{"id":5187,"date":"2020-11-29T16:53:01","date_gmt":"2020-11-29T08:53:01","guid":{"rendered":"https:\/\/www.alfredivy.per.sg\/blogger\/?p=5187"},"modified":"2020-11-30T17:18:37","modified_gmt":"2020-11-30T09:18:37","slug":"cooking-with-a-cast-iron-pan","status":"publish","type":"post","link":"https:\/\/www.alfredivy.sg\/blogger\/2020\/11\/cooking-with-a-cast-iron-pan\/","title":{"rendered":"Cooking with a cast iron pan"},"content":{"rendered":"\n<p>I finally got around writing about cooking with a cast iron pan or skillet<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>After watching a few videos, I was curious about what is so great.  So I got myself a small\/mini pan S$8.<\/p>\n\n\n\n<p>I followed the Youtube guides on seasoning the cast iron pan with oil and baking it for 2 hours.  Nothing happened.  The sunny side up egg still stuck to it like super glue.  I tried to use stovetop seasoning, high heat and rubbing cooking oil till it smokes.  That gave me a migraine but the egg still stuck.<\/p>\n\n\n\n<p>In the end, I just gave up and followed my mom&#8217;s instructions for maintaining the Chinese wok. Wash with water after cooking, use soap sparingly.  After washing, heat to dry and oil.  <a rel=\"noreferrer noopener\" href=\"https:\/\/www.youtube.com\/watch?v=9xb0z5c_v6c\" target=\"_blank\">link<\/a>  In the end, the difference is that the pan is slightly oily to touch and not mirror-smooth.<\/p>\n\n\n\n<p>Now I have a much better cooking experience! With a small dash (teaspoon) of oil, the egg comes off cleanly.   <\/p>\n\n\n\n<p>Pan-seared scallops, the kids said were great.  I tried some with luncheon meat and got a nice sear.  The thickness of the material certainly helps.<\/p>\n\n\n\n<p>Try it out!  You don&#8217;t need any expensive brand name pans, it is just a lump of metal.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I finally got around writing about cooking with a cast iron pan or skillet<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[545,544],"class_list":["post-5187","post","type-post","status-publish","format-standard","hentry","category-family","tag-cast-iron","tag-cooking"],"_links":{"self":[{"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/posts\/5187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/comments?post=5187"}],"version-history":[{"count":8,"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/posts\/5187\/revisions"}],"predecessor-version":[{"id":5203,"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/posts\/5187\/revisions\/5203"}],"wp:attachment":[{"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/media?parent=5187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/categories?post=5187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alfredivy.sg\/blogger\/wp-json\/wp\/v2\/tags?post=5187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}