11-08-2011, 02:52 PM
|
#46
|
MVP
Join Date: Oct 2006
Location: West of the Equator
Casino cash: $1839901
|
Quote:
Originally Posted by Graystoke
Not scary at all. Once you have a good seasoned layer it is pure simplicity.
I use Olive Oil and nothing else to keep it oily.
Only warm water and a wood scraper to get the tough stuff out.
Lodge is the way I go.
The bonus of Cast Iron is cooking in them is FAT FREE!
A little known fact is Cast Iron absorbs all the bad fats from Bacon and Sausage....thats what Dad told me and I am stickin to it
|
Smart dad!
|
Posts: 13,619
|
|