Some cosmetic changes in preparation for larger site changes in the works.
There's a chemical reaction as the iron actually absorbs fat and bonds with it.
Joined: Dec 14, 2005
Posted to Thread #16611 at 1:18 pm on Oct 28, 2009
I tend to do the same.
Other messages in this thread:
- 16611. Cornbread Stick Pans Dilemma - DawnNYS - 4:41pm on 10/26/09 (14)
- Dawn, I think even a "preseasoned" pan needs more seasoning. Is there fat in the batter? - Joe - 4:55pm on 10/26/09
- Yes, even madelaines which have a ton of butter in them need the pans coated with more butter. [NT] - MarilynFL - 11:49am on 10/27/09
- I wonder if butter would've been better than oil... thought it might burn. Next time - DawnNYS - 1:54pm on 10/27/09
- Make sure it's clarified butter. It's the milk solids which burn. [NT] - Luisa_Calif - 4:16pm on 10/27/09
- Oh yes, now I remember hearing that, that they improve with use. Thanks, I won't take it back! [NT] - DawnNYS - 1:51pm on 10/27/09
- Just fat from the egg yolk and the sour cream. Not much. [NT] - DawnNYS - 1:52pm on 10/27/09
- Not sure if this will help, but here's my experience with cast iron pans... - Marianne - 1:13am on 10/28/09
- PS I bought a Lodge "pre-seasoned" pan and it sucks. I gave it to Good Will. [NT] - Marianne - 1:16am on 10/28/09
- Ahh, with a little love and seasoning, it would have caught up to your inherited pans. - Joe - 4:04am on 10/28/09
- Funny, the best seasoning my woks & cast iron ever got was when our house burnt down...although I>> - Steve2 in LA - 6:26am on 10/28/09
- Mine is a Lodge, too. Is it burned fat that makes the batter not stick?! - DawnNYS - 1:10pm on 10/28/09
- There's a chemical reaction as the iron actually absorbs fat and bonds with it. - Joe - 1:18pm on 10/28/09
- Seasoning primarily prevents rust, but has the nonstick bonus. The hot oil polymerizes--it - Shaun in TO - 1:36pm on 10/28/09
- Thanks guys [NT] - DawnNYS - 4:40pm on 10/28/09