AudreynHeadburn

I always use my 10“ and 12“ skillets simultaneously to get them all nice and crispy

The teacher just gave us the equipment and told us to try building it the way it was described in the worksheet. It was my very first build so its not the nicest, cleanest but it worked and we could do measurements at the end. It's a standard single flat three phase panel, each phase 230V and 400V between phases.

I'm a first year industrial electrician apprentice working at our 16 Waterworks for my city.

here's a picture with all the covers mounted.

The only thing that bothers me a little is the acidity of the tomato paste and Worcestershire sauce it attacks the seasoning every time I make this. But it’s totally worth it I just have to reseason the skillet afterwards because it gets sticky the next time I use it and the seasoning looks pale.

What is your experience with this recipe and acidity?

I was a long time lurker at r/castiron and never posted anything. I want to change that here on lemmy. I’m from Germany and imported those three Lodge skillets one after one from the US. We don’t really have cast iron pots or pans here, it’s a small niche primarily for BBQs. I saw them first on YouTube accidentally while searching for Dutch ovens. It was in 2020 at the time of the first lockdown so I wanted to try new things and had lots of time.

The first one I got was the 10” and I absolutely fell in love the moment I opened the box. It was a steep learning curve with stuck food and chipped seasoning but I figured it out and will never go back to nonstick only. (I know my smallest one (I think this is an 8”) needs more love to get a better seasoning btw.)