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'...
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the way it was explained to me by someone much smarter then myself is that you want to expand the molecules in the iron to open up the casting. Then insert your lubricant. Oil, lard, grease whatever. Then cool the the iron and 'trapping' the seasoning in. Then when you cook you heat the cast iron up to the point that it releases the lube and prevents the sticking. If you exceed the temperature of what you used to season or expand the metal beyond the temperature of which it contains lubricant, the food will stick and burn. I have found that a good way to season my cast iron initially is to heat it in the oven. Then coat it with a high temperature oil and let it cool. To keep it seasoned I (almost) NEVER us soap or anything that will cut the oil. Then after every cooking I deglaze the pan, rinse and wipe clean. Then apply a fresh coat of oil.
