I cook most meals in my cast iron so I figured I would share a little on how I maintain it because it's a common question asked by those new to cast iron cooking. There are many different ways people maintain and clean cast iron, this is just one way and what works for me.
After cooking when the pan has cooled slightly, usually right after eating supper, scrape out any loose bits of food or grease that will come out using a plastic utensil (Those little plastic scrapers that come with Pampered Chef stones work well).
Turn on the tap water to get as hot as it can and then set the pan under it. While the water runs hot scrub with a nylon brush or scrubby, No soap. If your pan is well seasoned it will clean up quickly and easily.
If it's not coming clean with scrubbing, fill the skillet 3/4 full of water and set on the stove over medium heat. Let the water get to boiling, cool slightly, then scrub it under the sink again.
Avoid extreme temperature changes on cast iron, it can crack.
Set the pan on a stove burner over medium heat until all the water evaporates away and pan is hot and completely dry.
Turn off the heat to the pan. Fold up a paper towel or small rag and scoop up a small bit of shortening on it. Rub a thin layer of shortening all over the hot skillet. Use caution and move quickly around the pan to avoid burning yourself.
Let it cool on the burner and a shiny skillet is ready for its next use.
Tips
Storage: For cast iron stacked with other pans or lids, use a brown paper bag between the pieces to protect the surfaces and allow the pans to "breath".
Seasoning: If you have a gas range with the broiler on the bottom, an easy way to put new seasoning (or re-season) on cast iron is to rub a thin layer of shortening over it, place it in your broiler compartment upside down with a piece of foil under it. When you use your oven the broiler compartment heats up the cast iron will get seasoned as you do your regular baking. For new pans repeat the oiling and heating process a few times until the pan is well seasoned.
Cast Iron Accessories
Cast iron handle holder
- a must have in my kitchenCast Iron lid stand
- handy for a hot lid that you don't want to set on the counterBamboo Spatula
- they say these are for stir fry but I use them any time I brown meat or stir anything around in my cast iron
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7 comments:
Wow! Such great information! I've printed it out because I'm going to add it to my 'binder'... You know, for when the Internets goes away. :)
I knew everything but the one with the brown paper bag between them! I will remember and go do that now!
Thanks for this! I use cast iron, but I have the hardest time keeping it seasoned.
This is good info thanks! Question though I have always cleaned mine and let it cool with vegetable oil. Would lard be better suited?
Jason-I don't necessarily think lard would be better suited but it could work ok. Lard can go rancid faster than vegetable oil if the pan is not used regularly.
If your seasoning a new pan, vegetable based oils have a higher smoking point than lard so if you want to keep the house (mostly) smoke free I recommend the oil.
This is just my un-professional opinion,
Thanks for stopping by!
If anyone else has info on vegetable vs. lard please feel free to comment.
That's how I clean my cast iron pans. My question is how do you clean your cleaning brush. I have grease deep within the bristles so I can't use it anymore because it just leaves grease on the pan. I've been soaking it in bleach water, but that doesn't seem to help. Any ideas?
Sharon-I put my brush in the dish washer once in a while, but it will eventually get wore out and I buy a new one about once a year.
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