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Started By
Message
Care of cast iron pans
Posted on 12/30/24 at 7:40 pm
Posted on 12/30/24 at 7:40 pm
I was given two cast iron pans for Christmas. I have never owned cast iron pans before but I know they require special care like no dishwasher. What are some things that I should do to care for these pans properly? Thanks.
5
Posted on 12/30/24 at 7:46 pm to Legion of Doom
Look up curing. You won't be perfect at first, but you will get it. Key thing is not to leave too much excess oil buildup. Your pan is more than likely procured, the dark cast iron color will come. It takes a while and use to get there.
Get a chain mail scrubber, work great.
Like this
Get any and all leftover food off.
Don't listen to anyone who speaks against dish soap. They are idiots. Don't use things like barkeepers friend or comet, but regular soap is just fine and will not hurt a properly cured pan.
Dry the pan well. Apply oil. If you are worried about leaving paper towel "fur" then use shop towels like you get at auto zone or a regular towel.
On the left you see those dark spots? Those are carbon buildup, what is basically old food. Use the chain mail to get it off.
If you want to speed up the break in you can sand the inside bottom of the pan working your way down to 220 grit or so. It makes a crazy smooth bottom first thing. It is also a decent amount of work for a first timer.
Get a chain mail scrubber, work great.
Like this
Get any and all leftover food off.
Don't listen to anyone who speaks against dish soap. They are idiots. Don't use things like barkeepers friend or comet, but regular soap is just fine and will not hurt a properly cured pan.
Dry the pan well. Apply oil. If you are worried about leaving paper towel "fur" then use shop towels like you get at auto zone or a regular towel.
On the left you see those dark spots? Those are carbon buildup, what is basically old food. Use the chain mail to get it off.
If you want to speed up the break in you can sand the inside bottom of the pan working your way down to 220 grit or so. It makes a crazy smooth bottom first thing. It is also a decent amount of work for a first timer.
This post was edited on 12/30/24 at 9:01 pm
Posted on 12/30/24 at 8:55 pm to Legion of Doom
Get a $10 chain mail scrubber off of Amazon. Use it to clean, wipe it dry, you're good. The chain mail is way better than anything I've tried to use otherwise.
Posted on 12/30/24 at 9:09 pm to LemmyLives
I’m the 3rd to back the chain mail.
I’ve always used a chain scrubber under warm water. Wipe it dry and then wipe again with a light oil coat.
I’ve always used a chain scrubber under warm water. Wipe it dry and then wipe again with a light oil coat.
Posted on 12/31/24 at 12:48 am to Mouth
Same.
My general routine is warm water and soap for a little while to let the grime break up, anything stubborn hit with the chain scrubber, and then a sponge to break up anything loose (I like to keep one under the cabinet specifically for cast iron grime) dry with towels and rub with oil
My general routine is warm water and soap for a little while to let the grime break up, anything stubborn hit with the chain scrubber, and then a sponge to break up anything loose (I like to keep one under the cabinet specifically for cast iron grime) dry with towels and rub with oil
Posted on 12/31/24 at 4:22 am to Legion of Doom
When I get a new pot or I'm reasoning A pot for 1 reason or another I do it in my gas grill. It gets up to 600 degrees. Clean it well, rinse it out and put it in there for 20-30 minutes. Then I rub it down with a light coat of avacado oil and let it bake for an hour or so. I do that about 5 or 6 times and it comes out nice and cured.
Not mentioned yet by anyone so far. After you clean your pot, put it on the stove and warm it up to get the moisture out, then wipe it down with a light coat of oil. Then take a paper napkin fold it twice and leave it in the btm of the pot while storing it. Helps keep the moisture away.
Not mentioned yet by anyone so far. After you clean your pot, put it on the stove and warm it up to get the moisture out, then wipe it down with a light coat of oil. Then take a paper napkin fold it twice and leave it in the btm of the pot while storing it. Helps keep the moisture away.
Posted on 12/31/24 at 8:50 am to Legion of Doom
A good way to clean it after cooking, once it has been seasoned is use Kosher salt and warm water or warm oil and a paper towel or a cloth towel, and scrub it. Baking something like a peach cobbler (large can of peaches, stick of butter, cup of milk, cup of sugar and a cup of flour) helps season it well to where you can fry an egg and it will not stick.
Feel free to also use it in the oven not just the stove top.
Keep it oiled and store it in the oven. When cooking other things it the oven it but not using it, it will naturally get seasoned even more.
Feel free to also use it in the oven not just the stove top.
Keep it oiled and store it in the oven. When cooking other things it the oven it but not using it, it will naturally get seasoned even more.
This post was edited on 12/31/24 at 8:55 am
Posted on 12/31/24 at 9:25 am to leeman101
If you oil your pot after it is clean the oil WILL go rancid. Not might, it will. No need to oil a properly seasoned pot. Just make sure it is clean and dry and no harm will come to it.
Posted on 12/31/24 at 9:35 am to Legion of Doom
I sand mine down while my pellet grill gets up to 500 or so. Apply a higher smoke point oil and throw it in there until it quits smoking. Do that about 3 or 4 times then just start using it. Typically try to cook bacon or fry something in it first.
I don't have a chain scrubber but if I have some tough food stuck on it, I will dump some salt in it and scrub with a paper towel and some hot water. Salt acts as an abrasive.
I don't have a chain scrubber but if I have some tough food stuck on it, I will dump some salt in it and scrub with a paper towel and some hot water. Salt acts as an abrasive.
Posted on 12/31/24 at 9:44 am to armsdealer
Lots of videos out there about cast iron.
To clean, I usually heat the pan on the stove until it starts smoking. Meanwhile, I have the hot water running on the sink to get it as hot as possible. Then stick the skillet under the hot water and use a metal spatula to clean off any food particles. Then dry and put back on the stove to evaporate any remaining water.
If I oil it again, I then bake it in the oven at 250 for an hour or so.
To clean, I usually heat the pan on the stove until it starts smoking. Meanwhile, I have the hot water running on the sink to get it as hot as possible. Then stick the skillet under the hot water and use a metal spatula to clean off any food particles. Then dry and put back on the stove to evaporate any remaining water.
If I oil it again, I then bake it in the oven at 250 for an hour or so.
Posted on 12/31/24 at 10:11 am to armsdealer
quote:
If you oil your pot after it is clean the oil WILL go rancid. Not might, it will.
Only if you leave a fairly heavy film of oil in the pan. After I clean my cast iron pans I will towel dry them and them put them on the stove to make sure all moisture is gone and slightly heat up the surface.
Then I apply no more than 1 tsp. of fresh oil and use a paper towel to make sure to get it evenly distributed. Once that is done I will continue to wipe it down with fresh paper towels to remove any trace of wet oil so the pan only has a slight sheen to it.
Been doing that for ages and have never had oil in the pan go rancid.
Posted on 12/31/24 at 10:35 am to gumbo2176
quote:
Been doing that for ages and have never had oil in the pan go rancid.
Same.
I scrub clean under hot water with chain mail or whatever I have on hand.
Dry off, and put on stove on high for 5 minutes, applying a small amount of oil with a paper towel to coat the inside evenly and leave no pools of oil.
Posted on 12/31/24 at 10:42 am to armsdealer
quote:
you oil your pot after it is clean the oil WILL go rancid
Only way that happens is if you leave excess oil gooped up on the pan.
Posted on 12/31/24 at 1:23 pm to fightin tigers
quote:
Don't listen to anyone who speaks against dish soap. They are idiots. Don't use things like barkeepers friend or comet, but regular soap is just fine and will not hurt a properly cured pan.
All of this. Dish soap is perfectly fine. It will not strip the cured coating off of your pan. Use it and don't listen to anyone saying otherwise
After every cook while the pan is still hot, I hit it with hot water then stick it back on the stove to boil for a few minutes. Then I dump, shoot some dish soap on it and scrub with a wire sponge. Rinse, dry then stick back on stove until all moisture is gone. Give a quick squirt of oil and wipe it out with a paper towel.
Posted on 12/31/24 at 3:54 pm to Midget Death Squad
Posted on 12/31/24 at 4:52 pm to Midget Death Squad
Agree with what most have said so far. I make my own seasoning and maintenance compound. Beeswax, grapeseed oil and sunflower oil.
Maintenance: After scrubbing with soap and water, dry on the cooktop. Wipe in seasoning on a warm pan with a lint free cloth. I use bandanas. Wipe off any excess with a clean bandana.
To season, coat pan with the seasoning. Wipe off excess and stick in 400° for an hour. Do this 3 times and you’re good to
Go.
Maintenance: After scrubbing with soap and water, dry on the cooktop. Wipe in seasoning on a warm pan with a lint free cloth. I use bandanas. Wipe off any excess with a clean bandana.
To season, coat pan with the seasoning. Wipe off excess and stick in 400° for an hour. Do this 3 times and you’re good to
Go.
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