Cast iron pan question

Funny story about my cast iron skillet.
Went off down to Mexico fishing one time with the guys from work. Caught tons of black bass and had a big fry one night.

Naturally paid some of the kids as camp boys, mainly to protect our things, as they would do chores and take possession of their bosses.

So we left the dishes that night for them to cleanup the next day when they arrived.

Well, that beautifully seasoned old skillet shined like a new silver dollar when we came in for lunch. They were so proud and showing it off, all we could do is laugh and give them some extra bucks for their hard work.

Took forever to get it back to that level of seasoning.
 
my grannies & MOM & myself have used these all our lives.seasoning is best done outside due to smoke. basically you burn oil [watch out for flame up] in pan & let it cool. dump old oil & replace with fresh oil .this process may take a few days but once correct you are set for life.you will get a black carbon coating that aids in nonsticking. even seasoned pans can stick on ocassion.i let oil get hot then cut back to cooking temperature & wait a few minutes before putting eggs in.most problems occur by trying to cook before pan has totally heated thruout. i just wipe them clean with paper towels. remember you need something to grab handle with on a hot pan or you will have to let go very quickly.
 
That's interesting. I have not tried burning oil in a cast iron pan or Dutch Oven. I've generally followed the instructions and gone with somewhat lower heat. But if it works better, I recently found a candidate that could be used for testing.

DancesWithKnives
 
I've been using my LODGE cast iron wok to make scrambled eggs every day. Works VERY WELL
 
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