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re: Cast iron cookware
Posted on 11/1/14 at 9:00 pm to ADLSUNSU
Posted on 11/1/14 at 9:00 pm to ADLSUNSU
I'm just dropping in to say that either I suck at maintaining cast iron or I need to start over. Tried to re-season this afternoon with melted vegetable shortening. Baked in the oven. Ended up with a "drip" on the interior sides of the pan and sort of "spotty" on the surface. Am I making sense? 
Maybe I'm expecting too much.
Maybe I'm expecting too much.
2
Posted on 11/1/14 at 9:02 pm to VOR
Ive never reseasoned.
When im done cooking, i just use a sponge with really hot water to get most cooking residue out. Then put on stove high heat with a couple tablespoons oil. Once its really hot, cut heat and spread oil all over inside with paper towel and let cool.
When im done cooking, i just use a sponge with really hot water to get most cooking residue out. Then put on stove high heat with a couple tablespoons oil. Once its really hot, cut heat and spread oil all over inside with paper towel and let cool.
This post was edited on 11/1/14 at 9:03 pm
Posted on 11/2/14 at 7:06 am to VOR
quote:
Tried to re-season this afternoon with melted vegetable shortening. Baked in the oven. Ended up with a "drip" on the interior sides of the pan
Used to much shortening. Wipe it until you have a very thin layer
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