Don't scrub off the "seasoned" surface. And dry immediately to prevent rusting. Maybe apply a light film of oil before storage.
answered 3 years, 7 months ago
- Chicago, IL.
Wipe out the pot with a paper towel until all the debris is removed. Then, re-coat it w/veg. oil and put it in the over at 350 degrees for one hour.
If you want to wash it in the sink w/soap and water, you can do so. But you must also do the oven/oil thing to restore the coating and keep it from rusting.
answered 3 years, 8 months ago
- New York City
I soak my cast irons pans in warm water and then wash with a scrubber sponge, no direct detergent...rinse, dry, and spray lightly with oil.
answered 3 years, 10 months ago
- Alex Bay,NY
hot or warm water only, a scrub brush to get off crusted debris. NO SOAP--unless you want it to lose its seasoning. wipe dry with a rag, put away dry or with a very light coat of oil on the inside.
Mine lives on the stove. Cleaning every few months has been sporadic. any germs that want to set up house will get fried in the next use. I haven't gotten sick after at least 4 years of this.
answered 4 years, 1 month ago
I usually wipe it out with a wet sponge, dry it, spray it with cooking spray, wipe it dry once more, and then store it in my cabinet. I am probably the laziest cast iron owner on the planet, but it works for me and I have never had any issues with food sticking. However, I am worried about rusting (which I read from other posts) so I make sure I never leave it wet once used.
answered 4 years, 2 months ago
you clean cast iron with a stiff brush under running water. (no soap) Dry with paper towel. I coat all of mine with crisco and paper towel.
answered 4 years, 3 months ago
- Canton, GA
i wash it right away with a clean sponge and hot watert
answered 4 years, 7 months ago
Rinse in hot water and use a stiff brush to clean. NO soap, and NO dishwasher. Dry with a clean towel and apply a light coat of cooking spray or vegetable oil while pan is still warm. Store in a cool dry place.
answered 4 years, 7 months ago
- Chicago, IL
Many say not to use soap, but some people do use soap. I do not. After I use the skillet, I add a little hot water (not cold water, avoid drastic temp changes!) and let it sit a while until the pan is at a temperature that I can handle safely. Then I take the pan to the sink and run hot tap water inside and use a nylon scraper (if needed, most times not) to remove any food bits which are soft by then from the water I added earlier. Then I use one of those nylon (I think?) little green scrub pads to finish wiping out any food bits. It's quite simple actually, cast iron becomes non-stick after some uses and they clean up very nicely. You wont need to scrub hard, and be careful not to, or you'll remove that nice non-stick surface that you've been creating. Drying cast iron is the critical step.... towel dry it first, then put it on a low-medium burner to heat/dry completely. This will keep your pan from rusting. If your pan has a lid, do not store it with the lid on, it traps moisture and will cause it to rust. Once your pan is completely dry, while still on that hot burner, put a little canola oil on a paper towel and give the inside of your pan a light coating, leave it on the burner for another 15 mins to re-season. This helps to promote that non-stick surface (which makes good food AND easy clean up).
answered 5 years, 2 months ago
Right after cooking, sprinkle liberally with kosher salt and a little vegetable oil and scrub the entire inside of pan with wadded kitchen towel until all food residue comes out. Then when cleaned, wipe out all salt and oil and towel dry and let cool. Never let the pan get wet, or you will have to season it more often.
answered 5 years, 11 months ago
hot water with a non abrasive brush or sponge, then towel dry. DO NOT use dishwashing soap
answered 6 years, 7 months ago