How do I properly clearn a cast iron skillet?

[E equals MC2]

Quick googling shows outright contradictory instructions. It's quite frustrating really.

The manual it came with says never wash with soap and water. This site from Google says do wash with it.

The manual says boil hot water on the cast iron for first time use. That website says don't do it because it will cause rust.

WTF?

What's a simple cleaning method between each cooking?

 

[Keego]

don't use soap.
after cooking, scrape junk off w/ hot water and dry with a towel. put a light coat of spray on it, and store it in a dry place.

 

[BatmanNate]

Warm water, no soap, don't use abrasives like brillo pad or steel wool. Recoat with a little bit of oil after you thouroughly dry, then store. If you ruin the seasoning, you'll have to coat it with seasoning oil over high heat, rub, cool, rinse, repeat several times until it is seasoned again.

 

[Midlander]

Half way down the link is a description of cleaning the pan after each use. It is essentially the same process I use. Nothing sticks to that pan, and I use soapy water to clean it every time.

 

[BatmanNate]

Dish soap breaks down oil, oil constitutes the coat of "seasoning" on a cast iron skillet or a wok. It's usually not a good idea.

 

[Howard]

On the first use, for an unseasoned pan, you want to clean off EVERYTHING, including dirt, rust, the protective layer (if any), etc. As long as you dry it off real fast, it won't rust and you can start the seasoning immediately.

 

[BatmanNate]

Originally posted by: Howard
On the first use, for an unseasoned pan, you want to clean off EVERYTHING, including dirt, rust, the protective layer (if any), etc. As long as you dry it off real fast, it won't rust and you can start the seasoning immediately.

That's true for an unseasoned pan. OP, is your pan preseasoned or not?

 

[Kilgor]

I'd like to know how to clearn a cast iron skillet as well.

 

[Midlander]

Originally posted by: BatmanNate
Dish soap breaks down oil, oil constitutes the coat of "seasoning" on a cast iron skillet or a wok. It's usually not a good idea.

Actually, that seasoning is a much higher molecular weight material, somewhat like shellac or varnish. Soapy water won't remove it as fast as it accumulates.

 

[E equals MC2]

Originally posted by: BatmanNate

Originally posted by: Howard
On the first use, for an unseasoned pan, you want to clean off EVERYTHING, including dirt, rust, the protective layer (if any), etc. As long as you dry it off real fast, it won't rust and you can start the seasoning immediately.

That's true for an unseasoned pan. OP, is your pan preseasoned or not?

preseasoned from factory. i just need to know how to clean and take care of it between uses.

 

[Midlander]

Did you post this question?

Ask Yahoo

If not, someone else is reading your mind.

 

[E equals MC2]

I also heard some crazy talk in that my original post's link that sometimes iron can seep into tomato sauce if you cook with it.

And it's actually good for you and for people that may have iron defeciency... Err.. I didn't know the iron we take from food is same as the stuff directly from iron skillet....

Can anyone clarify?

 

[Rudee]

I've been cleaning my cast iron pan with soap for many years. Not a problem. Cooks like a dream.

 

[BUrassler]

Whats the point of a cast iron skillet over a normal pan or something similar?

 

[Looney]

Originally posted by: E equals MC2
I also heard some crazy talk in that my original post's link that sometimes iron can seep into tomato sauce if you cook with it.

And it's actually good for you and for people that may have iron defeciency... Err.. I didn't know the iron we take from food is same as the stuff directly from iron skillet....

Can anyone clarify?

Um iron is iron, it's the same element. Get a box of cereal, crush it up so it's like fine sand, and run a magnet through it, and the filaments it'll pick it will look exactly the same as the iron filaments you used in highschool chemistry class.

 

[Eli]

Originally posted by: E equals MC2
I also heard some crazy talk in that my original post's link that sometimes iron can seep into tomato sauce if you cook with it.

And it's actually good for you and for people that may have iron defeciency... Err.. I didn't know the iron we take from food is same as the stuff directly from iron skillet....

Can anyone clarify?

It is exactly the same substance.

What else would it be?

 

[Kelvrick]

You should still season the stuff that comes pre-seasoned.

That, or at least make some rounds of bacon eggs and sausage first.

EDIT: I use hot water and a brush with no soap at all. After that, I use a piece of paper towel to rub oil on it. Just a little bit, but I find it to get the oil on the pan with what looks to be an even coat.

 

[Iron Woode]

Originally posted by: BUrassler
Whats the point of a cast iron skillet over a normal pan or something similar?

heat dispersion, weight (feels heavy and solid: strong), can go into the oven and then to the table, cleaning is easy, the taste of foods, etc

don't forget the retro-cool factor too.

 

[Vic]

Hot water and a pot brush. NEVER soap. Coat lightly with oil and store in a dry place.

All cooking materials will leech into your food. Iron is an element, so yeah, it's the same. Cast iron typically is more than 90% iron, with 2%-4% carbon and 1%-3% silicon. It can't hurt you.

 

[Vic]

Originally posted by: BUrassler
Whats the point of a cast iron skillet over a normal pan or something similar?

Superior cooking, lasts more or less forever, and all-natural non-stick. I don't like eating teflon.

 

[MikeyIs4Dcats]

kosher salt and paper towel will help clean off any residue. then I usualy throw it back in the oven at 500* for 10 minutes to cook off anything else, re-oil and store it.

 

[FP]

I usually do what other people have mentioned (run hot water over the pan after using) and for really tough bits I throw some kosher salt in with a dab of water to make an abrasive paste that usually removes the stuck pieces.

After that I preheat the oven, dry the skillet, spray/rub some cooking oil on the inside, turn off the oven (which is nice and warm at this point) and toss the skillet in the oven where it stays until the next time I use it.

 

[fitzov]

if the pan is seasoned a mild soap will help to clean it like a normal dish (soap is merely a surfactant). if you want to start over, burn salt in the pan and then reseason by baking an oil-coated pan in the oven at high temp.

 

[Brutuskend]

Originally posted by: Keego
don't use soap.
after cooking, scrape junk off w/ hot water and dry with a towel. put a light coat of spray on it, and store it in a dry place.

yup

 

[TitanDiddly]

Hot water(while it's still hot) and clean it with a cloth, no soap.