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Cooking & Baking

sir pball

(4,768 posts)

18. Get some rock salt and fill the skillet, to the brim

Reply to northoftheborder (Reply #9)

Thu Apr 3, 2014, 12:24 AM

Apr 2014

Then put it in a hot hot HOT oven for a few hours. Even set it to a cleaning cycle if you can. Swirl the salt around aggressively for a few minutes, it should be a really gross grey with flecks of black, then dump it out. You won't need to reseason that way.

If you want to reseason it, just soak it in oven cleaner, scrub really well with a wire brush, run through the dishwasher with Heated Dry on, and season it again.

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Louisiana recipes [View all] shireen Mar 2014 OP

I'm not, elleng Mar 2014 #1

Hey Ellen shireen Mar 2014 #5

Similar, elleng Mar 2014 #6

My mouth is watering as every single dish sounds delicious. Thanks for sharing! LonePirate Mar 2014 #2

I've just got to try some of these dishes. uncommonlink Mar 2014 #3

Great site! Cracklin Charlie Mar 2014 #4

He used to have a cooking show on PBS dem in texas Mar 2014 #7

Interesting recipies. JayhawkSD Mar 2014 #8

I have crusty build-up on interior of cast iron deep skillet. northoftheborder Mar 2014 #9

Cooking is mostly okay JayhawkSD Mar 2014 #11

Get some rock salt and fill the skillet, to the brim sir pball Apr 2014 #18

Thanks, I'll try that hot salt method. I have tried oven cleaner, but not very good results. northoftheborder Apr 2014 #21

Ah ha.... CherokeeDem Mar 2014 #10

Totally OT, but when you replace the infrared cooktop are you going induction? sir pball Apr 2014 #19

Thanks for the info... CherokeeDem Apr 2014 #20

John Folse was the owner/chef of Lafittes Landing in Donaldsonville. cbayer Mar 2014 #12

I always wash my iron skillets with soap and water. dem in texas Mar 2014 #13

Thanks for the post on Chef Folse locks Mar 2014 #14

Been there - may be the best place in NOLA. sir pball Apr 2014 #17

Wow! What an amazing site. Bookmarked! bif Mar 2014 #15

John Folse might be the most important Creole/Cajun chef alive. sir pball Apr 2014 #16