Recommendations For Cleaning Cast Iron Skillet

[CookingMO]

Hello everyone I have heard things like oil your skillet immediately and season it as well as never use water on it or it will rust?

How do people clean their skillet?

I tend to heat it up and wipe it out as well as I can.

If I am being honest I then boil water in it and slosh it around trying to break up grit and brush bottom of pan while it's lightly boiling for best clean.

Does anyone do the same?

I hear water reacts with the iron to form rust is this true?

Seems like things have been working fine for me though

 

[Mandy Onderwater]

I only have 1 piece of cast iron, which we only use camping. Honestly, I wash it immediately after use when I can, so the water boils in it and it helps get the gunk out.
If I'm storing it away long-term (more than a few months), I do wash with soap, let dry COMPLETELY, then oil it up. It will need re-seasoning before use. Some people like to re-season immediately, but I prefer washing it as it often accumilates dust after sitting so long, and then seasoning it afterwards. Mind you, it's been stored away for almost 2 years now, unseasoned. No rust or damage in sight, though dust and other natural debris has stuck to the old oil. It's stored in a water-tight bag in the shed since last use. I only pulled it out once since because I forgot what was in the bag, haha.

I think the main thing to do is ensure the pan is FULLY DRIED and preferrably also oiled before storage. I use stoneware pans, and I notice they perform a LOT better when I store them with a little bit of oil on them. I like using just a few drops and spreading it with a piece of paper towel. They are almost perfectly non-stick every time if I do that. If not, they are horrible to use and food sticks to no end, even if I add oil during the cooking process.

 

[daveb]

If you have a grit or food sticking on you may need to re-season the pan. A well seasoned pan food will cook with a very minimal amount of butter or oil needed about enough to show it has had some added to pan and not stick. The seasoned surface is as non stick as a good teflon pan is. I use wood utensile in my cast iron. A well seasoned cast iron cookware will have a soft sheen to it from the coating of seasoning.
I have cast iron cookware that was my grandparents that is well over 100 years old. simple rules is this guidlines, and i dont use certain oils. to season i wipe them down with a thin coat of lard or olive oil ( i prefer this less smell when seasoning baking it ) if you have a pan that is rusty and dirty that has been badly cared for or bought like a garage sale clean it easy way if its. i picked up a three legged dutch over at a yard sale for $1.50 that was rusted badly and restored it turned out to be worth about 150 to 200 usd if i decided to sell it.

cleaning after cooking

Allow the cookware to completely cool before cleaning.
Use a non-abrasive sponge or brush to remove small food deposits or stubborn residue.
Gently scrub the pan using mild dish soap, hot water, and a non-abrasive sponge or a scrub brush.
Rinse it clean and then dry it completely with a dish towel.
For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use a pan scraper after the pan has cooled.
For light use without greasy food residue, simply wipe the skillet clean with a paper towel. If there is grease or food residue, wash the pan with hot water and a sponge. Mild soap is optional.
Ater cleaning wipe with a light coat of oil and store in a dry place

rust removal

1: Heavy rust ( light rust go to part 2 )fill with distiled vingar and water 50/50 bring to a point its warm just below a simmer
Pour into bucket or container that can it the pan emerse whole pan and soak it for 15 to 20 minutes to start loosen ing
The rust will flake off easy but severly rusted cast iron can take hours of soaking to loosen the rust.
**NOTE** Soak only as long as it takes to remove the heavy rust scale do not oversoak in veinegar after rust is all loose
Wash your pan with a drop of mild dish soap and warm water, and clean away any lingering rust with a mildly abrasive sponge
Next dry completely if clean and rust free re-season the pan

2: Some light surface rust remain after removing heavy rust OR if lightly rusted to start with -
Use 1/2 cup kosher salt and a kitchen towel and use the salt to scrub and remove rust.
Some use stainless steel scrub pads other the soft scotch bright pads i prefer Kosher salt as itis less sbrasive to the metal.
Once all rust is removel gently wash again dry rubs with coat of oil or lard ( your choice )

care guide

Wash your cast iron cookware by hand using a small amount of soap.
Dry promptly and thoroughly with a lint-free cloth or paper towel. A little black residue on the towel is normal seasoning.
Rub a very light layer of cooking oil or seasoning spray onto the surface of your cookware.
Re-season your cast iron every few months by applying a thin layer of oil and baking it upside down in the oven.
Store your cast iron cookware in a dry, cool place.

how to season guide

To season your cast iron cookware, follow these steps:

Apply a thin layer of cooking oil to the surface of your cookware (inside and out, including the handles).
Bake your cookware upside down at 450 to 500 degrees Fahrenheit in the oven for one hour.
Allow the pan to cool down completely, and repeat the process three more times.
Don't coat your cast-iron pan in too much oil as doing so can cause it to become sticky.

** note ** if you use a vegetable oil i would reccomend is a low saturate fat oil all natural with no chemicals and NOT a hydrogenated oil
stay away from palm oil. the higher the smoke point the better

Various oils to season with

Rank Type of Oil Smoke Point Find on Amazon
1 Grapeseed Oil 420°F La Tourangelle Grapeseed Oil
2 Flaxseed Oil 225°F Barlean’s Fresh Organic Flax Oil
3 Avocado Oil 520°F BetterBody Foods 100% Pure Avocado Oil
4 Canola Oil 400°F Happy Belly Canola Oil
5 Olive Oil 375°F Pompeian Robust Extra Virgin Olive Oil
6 Lard 370°F Tenderflake Pure Bakers Lard
7 Coconut Oil 350°F Nutiva Organic Cold-Pressed Virgin Coconut Oil
8 Peanut Oil 450°F La Tourangelle Roasted Peanut Oil
9 Butter or Ghee 300-475°F Original Grass-Fed Ghee by 4th & Heart


There i think I touched base on anything need to know now or in future on cast iron care cleaning and seasoning