Geez Barb, it's too damn pretty to use now haha!
Geez Barb, it's too damn pretty to use now haha!
Well in that case, may your bacon be lovely and your clean up easyI know! lol But I think I'm going to fry some bacon in it.
i have a Misto oil sprayer that i put my own oil in.
but no one answered the question. is regular blue can crisco good for seasoning CI?
thank you!!Crisco and lard are equally as good for seasoning a pan really.
+1, Doug! This is soooo true. And the olive oil cooking sprays are the worst! (The commercial ones.) I practically ruined the one non-stick skillet I have with that stuff.One other thing -- do NOT use cooking oil sprays -- that stuff is like glue, especially on non-stick pans.
small question why do you use non stick spray in a non stick skillet? just wondering.+1, Doug! This is soooo true. And the olive oil cooking sprays are the worst! (The commercial ones.) I practically ruined the one non-stick skillet I have with that stuff.
small question why do you use non stick spray in a non stick skillet? just wondering.
Peeps, if you have a specific question, you may want to start your own thread. You have a better chance of getting it answered that way than in someone else's........
Simply because even in a non-stick pan many things cook better -- and stick less -- with a bit of oil. One example that comes to mind is pancakes. Besides, oil sprays aren't "non-stick" any more than a bottle of oil is, and in fact are stickier because of the other ingredients in them, usually lecithin, which turns to a gummy residue in non-stick pans. That residue builds up over time and can be very difficult to remove, and it will eventually screw up the pan. Several cookware manufacturers specifically recommend against using the stuff in their non-stick pans for this reason. Better to use a bit of oil and smear it around with a paper towel or spatula.small question why do you use non stick spray in a non stick skillet? just wondering.
Simply because even in a non-stick pan many things cook better -- and stick less -- with a bit of oil. ...... Several cookware manufacturers specifically recommend against using the stuff 9Non Stick Spray in a can) in their non-stick pans for this reason. Better to use a bit of oil and smear it around with a paper towel or spatula.
Dag, guys! I have a Lodge 12-inch cast iron skillet and it is as black as ever. Just the way I like it! Yeah, the blackness also DOES helps the skillet retain its non-stick qualities.
When I was a little boy, I always thought that by the skillet being so black, that the food cooked in it would also be black. That is, until I got older and began to realise why they were always black as coal.
But now, you can get Lodge CIC already preseasoned, saving you the time and aggravation trying to get it blackened.
It is easy enough to season a pan though I don't recommend using oils of any kind. I have a couple lodge pans and see no need to remove the existing season at all. Now I've re-seasoned as well as restored some badly rusted ones over the years and find if you don't use soap and scrub brushes the finish stays better much longer. Now I do recommend hot water while the pan is hot to remove any cooked on foods this method also works great with stainless steel making them look brand new with little work.