Cast Iron skillet (12 inches) by Lodge
Reactive and not to be used with acidic ingredients (tomatoes, wine, vinegar and citrus) until well-seasoned. If this is the first time you're using your unseasoned cast iron skillet, after giving it an initial cleaning, dry it meticulously and then apply a thin but even coating of vegetable oil to the entire surface (inside and out, including the handle), bake the pan in a preheated 375F oven for 1 hour. Allow the pan to cool in a turned off oven. Do this after each use for the first few times, then you can consider the pan "seasoned." Repeat this oiling and baking procedure after every five or six uses and it will eventually become "nonstick." And don't clean cast iron pans with soap, since they will retain a soapy taste. If there are any stubborn particles of food, rub the surface with coarse salt, using a paper towel.
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