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  1. 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.

  4. 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.

  7. 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

  9. 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.

  17. 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

  25. 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.

  28. 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.

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