In other news

I got a brand-new-to-me cast iron skillet today. It’s vintage and very light and has a smooth, glassy surface. I already love it, but I think it doesn’t heat totally evenly. Seemed to have a hot spot in the center.  But perhaps I didn’t let it heat long enough.  The oil got smoky really quickly.  Maybe next time I’ll heat it on low for a few minutes instead of doing what I usually do—I heat pretty much everything on high for three minutes, which is totally necessary with my 10-year-old Lodge cast iron and with my tri-ply stainless stuff.  It may not be the way to go with this thin, light cast iron.  I dunno. I guess I’m going to have to experiment.

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