Re: A sticky pan
Apart from one stainless steel `Dutch oven` style frying pan, I use cast iron frying pans all the time now. Provided that they are well cleaned and `seasoned` before use nothing sticks to them. All cleaning entails is some clean water into the pans and heat it up over a low flame/heat. I use one of those sponge scourers to wipe the pan. Empty the water from the pan and return to the heat. Dry any excess water left in the pan with some kitchen roll or cloth then add a tiny drop of oil and wipe around to leave a nice clean shiny pan.
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