rattling pots and pans

[ksmith]

My order from Lodge cast Iron arrived. Unfortunately, they sent me the griddle pan instead of the grill pan, so there will be returning cometh the weekend. But, the skillet is pre-seasoned, so there will be experiments with salmon tonight.

In other news, learned the hard way that I cannot toss salt into the new stainless steel pans and let it sit on the bottom, The 3-qt sauce pan now has a few tiny white spots on the bottom as a result of last week's pasta cooking, which are likely permanent. I also learned that my water must have lots of calcium, because a smudgy rainbow stain formed inside the small skillet after I washed it. However, a rinse with warm white vinegar cleaned it right up.

Comments

[(Anonymous)]

Salmon skin turns to glue in a cast iron pan. Hint: put oil in the pan and heat to medium heat *before* adding the salmon.

A - who's had to scrub it off way too many times.

[kristine-smith.livejournal.com]

Um...yeah. I learned that the hard way.

I had sprayed the pan with olive oil cooking spray *and* heated it before adding the salmon. I don't think I added enough oil.

I scrubbed and scrubbed. Followed the instructions on the Lodge website for stubborn residue, and boiled water in the pan for a few minutes. Twice. Finally scraped most of the remaining junk with a butter knife--probably a no-no--but some residue remains. I dried and oiled the pan, and am hoping that subsequent use erodes the stuff. I doubt there's anything there that can spoil or rust the pan--I mean, it's *charcoal*. Stuck-on charcoal, but. Charcoal.

The salmon tasted good, for all that. The thing is, I usually buy it skinless or skin it beforehand, but this time not. Dammit.