OK, I coat my skillets with PAM after every use. Usually I do the inside only, but ill do the outside too. Is that whats causing flame marks on the bottoms? I kinda think it is, Does anyone else have any input on how they care for CI in between uses. I should mention I use a BARE minimum to coat them, then try like hell to get it back off. It makes for good displays, but the flame marks I could do without.
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PAM.....
- Thread starter SeanD
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Rinse with hot water and clean scrub pad to get excess oil & food residue off. Only takes a few seconds.
Heat pan on stove to dry.
I put about half to one teaspoon of oil in the hot pan & wipe (not scrub) with tissue starting in middle and working out. Paper towel soaks up too much oil.
Works well with cast iron but need to be real careful about how much oil for steel wok.
Heat pan on stove to dry.
I put about half to one teaspoon of oil in the hot pan & wipe (not scrub) with tissue starting in middle and working out. Paper towel soaks up too much oil.
Works well with cast iron but need to be real careful about how much oil for steel wok.
Seasoning is not impervious to the gas flame. You may not like the way it looks, but you will notice that it doesn't rust, either.
If food is stuck, I let a half inch of water sit in the pan for 20-30 minutes, then scrub with a non-abrasive pad. If I've cooked oily fish, the pad gets a few drops of Dawn. I dry with paper towel inside and out, then place on a low burner to dissipate any residual moisture. Then two spritzes of PAM, and wipe with the same paper towel to distribute and minimize what's left on the pan. I don't pay a lot of attention to the outside, other than when I'm washing the pan.
If food is stuck, I let a half inch of water sit in the pan for 20-30 minutes, then scrub with a non-abrasive pad. If I've cooked oily fish, the pad gets a few drops of Dawn. I dry with paper towel inside and out, then place on a low burner to dissipate any residual moisture. Then two spritzes of PAM, and wipe with the same paper towel to distribute and minimize what's left on the pan. I don't pay a lot of attention to the outside, other than when I'm washing the pan.
Sounds about right. Im not too fond of the flame marks, but there is no question as to if I use them or not, lol. I use every skillet I can, a different one every time, but my #10 Indian Head I just cant cook in it. I have a regular #10 , so why cook in the Indian? I found a nice display rack at GW for 3 bucks, its sitting in it now. Ill have to post a pic or two.