Do you not know that Lodge, Field Co, and your own company (ATK) recommend using liquid dish soap on cast iron, as it safe for seasoning? You are undoing the great work America’s Test Kitchen did on this debunking an old wives tale that is left over from way back when harsh lye soap actually would damage seasoning.
Cast iron is best cleaned when HOT. That means right away the second your are done cooking. Put on oven gloves and use a wooden spoon to scrape any stuck pieces. Scrub with a bristol brush, rinse. Dry off with the soft side of a sponge. Put it back on the burner at max heat for 5 minutes. Pour cooking oil. Wipe it all around and then try wiping as much off as possible. Thats it. The same process every time. It never changes.
It's a good idea to season it multiple times because due to the way the oil polymerizes it has small holes in it but no matter how many layers you add if given enough time water can seep through these holes and eventually get to the bare iron
Out of all the YouTube shorts finally something with some type of substance everything else has been garbage thank you for showing me something showing me that people are actually out here trying to educate or something for that matter
Use a stainless or brass scrubber, it can take it. I only use luke warm water so you don’t remove the cooked in oil. Then just wipe with a paper towel. Much quicker than removing the oil you cooked with, then heating it with more oil.
All the knuckleheads on this chat who say use Dawn or any other soap based cleanser are just wrong. Do Not Use Soap. Better yet pour in 1/4 cup of kosher salt and rub clean with clean towel.
I like my method better. Run under hot water with a drop of Dawn and an abrasive pad. Rub lightly until just clean. Rinse. Dry with a towel. I don’t coat with oil until the next use.
Just a small note to new cast iron pan cooks: if you do not use the pan often, excess oil in the pan can become sticky and/or turn rancid.
I sometimes use my cast iron daily, but in other occasions I go 3-6 months without using it.
It is harmless to leave oil in your pan when you re-season after cooking, but there’s also no benefit.
If you suspect you will go a long time without re-using your pan…
1) heat up your cast iron before seasoning. 2) Coat your pan with as little oil as possible while still re-coating the whole surface. 3) if there is any excess oil in the pan, wipe it out 4) pre-heat your oven to 500 FH 5) put cast iron in the oven, upside down, ensuring that oil does not pool in the pan 6) turn off heat and leave pan overnight
The oil will have bound to the pores in the iron, removing any opportunity for rancidity/stickiness.
Again, all of this is far beyond necessary if you use your pan more often than once every 3-4 weeks.
I leave town/the country for several months at a time, and I’ve returned to a pretty gross pan. The process above works perfectly to prevent that.
Regular paper towels can leave lint behind. Use an old soft cloth or, netter yet, those blue shop paper towels that you can buy at Costco. You’re welcome.
You don't need to be this gentle with your cast-iron skillet. Use it, abuse it and clean it as you wish (just not in a dishwasher). If you accidentally ruin it, or if you've neglected it for a long time. Just get it sandblasted and redo the cook-in process.
You forgot to use Dawn dish soap, otherwise good job. If you need to use chain mail scrubber you’re not doing it right. If you have stuck on food place it back on the stove put some water in it heat it up and decglaze it to remove all stuck on food. I use a green scotch bright scrub pad and Dawn dishwashing soap and my pans come out wonderful.
Do you not know that Lodge, Field Co, and your own company (ATK) recommend using liquid dish soap on cast iron, as it safe for seasoning? You are undoing the great work America’s Test Kitchen did on this debunking an old wives tale that is left over from way back when harsh lye soap actually would damage seasoning.
Simple and to the point. Thanks!
Don't follow this video, many problems with these steps!
Cast iron is best cleaned when HOT. That means right away the second your are done cooking. Put on oven gloves and use a wooden spoon to scrape any stuck pieces. Scrub with a bristol brush, rinse. Dry off with the soft side of a sponge. Put it back on the burner at max heat for 5 minutes. Pour cooking oil. Wipe it all around and then try wiping as much off as possible. Thats it. The same process every time. It never changes.
Clearly there are MANY ways to get your pan clean 😊
Why use a non metal brush? I’ve been using a metal scouring pad to clean my pan… is that bad?
It's a good idea to season it multiple times because due to the way the oil polymerizes it has small holes in it but no matter how many layers you add if given enough time water can seep through these holes and eventually get to the bare iron
Out of all the YouTube shorts finally something with some type of substance everything else has been garbage thank you for showing me something showing me that people are actually out here trying to educate or something for that matter
Use a stainless or brass scrubber, it can take it. I only use luke warm water so you don’t remove the cooked in oil. Then just wipe with a paper towel. Much quicker than removing the oil you cooked with, then heating it with more oil.
All the knuckleheads on this chat who say use Dawn or any other soap based cleanser are just wrong. Do Not Use Soap. Better yet pour in 1/4 cup of kosher salt and rub clean with clean towel.
Even faster: use rubber-tipped tongs instead of your hand. Skillet speedrun
You should heat the finishing oil to the smoke point to prevent it going rancid.
I like my method better. Run under hot water with a drop of Dawn and an abrasive pad. Rub lightly until just clean. Rinse. Dry with a towel.
I don’t coat with oil until the next use.
Why do you need to dry it to dry it?
Way too much work.
Brush the loose bits into the trash so they don't clog up your drain.
Wash it.
Use soap.
Scrub it.
Dry it.
Put it away.
Oil the pan before use, not before storage.
Really just measured out 1/2 tsp
Just a small note to new cast iron pan cooks: if you do not use the pan often, excess oil in the pan can become sticky and/or turn rancid.
I sometimes use my cast iron daily, but in other occasions I go 3-6 months without using it.
It is harmless to leave oil in your pan when you re-season after cooking, but there’s also no benefit.
If you suspect you will go a long time without re-using your pan…
1) heat up your cast iron before seasoning.
2) Coat your pan with as little oil as possible while still re-coating the whole surface.
3) if there is any excess oil in the pan, wipe it out
4) pre-heat your oven to 500 FH
5) put cast iron in the oven, upside down, ensuring that oil does not pool in the pan
6) turn off heat and leave pan overnight
The oil will have bound to the pores in the iron, removing any opportunity for rancidity/stickiness.
Again, all of this is far beyond necessary if you use your pan more often than once every 3-4 weeks.
I leave town/the country for several months at a time, and I’ve returned to a pretty gross pan. The process above works perfectly to prevent that.
Cheers
If you leave that much oil on the pan it will turn to glue over time.
Regular paper towels can leave lint behind. Use an old soft cloth or, netter yet, those blue shop paper towels that you can buy at Costco. You’re welcome.
That was way too much oil for daily maintenance. You need a quarter teaspoon or less. Like… as little as humanly possible is all you really need.
I was told not to use paper towels, they leave lint behind…. one should use lint free cloth ?!
Wrong. Clean it with soap duh
Wipe it with a paper towel, then wipe around a little canola.
Thats it.
Leave it alone.
Would you use the same process for a carbon steel pan?
You don't need to be this gentle with your cast-iron skillet. Use it, abuse it and clean it as you wish (just not in a dishwasher). If you accidentally ruin it, or if you've neglected it for a long time. Just get it sandblasted and redo the cook-in process.
Short and sweet. Thank y'all, this is mighty useful.
Can you use a cast iron pan on a glass top stove?
You forgot to use Dawn dish soap, otherwise good job. If you need to use chain mail scrubber you’re not doing it right. If you have stuck on food place it back on the stove put some water in it heat it up and decglaze it to remove all stuck on food. I use a green scotch bright scrub pad and Dawn dishwashing soap and my pans come out wonderful.
I thought you needed to heat the pan back up after adding the oil. Then when warm wipe off residual oil and cool the pan before storing.
Very simple and easy to tutorial and great job