Forum Discussion
Iraqvet05 wrote:
I wonder if this works on Teflon coated pans too. My DW gets mad at me when I pitch a Teflon skillet when eggs start sticking to them. I don't expect much from a skillet from Walmart and "seasoning" them with vegetable oil doesn't do much either.
Be careful of the high temperatures in Step 1 with Teflon coated pans . It may cause the remaining coating to blister and leave you with a mess!- I can attest to this method as being outstanding. I did it on an old CI skillet a couple of years ago and tested it by frying an egg with no oil or butter or anything. No sticking whatsoever! Then I tried the ultimate test...cheese. I made sure to burn it and it slipped right out of the pan.
The most important thing is to get the CI clean, as down to bare metal. Use a thin coat of flaxseed oil each time. Wipe away any excess.
I touch it up any time I feel it needs it, which is about every three or four months. - I never use soap on any of my cast iron..
Just like the Japanese use on their Woks
I use water and a brush to clean them.
This keeps the seasoning.
I have been doing this since I was a kid at Great Grandmas house
and now I have her pans. My favorite is a Griswold 129 4" sq egg skillet.
Soo many memories and breakfast sandwiches..
On edit
You should clean them by getting them hot and using water that will boil to clean the skillet and brushing them clean..
wipe them with a oiled paper towel..
