Maybe I haven't properly seasoned/sealed mine, but it's not that non-stick...
Probably. Mine is 100% non-stock so far, even up the sides. Just requires a paper towel wipe to clean it after using.
I mean, if it tilt the pan the eggs don't slide off like in commercials for non-stick pans, but I can get them completely out with a spatula with zero being stuck in the pan.
It’s all about seasoning/conditioning.
All we cook with is cast iron for the last few years now.
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm
My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
Probably. Mine is 100% non-stock so far, even up the sides. Just requires a paper towel wipe to clean it after using.
I mean, if it tilt the pan the eggs don't slide off like in commercials for non-stick pans, but I can get them completely out with a spatula with zero being stuck in the pan.
It’s all about seasoning/conditioning.
All we cook with is cast iron for the last few years now.
I can see why. Do you have the wrist strength to flip stuff in one doe? With the aluminum or copper pans it's easy but this thing is too heavy. Literally
Where are these mangos?
Detroit wrote: ↑Fri Apr 16, 2021 1:19 pm
I don't understand anything anymore.
All we cook with is cast iron for the last few years now.
I can see why. Do you have the wrist strength to flip stuff in one doe? With the aluminum or copper pans it's easy but this thing is too heavy. Literally
I can see why. Do you have the wrist strength to flip stuff in one doe? With the aluminum or copper pans it's easy but this thing is too heavy. Literally
I've got some stuff you can take for that
Thanks anyway.
Where are these mangos?
Detroit wrote: ↑Fri Apr 16, 2021 1:19 pm
I don't understand anything anymore.
wap wrote: ↑Mon Oct 08, 2018 3:45 pm
Speaking of cast iron, I recently dug out our old cast iron pan and have been using it here and there for breakfast. It's how naturally non-stick it is and how much better things taste that are cooked in it, even something as simple as eggs and sausage.
Maybe I haven't properly seasoned/sealed mine, but it's not that non-stick...
Do you guys season with flaxseed oil like recommended? I used avocado oil last time I did it.. I need to buy some steel wool to give it a good clean and then season it like they say. Salt for an abrasive to clean after cooking is a good idea too. I also let mine cool too much before cleaning it.
SAWCE wrote: ↑Mon Oct 08, 2018 6:35 pm
Do you guys season with flaxseed oil like recommended? I used avocado oil last time I did it.. I need to buy some steel wool to give it a good clean and then season it like they say. Salt for an abrasive to clean after cooking is a good idea too. I also let mine cool too much before cleaning it.
In typical DFD fashion, I'm
Yes. I watched the video and learned something. I did t heat it high enough after. Now I know. Flaxseed is great and is cheap on amazon
SAWCE wrote: ↑Mon Oct 08, 2018 6:35 pm
Do you guys season with flaxseed oil like recommended? I used avocado oil last time I did it.. I need to buy some steel wool to give it a good clean and then season it like they say. Salt for an abrasive to clean after cooking is a good idea too. I also let mine cool too much before cleaning it.
In typical DFD fashion, I'm
Yes. I watched the video and learned something. I did t heat it high enough after. Now I know. Flaxseed is great and is cheap on amazon
Searching flaxseed on amazon was the first thing I did after watching I was seeing stuff around $15 for a 16oz bottle. You?
SAWCE wrote: ↑Mon Oct 08, 2018 6:35 pm
Do you guys season with flaxseed oil like recommended? I used avocado oil last time I did it.. I need to buy some steel wool to give it a good clean and then season it like they say. Salt for an abrasive to clean after cooking is a good idea too. I also let mine cool too much before cleaning it.
In typical DFD fashion, I'm
I just used a bit of olive oil and didn't do the turn upside down in the hot oven thing and it's been 5/7 non-stick for me.
Where are these mangos?
Detroit wrote: ↑Fri Apr 16, 2021 1:19 pm
I don't understand anything anymore.
SAWCE wrote: ↑Mon Oct 08, 2018 6:35 pm
Do you guys season with flaxseed oil like recommended? I used avocado oil last time I did it.. I need to buy some steel wool to give it a good clean and then season it like they say. Salt for an abrasive to clean after cooking is a good idea too. I also let mine cool too much before cleaning it.
In typical DFD fashion, I'm
Never used flaxseed.
For a retreat after aver heating I'll use Crisco shortening. But i think any room temperature solid fat will do the trick. I have used avocado, coconut, animal fats, etc.
re: cleaning. Just get one of those plastic bristled scrubby brushes. Flip and use scraper for any stuck on stuff. I never "reseason" after every use... just put a thin layer of something on it if you cleaned. If cooking a steak, bacon, or other thing that leaves tons of drippings in the pan i just leave it till next use. Our pans rarely sit unused for over a day.
Big Brain Bradley wrote: ↑Tue Oct 09, 2018 7:54 am
re: cleaning. Just get one of those plastic bristled scrubby brushes. Flip and use scraper for any stuck on stuff. I never "reseason" after every use... just put a thin layer of something on it if you cleaned. If cooking a steak, bacon, or other thing that leaves tons of drippings in the pan i just leave it till next use. Our pans rarely sit unused for over a day.
Just never use dish soap to clean!
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm
My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.
Big Brain Bradley wrote: ↑Tue Oct 09, 2018 7:54 am
re: cleaning. Just get one of those plastic bristled scrubby brushes. Flip and use scraper for any stuck on stuff. I never "reseason" after every use... just put a thin layer of something on it if you cleaned. If cooking a steak, bacon, or other thing that leaves tons of drippings in the pan i just leave it till next use. Our pans rarely sit unused for over a day.
Big Brain Bradley wrote: ↑Tue Oct 09, 2018 7:54 am
re: cleaning. Just get one of those plastic bristled scrubby brushes. Flip and use scraper for any stuck on stuff. I never "reseason" after every use... just put a thin layer of something on it if you cleaned. If cooking a steak, bacon, or other thing that leaves tons of drippings in the pan i just leave it till next use. Our pans rarely sit unused for over a day.
Just never use dish soap to clean!
had a college roommate use mine once. Left it sitting in the sink with soap all day. I was super
Detroit wrote: ↑Tue Oct 09, 2018 10:51 am
Just never use dish soap to clean!
had a college roommate use mine once. Left it sitting in the sink with soap all day. I was super
Desertbreh wrote: ↑Tue Oct 10, 2017 6:40 pm
My guess would be that Chris took some time off because he has read the dialogue on this page 1,345 times and decided to spend some of his free time doing something besides beating a horse to death.