This cooking video tackles the common complaint about rough cast iron pans by making an omelette recipe. We go straight into French cuisine territory, using a technique that relies on careful heat management and a small amount of fat to achieve a perfect omelette, proving that even a rough pan can produce breakfast perfection. This test is all about technique and understanding your tools for clean eating.
3 Comments
No metal on metal.
Even though it says seasoned if you season it again when you get it will be even better. I do four sets of season before I use any cast iron and then they are slick.
We season or "reseason" after every use. After we eat, we wipe the skillet or griddle and heat it to smoking (about 400 degrees, checked with an infrared thermometer), oil it lightly with a light cooking oil, like peanut oil, and let it cool.