Do you hate to use cast iron pans?
Most cooks think they are hard to keep up,
rust free, or even harder to clean.
Many Chef’s use cast iron with great success and so will you.
With my help, you will use cast iron pans all the time
and you’ll like them better and eat less ‘Teflon’ then
with those scratched and flaking “No-Stick” pans.
Just follow these easy steps and you’ll never use any other fry pan again.
- Wash your cast iron pan with hot soapy water.
- Rinse well with hot or warm water.
- Dry on you stove top until dry. On high heat.
- While the pan is still hot,
You Must spray it with any cooking oil.
This is the trick to keep the pan non-stick.
( When iron molecules are hot, there is much room for oil.
When oiled while hot, the oil is imbedded and
locked in the iron when it cools.) - Use a paper towel and rub the oil all over the pan, even the sides.
- Let the pan cool.
- Repeat steps 3 through 6 with new pans.
then heated again, and oiled and cooled again.
For old, rusty pans that have been scrubbed
and the rust removed, or new cast iron pans,
this is very important to embed the oil with the iron.
They will work well for you if you take the time to season them.
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