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11/4/2014 at 10:05pm
Location: Milnrow Rochdale
Outfit: Esvo Bedouin 240 Cabonon Guadolupe
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Hi, there are a lot of videos on you tube about cooking on cast iron, I watched them when I got my Dutch oven and griddle, also if you put cast iron cooking in google it brings up a lot of sites about how to use and care for them.
I loved using them so much camping I actually use them full time in the house now with my electric cooker.
One of the main things if your using the griddle, is to let it warm up slowly, just use a medium heat and pre heat it before you start, about 10 minutes, once it heats up it keeps the heat and cooks nicely, if you heat it up fast on a high heat then put your egg on it will just stick and you end up with it scrambling.
It seems bacon fat is the best seasoning to build up slowly to make it non stick, but I use olive oil if I don't have bacon fat to season after using and I've never had a problem.
NEVER use washing up liquid to clean it, just water, took me ages to get my head round that, if there's anything stuck on it after cooking just put some water on it while you eat your bacon, and with the heat by the time you've finished it should wipe off with kitchen roll, rinse with water, can use a green plastic scrubber if needed and dry thoroughly, a bit of heat is good here to get rid of any dampness then rub with your prepared oil and always put away shinny.
Sorry just re read your post and realised you where on about chicken, I'd still do the same, pre heat the griddle and use a medium heat, that's the important thing, I'd probable do chicken in my Dutch oven as its got a lid, but if you don't have to high a heat so the outside cooks before the inside, it should be fine on the griddle.
Hope this helps.
Post last edited on 11/04/2014 22:15:01
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FIONA
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Topic: cast iron griddle
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