Cast-Iron Skillet- am I using it right?
I just bought a Lodge cast iron skillet. I could be wrong, but I thought this would be a great substitute for a nonstick pan. I thought that as long as you season and care for it properly it would be just as good or better. However, I have been using it the past couple days- made a fried egg and then some potatoes w/ garlic- everything stuck! The food didn't come off easily and I wasn't happy. Am I doing something wrong?
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You need to season it and season it again and again to speed up the process--and don't believe any 'pre-seasoned' claims.
For the first few months use high fat foods to speed it up--I recommend bacon.
How about some corn bread---heat up the skillet to hot on the stove top---put in some oil and pour in the batter and finish up in the oven.
You're not doing anything wrong (unless you didn't season it) it just takes awhile before a non-stick patina forms. Just give it some time...and keep trying; of course don't wash with detergents, just scrub with salt, rinse, dry and give it a coat of oil for storage.