So I rented out an upstairs room of some lady's house for my summer internship, and she has all cast iron pans to cook on. For cleaning, its just wash it out with water while they're still hot and scrub them with a wire brush. Then drizzle some olive oil on the, and set them back on the stovetop so they're ready to go next time and don't rust or something.
My question is, anyone have a best guess for how much oil is picked up on the food when the pan has a very thin layer of olive oil on it to start? Thanks
I'm 5'8" stinks being shorter
Summer 2011- 215 lbs. Peak weight
Christmas 2011- 200 lbs
Start of summer 2012- 170 lbs
September 2012- Made my goal of competing at feather weight for Bjj (under 149 with a little water cut)
Now I'm just trying to maintain around 152ish to leave me in easy cutting range. Also trying to relax and eat more like a normal person now, balancing enjoying life and staying healthy.
| current weight: 21.6 over