earthwatersunwind 1 year, 7 months ago said: Icky flavor I made a potato dish in my favorite skillet recently, and when I got to the bottom layer of caramelized onions (the best part) I got a really funky taste. Like rancid oil. My skillet is well-seasoned, and to clean it I use a mild detergent (yes, I use detergent, and am ok with that) and rub it with salt. I had begun to rub a wee bit of oil on it before storage to keep that sheen, but I think the oil's going bad on me unless I season it every time. What's your method for cleaning?
dugger 1 year, 7 months ago said: No Soap Iron Sklllets do not like soap. Just rub them out with a towel. I f they get ugly then fry some potatoe skins in them.
linebb956 1 year, 6 months ago said: RE: Icky flavor I find that living here in the heat.. the oil can go bad.. I wash and put back on stove for a minute to dry... I also had that "icky flavor" till I started doing that.. It happened mostly with my deep chicken fryer.. that I don't use as often..
Dugger.. what does the potato skins do? That is a new one... for me.
rosemaryblue 1 year, 6 months ago said: RE: Icky flavor After I use my iron skillets, dutch ovens, etc, I wipe 'em out, rub 'em with salt, rinse 'em quickly in warm water, dry 'em with a kitchen towel, and rub 'em lightly with Crisco *solid* shortening. I then set 'em back on the burner on med-low for just a minute or two, then turn the burner OFF, letting them stay there until the burner completely cools down. Sometimes, I place them back in a 350 degree oven for a few minutes, then I turn the oven OFF, and let them stay there.....until. :) This always gives them that nice sheen, and this has always worked for me.
dugger 1 year, 1 month ago said: Potato Skins... Well my grandma used to tell us that the tater skins when cooked in the iron skillet would absorb extra oil and help season the skillet. And my Two Moms was always right even when she was wrong.
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earthwatersunwind 1 year, 7 months ago said:
Icky flavor
I made a potato dish in my favorite skillet recently, and when I got to the bottom layer of caramelized onions (the best part) I got a really funky taste. Like rancid oil. My skillet is well-seasoned, and to clean it I use a mild detergent (yes, I use detergent, and am ok with that) and rub it with salt. I had begun to rub a wee bit of oil on it before storage to keep that sheen, but I think the oil's going bad on me unless I season it every time. What's your method for cleaning?
dugger 1 year, 7 months ago said:
No Soap
Iron Sklllets do not like soap. Just rub them out with a towel. I f they get ugly then fry some potatoe skins in them.
linebb956 1 year, 6 months ago said:
RE: Icky flavor
I find that living here in the heat.. the oil can go bad.. I wash and put back on stove for a minute to dry... I also had that "icky flavor" till I started doing that.. It happened mostly with my deep chicken fryer.. that I don't use as often..
Dugger.. what does the potato skins do? That is a new one... for me.
rosemaryblue 1 year, 6 months ago said:
RE: Icky flavor
After I use my iron skillets, dutch ovens, etc, I wipe 'em out, rub 'em with salt, rinse 'em quickly in warm water, dry 'em with a kitchen towel, and rub 'em lightly with Crisco *solid* shortening. I then set 'em back on the burner on med-low for just a minute or two, then turn the burner OFF, letting them stay there until the burner completely cools down. Sometimes, I place them back in a 350 degree oven for a few minutes, then I turn the oven OFF, and let them stay there.....until. :) This always gives them that nice sheen, and this has always worked for me.
dugger 1 year, 1 month ago said:
Potato Skins...
Well my grandma used to tell us that the tater skins when cooked in the iron skillet would absorb extra oil and help season the skillet. And my Two Moms was always right even when she was wrong.