Posts Tagged ‘Cooking’
How Do You Get Old Sludge Cooking Oil Off Of The Bottom Of A Cast Iron Skillet?
Ebay Listings:
 Dutch Oven - Cast Iron - 10 1/8" inside opening x 4 1/8" tall  US $22.50
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 antique CARLISLE #8 cast iron dutch oven w/ drip lid -restored US $49.99
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 Bayou Classic 8-1/2 qt Cast-Iron Dutch Oven & Lid NEW US $72.99
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 VINTAGE LODGE 5 QT. CAST IRON DUTCH OVEN W/ LID & HANDLE VGC.L@@K!!!! US $30.00
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 Vintage No 8 Cast Iron Dutch Oven /Pot With Lid/Cover Made in USA Nice Cooking, US $45.00
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 TRAMONTINA CAST IRON RED ENAMELED DUTCH OVEN 6.5 QUARTS EXCELLENT CONDITION US $29.00
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 Antique No. 10 Cast Iron Dutch Oven US $19.99
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 King Kooker CI20 Cast Iron Dutch Oven US $90.63
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 MARTHA STEWART RED ENAMEL CAST IRON DUTCH OVEN 5.5 QT. US $9.99
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My husband has just relocated his cast iron skillet, but it looks like it was never cleaned the last time he cooked in it. He has put dawn detergent and water in it and boiled it but it is still just a thick sludge that won't budge. Is this skillet hopeless or will a little bit of elbow grease help? Any other "tricks" would be greatly appreciated.
Uneven Cooking In Cast Iron Skillet?
Ebay Listings for Cast Iron Skillets:
 CAST IRON 12" in Skillet Fry Pan Bayou Classic NEW US $28.99
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 Wagner Ware Cast Iron Skillet- 1055 US $12.99
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 ANTIQUE CAST IRON COWBOY CAMP FIRE GRILL SKILLET PAN US $59.99
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 Griswold 14 Cast Iron Skillet # 718 B -w- heat ring US $218.49
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 VINTAGE 6 1/2 " CAST IRON SKILLET MADE N USA FRYING PAN US $19.99
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 Lodge Logic Cast Iron Skillet w/ Glass Cover 12" dia US $49.99
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 Lodge Logic 12-Inch Cast Iron Cover Skillet Pan LID US $33.99
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 Vintage # 3 CAST IRON SKILLET w/ HEAT RING, VGC US $6.95
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 The Camp Chef Cast Iron Skillet, 14-Inch Diameter US $38.04
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I recently purchased a cast iron skillet. I've seasoned it according to the directions and have used it about half a dozen times. It's great for foods that can be stirred, like scrambled eggs.
However, when I cook something that can't be stirred--such as pancakes or quesadillas--the food in the center of the pan burns, while the food near the edges remains undercooked. I thought that even heating was an advantage of cast iron cookware, so I'm baffled. I've tried using low heat, high heat, more oil, less oil; none of that helps. My spouse is about to toss the new skillet and go back to the nonstick. Any ideas?