Originally Posted by Buzz:
Stop cleaning the piss out of it?
I don't! I scrub grits out with salt and paper towel. Then run water in it. Then dry it. That's it. It's a pre-seasoned lodge and I never seasoned it. I bet that's my problem. [Reply]
Originally Posted by lewdog:
I don't! I scrub grits out with salt and paper towel. Then run water in it. Then dry it. That's it. It's a pre-seasoned lodge and I never seasoned it. I bet that's my problem.
Prolly. Once you do you'll be super happy. [Reply]
Originally Posted by lewdog:
I don't! I scrub grits out with salt and paper towel. Then run water in it. Then dry it. That's it. It's a pre-seasoned lodge and I never seasoned it. I bet that's my problem.
Just start seasoning. Heat on high for 5 minutes, 1 Tbsp. Canola oil, smear all over with paper towel so all you have is a very thin layer. You do NOT want drops or any areas of thick oil. Back on the burner (high) for 10 minutes. It will smoke. This is good.
Repeat.
Repeat.
Repeat.
Do this every time you cook in it and soon you'll have that thing in awesome shape. [Reply]
I got one I use all the time on my grill but the first time I used it last year I made a mistake and grabbed it by the handle before it cooled off good enough. OUCH THE FUCK OUCH. Got to make sure the handle is cooled off before grabbing it. [Reply]
I am cooking almost everything in my cast iron when I can't use my grill. I moved and as a result got a gas stove top vs. the crappy 1950s electric stove top I had before. My God has it made a difference. [Reply]
Originally Posted by KC Tattoo:
I got one I use all the time on my grill but the first time I used it last year I made a mistake and grabbed it by the handle before it cooled off good enough. OUCH THE FUCK OUCH. Got to make sure the handle is cooled off before grabbing it.
I made the wet dish towel as a pot holder mistake once. [Reply]
Originally Posted by KC Tattoo:
I got one I use all the time on my grill but the first time I used it last year I made a mistake and grabbed it by the handle before it cooled off good enough. OUCH THE **** OUCH. Got to make sure the handle is cooled off before grabbing it.
They make holders. Won't help when you pop the pan in the oven or on the grill but for stove top cooking it's nice. [Reply]
Originally Posted by mdchiefsfan:
I am cooking almost everything in my cast iron when I can't use my grill. I moved and as a result got a gas stove top vs. the crappy 1950s electric stove top I had before. My God has it made a difference.
I got gas a few years ago. Will not go back. [Reply]
If you had ask me to predict a thread that would still be going strong four years after creation, I probably wouldn't have predicted this thread. [Reply]
And thanks. I have one pan that rocks (had for 2 years) and I always smear in some oil and get it hot for 10 minutes before I cook. After I clean it out I put some oil in it before I store it. I use the pan multiple times a week.
Wife had me cook eggs in the crappy one last night and the scrambled eggs just stuck everywhere. Bad idea. Had to soap, water and scrub that bitch to get it out. I'll re-season it this weekend, maybe doing Martha's method in the oven a few times. [Reply]
Originally Posted by lewdog:
It's pre-seasoned dammit!!!!
Well, the Chiefs looked good in the preseason and you see how that's working out so far. Season that bitch and stop being the Alex Smith of the kitchen. :-) [Reply]
