Your clean cast iron skillet needs to be 200% dry (that’s not a typo!)every time it gets wet, including this first time, because you want to avoid long-term moisture. The skillet is made of iron after all, and iron + moisture = rust. I like to put mine on top of my stoveand...
Once free of rust and previous build-up, a cast iron pan must immediately be given some kind of an initial basic seasoning. This first layer of polymerized fat will help prevent the return of rust and provide a foundation upon which to build a good, slick new coat of long term seasoning...
Keep in mind that the seasoning of cast iron is an ongoing process. Each time you cook something in the pan, it is helping season it a little more. You’ll often notice that your pans will get darker after many uses. That said, there are times when the seasoning may have be...
1 ½teaspoonssea salt 1teaspoondried basil 1teaspooncrushed dried rosemary ½teaspoongarlic powder ½teaspoondry mustard powder ½teaspoonpaprika ½teaspoonground black pepper ½teaspoonground dried thyme ¼teaspooncelery seed ¼teaspoondried parsley ⅛teaspoonground cumin ⅛teaspooncayenne peppe...
Frankly, I was shocked by the responses to my most recent poll on whether readers had ever cooked using a palayok over a charcoal or wood flame. Almost 45% of folks (as of this writing) responded in the affirmative. I was really genuinely surprised. S
1 ½teaspoonssea salt 1teaspoondried basil 1teaspooncrushed dried rosemary ½teaspoongarlic powder ½teaspoondry mustard powder ½teaspoonpaprika ½teaspoonground black pepper ½teaspoonground dried thyme ¼teaspooncelery seed ¼teaspoondried parsley ...