Two Egg Omelet or Omelette in casting iron

The steak and cheese omelet in a pan made Lodge cast iron grill. I made this video to dispel the idea that the cast iron pans to eat a lot of fat out, should remain suspended. Until the pan is well seasoned and well cared for, it is virtually nonstick. A key to some seasoning cast iron. 1 Use it! Especially for cooking, because it is really good season. Things like chicken baked in cast iron are incredibly crisp compared to glass bakeware. Also bake pizzas,Biscuits and corn bread in it. Tuesday evening to cook chicken nuggets / fish fingers / squirrel / etc it will help to improve the spice. The only thing that is really non-stick cookware soft scrambled eggs or hot tomato sauce for hours. Everything else is done that I cook in cast iron. 2 Clean properly. Clean it while still hot with a good hot water and a vegetable brush if needed, then dry thoroughly. Once dry, give it a shot fast (tea 2:01)Canola oil to coat only, with a paper towel and wipe to save. If something tragic happens 3 and you find your cast season, I success through a thorough washing and drying of the piece. Next, rub with a very thin layer of Crisco. Put them in (on the grill cover down) your gas grill on med-high (about 450-550 degrees) on the head so that water can drain off excess oil. Heat until it stops smoking and has a uniform appearance. Allow to cool before trying to treat. I recommend the gasgrill ...