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Requested by:

Photo by Heather

Cooking Level: Intermediate

Home Town: Maple Shade, New Jersey, USA
Living In: Cherry Hill, New Jersey, USA
Heather is looking for: (1 recommendation)
I bought a per seasoned cast iron skillet - I know nothing really about them but to not wash with soap (right? Haha). I have used it twice to make corn bread but the clean up/ out afterwards has been hard. Bread seems to stick! Is it not seasoned enough??!? What is the proper was to Sean? (Gonna google also - thought I would ask here too!!). Thanks!

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Last updated: Feb. 3, 2013 2:58 pm
Posted: Feb. 3, 2013 11:08 am
 
Commented by: nanny129
Feb. 3, 2013 11:12 am
http://whatscookingamerica.net/Information/CastIronPans.htm
Comments:
Scotdog
Feb. 3, 2013 11:14 am
I love mine, but I was lucky to receive them from family members who had been using them for a long time. Mine are very well seasoned, but I have to admit, I do use soap. I just can't force myself not to. When you made the cornbread did you do the oil in the pan heated up first? The best way to season them, imo, is to make really greasy things a few times.
 
Mother Ann
Feb. 3, 2013 11:16 am
I bought a pre-seasoned cast-iron several years ago, but I still made very greasy things (like fried bacon) in them several times. I only use very hot water to clean them and then every once in a while, I rub vegetable oil in the skillet. I've made cornbread in mine and it did not stick.
 
nanny129
Feb. 3, 2013 11:16 am
great info here- however - a lil tip- i always have one in the oven (while cooking dinner) if i put a lil shortening in it(very little) wipe it around the inside with a paper towel (i use a coffee filter) throw in the oven while preheating- when oven is pre heated for dinner- take out skillet- put in dinner- my pans stay seasoned this way and not wasting energy:-)when cool to the touch- but still warm - wipe well with a towel and store away- i keep a towel just for this
 
Heather
Feb. 3, 2013 11:17 am
Thank you both!
 
Deb C
Feb. 3, 2013 11:18 am
After each use I clean with water, I then wipe it with oil and then wipe it clean. When the pan is heating up, I poor oil in, let it heat up, and wipe it with a paper towel to remove all excess oil, and then proceed with the recipe as if it was any other pan. I initially had the same problems, but have found that doing this has worked for me.
 
nanny129
Feb. 3, 2013 11:18 am
i wash mine with soap & water - but you can if you keep them seasoned:-)
 
nanny129
Feb. 3, 2013 11:22 am
p.s.- another old southern trick - when you get ready to make cornbread- put a little oil or shortening in the pan- on med- hi on top of stove- about 1 tablespoon meal or cornmeal mix(dry) kinda swirl the pan around to evenly distribute the meal- as meal browns - take off heat add your mixture and bake as normal- your bread will release and have a nice crispy top when you flip it:-)
 
Mother Ann
Feb. 3, 2013 11:22 am
nanny129 - I love your tip above! Thanks!
 
Scotdog
Feb. 3, 2013 11:23 am
I do that trick, but in the oven. Pour a bit of oil in while the oven is preheating, let it get hot. Then pour in your batter. It makes a wonderful crust.
 
Scotdog
Feb. 3, 2013 11:24 am
Oh, sorry nanny I skimmed your post (I'm really bad about that). I've never heard of using the cornmeal. I'll definitely have to try that!
 
Don
Don
Feb. 3, 2013 11:25 am
Hi, I keep mine oiled at all times and, depending on what cooking, may add a touch more before cooking. Always oil my meat or veg before cooking. hope helps. cheers.
 
Heather
Feb. 3, 2013 11:25 am
Thanks everyone!!! Off to go try some methods now!
 
*Sherri*
Feb. 3, 2013 11:28 am
Heather take a look at this, may help you out...http://www.richsoil.com/cast-iron.jsp
 
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