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Started By
Message
re: Spraying Pam in Dutch ovens after cleaning
Posted on 2/18/21 at 3:19 pm to PenguinPubes
Posted on 2/18/21 at 3:19 pm to PenguinPubes
I've been doing that for 20 years, no issues.
Clean it, heat it, spray with Pam. Wipe down with a paper towel, leave the folded paper towel in the pot.
Clean it, heat it, spray with Pam. Wipe down with a paper towel, leave the folded paper towel in the pot.
0
Posted on 2/18/21 at 4:22 pm to unclebuck504
quote:
Just don't use the actual "Pam" brand ... find a store brand one that don't have all that extracurricular crap. I use the Great Value brand canola one.
This is what I am stressing. PAM is not just oil; it is oil mixed with shite ingredients. Find something that is just oil and this method is fine. Or buy your own spritz bottle and fill it with oil yourself so that you know exactly what you are using.
Posted on 2/18/21 at 7:05 pm to PenguinPubes
Oil or Pam doesn't seem to be much different to me.
One thing along these lines I have found is that baking a skillet of cornbread does wonders to restore worn seasoning. I have a 10 inch iron skillet that I have had 40 years and I sometimes make cornbread in it and that really seems to shine that skillet it up. I guess I grease the pan pretty good before I pour the cornbread in and it is sort of trapped. Just an observation.
One thing along these lines I have found is that baking a skillet of cornbread does wonders to restore worn seasoning. I have a 10 inch iron skillet that I have had 40 years and I sometimes make cornbread in it and that really seems to shine that skillet it up. I guess I grease the pan pretty good before I pour the cornbread in and it is sort of trapped. Just an observation.
This post was edited on 2/19/21 at 9:54 am
Posted on 2/18/21 at 7:05 pm to Midget Death Squad
The “extra” chemicals in pam are no worse for you spraying on a cast iron pot than using to fry an egg
Posted on 2/18/21 at 9:58 pm to PenguinPubes
quote:
Nice troll
Believe it or not a well seasoned pot is hard to screw up. I promise soap and water won't mess with it.
Posted on 2/18/21 at 11:37 pm to Midget Death Squad
quote:
Over time, the lecithin in the nonstick spray will cook onto the surface of your pan, build up, and become nearly impossible to remove
isn't this what you do when you season a pan?
the other things he mentioned are harmless
Posted on 2/18/21 at 11:38 pm to jamiegla1
Posted on 2/19/21 at 5:20 am to heypaul
I'm going with the green one in the middle. No butter flavor, no silicone.
Posted on 2/19/21 at 7:38 am to heypaul
Yum! Repurposed inflammation-causing industrial lubricant (given the sobriquet, "Canola oil") and soy!
Posted on 2/19/21 at 8:24 am to PenguinPubes
After cooking, my cast iron gets a hot water rinse or a drop of dish soap if needed, cleaned with paper towels or dish towel. Then onto stove top, heated up to dry, wiped down with olive oil or canola oil and allowed to cool before storing. I also leave the oiled paper towel in my cast iron to attract any residual humidity that may try to work its way onto my precious cookware.
Posted on 2/19/21 at 9:16 am to LSUballs
quote:
I use it after every cook. My cast iron arsenal is pristine. I like it better than oil because it goes on even and doesn’t require much, if any wiping down.
I mostly use PAM, but sometimes canola oil. I've never had any issues...I know that is anecdotal like you...but I may switch back to pure oil after reading this thread. Although I'm not super concerned with the PAM.
Posted on 2/19/21 at 9:28 am to jmon
quote:
my cast iron gets a hot water rinse or a drop of dish soap if needed, cleaned with paper towels or dish towel. Then onto stove top, heated up to dry, wiped down with olive oil or canola oil and allowed to cool before storing
This is the best method. Only thing I do different is use stainless steel scrubber to get any burnt on pieces off. The don't use soap on cast iron is a myth. As long as you dry, heat and oil afterwards it will never lose its seasoning.
Posted on 2/19/21 at 10:26 am to PenguinPubes
I have 2 protein tubs full of pig lard. I don’t use that spray shite.
Posted on 2/19/21 at 12:02 pm to PenguinPubes
quote:.
I know Pam is just oils in a can, but is applying Pam the same thing as applying oil? Bc that looked so much easier
Yes. It's what i do. Spray pam, wipe the inside and lid, close, set on stove on high heat for a couple minutes, your good.
quote:
someone told me to not use Pam on cast irons
no reason not to
ETA: after reading the thread, i'll pivot from Pam to a cooking spray that doesn't have all the other shite in it.
This post was edited on 2/19/21 at 12:07 pm
Posted on 2/19/21 at 12:30 pm to BugAC
I started using Crisbee, and wont ever go back.
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