Luisfc1972
Assistant Cook
- Joined
- Jan 7, 2008
- Messages
- 4
Well i bought a few Lodge pre-seasoned cast iron skillets and they arrived today.
Ive read a ton about them and still I have questions.
I used a 8" skillet and some chopped beef to test. Out of the package I first rinsed the skillet then put it on the stove with a medium heat. I put in the chopped beef and it was clearly sticking. Since that was happening I poured a little olive oil in the pan and that solved the problem.
Here are my questions.
Since it is pre-seasoned I thought the food should not stick but I guess I need to cook more on the skillet before food will stop sticking?
Second question, I am supposed to use paper towels but when i cleaned the pan after the cook (with hot water, salt and a brush), some particles from the paper towel stuck to the pan. Should I not use paper towels? or if I keep using paper towels can I just rinse off those paper towel particles when I use the pan the next time?
Third question, I used Pam before putting the meat on and used it again after cleaning and the skillet cooled down, then wiped off the excess with a paper towel. Would mazola corn oil work better instead of Pam? Or should I use vegetable oil like the instructions recommended? Ive read so much about cast iron where I get confused because some contradictory things are said like not using soap etc.
Maybe use lard instead of Pam and any other type of oil?
Sorry for the long post but this is my first try with cast iron.
Ive read a ton about them and still I have questions.
I used a 8" skillet and some chopped beef to test. Out of the package I first rinsed the skillet then put it on the stove with a medium heat. I put in the chopped beef and it was clearly sticking. Since that was happening I poured a little olive oil in the pan and that solved the problem.
Here are my questions.
Since it is pre-seasoned I thought the food should not stick but I guess I need to cook more on the skillet before food will stop sticking?
Second question, I am supposed to use paper towels but when i cleaned the pan after the cook (with hot water, salt and a brush), some particles from the paper towel stuck to the pan. Should I not use paper towels? or if I keep using paper towels can I just rinse off those paper towel particles when I use the pan the next time?
Third question, I used Pam before putting the meat on and used it again after cleaning and the skillet cooled down, then wiped off the excess with a paper towel. Would mazola corn oil work better instead of Pam? Or should I use vegetable oil like the instructions recommended? Ive read so much about cast iron where I get confused because some contradictory things are said like not using soap etc.
Maybe use lard instead of Pam and any other type of oil?
Sorry for the long post but this is my first try with cast iron.