"Kajikit" wrote

>I went to Ross looking for a new frypan yesterday and they had a small
> cast iron skillet for eight bucks... when I went into Anna's Linens

> rubbed the skillet with bacon grease and put it into the oven while
> the dinner cooked. Hopefully that'll give it a good start on its
> finish! And now I can try my hand at frying in cast iron... any

It will! It's about the optimal way to do it. Next time, rub some all over
the handle and outside too as you want to rust proof it well.

> tricks, hints or tips for me before I start frying?

Standard ones. For the first 5-6 uses, stick with anything fatty and add no
acids (tomatoes, juices, even wine not recommended). Use to make bacon,
sausages, sunny side etc non-scrambled eggs with lots of butter, fried
'things'.

Wipe clean with paper towel and if you have some minor stickage, scrub with
plastic sponge and a bit of cool oil then wipe with towel. Never submerge
in water or use dishwasher on it. It wont *need* that though. It will
rapidly become stick free on it's own treated right.

Mine's been going nye on 20 years now and been able to do chili with
tomatoes and such for last 19 of it. T'aint much I can't do with that set
other than use the dishwasher.