FRY PANS 10 AND 15 INCH
I am absolutely thrilled with the cast iron pans my Mama got me. I have been apprehensive about using cast iron I have to season myself, because of all the horror stories about stuff sticking to the surface if it isn't seasoned or used correctly.
My other cast iron pots are all enamel coated so I never had to worry about it.
To season pans I followed the directions on the box. Coat lightly with oil,(I used Crisco shortening) bake in oven preheated to 400 degrees for 45 mins. It put off fumes in the air that made my eyes burn the rest of the night. When the time was up I turned off oven and let them cool in there.
When I took them out the next morning, not all the oil absorbed into the pans, some had congealed in the pans. I wiped out as much as possible with paper towels but it was still a smeary mess.
I just happened to bake a potpie at 400 degrees so when I took out my dinner, I put the pans in the hot oven and turned it off, leaving the pans in there.
All the residual oil seemed to soak in this time.
I fried bacon and eggs in the skillet this morning with no sticking issues. I am going to saute veggies and fry some fish tonight and hope my luck holds out.