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Cast Iron Cookware Cleaning
Posted on 7/11/20 at 8:08 pm
Posted on 7/11/20 at 8:08 pm
New to cast iron cooking. A few months ago, we received a set of cast iron pots and pans. I’ve heard that you cannot clean this with dishwasher soap (something something about the pores). Is this a myth or should I really not put soap on these things? If not, how do you get abrasive with it on the tough stuff?
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Posted on 7/11/20 at 8:29 pm to Nephropidae
quote:
If not, how do you get abrasive with it on the tough stuff?
Get one of these. Then simmer some water in it for a few minutes and scrape away. Then rub a little bit of oil in it.
This post was edited on 7/11/20 at 8:30 pm
Posted on 7/11/20 at 8:34 pm to SSpaniel
Thanks S. Just seems like a lot of work. Can I really not just use soap on it?
Posted on 7/11/20 at 8:42 pm to Nephropidae
Posted on 7/11/20 at 8:45 pm to Nephropidae
I'll be honest, I've used mild soap on my cast iron pieces for years and have never had an issue. The theory is that soap will wash away the oil used to initially season the pan. But it's not just oil that makes the surface slick, it's the process of polymerization. And a mild dish soap won't undo that. Most of the time it's easier to throw a little kosher salt and scrub to get stuck pieces off however. The main thing is to not let it sit around, or retain water. Clean, dry, lightly oil, heat, wipe down.
Posted on 7/11/20 at 8:46 pm to SSpaniel
Soaps way back in the day contained lye, which was much harsher on surfaces like seasoned cast iron. Nowadays any type of soap is super mild in comparison and does not harm whatsoever.
Posted on 7/11/20 at 11:33 pm to Nephropidae
You can use soap sparingly, but once it's seasoned well you shouldn't really need to.
If you do use soap, just make sure that it's completely dry (I always put mine back on the stove on high for a few minutes) and rub some oil into the surface before storing.
If you're not using soap, kosher salt is a great abrasive to clean it! Scrub with salt, rinse, back on the stove to dry, oil rubdown - works great!
If you do use soap, just make sure that it's completely dry (I always put mine back on the stove on high for a few minutes) and rub some oil into the surface before storing.
If you're not using soap, kosher salt is a great abrasive to clean it! Scrub with salt, rinse, back on the stove to dry, oil rubdown - works great!
Posted on 7/11/20 at 11:44 pm to Nephropidae
I have a couple of cast iron pots and pans that I have seasoned and have been using for about 10 years.
Once you have seasoned them and you feel the bottom of the cooking surface is smooth and no longer abrasive, in my opinion, you are ok to wash with soap.
I've been washing with soap for years now, like above has stated, with no problems.
It's going to take you a bunch of cooks though to wear down that cooking surface to make it smooth and make sure you season after every use.
I also recommend using a scraper, and season with a cooking spray. Lodge makes one and that's what I use, but you can probably use canola oil spray.
Clean with hot water and scraper, then put on oven burner on high heat until water has evaporated. Then spray a little cooking spray on a couple of paper towels and wipe down the inside if the cooking wessel until lightly coated. Then store.
It sounds like a lot of work but I can tell you that cooking in a well seasoned cast iron is soooo worth it.
Cast iron cooking is tried and true!
eta that if you don't feel like putting in work, Lodge sells pre-seasoned cast iron for a little more than unseasoned. That would be cheating though
Once you have seasoned them and you feel the bottom of the cooking surface is smooth and no longer abrasive, in my opinion, you are ok to wash with soap.
I've been washing with soap for years now, like above has stated, with no problems.
It's going to take you a bunch of cooks though to wear down that cooking surface to make it smooth and make sure you season after every use.
I also recommend using a scraper, and season with a cooking spray. Lodge makes one and that's what I use, but you can probably use canola oil spray.
Clean with hot water and scraper, then put on oven burner on high heat until water has evaporated. Then spray a little cooking spray on a couple of paper towels and wipe down the inside if the cooking wessel until lightly coated. Then store.
It sounds like a lot of work but I can tell you that cooking in a well seasoned cast iron is soooo worth it.
Cast iron cooking is tried and true!
eta that if you don't feel like putting in work, Lodge sells pre-seasoned cast iron for a little more than unseasoned. That would be cheating though
This post was edited on 7/11/20 at 11:47 pm
Posted on 7/12/20 at 1:51 am to Nephropidae
I clean mine with a little Dawn And dry them along with putting them in a low oven or on the stove burner. Mine are well seasoned.
Posted on 7/12/20 at 8:18 am to SSpaniel
Chain mail scrubber works even better than those little plastic things.
Posted on 7/12/20 at 11:14 am to Nephropidae
I clean mine with whatever I want. Soap, scouring pad, whatever. I have pots that I’ve had for 25 years now. They are just fine.
Posted on 7/12/20 at 11:24 am to Nephropidae
Clean it with a DROP of Dawn and a steel wool right after you use it.
Don't scrub TOO hard, just enough to clean it and rinse it.
Dry it off, and then put it back on the stove and turn the fire on to get it BONE DRY.
When it's bone dry turn the fire off, but while it's still hot give it a quick wipe with a minimal amount of oil and a paper towel, let it sit until it cools, then put it away.
To make sure I don't "over-oil" it, I use a pam type spray of canola oil. It's the same as canola oil from a bottle, but the aerosol helps put just an ever so slight sheen of oil, which is all you want.
Don't scrub TOO hard, just enough to clean it and rinse it.
Dry it off, and then put it back on the stove and turn the fire on to get it BONE DRY.
When it's bone dry turn the fire off, but while it's still hot give it a quick wipe with a minimal amount of oil and a paper towel, let it sit until it cools, then put it away.
To make sure I don't "over-oil" it, I use a pam type spray of canola oil. It's the same as canola oil from a bottle, but the aerosol helps put just an ever so slight sheen of oil, which is all you want.
Posted on 7/12/20 at 1:47 pm to Mr Fusion
quote:
Chain mail scrubber works even better than those little plastic things.
Bingo, game changing for cleaning cast iron.
Posted on 7/13/20 at 7:51 am to Mr Fusion
quote:
Chain mail scrubber
Ill say it again.
Posted on 7/13/20 at 7:58 am to Nephropidae
After use, I wipe my down with a dry paper towel, then while they are still warm I sprinkle some coarse salt in there and scrub them with another dry paper towel. That's how my mom and grandma always cleaned them. I rarely use water in them.
Posted on 7/13/20 at 9:14 am to Nephropidae
You can use soap.
Posted on 7/13/20 at 10:25 am to Nephropidae
Use soap, don't soak it though. No dishwasher. Dry with a towel and then on the stove top, once its dry and hot rub a very light coat of oil over the whole pan.
Posted on 7/13/20 at 11:43 am to Nephropidae
Lodge makes a small brush that I use.. It is easier to clean it right away after cooking then I just wipe mine down with a paper towel with a little oil on it.
Posted on 7/13/20 at 3:19 pm to Nephropidae
i always fill (skillet) about half way with water and put on hot stove and boil the hell out of it while cleaning up the kitchen. after boiling for a while, go straight to the sink with a dishwasher type brush, no soap and everything just brushes right out while running fresh water on it. once its all clean, back on the hot stove until completely dry, turn stove off, small spoon of oil wiped around and call it good
Posted on 7/13/20 at 4:33 pm to Nephropidae
Lawd. It cast iron! Use whatever you want on it. I use stainless steel scouring pad with lots of soap, then a sponge with soap to make sure it’s clean. Then dry it with paper towels. When it needs a little oil on it I use a paper towel for storage. It’s not fine China. SMH
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