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Thread: Cast iron?
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08-19-2017, 02:33 AM #11
- Join Date
- Dec 2015
- Location
- North Dakota
- Posts
- 1,455
Thanked: 250When I get a vintage pan I take it to a shop that soda blasts the crud off. Then I re-season as per Glen's technique. Only one pan gave me fits after re-seasoning and that was a Wagner I intended to use only for breakfast meat. The problem was me. I was trying to fry maple cured bacon in it too soon after the seasoning process. The sugar in the bacon was carmelizing and everything stuck to the pan like glue. I gave the pan a good scrubbing and re-seasoning Glen's way then I used that pan to fry hash browns for a week and took it back to the bacon. Problem solved. No more sticking meat and it will slip eggs perfect.