OK I've read all the stuff on seasoning CI and my pan is well seasoned after many uses...My question is how the hell do you clean it without ruining the season?
We just cooked a fantastic chicken recipie in the CI which finished in the oven. When done, the chicken didnt stick but there is stuck stuff on the sides and bottom of the pan. I scraped all of it that I could with a plastic spatula and rinsed it with hot water. Then I wiped it with a sponge hoping it was clean. Then while still warm I rubbed it some crisco. Is this anywhere close to right?
Another question is how do you store a pan that is always oiled? Mine is covered with foil and on a shelf on the back porch. I dont know what else to do with it...
Geez...I feel like an idiot not knowing this stuff cause, C'mon! They been doin this for centuries! It aint rocket science!
We just cooked a fantastic chicken recipie in the CI which finished in the oven. When done, the chicken didnt stick but there is stuck stuff on the sides and bottom of the pan. I scraped all of it that I could with a plastic spatula and rinsed it with hot water. Then I wiped it with a sponge hoping it was clean. Then while still warm I rubbed it some crisco. Is this anywhere close to right?
Another question is how do you store a pan that is always oiled? Mine is covered with foil and on a shelf on the back porch. I dont know what else to do with it...
Geez...I feel like an idiot not knowing this stuff cause, C'mon! They been doin this for centuries! It aint rocket science!
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