Keep your cast iron pots “seasoned”. Don’t ever use dishwashing soap on them. Use a paper towel to clean first. Then sprinkle a little salt into the pot. Use another paper towel to remove caked on food. unless you are prepared to re season your pan.. only wash with soapy water if you are going to season..
Harry Lynch from Summersville WV say’s if you have a NEW cast iron skillet wash it for the first time with hot soapy water to rid it from the factory protective coating that has been applied. RINSE and dry thoroughly.
If the pan however is old he say’s and shows signs of rust. lightly sand rusted area and apply cola for 10-15 minutes. then wash he said with a mild soapy water.. rinse towel dry and place over low heat to remove excess water from the porous metal.
clean the cast iron with a mild detergent and stiff brush. Be sure to wash inside and outside of piece. Lightly coat entire pans surface with cooking oil, lard, or shortening. Do not use butter or margarine. Use a paper towel to spread the oil.
Lard spoils faster than oil. While lard adds more flavor. It requires that the cookware be used weekly to keep the “seasoning” from going bad. OIL on the other hand stays fresh longer but may become sticky and collect dust.
Be sure to coat all exterior parts such as handles and lids.
Using TOO MUCH oil or grease during seasoning causes a pool of excess oil or grease to gum up.
If excess oil or gummed up grease is found after seasoning scrape it off and RE season the effected spot
heating pans UPSIDE down will typically prevent gumming.
Place pan upside down on oven rack and heat without preheating in a 400 degree oven for 1 1/2 hours. Put aluminum foil to catch any excess oil or shortening.
be sure that both racks are in the two bottom positions
Remove cast iron from oven ONLY after it has cooled.
Cast iron may come out slightly brown.. at this time it is ready for use.
Repeating the process will further season your cast iron and make it darker thus improving it’s appearance.
Seasoning at higher temperatures to the point where most oils will begin to smoke can result in a darker seasoned piece in less time that wont be sticky or gummy.
After coating warm cast iron with a thin layer of oil or grease most manufactures suggest heating the pan for 1 hour however some cooks suggest that seasoning cast iron requires 4-5 hours of baking to achieve the right amount. Other cooks repeat the thin layer of oil or grease and the 1 hour baking process several times before using the cookware.
Some cooks believe seasoning should be repeated each time cast iron is used. (I don’t)
A well seasoned cast iron pan takes time and improves each time the cast iron is used.
HOWEVER high acid foods that contain tomatoes should be avoided until the pan has been thoroughly seasoned through usage. Hot liquids will also break down the seasoning until it has had a chance to completely fill the pores in the metal.
Cooking beans should also be avoided at first. Frying or baking is a good choice for using your newly seasoned cookware
There is a rule of thumb that a seasoned cast iron pan should NEVER be washed with soapy water or placed in a dishwasher. Rather clean it with hot water and a plastic scrub brush. if you do have to use soap you must re season your cookware in the oven.
Always dry cast iron cookware thoroughly after cleaning. then spray lightly.. LIGHTLY with veg oil. Wipe dry and store. If stored too long or if a heave coat of oil was applied expect the oil to become rancid and affect the taste of the food being cooked. It may be removed by heating over low heat until pool forms in bottom of pan.. you then wipe clan if this does not work.. wash in soapy water and RE SEASON
CLEANING & SEASONING CAST IRON COOKWARE
They are WONDERFUL when properly cared for.. although neglect will bring disappointment and poor results when cooking food.
CAUTION: Wear rubber gloves and eye protection while doing this!!
Begin by spraying the pan with oven cleaner and putting it in a plastic bag for a couple of days. The bag keeps the oven cleaner from drying out so it will continue to work. After a couple of days, remove it from the bag and scrub it off. I use a brass brush purchased at a super market, or my favorite, a brass brush I purchased at Rite Aid Pharmacy in their automotive counter. This brush is marketed for cleaning white wall tires. It is just the right size for doing pans. If all the burned on grease doesn’t come off, repeat the process, concentrating the cleaner to the areas not cleaned.
For bulk cleaning, you can prepare a soak of one and a half gallons of water to 1 can of lye in a plastic container. Lye like oven cleaner is very caustic and will burn you. Always wear rubber gloves. Mix enough in the plastic container to cover the items to be cleaned. Leave the pieces in the soak for about five days. Then scrub the piece. You can use the lye mixture several times. Do not use oven cleaner or lye on aluminum! It will eat the aluminum! Lye and oven cleaner will also eat the finish off wood handles and japanned pieces, and will dull porcelain finishes.
To remove rust, buff the pan with a fine wire wheel in an electric drill. Crusted rust can be dissolved by soaking the piece in a 50%solution of white vinegar and water for a few hours. Don’t leave it more than overnight without checking it. This solution will eventually eat the iron!
After removing the burned on grease and rust, you are ready to season the piece. Put the pan in the oven to warm it. Remove it and apply shortening. I prefer solid Crisco. Pam spray also will work. Some people prefer lard or bacon fat. Put it in the oven at 225 degrees for half an hour. Remove it and wipe it almost dry. You don’t want any pooling of the shortening. Place it back in the oven for another half hour. The initial seasoning should be accomplished at this point. However, typical of cast iron cookware, the more you use it (and don’t abuse), the better it will be. It is generally recommended that you cook fatty foods in the pan the first few times you use it, as this adds to the seasoning process.
After cooking in the pan, DO NOT use a detergent to clean it. That will destroy the seasoning. Put hot water in the pan and bring it to a boil. CAUTION: Do not put cold water in a hot pan! Let the pan soak for several minutes, then wipe it out with a paper towel. If something sticks, scrape it with a spoon to dislodge it. Do not use a brillo pad to scour it! An abrasive pad cuts into the seasoned surface. Then, reheat the pan and apply a fine coating of shorting, oil, or Pam. Do not apply enough to run. Just enough to wet the surface with a fine layer.
About the author
David G Smith, well known as the “Pan Man”, who resides in the western region of New York State, is both a collector and dealer of Cast Iron Cookware.
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