MEmama Posted January 7, 2016 Share Posted January 7, 2016 I remember my mother used to just pour the grease into the all purpose grease can next to the stove (to eventually be reused) before just wiping it out with a napkin. I'm not very squeamish about sanitation in the kitchen, but perhaps I'm forgetting a crucial step? I'm new to cast iron and want to make sure I'm doing it right. ;) Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted January 7, 2016 Share Posted January 7, 2016 I brush it clean under the hot water tap with no soap. Then I shake it dry and put it straight back onto the hob - put a fire under it and boil it dry. Give it a quick wipe with paper towel to get the last moisture off. 4 Quote Link to comment Share on other sites More sharing options...
Guest Posted January 7, 2016 Share Posted January 7, 2016 Scrub it with a chain mail scrubber http://www.amazon.com/Ringer-Cleaner-Stainless-Steel-Chainmail/dp/B00FKBR1ZG/ref=sr_1_2?ie=UTF8&qid=1452205566&sr=8-2&keywords=chain+mail+scrubber Use a of of fat to cook dry immediately on the stove top Quote Link to comment Share on other sites More sharing options...
momofkhm Posted January 7, 2016 Share Posted January 7, 2016 Am I the only one to dd more "fat" to it right away? I clean with water, no soap, dry it and then spray with oil before putting it away. 3 Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted January 7, 2016 Share Posted January 7, 2016 Depending on what I am cooking, sometimes I do use soap. Most times I just use hot water and dry it. I do if the oven is warm, sit in the oven to dry. I use flaxseed oil on my pans to keep them non stick. A very tiny amount goes a long way. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 7, 2016 Share Posted January 7, 2016 Am I the only one to dd more "fat" to it right away? I clean with water, no soap, dry it and then spray with oil before putting it away. I don't NOW, because they are so well used and well seasoned. Now it's sufficient to just cook with fat. Quote Link to comment Share on other sites More sharing options...
Carrie12345 Posted January 7, 2016 Share Posted January 7, 2016 It depends on what I'm cooking and how well seasoned a particular piece is. For something simple and fatty (bacon, ground beef, etc.), I just wipe out. But I cook anything and everything in my cast iron, including creamy, tomato-ey, and sticky stuff. Those get a good rub under hot water, scrubbed with salt if needed, then dried and oiled. 1 Quote Link to comment Share on other sites More sharing options...
fdrinca Posted January 7, 2016 Share Posted January 7, 2016 I'll use coarse salt to scrub, then rinse and DRY COMPLETELY, then add a bit more oil + put on the stovetop with heat...still working on re-curing some amazing cast iron pans I found for free. That said, my grandmother always used soap on her cast iron. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 8, 2016 Share Posted January 8, 2016 I usually rinse/scrub any food debris out with hot water, dry it on the stove, and rub it down with some cooking spray while it's still hot. My brother swears that flaxseed oil gave his a better "season" than anything else he tried and that it made his truly non-stick. I haven't tried it myself yet though. Quote Link to comment Share on other sites More sharing options...
Annie G Posted January 8, 2016 Share Posted January 8, 2016 Am I the only one to dd more "fat" to it right away? I clean with water, no soap, dry it and then spray with oil before putting it away. I add a touch of oil and wipe it around with a paper towel after it's been washed and dried. It's how I was taught so it's just my routine...no science behind it. Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted January 8, 2016 Share Posted January 8, 2016 I usually rinse/scrub any food debris out with hot water, dry it on the stove, and rub it down with some cooking spray while it's still hot. My brother swears that flaxseed oil gave his a better "season" than anything else he tried and that it made his truly non-stick. I haven't tried it myself yet though. The flaxseed oil gives it this slide out of the pan finish like nothing else. 3 Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted January 8, 2016 Share Posted January 8, 2016 I scrub with salt and a nylon brush. Rinse with cool water, and wipe dry right away. I'll wipe it down with more oil if it looks like it needs it. Quote Link to comment Share on other sites More sharing options...
ErinE Posted January 8, 2016 Share Posted January 8, 2016 Hot water and a plastic scrubber. I put it over high heat and wipe the inside with a bit of shortening. I find oil gets too sticky. If something is stubborn, I use a salt scrub. 1 Quote Link to comment Share on other sites More sharing options...
Liz CA Posted January 8, 2016 Share Posted January 8, 2016 Boil water in it for a few minutes. Anything stuck comes loose. Pour out water. Wipe dry with paper towel. Unless it's already well seasoned, I put a little coconut oil on it after cleaning. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted January 8, 2016 Share Posted January 8, 2016 Same as others--light scrub with water, dry it, oil if needed. Spray (like Pam) makes it sticky. Use something real. Once in a while, someone in the family will put it in the sink (esp if I haven't gotten to it and I left it on the stove) and fill it with water. :willy_nilly: So then I do use a bit of soap, and I reseason by sticking in the oven after rubbing with coconut oil. (I can't remember the exact directions, but I use the Lodge website.) It takes a few days, imo, to get a good season on it that can withstand a little abuse. Quote Link to comment Share on other sites More sharing options...
juliajulia Posted January 8, 2016 Share Posted January 8, 2016 I scrub mine out with a scouring pad (just the rough type - no soap) and hot water. If I need a bit more cleaning power, I add salt. Then I put it on my stove top and heat it till dry and get a bit of lard from a small tub I bought for this purpose and give it a wipe for a thin coat. 1 Quote Link to comment Share on other sites More sharing options...
bluemongoose Posted January 8, 2016 Share Posted January 8, 2016 Due to food allergies i actually use soap every time and then season with oil on the hot stove. Mine have not suffered! Quote Link to comment Share on other sites More sharing options...
MEmama Posted January 8, 2016 Author Share Posted January 8, 2016 Thanks for al, the great cleaning tips. One more question: will all the oil/ fat build up cause much smoking? I'd like to be able to cook at fairly high temps without much extra oil, but I'm wondering how all that extra grease (the seasoning?) will respond. Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted January 8, 2016 Share Posted January 8, 2016 Thanks for al, the great cleaning tips. One more question: will all the oil/ fat build up cause much smoking? I'd like to be able to cook at fairly high temps without much extra oil, but I'm wondering how all that extra grease (the seasoning?) will respond. No issues with smoke on mine. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted January 8, 2016 Share Posted January 8, 2016 (edited) No smoking, here. I can't remember the specifics, but the seasoning grease goes thru a chemical bonding with the metal, and I think that's what makes it not smoke. It probably helps to use a grease/oil with a very high smoke point! lol Smoke points of oils Edited January 8, 2016 by Chris in VA 1 Quote Link to comment Share on other sites More sharing options...
ErinE Posted January 8, 2016 Share Posted January 8, 2016 Thanks for al, the great cleaning tips. One more question: will all the oil/ fat build up cause much smoking? I'd like to be able to cook at fairly high temps without much extra oil, but I'm wondering how all that extra grease (the seasoning?) will respond. Mine smokes just a bit when I turn the heat to high. It's probably because I don't always wipe out the shortening well from the last use. It quickly dissipates though. Quote Link to comment Share on other sites More sharing options...
Angie in VA Posted January 8, 2016 Share Posted January 8, 2016 Scrub it with a chain mail scrubber http://www.amazon.com/Ringer-Cleaner-Stainless-Steel-Chainmail/dp/B00FKBR1ZG/ref=sr_1_2?ie=UTF8&qid=1452205566&sr=8-2&keywords=chain+mail+scrubber Use a of of fat to cook dry immediately on the stove top This. We get out as much grease as possible, then clean it w/ hot water and chain mail. Then back on the burner till the water is gone and we add some fat to it if it needs it. We let the fat melt and swab the pan to spread the fat. Quote Link to comment Share on other sites More sharing options...
pehp Posted January 8, 2016 Share Posted January 8, 2016 I wash mine with hot water (often using a metal scrubber, but NOT an SOS pad--just a metal scrubber), dry it completely and then usually add more fat maybe about 50% of the time. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 8, 2016 Share Posted January 8, 2016 Thanks for al, the great cleaning tips. One more question: will all the oil/ fat build up cause much smoking? I'd like to be able to cook at fairly high temps without much extra oil, but I'm wondering how all that extra grease (the seasoning?) will respond. No. If you have oil/fat buildup you're putting way too much on the pan. The seasoning is more a of carbon layer than a grease layer. Quote Link to comment Share on other sites More sharing options...
Renthead Mommy Posted January 8, 2016 Share Posted January 8, 2016 Scrub it with a chain mail scrubber http://www.amazon.com/Ringer-Cleaner-Stainless-Steel-Chainmail/dp/B00FKBR1ZG/ref=sr_1_2?ie=UTF8&qid=1452205566&sr=8-2&keywords=chain+mail+scrubber Use a of of fat to cook dry immediately on the stove top I got one of these for christmas from Lehman's. Love it. My cast iron was my grandmothers. It was probably 50+ years old when I got it almost 20 years ago. Quote Link to comment Share on other sites More sharing options...
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