Hello everyone!
So I've got 2 Griswold Self Basting Skillet Covers, an #8 and #9. I love them very much. I've seasoned them and they look outstanding. The problem is actually cooking with them. When I cover the the skillet and the heat is on, the temperature rises and very soon steam is produced. I've noticed that the steam is lifting the seasoning off my lid, just as boiled water will lift the seasoning off a cooking surface.
My question is how the heck do I build up seasoning on these lids? If every time I use it, it gets pounded with steam, surely i'll be down to the bare iron again soon. Its a lid and won't ever been used a cooking surface, so oil won't really polymerize to it unless it's in the oven getting seasoned, which happened already, 3 times! I'm really starting to understand why Griswold went to the "Clean easy" lids and started to enamel the underside of them.
So what's a guy to do? How the heck do I build up seasoning on a lid?
Thanks team!
So I've got 2 Griswold Self Basting Skillet Covers, an #8 and #9. I love them very much. I've seasoned them and they look outstanding. The problem is actually cooking with them. When I cover the the skillet and the heat is on, the temperature rises and very soon steam is produced. I've noticed that the steam is lifting the seasoning off my lid, just as boiled water will lift the seasoning off a cooking surface.
My question is how the heck do I build up seasoning on these lids? If every time I use it, it gets pounded with steam, surely i'll be down to the bare iron again soon. Its a lid and won't ever been used a cooking surface, so oil won't really polymerize to it unless it's in the oven getting seasoned, which happened already, 3 times! I'm really starting to understand why Griswold went to the "Clean easy" lids and started to enamel the underside of them.
So what's a guy to do? How the heck do I build up seasoning on a lid?
Thanks team!