Originally Posted By: earlyre
Originally Posted By: Leo99
Whenever these threads pop up on various forums, the majority espouse the virtues of cast iron and how much they adore their skillets. I hate mine. Everything sticks to it. It's heavy and takes maintenance and it's hard to clean.
how are they hard to clean?
yes. they take maintenence. swabbing with oil and baking it on. so difficult.
once a good cure is built on, they are slicker than slick. nothing will stick.
they hold heat like nothing else.
the best way to build up a good cure on the cooking surface is simply to cook with it regularly. it can be washed out, but keep soap exposure to a minimum.
some folks prefer a salt scrub. while it's still hot, pour some sat in, and scrub with a paper towel, and a pair of kitchen tongs.
again, SOOO difficult.
No my dear friend, it is a combination of bad build up to start with, and user error. Let me explain:
-i bought my pan from ALdi
-it said already seasoned
-it was much bumpy/rough surface then the pre-seasoned pictures of the Lodge others posted.
-it always smoked (used: vegetable oil, sun flower oil, some fat from sausages or pork), surfaces still stayed bumpy/rough, not sleek/non-stick
- i used outside on the grill for a year until i saw rust (6 months of cold weather, stayed in the grill cover)
-cleaned the rust, give it some bake at 350
-tried to use interior: still always smoked no matter what oil or what i was frying.
so i will "erase" with a wire wheel and some sandpaper the rough layer and start new with a smooth, then seasoned it right in 2 sessions,
so this may help me do the right stuff and start enjoying it
cheers my friend!
Originally Posted By: Leo99
Whenever these threads pop up on various forums, the majority espouse the virtues of cast iron and how much they adore their skillets. I hate mine. Everything sticks to it. It's heavy and takes maintenance and it's hard to clean.
how are they hard to clean?
yes. they take maintenence. swabbing with oil and baking it on. so difficult.
once a good cure is built on, they are slicker than slick. nothing will stick.
they hold heat like nothing else.
the best way to build up a good cure on the cooking surface is simply to cook with it regularly. it can be washed out, but keep soap exposure to a minimum.
some folks prefer a salt scrub. while it's still hot, pour some sat in, and scrub with a paper towel, and a pair of kitchen tongs.
again, SOOO difficult.
No my dear friend, it is a combination of bad build up to start with, and user error. Let me explain:
-i bought my pan from ALdi
-it said already seasoned
-it was much bumpy/rough surface then the pre-seasoned pictures of the Lodge others posted.
-it always smoked (used: vegetable oil, sun flower oil, some fat from sausages or pork), surfaces still stayed bumpy/rough, not sleek/non-stick
- i used outside on the grill for a year until i saw rust (6 months of cold weather, stayed in the grill cover)
-cleaned the rust, give it some bake at 350
-tried to use interior: still always smoked no matter what oil or what i was frying.
so i will "erase" with a wire wheel and some sandpaper the rough layer and start new with a smooth, then seasoned it right in 2 sessions,
so this may help me do the right stuff and start enjoying it
cheers my friend!