A friend brought down a new unseasoned 12" cast iron pan. I've never had a new one before so this is a new experience. I've been all over the internet looking for directions. Answers are all over the place for temperature, time and type of oil. From 225 to 450F or from a 1/2 hour to 2 hours. Flaxseed oil is recommended but any vegetable oil should do. There is a Lodge brand that comes preseasoned but it was considerably more expensive. Even one in a second-hand store was more. So now I'm just thinking.
I left it on the stove top and Lorena washed it while doing the dishes so she soon gets a lesson. All her pans like one of mine are ex-Teflon with no Teflon left. Think she scrubs with a metal pad.
I do have a cast iron Comal that I really like but after reading I think it's ready for a reseasoning. Maybe I'll start with it.
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