Replying to Avatar Keith Mukai

Cast iron pan skills getting pretty solid!

* Dry brine for a few hours at room temp on a wire rack, skin side up

* Let the pan get hot, add a bit of avocado oil

* Dab a little oil on the skin side

* Start it skin side down

The dry brining helps a ton! Pulls the moisture away from the exterior surfaces. Previously the skin would always stick and pull away. Now it's beautifully sliding in the pan as if it were an ice rink!
4a
J. Thaddeus Toad 2y ago

that looks perfect, hard to do in any pan. i’ve set my cast iron to the side and working with carbon steel, so much easier to season and cook with.

Reply to this note

Please Login to reply.

Discussion

Avatar
Keith Mukai 2y ago

That's next on my list. Cast iron is just so f'n heavy.

4a
J. Thaddeus Toad 2y ago

I’m really happy with the de buyer mineral B, but sorta wish I got the pro as the non pro cant handle the oven for long because of the handle. I prefer to season in the oven. But even still a good grapeseed season on the stove then some bacon for a few mornings and this thing is an ice rink. Just a few weeks in and gets better every day. Still heavy but so much easier to maintain.