Hey all. I have a Lodge 12" cast iron pan as well as a pair of small cast iron pans that I inherited from an aunt. The two that I inherited feel smooth as glass across the bottom and are amazing. Hardly anything sticks and they are so easy to clean. The new pan, on the other hand, is rough along the bottom and everything sticks. When I’m done cooking in them, I just put a little oil and kosher salt (a la Alton Brown) and scrub around. I can get most out, but there is still a thin layer of burnt stuff that I just can’t scrub off. Is this normal? Is it going to take a while before it is as good as those other pans or is it not going to get like that?
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Posts Tagged ‘Admiral’