M
Mr_Yan
Guest
So I just bought a new 8" Lodge cast iron skillet, remember the new ones are "preseasoned" and very bumpy on the surface. After washing it to remove the label glue and store dust I hit it with more oil (bacon grease) then put it in the oven with a batch of bread once.
Today I made scrambled eggs with a 1 to 2 T of chopped bacon in it. The eggs didn't stick too much, about the same as my typical steel frying pan.
Any tips for new cast iron? I read and see tips on getting it seasoned and ready to use. Seems that its 50 / 50 whether to try and smooth it out or wait for it to naturally happen. Many of the people who smooth them use a palm sander for a few minutes.
I plan on using this skillet almost daily for my breakfast of 2 scrambled eggs.
Today I made scrambled eggs with a 1 to 2 T of chopped bacon in it. The eggs didn't stick too much, about the same as my typical steel frying pan.
Any tips for new cast iron? I read and see tips on getting it seasoned and ready to use. Seems that its 50 / 50 whether to try and smooth it out or wait for it to naturally happen. Many of the people who smooth them use a palm sander for a few minutes.
I plan on using this skillet almost daily for my breakfast of 2 scrambled eggs.