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Cast Iron

What did I do wrong? re- cast iron skillet


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What did I do wrong? re- cast iron skillet

foodiex2 | Apr 2, 2006 07:56 PM

Kohls was having a huge sale last week and a I bought an extra large Lodge "pre-seasoned" cast iron frying pan w/ wooden handle for less than $12.00. I have had my current cast iron pan for 20+ years so was excited to get this big one! I read the many threads on the subject of seasoning and proceeded to season it in the oven and then cooked a few batches of fatty meats(bacon, sausage etc) over the next few days with little to no sticking. Well, last night I made venison tenderloins and they stuck like mad! It was horrible. I had 8 tenderloins to cook so wanted to use the big one. I preheated the pan and then oiled it lightly (like I do with my existing cast iron) but I ended up having to use a spatula to pry the meat off the pan leaving the lovely brown surface stuck. What did I do wrong? Was it too early to cook such a low fat meat? Do I need to continue trying to season it by cooking only high fat foods? Any advice appreciated!

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