that won't warp the pan? I know you aren't dipping the entire pan into cold water.. but still.. i'm no expert here.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
that won't warp the pan? I know you aren't dipping the entire pan into cold water.. but still.. i'm no expert here.
Yep. Been using that trick, but I usually heat it with the water already in it or use boiling water. Kinda scared of adding as much cold water as it sometimes takes (my biggest messes are usually up the sides). 1/2 cup is fine going in cold but 2 cups aren't!Here's a slick trick for stuck on food. Reheat the pan to medium hot then throw in a 1/4 cup of water, just like deglazing a pan. Most times it will leave the seasoning intact.
I do with cast iron all the time, have for many years. Unless the pan is smoking hot you won't damage it. I define medium hot as "a drop of water bounces then stops and boils, if the drop just keeps dancing it's probably to hot.Just don't do the cold water trick with cast iron. Steel won't crack, though it could warp. I put the water in and then heat to boiling-works awesome especially in conjunction with the Ringer held by a pair of tongs.
Unless you cook on infrared burners, you'd never notice a tiny degree of warp anyway.
Yes, but while those are beautious cast iron pans, this is the "it's NOT cast iron" thread. Just sayin'.
Oaks---Rusty Dan has a griddle like that that is awesome bueno. Nice pieces you have!
FWIW, after I bought my deBuyers, I haven't used the cast iron since.