Robb Wolf recommends various Lodge Logic products on his site (http://astore.amazon.com/robwol-20?node=8&page=1).
Lodge Logic products do come pre-seasoned though.
"What type oil is used to season Lodge Seasoned Cast Iron?
We use a proprietary soy-based vegetable oil to season our cookware. This oil has been Orthodox Union Kosher certified. The oil contains no animal fat or peanut oil. The seasoning is functional application and slight inconsistencies may appear in the seasoning finish. The inconsistencies will not affect cooking performance" (http://www.lodgemfg.com/use-care-help.asp#4)
Should I a) forget about this, b) scrub it vigorously or c) search for an unseasoned pan since I'll never be able to get the evil out of the skillet's pores ?
You know, I hate the fact you can no longer purchase unseasoned Lodge cast iron - I don't like the job they do, for one. The stuff I seasoned myself performs much better a lot sooner than the pre-seasoned pieces. You may not have much luck finding unseasoned cast iron - at least not the high-quality pieces made by Lodge - so I wouldn't worry too much about it. If you just can't stand the idea of the soy oil, scrub it with a wire brush in hot, soapy water and season it yourself. I'd recommend tallow as the fat of choice.
The type of oil used to season is irrelevant. A season is made up mostly of burnt oil turned to carbon, and there's no paleo/non-paleo carbon. The oil burns off, leaving carbon in the uneven parts of the surface making it smooth.
Adding to the season that comes from the factory will only get "more paleo" (and much better) as you cook on it with healthy fats.
I LOVE Lodge, but my experience has been their pre-seasoning isn't that great, regardless of what type of oil they use. I never bothered scrubbing it, though, I just let my own seasoning build up.
I have a Lodge with a porcelain finish. Big Dutch oven. Love it.
I won't touch anything with soy, not because of orthorexic purity but because I'm horribly allergic.
EDIT: Note that unseasoned cast iron cookware does not appear impossible to find. A Google search returned this hit--http://www.bakertowne.com/servlet/the-621/Cast-Iron-Pans,-Cast/Detail
Also, there are some expensive nickel-plated cast-iron varieties. I wonder what the downside is, if any. Other than being very, very expensive of course.
I'm a bit of a cast iron connoisseur... and I hate lodge. Lodge stuff has that pebbly sandy texture which is a pain to clean. Get on ebay and find yourself a really old cast iron skillet with a smooth surface, scrub it and reseason it yourself. I have two made by "Sydney" that are awesome. If you grease it down a bit you can see your reflection in the surface. Try that with lodge...
Whenever i get new or used cast iron ware, i run it through the oven cleaning cycle to cleanse all evil and rust from it. I have it in there inverted, and then reseason with whatever coating you would prefer.
I have a few Lodge products, and the pre-seasoning won't stand up to a couple of scrubs in the sink with hot soapy water. However, once the seasoning is off, use flax oil to reseason it, unless you have a known sensitivity which may be an issue. This is not for any Paleo reason (being a seed oil and all, I'm not advocating eating it in quantity), but because it creates a nigh-indestructible base coat. From there, build up your normal polymerized layers of clarified butter, tallow, and coconut oil.
You take some steel wool and scour the surface real nice, then you have to wash out and re-season with lard. Annoying, but cheap cookware is for people with more time than money...
Not really on topic but, my parents have several pieces of cast iron that belonged to their parents - I suspect my brother and I will have to throw down for who gets those eventually.
I do agree with others though, I wouldn't worry too much about it just season it yourself with good fats and what little soy was there will be gone pretty quick I bet.
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