Would like advice form the forum on a plan I'm working on. Below is a "how to" I've put together for them...is there anything I should add? I'm trying to keep this to one page, but get the high points.
Background. I have a Lodge 3 notch #5 and an unmarked Wagner #6 which I'm planning to give to friends who're about to start their first apartments. I assume that neither has any experience with CI. Neither will have much time to learn to use the iron. I'm giving them smaller skillets because of comments one made about the weight of #8s. The #6 wobbles a little, but the Lodge is solid. I hope that both skillets are thick enough to survive impatience of being new users, but smooth enough to cook well. Further, I'm cooking in each to build seasoning. I've fried eggs with OK results in the Wagner, not yet reached that stage with the Lodge.
Ten Rules for Cooking in Cast Iron (copied from www.castironcollector.com/forum/showthread.php?t=3662)
1. Preheat your iron slowly.
2. Know what temp range you want to cook in before starting. Low, moderate or hot.
3. Have patience.
4. Don’t skimp on the oil or butter.
5. If you’re lookin’, you ain’t cookin’.
6. Once the food gets warm, you can turn the heat down a bit unless browning.
7. Above medium heat takes a special reason.
8. Do not fry bacon or eggs topless.
9. Don’t walk away unless you KNOW what the situation will look like upon your return.
10. Slide food sideways before turning.
Why does food stick to my CI pan? https://www.youtube.com/watch?v=q_WcI14A5fg
Cleaning After Use (copied from www.castironcollector.com/maintenance.php)
After each use, observe these protocols:
- [NEVER EVER put in the dishwasher] (this line will be in red type)
- Allow the pan to cool completely to room temperature on its own
- Rinse the pan under warm running water
- Loosen any stuck-on bits of food with a non-abrasive scouring pad, like an SOS™ Tuffy™
[when you get something burnt onto the skillet, first try the oil slurry below. If that doesn’t work, put in ½” of water, simmer and then scrape off. Then follow directions below.]
- Dry thoroughly with paper towel
- Place cleaned and dry pan on low heat for a minute or two to evaporate any residual moisture
- Wipe warm pan all over with a very small amount of oil, e.g. 1 tsp. canola [or olive] oil.
An alternate scouring method involves mixing some table salt and a small amount of cooking oil to form a slurry, which is then used to scrub and loosen residue.
If there is stuck-on food remaining after cooking that is being particularly stubborn, add some warm water, about ½", to the unheated pan and slowly bring to a boil. Using a wooden or plastic utensil, scrape away the softened residue. Turn off the heat, and allow the pan to cool before resuming normal cleaning procedure.
Storage
Store cleaned and seasoned pans in a dry place. If stacking pans that will nest together, place a layer of paper towel between each. Don't store cast iron pans with their lids in place unless you put something between lid and pan to allow air circulation.
Background. I have a Lodge 3 notch #5 and an unmarked Wagner #6 which I'm planning to give to friends who're about to start their first apartments. I assume that neither has any experience with CI. Neither will have much time to learn to use the iron. I'm giving them smaller skillets because of comments one made about the weight of #8s. The #6 wobbles a little, but the Lodge is solid. I hope that both skillets are thick enough to survive impatience of being new users, but smooth enough to cook well. Further, I'm cooking in each to build seasoning. I've fried eggs with OK results in the Wagner, not yet reached that stage with the Lodge.
Ten Rules for Cooking in Cast Iron (copied from www.castironcollector.com/forum/showthread.php?t=3662)
1. Preheat your iron slowly.
2. Know what temp range you want to cook in before starting. Low, moderate or hot.
3. Have patience.
4. Don’t skimp on the oil or butter.
5. If you’re lookin’, you ain’t cookin’.
6. Once the food gets warm, you can turn the heat down a bit unless browning.
7. Above medium heat takes a special reason.
8. Do not fry bacon or eggs topless.
9. Don’t walk away unless you KNOW what the situation will look like upon your return.
10. Slide food sideways before turning.
Why does food stick to my CI pan? https://www.youtube.com/watch?v=q_WcI14A5fg
Cleaning After Use (copied from www.castironcollector.com/maintenance.php)
After each use, observe these protocols:
- [NEVER EVER put in the dishwasher] (this line will be in red type)
- Allow the pan to cool completely to room temperature on its own
- Rinse the pan under warm running water
- Loosen any stuck-on bits of food with a non-abrasive scouring pad, like an SOS™ Tuffy™
[when you get something burnt onto the skillet, first try the oil slurry below. If that doesn’t work, put in ½” of water, simmer and then scrape off. Then follow directions below.]
- Dry thoroughly with paper towel
- Place cleaned and dry pan on low heat for a minute or two to evaporate any residual moisture
- Wipe warm pan all over with a very small amount of oil, e.g. 1 tsp. canola [or olive] oil.
An alternate scouring method involves mixing some table salt and a small amount of cooking oil to form a slurry, which is then used to scrub and loosen residue.
If there is stuck-on food remaining after cooking that is being particularly stubborn, add some warm water, about ½", to the unheated pan and slowly bring to a boil. Using a wooden or plastic utensil, scrape away the softened residue. Turn off the heat, and allow the pan to cool before resuming normal cleaning procedure.
Storage
Store cleaned and seasoned pans in a dry place. If stacking pans that will nest together, place a layer of paper towel between each. Don't store cast iron pans with their lids in place unless you put something between lid and pan to allow air circulation.
