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Just use it. I only use saturated fats in mine (mostly lard and butter) and I use metal utensiles which helps to keep it smooth. I avoid vegetable oils because
by torrent-of-ions 11y ago
Just use it. I only use saturated fats in mine (mostly lard and butter) and I use metal utensiles which helps to keep it smooth. I avoid vegetable oils because I find that they go sticky (they're also not as good for you to cook with as animal fat).
- robbiep 11y agoWhy do metal utensils not scratch it?
- fluidcruft 11y agoI think what was meant (and that I can anecdotally confirm) is that metal utensils do a much better job of stopping what I will call "gunk film overgrowth" during cooking.
- knodi123 11y agoIt's not that metal can't scratch it; it's that NON-stick surfaces are highly vulnerable to being scratched by metal, whereas cast iron is much, much less so, and scratches can heal as long as you cook with more oil.
- esaym 11y agoIron is a harder metal than 'steel'.
- elektromekatron 11y agoNot true. Steel is about 5.5 - 6.3 and Iron is around 4.5 on Moh's Hardness Scale. Higher numbers are harder.
- elektromekatron 11y agoThey do scratch it, that's why they keep it smooth, but the iron is not a coating and is non-toxic, so it doesn't matter about wear.