When I make pie, I use my grandmother’s pastry blender and rolling pin, but one thing she did not pass down was her cast iron skillet slick with a history of family feasts. Instead, I received my cast iron pan five years ago — a new Lodge pan, fresh with the factory seasoning.
Even with a factory fresh seasoning, the surface never felt smooth; it always had a pebbly texture. I’ve worked with enough cast iron pans that I knew the pan was supposed to be slick enough to fry an egg.
from WordPress https://jonathanwilhoite.wordpress.com/2017/12/12/the-best-thing-i-ever-did-for-my-cast-iron-pan-tips-from-the-kitchn-2/
No comments:
Post a Comment