In a large cast iron skillet, heat about ½-inch of oil to 350 degrees. Add chicken to pan in batches, being careful not to crowd it together. Cook, turning frequently, for about 10-12 minutes.

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For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one.

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it really scrapes the grates. it’s great for your cast iron grates, and i would do it as soon as you’re done cooking, and you won’t have to think about it the next time you cook.