I've had this Griswold 12" pan for years and it's always served me well. Cleaned it out with oil and kosher salt whenever I used it and never seemed to have had a problem. Then it started sticking a little in one spot of the pan. No big deal I just worked around it. Then my son took it on a fishing trip to fry some fish in it and brought it back pretty crusty.
I cleaned it up and used it again for the first time last week. Just sauteed up some peppers and onions for fajitas. Well the sticking issue was getting to be a pain in the ass. Figuring it lost it's seasoning I thought I'd try to re season it. Not being real familiar using the ci I watched a couple of you tubes and did this.
Cleaned it up in hot water first scraping off all the food bits stuck to the pan. Used kosher salt and apple cider vinegar to grit out as much as I could get. Rinsed again in hot water then throughly dried the pan on top of burner on stove.
Coated the pan with Crisco and threw it in the oven at 400 for a hour. Took it out to let it cool down and it looked like this.
Ok. That don't look good to me. So I fried up a pound of bacon it. Bacon didn't really stick but sure left alot of debris stuck to the bottom of the pan.
So when bacon was done I poured the grease in a jar and wiped with a paper towel. Rinsed the pan in hot water and scraped alot of the gunk out. Put the pan back on the burner and deglazed with more water. Dried the pan throughly and put some more Crisco in while it was still warm. Here is what it looks like now.
So am I alright here and just keep using it and it will get better but I know things are still going to stick. Or do I need to reseason all over again with a different method.
Thanks for any input.
I cleaned it up and used it again for the first time last week. Just sauteed up some peppers and onions for fajitas. Well the sticking issue was getting to be a pain in the ass. Figuring it lost it's seasoning I thought I'd try to re season it. Not being real familiar using the ci I watched a couple of you tubes and did this.
Cleaned it up in hot water first scraping off all the food bits stuck to the pan. Used kosher salt and apple cider vinegar to grit out as much as I could get. Rinsed again in hot water then throughly dried the pan on top of burner on stove.
Coated the pan with Crisco and threw it in the oven at 400 for a hour. Took it out to let it cool down and it looked like this.
Ok. That don't look good to me. So I fried up a pound of bacon it. Bacon didn't really stick but sure left alot of debris stuck to the bottom of the pan.
So when bacon was done I poured the grease in a jar and wiped with a paper towel. Rinsed the pan in hot water and scraped alot of the gunk out. Put the pan back on the burner and deglazed with more water. Dried the pan throughly and put some more Crisco in while it was still warm. Here is what it looks like now.
So am I alright here and just keep using it and it will get better but I know things are still going to stick. Or do I need to reseason all over again with a different method.
Thanks for any input.
Comment