Cast Iron Skillets

https://www.webstaurantstore.com/carbon-off-20-oz-heavy-duty-carbon-remover-aerosol/999CRBNOFF12.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAiA_aGuBhACEiwAly57MQOmMNnGIf9r4gfemVq3MUzxy37HEFqIi7hAI0DXf7XOWGVjDn2IARoC_mwQAvD_BwE

Thanks, I thought about that, but didn’t want to make a mess. I will try that method outside.

BigWerm wrote:

Picked up a MATFER BLACK STEEL FRY PAN, and just seasoned it. Interesting process, I’d guess the potato skins are for the starch?

I liked my 11 7/8 pan so much that I went out and bought the 14 1/8. It is crazy how well they transfer heat compared to my other pans. I have to use the others at 6 setting to fry and with the Matfer I can use 2 setting and get a great fry. They work awesome a making a great Patty Melt.

I was just gifted one of these from a buddy. I’m about to season it
. Looks pretty nice and I don’t think it was cheap. It’ll be one of the hand downs to the kids in the future

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Nice pan BC. I for some reason got a kick out of Proudly USA Designed.