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Corn bread skillet
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<blockquote data-quote="Bez+" data-source="post: 683223" data-attributes="member: 6797"><p>Before you cook anything - scrub the heck out of them and season them.</p><p></p><p>If they are cast iron you need to do the following - this is the family method:</p><p></p><p>Take your very clean cast iron pan and coat the inside of the frying pan or pot liberally with cooking oil - an oil that has a saturated fat in it like lard works very well.</p><p></p><p>Put in a pre-heated oven - 400 degrees or better</p><p></p><p>Leave there until the pan becomes very hot and oil starts to smoke</p><p></p><p>Take out of oven and place on a board and let cool</p><p></p><p>Wipe clean with a damp cloth</p><p></p><p>Note: My mom NEVER washes her cast iron pans and she never dries them. If they need to be cleaned she uses straight water and then places them on the stove until the water evapourates - she tends to turn the stove on for a few minutes to dry them - in the winter she just puts them on top of the wood stove for a few minutes - the pans will come dry quickly.</p><p></p><p>Once in a while she takes some Crisco or similar oil and rubs a little all over the cooking area of the pan.</p><p></p><p>If done correctly, and maintained correctly - all cast iron pans are pretty much a non stick surface.</p><p></p><p>If you ever put them in hot and soapy water to clean them you have to start the seasoning process all over again.</p><p></p><p>We have gone to almost 100 percent cast in this house - we threw out all those "non stick" frying pans years ago and tossed all the aluminum frying pans as well</p><p></p><p>Look after them - cast iron is the best</p><p></p><p>Regards</p><p></p><p>Bez+</p></blockquote><p></p>
[QUOTE="Bez+, post: 683223, member: 6797"] Before you cook anything - scrub the heck out of them and season them. If they are cast iron you need to do the following - this is the family method: Take your very clean cast iron pan and coat the inside of the frying pan or pot liberally with cooking oil - an oil that has a saturated fat in it like lard works very well. Put in a pre-heated oven - 400 degrees or better Leave there until the pan becomes very hot and oil starts to smoke Take out of oven and place on a board and let cool Wipe clean with a damp cloth Note: My mom NEVER washes her cast iron pans and she never dries them. If they need to be cleaned she uses straight water and then places them on the stove until the water evapourates - she tends to turn the stove on for a few minutes to dry them - in the winter she just puts them on top of the wood stove for a few minutes - the pans will come dry quickly. Once in a while she takes some Crisco or similar oil and rubs a little all over the cooking area of the pan. If done correctly, and maintained correctly - all cast iron pans are pretty much a non stick surface. If you ever put them in hot and soapy water to clean them you have to start the seasoning process all over again. We have gone to almost 100 percent cast in this house - we threw out all those "non stick" frying pans years ago and tossed all the aluminum frying pans as well Look after them - cast iron is the best Regards Bez+ [/QUOTE]
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