Guest guest Posted January 8, 2010 Report Share Posted January 8, 2010 Hello all, Just wondering about the best method to season and clean the cast iron pans. This is what I've been doing but I still can't fry an egg in it without sticking - After use I take my handy dandy pampered chef scrapey thingy to scrape out the bitties and then I just wipe the rest out with a paper towel. Then I put more CO in and put in the oven at 250 for an hour. Any advice? Also someone gave me some anodized frying pans for Xmas - is this the same as teflon and is it safe or no? AND what kind of oven pans should we use? I've only been able to find aluminum or teflon. There is never any stainless ones in the stores. Thanks! Kim Sent from my BlackBerry device on the Wireless Network Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2010 Report Share Posted January 8, 2010 > > Hello all, > > Just wondering about the best method to season and clean the cast iron pans. This is what I've been doing but I still can't fry an egg in it without sticking - After use I take my handy dandy pampered chef scrapey thingy to scrape out the bitties and then I just wipe the rest out with a paper towel. Then I put more CO in and put in the oven at 250 for an hour. Any advice? > > #### Hi Kim, I scrape out as much as I can and then put it back on the burner with some water in it. Boil for a bit to loosen the rest of the bitties ;-) and then I wash(water only) in the sink with a dish brush. Let it dry over the burner to make sure it is all the way dry. Season with enough CO to cover the bottom. Warm until just under the smoking point. Wipe excess out and voila', a seasoned pan! Robin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2010 Report Share Posted January 8, 2010 I season mine the same way Robin does but I use bacon grease instead of CO. Jackie (group moderator) > > > #### Hi Kim, > I scrape out as much as I can and then put it back on the burner with some water in it. Boil for a bit to loosen the rest of the bitties ;-) and then I wash(water only) in the sink with a dish brush. Let it dry over the burner to make sure it is all the way dry. Season with enough CO to cover the bottom. Warm until just under the smoking point. Wipe excess out and voila', a seasoned pan! > > Robin > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2010 Report Share Posted January 8, 2010 Thanks for the info on that! One more question - are enamelled cast iron pots (like a dutch oven) safe? And do you need to season them as well? Kim Sent from my BlackBerry device on the Wireless Network Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2010 Report Share Posted January 10, 2010 Sent from my BlackBerry device on the Wireless Network Re: [ ] Re: Cast iron pans I believe its stainless because its quite heavy. Kim > Also someone gave me some anodized frying pans for Xmas - is this the same as teflon and is it safe or no? +++Is it anodized stainless steel or anodized aluminum? Sent from my BlackBerry device on the Wireless Network Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2010 Report Share Posted January 10, 2010 >> > I believe its stainless because its quite heavy. +++Hi Kim. It is okay if it is stainless steel. All the best, Bee Quote Link to comment Share on other sites More sharing options...
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