| T O P I C R E V I E W |
| cheneygal |
Posted - Feb 10 2009 : 8:18:40 PM
Maybe some of you farmgals can help me out here.....very seldom do I fry potatoes....last night I decided to use my cast iron frying pan. I always add a little olive oil after cleaning it and if the oven is warm from supper stick it in there. Usually I don't have much of a problem with things sticking. However I sure had a mess last night. The potatoes stuck to the bottom and it was a mess. What am I doing wrong for goodness sake????
live, laugh, love |
| 11 L A T E S T R E P L I E S (Newest First) |
| cheneygal |
Posted - Feb 11 2009 : 8:31:11 PM
Gosh ladies, I never expected so many responses. I guess you all concur, the pan has to be HOT.....which I know is the problem, don't like grease flying all over the place. But will take your advice on that!! Also, I never "wash" that fry pan, just generally use good hot water, then wipe out, like you all suggest. I do think I'll start using the veg. shortening instead of olive oil also. Many, many thanks for all you wonderful farmgirls.....I knew I could count on somebody here!!!!
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| lisamarie508 |
Posted - Feb 11 2009 : 8:00:00 PM
Preheating your pan is the key. I don't use olive oil; I use canola for the most part. The only item I ever had problems with was non-organic bacon. It leaves the nastiest, stickiest goo in the bottom. I don't buy anything but organic anymore and no more problem with that either.
Also, I NEVER wash my pans. They usually just wipe out with newspaper or paper towels. If not, I use a copper scrubber pad. Just rub it on the stuck spots in the pan until they come off. No water necessary and soap is the last thing you want to use. Then wipe clean. That "seasoning" in the pan is important. Not only for the non-stick quality it gives your pan, but the flavor in your food. Never had a problem with any kind of food poisoning either. Something about the porousness of the the cast iron somehow eliminates bacteria just like wood cutting boards.
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
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| kristin sherrill |
Posted - Feb 11 2009 : 3:32:49 PM
I forgot to say I hardly ever have to wash mine, either. Mostly just wipe them out and they are ready for the next time. That's another thing. I only use an unscented dish soap if I have to but usually just hot water. Because you don't want to wash off all the good stuff ( I can't think what the word is) that has built up over time with each use. I hope this makes sense.
Kris
Turn your face to the sun and the shadows fall behind you. Maori proverb |
| milkmaid |
Posted - Feb 11 2009 : 2:08:23 PM
I agree about the temp of the pan I let mine get good and hot before I add anything and I rarely have anything stick.. my husband tends to put things in a cooler pan and then everything sticks...
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Mother to five awesome kids, wife of 17 years and milk maid to two beautiful cows. Living the good life!!! |
| Alee |
Posted - Feb 11 2009 : 08:17:50 AM
Yup! I cook with all sorts of oils, mostly olive oil though, but I only season the pan with a veg shortening because I have had liquid oils cause sticking in the past if I tried to season with them. They get kind of gummy as they heat up.
Alee
Farmgirl Sister #8
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| kristin sherrill |
Posted - Feb 11 2009 : 07:43:57 AM
Can I add that the pan has to be HOT. I have noticed that when I put things in a pan that is not really hot, things stick. I even put my corn bread pan in the oven with the oil and get it bubbly hot where when I put in the corn bread batter, it starts frying. The corn bread just slides right out. So I think a really hot frying pan might help you.
Oopps! I just saw Hana said the same thing. It does work! And I use all kinds of oil, too.
Kris
Turn your face to the sun and the shadows fall behind you. Maori proverb |
| electricdunce |
Posted - Feb 11 2009 : 07:15:15 AM
If you are using raw potatoes rather than leftover cooked ones, it may jusst be the starch in the potatoes sticking up the works..at least that has been my experience...
Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
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| Alee |
Posted - Feb 11 2009 : 06:52:03 AM
Using liquid oil to season can make your pan sticky. They break down differently at high temperatures so when they cool their properties are different.
Alee
Farmgirl Sister #8
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| Contrary Wife |
Posted - Feb 11 2009 : 06:05:12 AM
It could be the type of potato you used could have added to the problem with the olive oil also.
Teresa Sue
Farmgirl Sister #316
Planting Zone 3
"Learn the rules so you know how to break them properly." The Dalai Lama |
| Especially For You |
Posted - Feb 11 2009 : 04:59:14 AM
I think olive oil maybe the problem. I use an organic shortning. I agree with Hanna about getting the pan super hot also.
Tina
#455 |
| Hanalu |
Posted - Feb 10 2009 : 11:07:40 PM
If you get the pan and oil super hot before you add the potatoes they will not stick. It should be hot enough that you hear a sizzle when you add the potatoes. Then let them cook for a minute before you flip them.
Hana
#348 |
