Anonymous wrote:I have one, I'm not a fan. I have followed all of the tips I've read re how to cook with it -- season it; let the pan itself and the oil in it get very hot before placing the food you are cooking in it; do not poke under the food until you are ready to flip. However, my chicken burns in it and fish falls apart and looks like a shredded mess. The only item that seems to work is a steak - sear it on stovetop and finish cooking in the pan in the oven - Bittman's how to for steaks.
I used to have the same problems as you, but then I turned down my burner by half. Cast iron doesn't need as much heat as my "non-stick" pans, from my experience. I avoid olive oil if I do hot temp (for searing meat, for example), since it smokes so easily.
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