Quote:
Originally Posted by Pablo
Just funnin' with ya. My cast iron is beautiful. The only time I need to hit it with hot water and scrub is if I do an oven roux. Otherwise it's a wipe out with a paper towel 9/10.
I have my grandma's cast iron that's been around since before I was alive. She's still kicking but doesn't cook anymore and knew I'd use it. I've got one 12" skillet I use all the time, two more smaller skillets and a cast iron dutch oven in the garage I've yet to put into service.
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Pulled the dutch oven out of the garage and give it a quick scrub and re-season this afternoon. Ready to put it into service, just don't know what I'm gonna make first. It was in really good shape so no real elbow grease required. The locking lid is pretty cool. Other pan is the one I use quite a bit. Still have a couple more pans out there I need to do the same to, but I'll get them some other day.
I'll pour one out for FMB when I get them all up and running.
