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Maybe someone can shed some light on what I may be doing wrong with my cast iron pan. I've had it for just over a year now. Properly seasoned it from the get go with avocado oil, and have followed upkeep rigorously. I always make sure not to use a large amount of soap while cleaning it, primarily just a scrubby sponge and hot water. Dry it right away, thin coat of oil and then stored in the oven.
For items such as an uncoated piece of chicken or pork chop its totally non stick. But once I had any seasonings, spices, coatings, etc. to the meat, the coatings seem to completely "bake" into the cast iron and it is a bitch to get off afterwards. If i try and make a frittata, I can remove the frittata from the pan, but there is always a very thin layer of egg that has stuck to the pan that needs to be scrubbed out. Yesterday, I threw some rice into the pan with my chicken (which didn't stick at all), and almost immediately the rice began to stick, even though I had a decent amount of oil, and the pan was nice and hot.
Any suggestions? It is a Lagostina cast iron pan if that makes a difference.
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