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So is good seasoning important for cooking shakshuka in cast iron? Every cookbook and image online usually showcases it cooked in cast iron pans. I, on the other hand, can't simmer anything for too long in my pan without it ending up tasting metallic and ruining the dish. I can fry potatoes and scramble eggs just fine, its just anything involving decent amounts of liquids tastes like an iron supplement before its even done cooking. Honestly I don't take great care of my pan, just a water wash or with a small bit of a soap, drying on the stove with a bit of an oil wipe down but I sometimes leave it to sit sometimes. Now that I think about it though, I don't think it really has any seasoning on the cooking surface since it dries off whitish grey instead of shiny black.
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Mar 21, 2015 13:33
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| # ¿ Apr 28, 2024 13:25 |
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