March 27th, 2008, 09:20 AM #11
Elaborate. Ive never used the brick before but Im interested in hearing from the anti-brick contingency.
Originally Posted by aaron
March 27th, 2008, 12:01 PM #12
Yes, DO NOT use steel wool - it will scrub off the carbon base. Use a stiff brush with plastic bristles. Water is OK to use, soap is not. Lodge is good quality, but honestly, when it comes to cast iron pans, unless they are real thin, cast iron is cast iron.
March 27th, 2008, 12:23 PM #13
When you seer it with the heavy something on top, it locks all those juices in.
March 27th, 2008, 12:31 PM #14
thanks for all the tips, cant wait to get one and try it out
and RR ive heard the thing about the brick many times, i think mostly from Alton Brown, he does it alot on Good Eats
March 27th, 2008, 12:42 PM #15
I've always used salt to scrub heavy residue. The skillet I use is probably about 80 years old and is still great.
March 27th, 2008, 01:30 PM #16
March 28th, 2008, 05:42 AM #17
I think my sarcasm meter is broken.
Originally Posted by rinkrat