Ok, so I seem to have gotten my cast iron pan somewhat seasoned in that I baked a chicken breast on it and it came off without sticking at all. Yay
My question pertains to the gunk left on the pan after - it is not exactly grease, but more like a residue of the chicken breast on it. I don't know exactly what it is, but I try to scrape it off, but it does not come off completely.
The question is - do I leave this on and it becomes part of the seasoning? Will it burn off? Small flecks of burnt crisped food that are very difficult to remove. I think the problem is I'm baking frozen chicken breasts on it... probably the hot water dissipating hurts the oil.
Also, what is the best thing to scrape the pan off with? I have a stainless steel spatula with a rounded edge - I've looked at Dough Pastry scrapers and thought they mgiht be good for the long contact
Does anyone have suggestions?
Thanks so much,
Matt
My question pertains to the gunk left on the pan after - it is not exactly grease, but more like a residue of the chicken breast on it. I don't know exactly what it is, but I try to scrape it off, but it does not come off completely.
The question is - do I leave this on and it becomes part of the seasoning? Will it burn off? Small flecks of burnt crisped food that are very difficult to remove. I think the problem is I'm baking frozen chicken breasts on it... probably the hot water dissipating hurts the oil.
Also, what is the best thing to scrape the pan off with? I have a stainless steel spatula with a rounded edge - I've looked at Dough Pastry scrapers and thought they mgiht be good for the long contact
Does anyone have suggestions?
Thanks so much,
Matt