A Snubby inspired chicken and sausage jambalaya.
A Snubby inspired chicken and sausage jambalaya.
Once it is seasoned it is done. The oils will bond to the iron and then it is tough as nails. I put up a link on the last page regarding cast iron go back and read it. It will clear up any misconceptions. There is a reason why most of our grandparents had cast iron pans that they swore buy.
^ Thanks mate, I've read through that now.
I think the hardest part will be cleaning it properly and seasoning again directly after a meal. I've always been a 'leave the pan soaking overnight in the sink' kind of guy.
That will clearly have to change.
Technically you do not have to re-season it after each use. I don't. After use, I clean it and then just put some oil on a paper towel and make sure the surface of the pan is coated. Then it is ready for storing.
Had to fight it out with my aunt to get my grandfathers cast iron pan. She won.
But I still have a few nice cast irons. I just got a mini Wok cast iron pan and it makes a hell of a stir fry.
Robot Check
I like the Lodge brand because they are really well-made and come pre-seasoned.
^ Bugger... I had a choice of Konig or Lodge yesterday... and went with Konig!
Not familiar with that brand. You will have to report back as to how it goes.
Go with it AO you will not regret it. Lodge is a family owned company and made in America. This is a good test and right up from wirecutter. I love these guys reviews...
The Best Cast-Iron Skillet for 2020 | Reviews by Wirecutter
It kept me going for two days
Speg Boll yesterday..
Chicken Vindaloo today..
^ Sunshine, beer and food in the garden and a few months off work.
Every cloud...
That how often you pop round?
Interesting Dave to the rescue.
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