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Yousuf Haque
@yousufhaque.eth
AMA about cast iron and carbon steel pans
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Dan Romero
@dwr.eth
I feel like I've never been able to get the seasoning to the level where they are non-stick enough. Tips other than a lot of use and proper care?
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frolic
@frolic
Learning to preheat the pan helped me a ton with this too (applies to stainless pans as well)
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Lephturn
@lephturn
I mean, cook bacon every day. 😜 Light coat of high smoke point oil and bake it in the oven on 375 for 45 minutes. That will season well.
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Yousuf Haque
@yousufhaque.eth
Proteins are the worst culprit of sticking. They literally bond to the metal when placed in the pan Though once they’ve finished cooking, they often release on their own. I make crispy pan fried fish on my CS pan and learning to let the food release on its own when ready helps a lot
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Yousuf Haque
@yousufhaque.eth
Rub a really thin layer of oil on your pan after cleaning + drying. 1. Wash/wipe the pan clean (you can use soap, soft sponge > chainmail > bristle scrub) 2. Warm on stovetop/oven to dry 3. Either while warm or after cooling, a few drops of oil in pan + wipe it around
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Ashira 🎩🫂🍖🍔💃🏼
@ashira
NEVER clean w soap, or put in the dishwasher 😅
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Arondius 🖼️
@arondius
Hadn’t been able to get them to be non-stick for years. 3 things helped me: 1.After washing, immediately dry and rub with a thin layer of oil 2. Get your pan scorching hot before putting food in the pan 3. When getting sticky: put about a teaspoon of oil in the pan and some salt, then rub with a paper towel.
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George🫡
@coffeecowboy.eth
Crisco and a lot of it
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