I COOK like a MAN. With a CAST IRON SKILLET. And then I DRY IT GENTLY with a CLOTH. And ANOINT IT'S FACE LIGHTLY WITH OILS. And then put it in its SPECIAL AREA like a LITTLE PRINCE.
I COOK like a MAN. With a CAST IRON SKILLET. And then I DRY IT GENTLY with a CLOTH. And ANOINT IT'S FACE LIGHTLY WITH OILS. And then put it in its SPECIAL AREA like a LITTLE PRINCE.
Leave it on the stove, live in slight denial going "eh, if I don't wash it, then that's the seasoning"
realize it's gross and covered in blackened oil from charring stuff at high heat
Quickly washing it anyways before using it, and realizing you could've just had it clean the whole time
I've never had charring problems, largely because due to neurospicy reasons i can cook only one thing, but i can cook it perfectly.
I meant like, charring on purpose to get that sear you can get consistently on cast iron.
I set the smoke alarm off most of the time when I cook, but that crust on stuff is worth it
That sounds cool. Idk how to do that. I'll have to look it up.
Leave yesterday's breakfast congealed butter out of this. The pan was hot okay.