Originally Posted by larrydude
I have several CI pans that I have been using over several months. I have seasoned and cared for them properly. I can cook almost anything in them, including scrambled eggs without sticking. However, Everytime I try to grill or fry chicken, it sticks VERY badly right before it is cooked. Does it need more use? reseasoning. I cooked some skinless chicken last night and it stuck badly. Scrubbed it with hot water and a brush and rubbbed a small amount of shortening. I cooked eggs in the same pan this morning with zero sticking. What gives?
I believe I saw it on the cooking shows on the FOOD NETWORK, that chicken will come off easier when it is done, and will stick just before. You might try waiting a few moments more.
If it seems to be burning, turn down the heat, you may be cooking at too high of a temperature.
I also saw one show where they fried the outer part on the range top, and then with a lot less oil, put the pan in the oven to roast the rest of the way at 350 degrees, no hotter.