Proper care and cleaning is needed to keep
cast iron baking pans in top shape. Seasoned cast iron cookware provides an
almost non-stick cooking surface, and pans will last many ages. Fryers require
a little special handling and some extra effort to do their best
Regular cleaning
Cast iron frying pans should be cleaned as
soon as possible after use, while the frying pan is still warm. Soap is not
necessary; Instead, use hot water only and a scrubber brush or stiff brush
inside and out. If food is suspended, rub it with a paste of kosher salt and
water until it is loosened. Rinse the pan well, and wipe it dry with a towel.
Then heat the skillet on the stove over low heat to complete drying. Apply a
light layer of food-safe oil with a paper towel, and wipe it with a new paper
towel to remove the excess.
Discussing soap
Some sources say not to use soap on a cast
iron skillet. Others say that using mild soaps is a good thing. The seasoning
on cast iron cookware is made from polymerized oils. Mild soap alone will not
damage the polymerized oil layer, but it can remove any residual oils present
on top, reducing the sticky properties of cast iron. Soap can reduce the smell
caused by rancid oils or activate a foul-smelling skillet. Use a mild soap, do
not scrub well, rinse and dry well, then treat with a frying pan for good
warmth and lubrication.
Dealing with rust and bad odors
If you have a frying pan that is rusty,
old, pointed, or smelly, begin to drip with soapy water to see if that solves
the problem. If not, cut the potato in half and use the sliced edge of the
potato to rub the pan with coarse salt. Continue adding salt and washing until
all of the rust is removed. An alternative method is to use a medium-grit steel
wool to clean the entire pan inside and out to remove all traces of rust and
old seams. Wash and settle your article before use.
Oils and spices
Seasoning a cast iron skillet requires oil
and heat. Any food safe oil will work, it is recommended that you use lard,
bacon, corn oil, vegetable oil, and shortening the oil. Flaxseed oil that
contains may provide the toughest and most durable nutrients. To season a
cast-iron skillet, cover a clean, dry skillet with the oil of your choice.
Place the pan in the oven on a cookie sheet or aluminum foil to catch any
potential drips. Turn the oven over to 450 degrees to 500 degrees Fahrenheit
and bake for an hour. Turn off the oven, let the pan cool enough to handle, and
then repeat the process until you get the smooth coating level you want.
