Tony Gilliam
Member
I'm new to the collecting aspect of CI but I've had CI in my kitchen for years. My Grandma used lard to season, So I have tried to follow her wisdom. But my results leave me with a greasy skillet when cold. What can I do differently to keep the seasoning but not have the greasy skillet to hang back on the wall.
Here is my way, Please tell me what I'm doing wrong.
I take the skillet off the wall, "this is where all my CI lives"
Wash with warm water
Warm up on the stove
Add bacon grease
Cook a few eggs
Wipe out with paper towels
When done eating "pan has cooled"
Run hot water in and over pan
Wipe out and heat up on the stove
Wipe in some lard or bacon grease
Increase temp. as I continually wipe skillet until it smokes
Then wipe the bottom with same towel to recoat.
Let cool a few hours then re-hang on wall.
Next morning my skillet is greasy feeling...Is this normal??? or am I screwing up
Tony
Here is my way, Please tell me what I'm doing wrong.
I take the skillet off the wall, "this is where all my CI lives"
Wash with warm water
Warm up on the stove
Add bacon grease
Cook a few eggs
Wipe out with paper towels
When done eating "pan has cooled"
Run hot water in and over pan
Wipe out and heat up on the stove
Wipe in some lard or bacon grease
Increase temp. as I continually wipe skillet until it smokes
Then wipe the bottom with same towel to recoat.
Let cool a few hours then re-hang on wall.
Next morning my skillet is greasy feeling...Is this normal??? or am I screwing up
Tony