So I found an old Lodge skillet in my folks' place and took it back with me after they told me no one uses it. Heard a great deal of good with having a skillet so I'm looking forward to what I can do with it.
That said, I've looked up the internet on caring it and seasoning it and I'm rather unsure if the one I have with me should be seasoned or not. Sadly, don't have a camera with me to take a shot of it but seeing other pics of skillets, they have this nice shine on it while the one I have is sorta like that but still have that dull metal look going. The surface is smooth though to the touch.
Any personal care tips you guys got for a cast iron skillet?
If it's black and shiny and doesn't feel sticky at all then you don't need to season it.
If it's sticky, rusty, or has bits of food stuck to it then you need to clean and season it.
>>Any personal care tips you guys got for a cast iron skillet? It's really simple. Just don't stick it in the dishwasher or let it soak in soapy water. That's really all there is to it.
Logan Green
Just give it a nice long soak in soapy water after every use, go to keep it clean.
It's actually black and has a little shine with a dull look, as I said. So I suppose that's good as seasoned? No stickiness to it and can't find any residue of food.
this looks useful, thanks
Juan Thompson
No rust, food, or stickiness? It's good to go.
Samuel Adams
Neat, hoping to make some good steak tonight. Sadly I don't' have an oven so I can't do that pan sear then put into the over kind that I see a lot on the net.
Thanks, user.
Andrew Roberts
I keep fucking up and reseasoning my skillet what the fuck am I doing wrong
I heat it, oil it, heat it again and that's it.
when I cook with it I clean up using only water and a brush, sometimes salt to help remove burnt-on shit.
when I do that, though, the pan dries and it appears there is no longer any seasoning (the metal is smooth and not sticky, but no longer dark and doesn't seem shiny.
Joseph Hughes
Provide more information: 1) what oil 2) what temp 3) how long
Aaron Smith
>Sadly I don't' have an oven so I can't do that pan sear then put into the over kind that I see a lot on the net.
Instead you can leave the steak in the skillet, just lower the heat after you've gotten the sear.
The reason why restaurants stick it in the oven is to free up much-needed space on the range. You can do an equally good job just by lowering the heat and leaving it in the skillet.
