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sp_Feed F-Food-Production
Secrets for Using Cast Iron Pans
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K
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21 Aug ’16 - 11:01 am
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love my cast iron

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cdmontgo
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cdmontgo
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2 Sep ’16 - 7:18 pm
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I'll have to give the salt and wooden spoon thing a try in the future.

I cooked a seasoned chicken breast on my pan for lunch today, and it left behind some crud that didn't want to come off.  I tried wiping it off with a towel while still hot, then let it cool a bit while I ate and went back to try those plastic scrappers, but that didn't work either (it usually does).  I ended up heating it back up and lining the bottom with water for about 30 seconds, then scrubbed it clean with a brush, wiped it "dry", and threw it back on the burner to get the rest of the water off.

That particular pan is still fairly new, so I tend to reapply some oil after each use anyway since I'm trying to build up the coating.

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K
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4 Sep ’16 - 1:47 pm
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that's what I do, I have a spray bottle with oil and just spritz it after use and wipe it down before storing

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Kamikaze-Emu
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5 Oct ’16 - 8:23 pm
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Nice. We have two that we use regularly, one is an older one we "borrowed" from my gf's dad, and one we bought a few years ago.  The older one is seasoned very well, but we have had a heck of a time getting our newer one to stay nice. 

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6 Oct ’16 - 8:55 am
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it's funny, we have cast iron skillets in our business for fajitas and beat the heck out of them, send through dishwasher, etc and they are perfect, I stick mine at the house for two minutes and it looks like crap!

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