Moule spécial en fonte classique bayou

Once you start using cast-iron it’s hard to use anything else. We use it every day. I seasoned it three times in the oven before using it. There are several different ways to season cast iron pans. I followed my aunt’s advice. You just wipe it down with lard, inside and outside, set oven for 400 degrees, put tinfoil in bottom to catch drips, and put upside down in oven for 1 hour. Let it completely cool down and do it again. It stinks up your house so make sure you have your windows open. After use just scrape out the bits, rinse with hot water and completely dry with appear towels. If you’re afraid of bacteria don’t worry. When you go to use it again let it heat up for about five minutes to kill off any bacteria. The more I use it the better or more shinier it will get. I’ll post a photo several months from now as a follow-up.

Love this item I’ve used it every day since I purchase it. It’s great for almost every meet.

BAYOU CLASSIC CAST IRON SPECIALTY PAN, this pan is great for cooking breakfast. I love this pan, and it easy to use and clean, just wish it was a little longer to fit two burners at a time, other than that, It’s perfect. This pan is left on top of my stove 247. Will recommend.

Nice size for family cooking of breakfast, lunch and dinner.

Love this pan but the depth is shorter than all of my other cast iron pans.