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Message
So I am the absolute worst at taking care of cast iron pots
Posted on 9/24/13 at 6:54 pm
Posted on 9/24/13 at 6:54 pm
I love to cook in my lodge skillets, but I can never clean them properly. I usually have food that burns and sticks that won't come off with light scrubbing. I then scrub real hard and it removes the seasoning. I don't know what to do, I've tried boiling water in them to break down the burnt food, brushes, and kosher salt. Please help food board.
Posted on 9/24/13 at 6:56 pm to sloopy
I have had good results with the yellow scotch type pads used for cleaning glass cooktops.
Posted on 9/24/13 at 6:57 pm to sloopy
start cleaning them immediately after use if possible .. while they're still warm. some hot water and a tough wiping with a paper towel always works for me.
Posted on 9/24/13 at 6:57 pm to sloopy
clean it with steel wool and hot water. Dry it well, then rub a good bit of oil all over the inside. Then place in an oven at 450* for 4-5 hours.
This will season it, then afterwards don't wash just wipe it out. If stuff is really stuck in there use kosher salt and oil to clean. Then wipe out.
But after it's seasoned no more soap.
This will season it, then afterwards don't wash just wipe it out. If stuff is really stuck in there use kosher salt and oil to clean. Then wipe out.
But after it's seasoned no more soap.
Posted on 9/24/13 at 7:01 pm to sloopy
Empty it out, scrape any food out.
Put it back on the stove and get it really hot add a little water to degalze it. Then add rock salt and scrub it with a rag. Dump the water out wash it with a little soap and water and rinse. Put it back on the stove warm it up then rub it down with crisco using a paper towel.
Put it back on the stove and get it really hot add a little water to degalze it. Then add rock salt and scrub it with a rag. Dump the water out wash it with a little soap and water and rinse. Put it back on the stove warm it up then rub it down with crisco using a paper towel.
Posted on 9/24/13 at 7:13 pm to puse01
quote:
Stainless steel
How does this not take the seasoning off? I usually clean them while warm with a little water, kosher salt, and wipe them out. However, the food still sticks to them. I guess I need to strip them down and re-season them again.
Posted on 9/24/13 at 7:15 pm to sloopy
When you re-season, use the smallest amount of oil possible, almost to the point where you think the pan is dry.
Posted on 9/24/13 at 7:16 pm to sloopy
attach a stainless wire wheel to a drill and knock off any imperfections and rust and burnt n food, then re-season it. Clean the stuff ASAP after use with hot water and a paper towel to clean it, then wipe with Crisco to keep the seasoning in place.
Posted on 9/24/13 at 7:48 pm to sloopy
I have some cast iron beauties. What I do: take the food out, clean with hot water and a bit of Dawn, rinse with hot water and dry off, wipe down with Pam. Been doing it for years and it keeps them clean and shiny..
Posted on 9/24/13 at 8:22 pm to LSUballs
So quit using uncoated cast iron and make the switch to enameled CI. Cleanup is easier, cooking properties are the same,and you don't have to worry about seasoning. Whether Lodge, Le Creuset, Staub, etc, you'll be able to scrub it and even run it thru the dishwasher, no problems.
Posted on 9/24/13 at 8:25 pm to LSUballs
Dawn? Like the soap? On cast iron? Are you crazy or just stupid? Everybody knows that's a no no!!!
I bet you eat ketchup with Mexican food.
I bet you eat ketchup with Mexican food.
Posted on 9/24/13 at 8:36 pm to sloopy
CLEANING IRON—QUICK FIXES
PROBLEM: BUILT UP CRUD & GREASE
SOLUTION: LYE
For one piece:
You well need a plastic bag & easy off oven cleaner. Don't get the unscented Easy off as it won't work well. Get the original Easy Off Oven Cleaner. Put your crud-covered iron in the plastic bag. Spray liberally with easy off, tie close and let it "work" for 2 hours (or two days—it won't hurt iron). Scrub with S.O.S. and rinse with soapy water. Dry & oil.
Many crud-covered pieces:
You will need 20 plus gallon plastic garbage container, can of lye (sold near toilet cleaning supplies), rubber or latex gloves to protect your hands and water. Use ½ can lye to ½ tub water (hot works faster, but cold works eventually). It is caustic, so be careful. Put a piece of wire through hang hole and totally submerse piece into solution with wire bent over edge of container for retrieving. Leave it in Solution as long as needed to loosen crud. Scrub with S.O.S. and rinse with soapy water. Dry & oil. Cover the solution and reuse with as many pieces as you can totally submerse at once, each on separate wires for retrieval. If the solution appears to be weak after a month, simply add more lye.
PROBLEM: RUST
SOLUTION: VINEGAR
Cover the rusty item in vinegar/water solution of roughly one-pint of cider vinegar to three-gallons of water in a plastic tub. The item needs to be totally submersed for evenness of finish. Don't leave the item in long as vinegar is an acid and will hurt the finish if left too long. Check it in ten minute intervals and remove each time to rinse, wash in soapy water, scrub with S.O.S. and oil when satisfied with results. You may have to wire brush for stubborn rust.
PROBLEM: SHOULD I CLEAN THIS CAST IRON I JUST BOUGHT?
SOLUTION: DEFINITELY
Many people ask about this. This vintage iron has been around for years, passing through many hands and processes. For sanitary reasons alone, I'd do this. Scrub the item with S.O.S. or steel wool. Submerge it into a hot sudsy bath and wash thoroughly. Rinse and dry completely. Once dry, coat with your favorite cooking oil, all over. Wipe off any excess as too much oil is NOT better. Put it on a cookie sheet or aluminum foil in a cold oven. For example, a skillet should go face down so only the edge of the rim touches the sheet or foil. Turn the oven to 325 and bake it for an hour. Turn off the oven. Don't open the oven door. Let it cool down and then remove it. It should have a nice hard sheen. Put it away until ready to use it.
Take the extra time to actually season in the oven as makes a world of difference in the end result.
Once a piece is fully cleaned and dried put it in the oven "naked"; no oil of any kind and heat it to 450°F. Leave it in long enough to just reach that temperature. Be careful and remove the piece from the oven and let it cool to where you can just handle it. This step works great for slightly darkening the piece and giving it a uniform appearance. No one likes a spotted or zebra stripped piece. Use Crisco shortening only and use a cotton rag (t-shirt) to apply a thin/very light coat on the entire piece. If there are tight nooks and crannies to fill in, use a Q-tip.
Once completely and lightly coated (note: we stress a LIGHT coat), put it back in the oven at 400°F for 30 (use a timer) minutes and at that point turn off the oven and leave it in the oven till it cools on it's own.
When you remove the piece it will have a nice dark brown uniform patina that shines brightly.
You can repeat with one or more coats of Crisco, if you like, but you'll be happy none the less.
Posted on 9/24/13 at 8:37 pm to pooponsaban
quote:
Everybody knows that's a no no!!!
You got to watch Everybody man. Everybody is usually a dumbfrick and will steer you wrong.
Posted on 9/24/13 at 8:38 pm to sloopy
quote:
So I am the absolute worst at taking care of cast iron pots
I've never achieved that mythic black (almost gloss) nonstick finish that lasts forever. I think it doesn't exist.
Posted on 9/24/13 at 8:45 pm to VOR
You aren't using it enough. And, OP, quit burning your damn food. While the skillet is hot, just after you've removed the food, deglaze with a cup or more of water, scrub, rinse, and dry...it's that simple.
This post was edited on 9/24/13 at 8:46 pm
Posted on 9/25/13 at 6:09 am to pooponsaban
quote:
Dawn? Like the soap? On cast iron? Are you crazy or just stupid? Everybody knows that's a no no!!!
not when it's done right
i could enter and win competitions with how good my cast iron skillets look
Posted on 9/25/13 at 6:11 am to VOR
quote:
I've never achieved that mythic black (almost gloss) nonstick finish that lasts forever. I think it doesn't exist.
yes it does.... and it's really really simple to achieve and maintain
Posted on 9/25/13 at 6:34 am to sloopy
My wife got a thing off of pinterist. Essentially you can follow this thing and it will make them brand new. It then goes into telling you how to season them. Trust me I got some cast iron that looked bad bad. These came out looking great! I do not have the link but it involved soaking in a garbage bag oven cleaner. It was a simple process but a few steps. Try searching pinterist.
Posted on 9/25/13 at 7:08 am to heypaul
I use a little dawn too
I don't soak the pot or anything but I don't use enough that it hurts the seasoning
I always coat and heat a little before I store them anyway
I don't soak the pot or anything but I don't use enough that it hurts the seasoning
I always coat and heat a little before I store them anyway
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