Quote:
Originally Posted by Cappy
Bump.
On the recommendation of many I bought a cast iron pan and if it isn’t the toughest thing to clean. No matter how much oil I use I am constantly getting burnt food on the pan that I can’t remove without using water and soap or salt and having to re-season.
Any tips?
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perhaps try giving the pan/oil a bit longer to heat up before you add your food, and then cooking at a slightly lower temperature than you'd normally use? I've find cast iron takes a bit longer than you'd think to heat up to temperature, but then retains heat more than you'd expect