Our cast iron pan is my go-to frying pan, except for most breakfast items - pancakes, eggs, and french toast are kept well away, though bacon does well. I'm a bit slow on the uptake, I know, but I realised just this week that I'm finally happy with my cast iron pan cleaning regime. I found a tip online to sprinkle some salt over the grit on its surface and wipe it off. It acts as an exfoliate, taking the grit off with it, but leaving it well seasoned. Sometimes I wipe it down with a little oil afterwards, but not every time.
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