But can we talk about chain mail? I have a little piece of chain mail that I use to scrub the cast iron and it is both fun and highly effective. I think it is the best way. It looks cool and it is extremely durable. It gets greasy from everything it scrapes off the cast iron, but then you just make it into a little chain mail ball and squirt dish soap on it and roll it around in your hands and it is clean again, and you got to play with soapy chain mail.
we have one of those cleaners- and they are wonderful- but briefly i was brought back to the dreaded chain mail letters of my childhood-“forward this letter to 10 of your nearest & dearest or else…” some small part of me continued to worry about the “or else…”
Cast iron also provides extra iron in the food if you cook acidic foods in it!
Hello from New Zealand! I am that Erin, but I live in the South Island, where spring comes quite a bit later and the peas are only tiny seedlings in my front window. I promise to appreciate the early morning sunrises and soft dusky evenings extra hard though, and I hope they roll round again for you soon.
My cast iron is in the best shape it’s ever been since started using it regularly. I have a little scraper for it - not chain mail, just hard plastic, but I can use that on other pans so it’s not specific to the cast iron. Best way to season a pan is cooking things in it!
T's BaaBaa reminds me of my beloved Ducky from childhood! My partner always tells me I'm "ruining" my cookbooks, but I say a splattered, wrinkled, dogeared cookbook is well loved!
ok but do you cook eggs in your cast iron? and they don’t stick?!? i cook a lot of eggs, and i am thinking you do too? what sorcery do you use?!? i have one very small cast iron pan, for making tamagoyaki, but we were not successful at it so bought a non-stick one instead. i could get that one out and try using it again, but i’m apprehensive!
I do cook eggs. They just don’t stick? I cook them in chili crisp usually and I have a good metal spatula? But sometimes just cooking spray works? I don’t know what to tell you; it’s very easy and it works really well. I think maybe it has to do with the temperature of your pan. Don’t get it too hot! Heat your oil or spray medium hot, crack your egg, call it.
But can we talk about chain mail? I have a little piece of chain mail that I use to scrub the cast iron and it is both fun and highly effective. I think it is the best way. It looks cool and it is extremely durable. It gets greasy from everything it scrapes off the cast iron, but then you just make it into a little chain mail ball and squirt dish soap on it and roll it around in your hands and it is clean again, and you got to play with soapy chain mail.
we have one of those cleaners- and they are wonderful- but briefly i was brought back to the dreaded chain mail letters of my childhood-“forward this letter to 10 of your nearest & dearest or else…” some small part of me continued to worry about the “or else…”
Cast iron also provides extra iron in the food if you cook acidic foods in it!
Yes I had the same thought and briefly panicked!
What is this?! I will Google
Hello from New Zealand! I am that Erin, but I live in the South Island, where spring comes quite a bit later and the peas are only tiny seedlings in my front window. I promise to appreciate the early morning sunrises and soft dusky evenings extra hard though, and I hope they roll round again for you soon.
Thank you -- for this and for you. Enjoy the slow build!
My cast iron is in the best shape it’s ever been since started using it regularly. I have a little scraper for it - not chain mail, just hard plastic, but I can use that on other pans so it’s not specific to the cast iron. Best way to season a pan is cooking things in it!
T's BaaBaa reminds me of my beloved Ducky from childhood! My partner always tells me I'm "ruining" my cookbooks, but I say a splattered, wrinkled, dogeared cookbook is well loved!
dear sophie,
happy (belated?) grandma birthday week!
love,
myq
ok but do you cook eggs in your cast iron? and they don’t stick?!? i cook a lot of eggs, and i am thinking you do too? what sorcery do you use?!? i have one very small cast iron pan, for making tamagoyaki, but we were not successful at it so bought a non-stick one instead. i could get that one out and try using it again, but i’m apprehensive!
I do cook eggs. They just don’t stick? I cook them in chili crisp usually and I have a good metal spatula? But sometimes just cooking spray works? I don’t know what to tell you; it’s very easy and it works really well. I think maybe it has to do with the temperature of your pan. Don’t get it too hot! Heat your oil or spray medium hot, crack your egg, call it.
ok i’m going to try it!