Hi all!
Just found this site and looks like some good stuff to be learned from the people here. Please be gentle with a noob poster. eace: I do have a question about a new cast iron skillet I got for christmas. It is a 12" Lodge. Directions say it is "pre-seasoned" but it also give instructions for seasoning prior to use, which I did. Involves getting the skillet warm in the oven then melting a little shortening in the pan, wipe wtih a paper towel, turn pan upside down and back into the oven. I did this without problems. I have used the skillet a couple of times so far for bacon. Figured that would be helpful with the seasoning. When the bacon was finished I noticed you could see clearly where the strips of bacon were sitting on the pan. Question is, do I clean that off and if so how without hurting the seasoning I have already done? I have thought about taking a bamboo wok brush I have to it with some hot water and soap. Other thoughts? Thanks in advance!
Just found this site and looks like some good stuff to be learned from the people here. Please be gentle with a noob poster. eace: I do have a question about a new cast iron skillet I got for christmas. It is a 12" Lodge. Directions say it is "pre-seasoned" but it also give instructions for seasoning prior to use, which I did. Involves getting the skillet warm in the oven then melting a little shortening in the pan, wipe wtih a paper towel, turn pan upside down and back into the oven. I did this without problems. I have used the skillet a couple of times so far for bacon. Figured that would be helpful with the seasoning. When the bacon was finished I noticed you could see clearly where the strips of bacon were sitting on the pan. Question is, do I clean that off and if so how without hurting the seasoning I have already done? I have thought about taking a bamboo wok brush I have to it with some hot water and soap. Other thoughts? Thanks in advance!