OK you're in! lol
Just bought a CI at Walmart. Just basic and only 12" I will get a good one after I learn how to use it. Is Lodge a decent brand? It was only $18.
In golf cast clubs are iiicckkk! I started seasoning it this past weekend. Just curious about cleaning. Being new and using cheese I had some stickies. I warmed some oil and sprinkled salt in it. Tried using the salt as an abrasive. That would do in a pinch but there has to be a better way.
Here's one. Dang, I cooked my way through college with CI xx years ago. Mostly phenom pancakes and other great breakfast items egg and bacon oriented, IIRC. Somehow lost my way with advent of quality SS and, yes, marriage to a great cook. This thread has awakened an old spirit.
I discovered the wife unit had not discarded one of the old CI. It is somewhat lacking in seasoning, so I fired up some olive oil and it came to life anyway!
Everything in there except the oil is home grown. Except the cow, which my friend raised with loving care, until he killed and butchered it, and sold it to me. Tenderloin cut , baby. So: hot smokin oil, home grown Parma onion, pickled jalapeno, jalapeno powder (on the cow), garlic powder (not visible, but an active ingredient), a couple of stray pequins from my dwindling supply. Flip when blackened to your specs...
It won't win any Throwdown with the skills of you cats, but it is amazing how Old Blackie performs with ease. Even cavemen could do it. Maybe they did!
Served with the last of the garden's little carrots, steamed, drizzle olive oil. I forgot how tasty pickled jals taste when blackened a bit.
MGold- there are full websites dedicated to CI, their seasonings, cooking, recipes and such. Much more than you'll get here on THP. They have ALL the recipes you could ever look for. Look up a few and I bet they have a recipe at least similar to whatever you might be thinking of.