My cast iron pans used to stick quite easily. I don’t know much about them, so when I saw a post on seasoning pans at GNOWFGLINS I decided to give it a try.
I followed the procedure which you can read in that blog post. The process was easy to follow. The only problem I did have was that my fire alarm went off from the flax seed smoke so I had to start a fan in my kitchen. The other problem was my apartment smelled like flax seed oil for the rest of the day. In all, minor inconveniences.
I ended up seasoning my pans three times. It is a little bit tedious and time consuming, so I didn’t want to do it any more times. The pan seems to work well but I have had some sticking when I made scrambled eggs. That may have been remedied if I had made a few more coats.
I may season it a few more times if I have some spare time. The pans got shinier after each seasoning although the shininess is not uniform. I usually do my frying in a coated ceramic frying pan from Dr. Mercola. I think this pan is easier to use than the cast iron, so I use it most often.
This post is a part of the Fight Back Friday series.
I cleaned all of my cast iron cookware with soap and water
After cleaning, I waited for the pans to dry
One of my pans after the first seasoning
{ 3 comments… read them below or add one }
So great that you tried this out. The pan at the end looks really good! I’m jealous of your Dutch oven.
I’d suggest using plenty of fat when cooking the eggs – it really helps. This isn’t true non-stick, but when using plenty of fat, foods don’t stick.
Thanks for the tip. I will use lots of butter in the future when using the cast iron pan. I was under the impression that you didn’t need as much when the pan was seasoned.
I actually got the dutch oven really cheaply (I forget how much) at an antique store. It was a stroke of luck although I don’t use it very often.
I need to get a cast iron skillet . . . thanks for the reminder!