Yeah, I was just wondering if metal utensils might ruin the non-stick patina.
Yeah, I was just wondering if metal utensils might ruin the non-stick patina.
Depends how much you dig into the pan.
Yeah, if your "1980's commercial grade utensils" include an axe/adze/hatchet, you may need to upgrade.
Be sure to stay tuned for Extreme Utensils, right after Hotrodded Toasters...
I always use non stick pans. We eat very healthy. Little to no fat added to meals is better for us. Now when we want southern friend chicken. We bring out the cast iron. Just healthy lifestyle choice. If I had my way it would be fat and bacon to the end. However I enjoy my standing in life and wish to drag it on for a few more years.
I use a cast iron skillet for corn bread, though it does require some re-seasoning afterward. Also use a cast iron griddle for searing, mostly fish.
I fry eggs in a teflon skillet. But a bacon-fat seasoned skillet is the ultimate egg frying platform. Not to mentioned fried chicken. Neither of which is on the menu much these days...
Clogs my arteries just to think about it! Bet it's good, though.I like about 1/4" of bacon fat in the skillet and the bacon brown and making some foam and bout that time drop an egg on the skillet from about 2 inches and let the yellow just slightly burst and watch the egg sizzle and bubble and form that little crispy ring around the edge. All the while washing the hot fat over the top and getting a perfect sunny side up.
I'll bring the toast!I like about 1/4" of bacon fat in the skillet and the bacon brown and making some foam and bout that time drop an egg on the skillet from about 2 inches and let the yellow just slightly burst and watch the egg sizzle and bubble and form that little crispy ring around the edge. All the while washing the hot fat over the top and getting a perfect sunny side up.
Me too. I usually bake steam or braise rather than frying. Is keeping the non-stick finish on cast iron dependent on frequent frying?
I have to admit, that is all imagery and is from an old John Wayne movie. Can't remember which one. So, I'll munch on these genetically preselected and approved hydroponic alfalfa sprouts and dream.Clogs my arteries just to think about it! Bet it's good, though.
Its not so much as non stick. Its cast iron holds heat so much better than anything else. So you can fry foods that much better. Ive never cooked anything in cast iron that did not have fat added to it.
Now, Im sure we have some folks here who have more experience than me in using cast iron. Might correct me.
Oh and the bacon thing above...:Groan:
The only issue I am aware of is that they can't be used on glass cook tops.
Let me guess, you use cast iron for quiche?
Nah anything fried like chicken fried steak,fish or chicken. Unless I got the deep fryer out
Hey I made a nice quiche a month ago. Want the recipe?
I like about 1/4" of bacon fat in the skillet and the bacon brown and making some foam and bout that time drop an egg on the skillet from about 2 inches and let the yellow just slightly burst and watch the egg sizzle and bubble and form that little crispy ring around the edge. All the while washing the hot fat over the top and getting a perfect sunny side up.
I clean them with a simple rinse of water and wipe with a cloth.
For example, if you fry fish or something that sticks to the pan, do you still just use water?
I hand wash using dish soap and try not to scrub off the coating that's built up on the pan.
Well - for a frittata, which is almost a crustless quiche. I love my Le Creuset omelet pan for this.Let me guess, you use cast iron for quiche?