Cast Iron Skillet Works like Non-Stick!
by Suzanne
When I first was married and wanted to be old fashioned like my mother-in-law, I tried using cast iron frying pans for almost every meal. For years I would scrub them clean because everything would stick. But after one moment reading a cheap little book of tips at the check out in our grocery, I had the answer and have been a happy camper ever since! It said: "Before using your cast iron, heat it up and THEN add the oil". Now I can scramble eggs and it comes out nice and clean without having to scrub. I put the little book of tips back in it's place and went home with my nugget for the day. And it is still shining in my pocket after these twenty or so years. One more thing: the edges do seem to be where food will leave deposits, that is where I have to scrub a little. But I have also discovered something like brillo, but thicker wired. It is a stainless steel scrubber, and for my old pans that I haven't used in a while, I just attack the cast iron with hot water and dish soap, then heat it up and oil it. Brand new! Remember : Heat first, Oil next. Just not too hot, or it will smoke and that is not healthy I have heard (oil heated to smoking point; any comments or advice on that Grandma?)
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