Perfectly smooth, no, it's quite old and used, so there is a touch of pitting and tool marks. But I've used it for quite some time and only recently has it been giving me problems. And I always use bacon grease or beef fat (when I'm making a steak and egg sandwhich) and/or butter.
Whoops, I wasnt clear enough. I more meant I know you CAN use flat top or button top, but is there a benefit out device preference for one over the other?
Ahh, well, it was worth a try to ask. It is probably just that the ONLY thing I really cook on this is eggs or pancakes. So no serious scraping is done. It is probably just the albumin in the eggs had built up.
:(
Nope, hubby doesn't touch my cast iron.
:(
I'll check that out. But yeah, I use low heat on the baby burner (I have one of those fangled stoves with the different sized/btu burners).
I don't know why seasoning the smaller pans just seems like so much more trouble.
I need to figure out what is up with my baby cast iron skillet. I use it to make egg patties and here of late no matter what I do or how much butter or oil I use my egg is sticking, which hasn't been usual. Any other cast iron users out there with a suggestion. I hate to fire it down and start...
Could even go completely the other direction, per Wally's "What has vaping done to me" thread, and market them as personal exercise enhancement products ;) of course that might get you pr0n type hits :P
They have an advanced one too, lol. I'm looking at that, then looking at the beginners which I can not even totally complete and thinking, I don't even know if I can make that my 2014 new years resolution.
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