Cast Iron Skillet
Out of context: Reply #13
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- madirish0
..the problem with skillets is in maintaining that sought-after seasoning whilst keeping it fairly clean. imo - ALWAYS water-wash as soon as you've finished cooking, whilst the blighter's still searing hot, wiping with an especially-kept detergent-free sponge or cloth or whatever.
Nairn
(Feb 21 07, 06:24)then i can easily see why it is hard for you to maintain "that sought-after seasoning"
*NEVER*, ever, ever, Ever wash your iron w/ a sponge, water, or soap......... EVER. this is de-facto, 100%, w/o question how you will not ever get your pan to be seasoned, let alone work as you like.
to develop a seasoned pan;
- begin a session w/ it by getting it up to heat over a low flame
- w/ a paper towel folden in quarter, rub across the pan an even, thin, honest amount of oil- olive is nice, given it's high flash rate.
- let pan work oil and once begun to smoke, take fresh paper towl and remove excess oil..... do *not* remove from flame.
- let pan continue to work and then once most residue is begining to settle, adjust flame/heat source for cooking method.
note: roasting poultry is a great way to season virgin cast iron, any shape or size.Nairn- once you are done w/ your dish and while the pan is still very hot, wipe out *completly* w/ more towels (cotten if possible), but do NOT wash. you will ruin it. if there are crusty bits that are either burnt on, or stuck, get a rigid plastic spatula and remove them- not metal as this will scar seasoning you are trying to build up and then remove through use.
remember- one is not wanting seasoning to build up, but rather condition the cooking surfave w/ heat and a medium to a desired surface finish.