How do you clean it after the gravy? When I rinse it it seems to stick afterwards.
I scooped out the bulk of it, then added some lard and a couple tablespoons of water. I reheated it, stirring and scraping the bottom of the pan with a plastic spatula. Once everything was loose, I just wiped that out with paper towels while it was still hot.
Then I added some more lard, heated it to about 450* (about 7 minutes on high for the big pan), making sure that the lard coated the whole thing.
I’ve got one of those laser thermometers that looks like a little taser that tells me when I’ve got the temps that I’m looking for. But 7 minutes on high heat will do it.
I’m finding that I *want* the residue in there. The carbon in the food is part of the season. There’s actually a chemical reaction between the carbon and the fat when it hits those high temps that bakes on the layers. By gently tipping the pan to make sure that the coating is even, I’m getting a nice, smooth season. No cracks or bumps or pock marks. When it’s cold, it’s a smooth, flat black and if I run my finger over that, there is a fine layer of grease.
When you go to use it the next time, make sure to preheat it well before adding food. Putting things in the pan cold will encourage sticking. Add more oil or grease before adding your food.
Since I began this, my pan hasn’t left the stove. I don’t take it near the sink at all.