legend_018
Head Chef
Hello. I cooked burgers on new Lodge cast iron skilled. I ended up with a messy pan. it's not the first time using the pan, but the first time cooking burgers. It was a combination of bison and ground beef all grass fed and some ground up calf liver. Actually I made the mistake of defrosting the calf liver so it ground up more into a liquid form. I was suppose to ground it up frozen. But anyways, the patties were large in size. They came out good. Made a bit of a mess though. The burger charred the pan and there was a lot of charred bits stuck to the pan. I did scrape some of it as soon as I took the burgers off. The oil I have in the house right now for frying is peanut oil.
It it normal for the pan to be pretty messy after this and have stuck charred bits on it. The wouldn't exactly come off with my scrubber of sponge. I had to use my fingernails and after putting some oil on it, it was easier to get off once cooled.
It it normal for the pan to be pretty messy after this and have stuck charred bits on it. The wouldn't exactly come off with my scrubber of sponge. I had to use my fingernails and after putting some oil on it, it was easier to get off once cooled.