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
The thing to remember about oils is that seasoning is not much more then burnt oil, so those with a low smoke point make better seasoning oils to start.
I have never seen a need for special oil, but the application and heat are important for early seasoning. The cooking surface should be down and the oil as thin as possible.
I try to keep the cooking in a new piece to things that produce fat because some of it will stick and reinforce the seasoning.
I have never seen a need for special oil, but the application and heat are important for early seasoning. The cooking surface should be down and the oil as thin as possible.
I try to keep the cooking in a new piece to things that produce fat because some of it will stick and reinforce the seasoning.
