Originally Posted by dlbrandt
I have my mother's set of cast irons. From a tiny one to a very large one. I season them the way you all do. It does well, but my fried potatoes ALWAYS stick no matter how much oil or butter I put in. It's a mess to clean up. Any suggestions?
Yep! Leave those potatoes alone!! :lol: Make sure that your pan and oil are HOT before you add the taters, and then leave them alone to cook completely on one side before you try to turn them. You want the sugars in the taters to carmelize and seal before you try to turn, or they're gonna stick. :)