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Old 12-02-2021, 11:13 AM   #1
Cook
 
Join Date: Sep 2021
Location: Florida
Posts: 53
I never knew how awesome cast iron is! (Might be a brag post)

The most used CI is my wife's chicken frier, which gets used 3-4 days a week, and my round flat skillet, which gets used 2-3 times a week, sometimes cooking infamously sticky eggs. I admit I didn't understand the real meaning of non-stick in CI, and it just keeps getting better! Nothing ever sticks to either of these pans any more. And there is no need to reseason.

A few seconds in the sink to get the food off, a quick dry, heat on the stove for a couple minutes while finishing the rest of the dishes, and a little bit of oil.

To anyone frustrated that your CI is sticking ... give it time. They will impress with continued use.

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Old 12-02-2021, 01:44 PM   #2
Sous Chef
 
Join Date: Apr 2011
Posts: 829
heehee. years ago I made a 'barn find' - a slant logo Griswold - it's like over a hundred years old. cleaned it up, just started cooking in it - bacon, sausage... i.e. fatty stuff - and exactly as you say - it seasoned, no muss no fuss, wiped out & dried. it may not be quite as non-stick as Teflon, but I can one hand flip eggs over easy.



time to time the posts with twenty steps, and repetitions, organic flax seed oil harvested at a full moon and pressed only at low tide . . . seasoning cast iron is just not so complicated.
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Old 12-02-2021, 04:52 PM   #3
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Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,673
I like cast iron.
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