A burner that has been hot (on an electric stove) or a burner set on low (on a gas one) will do the trick. Now put it on your stove - it needs to be dry. … the subsequent wiping with a paper towel, the pan will be clean. You just have to accept that your pan will be conceptually greasy, although you will see that between the hot water and… (For this you might need gloves, but the spatula keeps your hands out of the hot water.) Using your trusty spatula, (and occasionally a stainless steel spoon for corners), scrape off all the cooked on bits in your pan - while running the water as hot as you can stand it.
#OLD FASHION CAST IRON MONEY BAGS HOW TO#
So I’m going to give you the quick tutorial on how to clean those pans, because once you learn it, you will love using them. Eventually the seasoning will build up, although I find that cooking tomato sauce and other acid foods wears it off, so I do re-season mine occasionally. If you are fine with doing it every once in a while, follow mine. If you want a true durable seasoning that won’t wear off, follow her directions carefully. Or put it on the stove on medium heat for a while - 15 minutes. Heat up your oven (Sheryl Canter in that link above says 500º), and stick the pan in for a good long time - an hour. Then rub all over with bacon grease, lard, or flax oil - you can use a paper towel to do this - and then wipe off the grease with other side of the same paper towel. Wash it with soap (the last time you’ll ever do this) and dry. To season, scrub your unseasoned pan (the one you picked up at a yard sale or thrift store for nothing - a new pan usually comes seasoned already) with the steel scouring pad. The main point is that whatever you use has to have a very high burn temp. Personally, and slightly but not fatally opposed to the link I gave you, I do use bacon fat or lard if I have it.
(For that matter, you will need the steel scouring pad and metal spatula for your regular stainless pans after the pear sauce over-simmers et cetera.) Please don’t face this eventuality with a dumb sponge and silicone spatula that are meant for the Teflon. But the day will come when you will fry up a batch of sausage and your pan is going to have some cooked-on, burnt-up drippings. Yes, cast iron will often act quite nonstick. You can’t season, or clean cast iron in a way that retains the seasoning, without a steel scouring pad and a stainless steel spatula.You can’t season your pan with cooking oil, no matter what the “experts” say.I will try to give you the simple version! With cast iron, there are two issues: Seasoning and cleaning.įor the deep scientific background and some good information on your cast iron pans, I suggest that you read this informative post. On top of how high-maintenance nonstick is, there’s no way it can be good for you as it burns the coating off right under your nose.Ĭast iron is… cast iron.
If you have nonstick, you begin to look at all your cookware as impossibly delicate, easily scratched, and doomed to ultimate failure… and the trash can. And those kinds of pans are very persnickety about how you take care of them. Nonstick brings along with it a set of kitchen utensils that are not really good for anything other than… cleaning nonstick. I blame the sudden onset, back when I was a young bride, of nonstick cookware. I think the posts I’ve seen about cleaning cast iron pans are written by people who are too young to remember the right way to do it. If I thought that the advice you got on other sites was sound, I wouldn’t bother giving you my take. You know that I try to give “value added” around here.
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