I have the basic Lodge 10" fry pan and use it daily.
I also have a bacon press that is a wonderful device for …wait for it… bacon. But also for burgers, sausage patties, and crisping up carnitas. Warms up right in the pan - perfect. Figuring out where to put it while turning or seasoning food is another story.
How do you clean yours? I have been thinking about one of these?
Anyone have one of these and can comment?
I am using a blue scrubby and sometimes a brush. I do not soap it directly but some some may be left on the scrubby. I mainly use mine for meats and veggies. I often use my stainless for eggs, mainly out of habit and the need to be cooking two things at the same time. I could remedy that with another cast iron pan of course - but trying to keep stuff simple and to a minimum.
After washing and thoroughly drying I apply a thin layer of peanut oil. I cook with olive oil and butter typically. Is there a better type of oil to use?
Any other tips on the care and feeding of cast iron pans would be much appreciated.