By George, I *think* I've got it!
I believe my pan might be seasoned!
I made a simple Asian minced meat dish in it and it browned properly, no sticking and wiped clean.
Does this mean it's actually seasoned?
How can I tell?
Please, please work, ya damn bane of my cooking existence!
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2 comments:
Correct seasoning is more to do with taste. It is more likely the temparature of the pan - too hot and it will char and possibly stick, too low and the meat will become oily and 'boil' rather than fry and you'll lose a lot of the water and the sugars in the meat will fail to caramelise.
Keep up the good work - love the blog.
Thanks for that... hmm, I'll watch out for the warning signs as you said.
Found this: http://wellfed.net/2007/06/07/cast-iron-cooking-5-steps-to-a-perfectly-seasoned-pan/
So I guess I'll just ahve to keep on seasoning!!
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