Quote:
|
Originally Posted by Euryphaessa
My mom makes deep dish pizzas in her cast iron frying pan. It's good stuff. I don't think I'm patient enough to take care of it well, but cast iron seems pretty versatile in the hands of a decent cook.
|
It's really pretty easy, Eury. Even deep-seasoning for the first time basically consists of wiping the pan with oil, popping it into a low oven then walking away for a while. Routine cleaning is a snap too. A well-seasoned pan is damned close to nonstick. The few things that might get a bit crusty can just be soaked while you eat dinner, then I just hit it with a plastic scrubber thingy. Once it's clean, it's the easiest thing in the world to swipe a little oil on a paper towel around the interior, then plop the pan onto a low burner for a few minutes. The heat also dries out the metal thoroughly so rust is never even an issue. Then all you have to do is let it cool before you it's put away. It takes a lot longer to describe than to do.
I have a jazzy nonstick lidded pan that I like a lot but truthfully? It takes a lot more finicky care than the cast iron does.