Concerning the use of new cast iron fry-pan
roxanna7
4 years ago
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aziline
4 years agolast modified: 4 years agoroxanna7
4 years agoRelated Discussions
My new cast iron grill pan -- so unsure
Comments (9)I agree, I have cast iron pans that are decades old and they just get better, my favorite is as slick as teflon. The best seasoning I've found is to make french fries, the hot grease just soaks right in, but I normally coat my cast iron with crisco and put it into a hot oven when it needs seasoning. As Colleen mentioned, cast iron can be shattered, I cracked a nice skillet by taking it off a campfire and putting it into a bucket of cold water so that the kids wouldn't touch the hot pan. Sigh. I'm assuming this is not enameled cast iron, which is something different entirely. I wouldn't do something with a sweet sticky marinade right away, if ever. That stuff is going to accumulate into those little ridges and be a bear to get clean, although Colleen's boiling water method works well for me too. I think when you get used to it, and it becomes properly seasoned, you're going to love it, but there is definitely a learning curve with cast iron. Annie...See MoreCast Iron experts -- can this pan be saved?
Comments (15)Thanks, everyone! I tried a hot Dawn soak, a hot vinegar scrub, a salt scrub, and nothing was budging. I feel bad, but I pitched it into the recycle bin. Our town takes cast iron pots, and it seemed the highest and best use for it! The Wagner griddle cleaned up -- it was from Mom's personal stash, not yard sale stuff, so it didn't need much work. Now it is seasoning in the oven, and smelling up the house. ;-) HOWEVER, the bottom is just very slightly warped. It doesn't sit perfectly level, but you could still make a crepe or pancake in it, I think. So I poured a half inch of water in it and put it on the induction stove. It boiled evenly across the surface. What do you think? Would you keep it?...See MoreCast Iron Pan
Comments (40)This Griswold was my grandmas than my moms and now mine. I have a few Wagners and a newer Lodge but the Griswold is my fav. Has a almost mirror like shine. Eggs slide right out. I understand we're not supposed to cook acidic foods like tomato or fruit based which I don't but my mother made the best pineapple upside down cake in this CI. I have never had to reseason this one. I do put it on the gas stove top after washing to be sur e it s dry than I rub a few drops of oil into it. This is the CI I put on the gas grill and get it screaming hot and than cook my blackened cajon fish. Perfect. I bought a huge Lodge a few years ago. Preseasoned but very bumpy on the inside bottom. I've used it tons of times to fry bacon and its almost smooth now. I love cast iron cookware. Makes fantastic breads, biscuits and pizzas....See MoreAnyone use this for cleaning cast iron pan??
Comments (18)Just as a cast iron pan can be handed down through the generations, so could this chain mail scrubber. It would make sense though, to test one before buying, or to have the word of a trusted friend that it is really worth the money. If you are used to paying $1.98 for a scrubber and throwing it away to buy a fresh one, the $20 might seem too steep....See More
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