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!
that looks on point! 😉
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Really satisfying to get a nice crisp on it without having a ton of oil sizzling everywhere!
i hear that. oil/fat management is key with cast iron.
