iron can be addictive, too. I started out buying a large Lodge frying pan, to be used only when we went camping. Ended up bringing it up into the house, I enjoy cooking on it more than the teflon pans we already had upstairs.

Then bought a medium cast iron fry pan at Big Lots, of all places, then picked up a small one somewhere (It is perfect for making one fried egg, or baking corn bread).

Then for Christmas last year, sweet Wife bought me a cast iron griddle...

Addendum: Almost forgot Sweet Wife surprised me a Lodge Dutch Oven with legs earlier this year.

Recently bought a cast iron lid for the large fry pan from the Lodge outlet in Myrtle Beach (factory second, but works great).

AL in Asheville

[tearhead]

Hmm. Are we substituting one addiction for another???

[Alfred]

Hmm. Are we substituting one addiction for another???

Wait a minute, you're not referring to my growing infatuation with vintage Coleman stoves and lanterns, are you...?

AL.

[alffink]

Pat

If your looking at New, unseasoned cast Iorn, it will look just like any other peice of cast iorn, be it a tool or a pot, kind of a silver grey, iorn.
But, if it has been properly seasoned it will be Black and shinny.
and that is how you can tell that you have reasonably re-seasoned your pans/ovens properly, they will be a nice even black.

Just my experience, others may differ.

[tearhead]

Thanks, Al--I think it's preseasoned, then. It's an even black and it feels kind of oily. My old "lost its conditioning" iron looks really different and feels dry. I think I have my answer fellas, thanks!!

[Alfred]

Hey, at the end of the day, the "AL's" come through with an answer, or at least one of us did...The other one, actually.

But, now I know the answer for next time.

AL in Asheville

[godskid]

P.S. Don't cast iron pots have a numbering system? I'm not sure your "3" means quarts. However, one can always fill it with water and find out how much it holds!

[Alfred]

P.S. Don't cast iron pots have a numbering system? I'm not sure your "3" means quarts. However, one can always fill it with water and find out how much it holds!

I think on the Lodge Dutch Ovens, it has to do with the diameter of the pot (?).

AL in Asheville

[tearhead]

I'd bet it's quarts, based on the size. Definitely not feet or inches!

I did brown some hamburger in it tonight and it behaved like a seasoned pot. So, Al #1, I did try your suggested experiment!