Cast Iron Skillet care

[Mama Mangia]

I watched a cook in a Denney's restaurant years ago pop the slices in the deep fryer and then toss on the grill.

I didn't like that at all.

[Cook Chatty Cathy]

I would fire that cook PRONTO!!! Lazy lazy lazy jerk!

[Mama Mangia]

Ain't eaten there since! He also did the frozen breakfast sausage the same way. That is no way to prep. And he had the holding drawers PACKED with that crap - for the whole day.

Nothing like turning the place into another fast food place - no care aobut anything except pushing the food out.

[Jafo232]

Last week we made bacon in the oven after coating it with brown sugar and some pepper..

Tip.. Do not cook it as long as you normally would. The idea is not to have super crispy bacon. Then the sugar cools, it will do that for you..

It was delicious except for a couple pieces that were too done..

[Cook Chatty Cathy]

Hey Jafo that's a terrific idea!

Thanks for sharing!

[chubbyalaskagriz]

Sounds like this method would produce great bacon to crumble onto a spinach salad... Never tried sugaring it myself before... will have to give it a whirl!

[jpshaw]

I have 4. Only one was bought new and that was when I was in college. I'm retired now so you know how old that thing is. The rest were salvaged from people about to throw them away for the newer stuff. I scrup each one down to bare cast iron sometimes even using a chisel to cut out the old caked on whatever. Then I wash it with soap, dry it, coat it with oil and bake it in the oven at 275 degrees for about 2 1/2 hours. Might even wipe it out with a paper towel, re-oil it and bake it a second time. Then I consider it cured. Cured cast iron - The original non-stick skillet!

[The Ironic Chef]

I have made that bacon recipe too with the brown sugar, lots of black pepper and I think I Used a bit of ground mustard too. It was so good and the family balways wants it. The only draw back is I had seen it done on a cooking show. I placed the bacon on a broiling pan as done on the show. The thing about cooking shows is the chefs never wash their own dishes. That candied bacon sure made a challenging cleaning job.

[jpshaw]

Originally Posted by The Ironic Chef

I have made that bacon recipe too with the brown sugar, lots of black pepper and I think I Used a bit of ground mustard too. It was so good and the family balways wants it. The only draw back is I had seen it done on a cooking show. I placed the bacon on a broiling pan as done on the show. The thing about cooking shows is the chefs never wash their own dishes. That candied bacon sure made a challenging cleaning job.

I will back you on that. I've used cast iron to do glazed carrots on the grill before. Putting them on the warming rake 10 minutes before grilling the meat with honey and Splenda. That Splenda, as would sugar, really stuck to that skillet. It wasn't the usual wipe it out with a paper towel at all.

[The Ironic Chef]

The good thing about cast iron skillets, if seasoned, most comes off by heating some water in it.and some scraping. I think whom ever invented broiler pans with all them slots should be shot, lol.