— Sheila Bell

That's sort of tricky because when you look back historically to what you may have cooked in your black cast iron pan, there was probably some sort of grease or something like that used in such. However, if you follow a no oil saute, they're perfect because they retain heat while you're cooking. The other thing I recommend to a lot of people, this is, um, a liner for, uh, an air fryer and that you can also line a cast iron pan so that if you were making pancakes, um, this will help to make the pancakes in the cast iron skillet. You won't get that deep brown on the first piece. Um, raw dough, I mean, raw batter on here will be a very light, light brown, but once they've cooked on both sides, you can then expose them directly to the cast iron and that should work well for you. But no oil saute works beautifully. And, um, I think that's a, a good way to go.