Cast iron skillet - Page 3

You shouldn't need soap to clean your cast iron

I'm disturbed by this picture.

Is that Styrofoam?

Quote:

Same difference. Plastic is the material, foam is the structure. Like egg white and meringue.

 

Those pictures are sickening.

Flea markets are where you need to go to get an old well-seasoned Lodge with a smooth interior surface. That being said, I have a newer one that performs the exact same way as the older ones. It has smoothed out over the years because of the carbon build-up, but it's still relatively rough, but I don't notice a difference when I cook either steaks, chicken, or cornbread in it.

Sometimes you need to reseason or just clean them - you can actually just use oven cleaner for that.

And pre-seasoning sucks - think of all that bacon you could be eating as you season the pan yourself. It is a tragedy to deny yourself that.

I use kosher salt. Which doesn't do anything about the kosher issue, however a blow torch would.