*Landon*sal wrote: .... even today, we design a knife from the edge out!
I understand that myself as I am a huge AB fan. And it works but it is inconsistent especially when doing the older, thinner vintage cast pans. It is the same method my Grandma taught me when I could barely see over the kitchen table and I'm sure she'd be critical of my "just cook in it" method.
sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
So another trick that AB taught me...he says you can wash them pretty much like normal (light soap and water), but the key is to completely dry them. So when you're done washing, put the skillet back onto the burner on high until any residual water evaporates. I used to only wipe them out as well, but this method works great and we haven't had to re-season our skillets in years.
Same here, I've just let seasoning buildup through using the pan. Wash with water and a sponge and scrape when needed. Seems to work well anyway
Yeah I saw those YT videos calling for Crisco, Peanut Oil and just plain vegetable oil for seasoning your Cast Iron Cookware. But I seasoned both of my most used Cast Iron skillets about 4 years ago with Flax Oil and Avocado Oil. Both of those oils are rated at high heat and I had great luck using both to attempt to season the two Wagner Cast Iron Skillets I cook with.xceptnl wrote: ↑Fri Jul 31, 2020 9:50 pmThe lazy bacon/beef/whatever method is what I have come to find is the best. I tried the ritual with crisco and then several times with peanut oil. Now I cook bacon and when done, leave the remaining greese until it is completely room temperature. Then I pour off the majority and wipe the remainder with a paper towel. Boom, ready for next time.
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