Current Events > I got a cast iron pan...

(+) Yeah! (+)

Are these really that much better than regular nonstick ones?

And how often do you guys "season" it? Is that really putting oil on it and putting it in the over for an hour?

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The whole thing about well seasoned cast iron becoming non stick is bullshit, its not true. Itll become seasoned just by using it, but brand new just rub a tablespoon of oil on the surface and bake for an hour at 375.

CI is great because it holds so much heat so its the best way to sear steaks and shallow fry.

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Here's a really good list that sorts the myth from fact about cast irons

https://www.seriouseats.com/the-truth-about-cast-iron

Especially the myth that you shouldn't use soap on cast iron. Once it's properly seasoned, soap wont hurt cast iron

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Can't wait to make eggs in it.

https://www.walmart.com/ip/Lodge-Pre-Seasoned-8-Cast-Iron-Skillet-L5SK3-Black/5969627

Got this bad boy.

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they are good, but I literally only use it for steak

And how often do you guys "season" it? Is that really putting oil on it and putting it in the over for an hour?

only if it looks "dry" in the middle

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wbloechel posted...

You only need to season it once, but yes you have to fuckin' do it.

Ok, the one I got says its pre-seasoned. But I'll do it anyways.

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I "season" all of my pans.

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Do you guys cook eggs in yours?

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wholeheartedly posted...

only if it looks "dry" in the middle

When it's got gray spots, or sometimes even orange spots. Decently-seasoned cast iron should be uniformly black.

As someone who bought a Lodge last year, don't make eggs on it until it's very well seasoned

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I have 4 cast iron pans of various sizes. 3 are broken in perfect and the 4th is newer (and biggest) and getting better with every use.
I use cast iron for most of my cooking

ESPECIALLY searing seasoned chicken breast on high then right into the oven at 375F

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