How To Clean Cast Iron Skillets
Are you one of the lucky ones who has been passed down the well seasoned cast iron pan from Grandma, to Mom, to you? Maybe you are just starting your experience using cast iron pans and skillets.
Many chefs are using these pans to prepare the foods they cook, and some have even suggested buying an old one from a flea market instead of buying new.
Whether you are new or old to the world of cast iron, we can turn to grandma's tips when it comes to cleaning so we continue to get the best tasting meals possible from our pans.
Why Cast Iron is Nonstick:
New cast iron is bare metal and it will rust with a drop of water not to mention is anything but non-stick in it's original state.
Cast iron is "cured" or "seasoned" with oil and will be naturally non-stick when it has been done properly. Seasoning cast iron is done by applying fat or oil into the cast iron and heating it.
Unsaturated fats like lard or crisco work best, but any oil will work. When the oil is heated, it breaks down and oxidizes. The oil polymerizes, that is- oil mixes with the iron and hardens and the surface becomes kind of like plastic or rubbery. This creates a very tough surface that is impermeable to water. It covers all the pores, pits and surface area of the cast iron and makes it water resistant and non stick.
Properly seasoned cast iron should be protected from water and soap to keep it's non stick finish. If the seasoning has been damaged and the skillet has started to rust, you'll need to re-season it again before using.
Rule 1: Avoid Soapy Water At All Cost:
If there is one thing Grandma insisted that you not do when cleaning a cast iron skillet was to use soapy water.
Soaking in water will cause the iron to rust, and soap will strip the oil/polymer seasoning right off the skillet.
To clean the pan, boil some hot water in the skillet, let it soak for awhile (depending on how grimy it is) and then wipe away any residue with a paper towel. How easy is that?
Rule 2: Loosening Caked On Dirt:
While Grandma's first cleaning suggestion works well with well-maintained cast iron skillets, cleaning up an old one from a flea market or swap meet may take a bit more work and elbow grease.
When learning how to clean residue on an older cast iron skillet, you first must start by loosening the caked on grime. Be careful though, no abrasive cleaners or scouring pads allowed, they will scratch the pan's surface. Instead try these useful tips:
- Use a soft wooden or plastic spoon to scrape hard packed food residue and dirt.
- Pour 1 cup of rock salt in the skillet and heat the pan on low. Put on some oven mitts and scour the dry pan with the rock salt and a dry cleaning rag to loosen bits of caked on food. Be careful not to burn yourself.
Rule 3: Wipe Your Skillet Clean:
Once you have loosened all of that old dirt and grime, wipe your cast iron skillet clean. Always use a soft scrubber or, better yet, a soft rag.
Never use steel wool or Brillo! Once you have used the tips already discussed, all of that old dirt should simply wipe away with a clean towel.
Rule 4: Season When Needed:
In some instances, you may have to soak and scrub an older cast iron skillet that it will need to be re-seasoned to keep foods from sticking to the bottom when cooking. Don't be intimidated by the process. Seasoning a cast iron skillet is relatively easy if you follow these simple tips:
- Preheat your oven to 400-500 degrees
- Wipe the inside of the skillet with a very thin layer Crisco or other type of lard
- Bake for an hour or more until the pan stops smoking
- Remove from oven and wipe excess oil from skillet
- Cook something fatty; like bacon, in your pan (this helps the seasoning take hold)
Keeping a cast iron skillet clean isn't very hard; especially if you follow the cleaning tips provided here. The key to keeping even the oldest skillet in great shape is to not over clean and to never use any type of soap or soak it in water.
Original Photo was provided by Kirk Olson CC-BY.
