Cast-iron..Everything everything sticks
Bought a cast iron griddle, it was a lodge brand, came pre seasoned. My pancakes stick, eggs stick, hash browns stick....breakfast was ruined! What am I doing wrong, people swear by cast iron and, I'...
Forum Discussion
It takes some time to get a cast iron pan "started". The pre-seasoning is just that, pre. It gets one past the old wax preservative and gives you a solid surface to work with.
First off you should season it a couple more times, either in your oven at 350-375 or on an outside grill on hot. You wipe oil on, shortening is best, but vegetable oil will work only slower and it may take more treatments.
Once you have this done you should use it only for foods that contain fat or that allow you to liberally oil the surface. never try to cook eggs on a newer CI or even a dry one after it's well seasoned.
Don't wash it with anything but water, and not even that if you can avoid it for awhile. When possible just wipe it off with a paper towel and leave it oily. When you heat it up again nothing will survive that can hurt you.
I know it sounds like a lot of work, but once it is well seasoned you will have a pan chemical free, immune from heat and as easy to clean as teflon, and you can use whatever utensils work best for the food you are cooking rather than for the pan.. The surface will never wear off and if it gets damaged you can repair it, rather than sending it to the dump.
First off you should season it a couple more times, either in your oven at 350-375 or on an outside grill on hot. You wipe oil on, shortening is best, but vegetable oil will work only slower and it may take more treatments.
Once you have this done you should use it only for foods that contain fat or that allow you to liberally oil the surface. never try to cook eggs on a newer CI or even a dry one after it's well seasoned.
Don't wash it with anything but water, and not even that if you can avoid it for awhile. When possible just wipe it off with a paper towel and leave it oily. When you heat it up again nothing will survive that can hurt you.
I know it sounds like a lot of work, but once it is well seasoned you will have a pan chemical free, immune from heat and as easy to clean as teflon, and you can use whatever utensils work best for the food you are cooking rather than for the pan.. The surface will never wear off and if it gets damaged you can repair it, rather than sending it to the dump.
