I used to use cast iron quite a bit, and had several good vintage smooth surface pieces. On older ceramic/glass top stoves, they scratched the everloving dog snot out of them and I got rid of all but one favorite. An 8" that has been relegated to my roux pan.
Was at Ollies a few weeks ago and they had a 12" Lodge for $12, so I bought it. Thanks Steve.......
I ran mine though the process 5 times (with bacon grease) until I was happy with what it looked like. I broke it in with a grilled ham and cheese sandwich, and it turned out beautifully. Did a steak, turned out fine. Last night I gave it the ultimate test, a can of corned beef hash. It stuck like chuck and yes, I even added a little oil to help it get rolling. I have used bacon grease in the past to season, and never had this problem. Should I strip it down or would it be ok to Crisco over the polymerized bacon grease? Was bacon grease the problem? This is my first "textured surface pan" and I know they are fine if seasoned correctly, but those taters and even the meat hit it and set up like instantdry concrete. Is it just a learning curve with the textured surface? My old vintage pans were seasoned the same way and only ever stuck if I didn't add a little oil.
this same pan
Was at Ollies a few weeks ago and they had a 12" Lodge for $12, so I bought it. Thanks Steve.......
I ran mine though the process 5 times (with bacon grease) until I was happy with what it looked like. I broke it in with a grilled ham and cheese sandwich, and it turned out beautifully. Did a steak, turned out fine. Last night I gave it the ultimate test, a can of corned beef hash. It stuck like chuck and yes, I even added a little oil to help it get rolling. I have used bacon grease in the past to season, and never had this problem. Should I strip it down or would it be ok to Crisco over the polymerized bacon grease? Was bacon grease the problem? This is my first "textured surface pan" and I know they are fine if seasoned correctly, but those taters and even the meat hit it and set up like instantdry concrete. Is it just a learning curve with the textured surface? My old vintage pans were seasoned the same way and only ever stuck if I didn't add a little oil.
this same pan