Posts Tagged ‘Cooking’
How Do You Get Old Sludge Cooking Oil Off Of The Bottom Of A Cast Iron Skillet?
Ebay Listings:
 Lodge Logic Cast Iron Dutch Oven, 6-Qt Caribbean Blue  US $59.99
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 Lodge Logic Cast Iron Dutch Oven, 6-Qt Orange US $59.99
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 Vintage Descoware Cast Iron Enamel Dutch Oven Large Covered Casserole Roaster US $69.99
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 Griswold Erie # 3 Aluminum Oval Roaster Dutch Oven Trivet WORKS IN CAST IRON 2 US $74.99
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 Le Creuset Flame Orange Enamel Cast Iron 1 1/2 Qt #18 Dutch Oven w/Lid US $9.99
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 Griswold #9 Cast Iron Dutch Oven Trivet US $74.99
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 Lodge Logic LCC3 Pre-Seasoned Combo Cooker Dutch Oven Cast Iron NEW! US $41.88
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 Texsport Cast Iron Dutch Oven - 2 Quart US $47.11
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 Lodge Logic New 8-Quart Pre-Seasoned Cast-Iron Camp Dutch Oven US $115.37
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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:
 Lodge Logic The Original CRACKER BARREL CAST IRON 6.5" Skillet PRE-SEASONED US $16.95
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 NEW CAST IRON FRYING PAN 3 PIECE SKILLET SET COOK HOME CAMP COOKWARE GRILL US $37.99
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 #7 Griswold Cast Iron Skillet, 701, Erie, Pa., Large Logo, Block, Smoke Ring US $27.00
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 Skookie Heart Shaped Enameled Cast Iron Skillet US $19.99
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 Bayou Classic 7432, 12" Cast Iron Skillet US $27.99
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 #7 10 1/4" CAST IRON SKILLET GRISWOLD WAGNER MADE IN USA US $9.99
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 VINTAGE #10 CAST IRON SKILLET US $9.99
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 Coastal Cocktails Cast Iron Skillet Cookie Set US $16.95
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 Griswold #12 Cast Iron Skillet Cover Lid SEASONED and Ready for USE US $299.99
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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?