Cast Iron Skillets. You dig them?

[Fire Me Boy!]

Originally Posted by Fire Me Boy!

Before trying it in the oven, do a smaller batch of browned butter on the stove top.

http://www.simplyrecipes.com/recipes..._brown_butter/

Once you've made it and know what it's supposed to look and smell like, move to the oven.

Preheat your oven to 250. Pop anywhere from 1 to 3 pounds of unsalted butter in a dutch oven (an enameled cast iron is best for this, if for no other reason than having an off-white interior) and cook uncovered.

After a couple hours, check on it. If it's still bubbling a lot, that means there's still water in the oil, so continue to cook until the bubbling has subsided and you see those marvelous little browned bits at the bottom of your dutch oven.

Once it's where you want like it, take out of the oven and strain through a double layer of cheesecloth.

It'll keep in the fridge for several months.

[Just Passin' By]

I used the newly seasoned caldero for the first time last night, to make fried rice. It's not fully nonstick yet, and adding the egg meant that I had a bit more cleaning than I expected (I should have cooked it in a nonstick first and then added it), but the seasoning held and everything but the egg was free of any sticking. It's definitely going to need more seasoning, but I was thrilled with the first time performance. Thanks for the tip about the flax oil method. I'll definitely be using it for my larger caldero and my cast iron items.

FYI, I went with 8 applications instead of 6, because the pan had a couple of small pits in it. That seems to have been a good decision.