The recommended procedure for seasoning a completely unseasoned pan or re-seasoning a stripped skillet uses flax seed oil, which has six times more omega-3 fatty acids than vegetable oil; over prolonged exposure to high heat, these combine to form a strong, solid matrix on the pan’s surface.  If your cast-iron skillet has any residual seasoning, […]

TIPS FOR COOKING WITH CAST IRON USE A PAN THAT’S THE CORRECT SIZE FOR YOUR RECIPE For some recipes we need skillet, pan or wok and the size will vary. Cooking a recipe in a larger or smaller skillet can cause problems, so check the requirement of each recipe.  SCALE THE BURNER SIZE TO YOUR […]

All well – maintained cast – iron pans will become more nonstick with time. Even a new preseasoned skillets are not always 100% nonstick when you first cook with them, and  a well – seasoned skillet will still become less nonstick without proper maintenance, so it’s important to treat you cast-iron skillet with care. Properly […]

The more unsaturated the oil, the more readily it will oxidize and polymerize. Oils such as canola, sunflower, sesame, soybean and corn are highly unsaturated. America test kitchen found that flax seed oil, which is especially rich in omega-3 fatty acids, forms a particularly durable seasoning layer.                 […]

A well – seasoned skillet should have a smooth, dark black, semi-glossy finish. It should not be sticky or greasy to the touch. It will not have any rusty, dull, or dry patches. One of the easiest ways we’ve found for testing the seasoning in your skillet is to cook a fried egg. If your […]