Found an interesting thing a few weeks ago. Was frying up some corn tortillas for tacos and decided to use the Lodge CI pan. Only thing within reach (poor planning on my part) was some cooking spray (Kroger brand) so I doused the pan with that and proceeded. Cooked up all my tortillas and set the pan off to the side to cool. Went to wipe is out and oil it for storage and it was super sticky so I threw it back on the burner for a few to melt the oil and wipe it out. Figured it was a good time to re season so after I wiped it out real good I threw it in the oven upside down and turned it on 500 to polymerize. I've found through regular use that if I do this periodically it helps to maintain a good seasoning on the pan. Once it reached 500 I left it in for an hour and then shut the oven off. After it cooled I went to oil it and put it away and that's when it got weird.
I noticed that the vegetable oil I was wiping on was beading up. So I figured I'd heat it up to open the pores so it would accept some oil. No dice, it still beaded up like water on a freshly waxed car. So I'm curious now and decided to cook with it. This thing acts just like it's Teflon coated. Oil, butter, water, you name it, it all beads up on the surface.
I'm not sure what's in the cooking spray that's different from the Flaxseed oil that I have been using to season but all I know is it works and it works damn good. I've done a few cooks recently and it's still "non stick" and hasn't worn off in the slightest. I'm going to continue to use this pan and see how it goes after a few more cooks but this looks to be a winning combination.
I noticed that the vegetable oil I was wiping on was beading up. So I figured I'd heat it up to open the pores so it would accept some oil. No dice, it still beaded up like water on a freshly waxed car. So I'm curious now and decided to cook with it. This thing acts just like it's Teflon coated. Oil, butter, water, you name it, it all beads up on the surface.
I'm not sure what's in the cooking spray that's different from the Flaxseed oil that I have been using to season but all I know is it works and it works damn good. I've done a few cooks recently and it's still "non stick" and hasn't worn off in the slightest. I'm going to continue to use this pan and see how it goes after a few more cooks but this looks to be a winning combination.
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