I am strongly considering getting a cast iron skillet because they're inexpensive, last a lifetime, and apparently have great flavoring qualities.
Now, I have never cooked with cast iron before.
I've been looking up some things about them on google, but everyone has a different opinion on everything.
So I have a few questions.
1.Lodge seems like a leading brand, so what do you recommend between the pre-seasoned pan and un-seasoned pan.
-What would be the process to start for one of these pans out of the package?
2.How long does it take to preheat on a stove top? Any heat to stay consistent with or not go above?
3. Washing ? What are proper techniques to get rid of residue + bacteria? Also how soon after I cook something should I clean it. Does it have to be immediately. Can I eat my meal first. Can I wait a day?
Now, I have never cooked with cast iron before.
I've been looking up some things about them on google, but everyone has a different opinion on everything.
So I have a few questions.
1.Lodge seems like a leading brand, so what do you recommend between the pre-seasoned pan and un-seasoned pan.
-What would be the process to start for one of these pans out of the package?
2.How long does it take to preheat on a stove top? Any heat to stay consistent with or not go above?
3. Washing ? What are proper techniques to get rid of residue + bacteria? Also how soon after I cook something should I clean it. Does it have to be immediately. Can I eat my meal first. Can I wait a day?
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