RE: Idiot's guide to taking care of a frying pan?
February 22, 2017 at 11:14 am
(This post was last modified: February 22, 2017 at 11:15 am by RetiredArmy.)
Great post above Shell B. I'm a cast iron fan, and I like to use it over med-high heat so as to not create too much gristle over time. When you do get that black, burned stuff, just scrape it out. Now comes technique and preference... either rinse with hot water or not. Too much hot water loosens up the oil and washes away the yummy. I like to leave the cast iron seasoned and do believe it adds to successive meals. Rinse or no-rinse, very lightly coat with shortening, and I mean VERY lightly. Oven should be preheated to 400 F, then turned off when you're ready to cook-in the shortening. You've just turned off the oven from the 400 setting, pop the iron in the oven, and let it stay there overnight. There's plenty of heat during cool-down to make a nice, seasoned, yummy-makin' piece of iron for the next recipe.
And oh yeah, don't forget to take that iron out before turning the oven on again
And oh yeah, don't forget to take that iron out before turning the oven on again
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