3 ms·
The quality and state of the cast iron pan makes a big difference. If you have a good seasoning then less oil while cooking is needed. If you have a new pan wi
by data-ottawa 4y ago
The quality and state of the cast iron pan makes a big difference.
If you have a good seasoning then less oil while cooking is needed. If you have a new pan with a rougher surface then using a steel spatula will smooth out the surface texture and improve performance (without making it too smooth where seasoning won't stick).
There's a lot of varying advice on cast iron, but the prevailing wisdom seems to be that if you keep using it then the pan will improve.
- no-s 4y agoI actually machined, de-oiled, and polished a cast iron skillet I bought in the the supermarket. After seasoning with flax oil it was effectively non-stick. I would use a single pat of butter for 3-4 eggs. Regular use with heat control and edged steel spatula are essential to maintain seasoning. Also make sure helpful people don’t try to wash it in the dishwasher. I would just wipe it out with a paper towel and soft salt, sometimes heating it the oven with a bit of oil to restore surface smoothness. I also have a ca 1875 Swedish manufacture cast iron skillet which didn’t seem to need any machining. Cast iron doesn’t seem to work as well on electric stoves: Temperature control is problematic. Perhaps induction heating would be more effective?
- jimmaswell 4y agoI got mine working fine on my electric after some experimenting with what heat to use.