Loading…
8
Finally got my 12 inch pan to stop sticking after 3 flaky attempts
Honestly, my skillet had this weird patchy seasoning that kept flaking off into my eggs. I tried the potato peel trick twice and it still looked rough. This weekend I stripped it down with vinegar and a chainmail scrubber, then did five thin layers of canola oil in the oven at 400. Just made a cornbread in it last night and it slid right out. Has anyone else had better luck with a specific oil for sticky spots, or is it all about the thin coats?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.