for cleaning I use a Lodge Chainmail Scrubber that I got from Target I run the skillet under warm-hot water (never use soap) and scrub any pieces of food that might be stuck after cooking…if it’s a lot of stuff that’s stuck on there, I’ll put water in the skillet and boil it on the stove, and that should remove anything that’s stuck so that it can easily be scraped off I rarely have to do the boiling method anymore unless I’m doing something like making mac and cheese or sometimes with steaks because my skillet has become so non-stick that it takes barely any time to clean and hardly any food gets stuck on it…the salmon I made today left like 2 crumbs after that, I just use a paper towel or a brush to coat the entire skillet with vegetable oil…I was told it’s the best type of oil to use for seasoning the skillet and preventing rust sometimes I’ll coat the skillet with oil and then put the skillet in the oven at 400 for about an hour if I feel the seasoning has worn off a bit…that’s what I did to season it for the 1st time when I bought it
to the man who invented the cast iron skillet, drinks are on me if we meet in the afterlife it’s a really a must-have in the kitchen…I’ve been thinking about getting an air fryer, but not sure if it’s worth it I also want to get an outdoor pizza oven so I can start dabbling in making my own pizzas, but still doing research on which one is the best
All of them? Naturally, it's deeper than a skillet and it definitely cuts down on splatter. Plus, the lid will fit the skillet, which is handy. Chili, stews, anything fried, anything braised, etc...
sounds like it would be a good substitute for my slow cooker I’m interested in seeing how the dutch oven would compare to the slow cooker for things like pot roasts or beef stews
It's the original slow cooker (I love my electric one and still use it...can "set it and forget it" in the morning and come back a few hours later, also great for taking stuff to someone else's house/party/bbq). Best thing about the cast iron is you can go from browning/searing on the stovetop straight to the oven. Lid on, it's getting slow even heat on the bottom, top, and sides. You can reheat it on the stove or back in the oven the next day (everyone knows stews/chili/braises are best after they've been heated a 2nd time). This is absolutely not chili weather in Texas, but now you're making me think of a pot of chili and a skillet of cornbread.
I went ahead and bought a cast iron dutch oven today and made a pot roast, and oh my god, that pot roast so heavenly
Lol, can't remember the last time I've had crisco in my kitchen. I know some people still swear by it for biscuits and stuff, it's just not something I even think about using anymore.
Man I only use it to season my skillet or if I’m feeling nostalgic I’ll fry some chicken like grandma and ma used to.
Something I learned over the weekend: if you have a cut avocado (haven't tried this with guacamole yet), store it in a plastic container with a cut onion, or a piece of one. It will not brown. My experiment is going on 48 hours and it's still green as can be. Apparently, the sulphur in the onion prevents the enzyme (polyphenol oxidase) in the avocado that makes it turn brown from interacting with oxygen. Science, b****es!
I always knew about lemon/lime juice and olive oil, but never knew about the onion until last year. The stuff you learn in these challenging times.
