How do I properly clearn a cast iron skillet?

[Howard]

Originally posted by: 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.

Burning salt? You know what temperature you need to get salt to do ANYTHING (in air, in solid form)?

EDIT: Yeah, it's a surfactant, and it dissolves the seasoning.

 

[Howard]

E equals MC2 - what is "clearn"?

 

[jagec]

edit: next time read the thread before posting

 

[fitzov]

Originally posted by: Howard

Originally posted by: 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.

Burning salt? You know what temperature you need to get salt to do ANYTHING (in air, in solid form)?

EDIT: Yeah, it's a surfactant, and it dissolves the seasoning.

A surfactant merely lowers the surface tension of water (more stuff sticks to it). But please don't flame me over a pan-seasoning thread, I beg of you.

 

[Howard]

Originally posted by: fitzov

Originally posted by: Howard

Originally posted by: 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.

Burning salt? You know what temperature you need to get salt to do ANYTHING (in air, in solid form)?

EDIT: Yeah, it's a surfactant, and it dissolves the seasoning.

A surfactant merely lowers the surface tension of water (more stuff sticks to it). But please don't flame me over a pan-seasoning thread, I beg of you.

Where did you get the idea that I was flaming you?

http://en.wikipedia.org/wiki/Seasoning_...ron)#Care_and_cleaning_after_seasoning

 

[TheLonelyPhoenix]

Originally posted by: 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.

FTW. This is what I do.

 

[djheater]

Cast iron is porous. If you fill those pockets with oil you develop a nonstick surface.
After my wife cooks eggs, since she NEVER cleans the pan :| I run it under very hot water and scrape off te egg with a stiff brush (a vegetable brush) then put it on the stove on high heat, let it heat up a minute or so and pour about 1/2 a TBLSP oil and wipe that around with a paper towel.

 

[Bryophyte]

I've got one that has been well seasoned for many years. I usually soak it for a few minutes in the sink and then scrub it out with one of those sponges with the scratchy stuff on one side. If it's shedding oil like crazy because I cooked something really greasy, I usually put a little dish soap on the sponge to cut the excess. Then I rinse very well, towel it dry and throw it on the stove to dry completely for a minute. If it needs it, I *lightly* coat it with oil or crisco before putting it away (use a paper towel to take off excess.) A well seasoned cast iron pan can actually deal with a bit of abuse once in awhile without having to be completely reseasoned.

*Edit: as a side note, if your spouse/SO runs your cast iron pan through the dishwasher, a completely reasonable reaction would involve a good beating. :|