You cannot get any closer to perfect cooking equipment than cast iron. Using one regularly can increase your iron intake, as they’re cheap, last forever, and sear steak like a dream. Are you able to cook that with your cheap non-stick skillet? That’s not the case, I thought.
It may be that you’re hesitant to purchase one, however, since you’ve heard they’re a little complicated to clean. Although you cannot wash them with soap or put them in the dishwasher, you can put them in the fridge. You won’t have any trouble cleaning a cast iron pan once you learn the trick, and you’ll be using it constantly after that. Please believe me.
Cleaning Cast Iron
Despite being able to handle heavy-duty cooking, cast-iron pans can create a messy mess when they’re done cooking. But worry not, your pan can tolerate whatever method you use to clean it. Listed below are step-by-step instructions.
When the pan is still hot, you should clean it. While it might be tempting to leave your cast iron pan sitting while you enjoy your freshly prepared meal, you can save yourself a great deal of time by caring for it right away. The reason for this is that dried-on food hardens as it cools.
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Make sure the pan is clean by rinsing it with hot water without soap. You can loosen stuck food by running hot water over it. Using your cast-iron scrubber, scrub the pan vigorously. When it comes to whether soap can be used, there is conflicting information. Soap is considered to strip a pan’s seasoning. It has been claimed in some articles that your pan can be cleaned with a tiny bit of soap. In our tests, we found that soap does indeed remove a small amount of cast iron, even when it’s just a little bit. Don’t get involved.
Using a dry towel and salt will help eliminate stuck-on messes. With salt abrasiveness, the food is lifted away, and by rubbing it with a large surface area towel, more elbow grease is exerted. When no water is boiling in the pan, you can try boiling some water to help the food come off.
Is my cast iron pan sticky and gummy?
It is not a good idea to use too much oil when you season cast iron, as it will make it sticky. The pan needs to be cleaned with soap and hot water to remove any remaining oil, then reseasoned with just a thin, thin, thin coat of oil.
How long can I soak my cast iron pan?
That’s not right! The rust on cast iron can be caused by soaking it in water. Using a nylon scrubbing brush or pan scraper, remove sticky or stubborn food by rinsing the surface under warm water. After you have dried your pan, be sure to wash it again.
You shouldn’t panic if your pan develops rust as a result of accidentally leaving it in water for too long! By removing the rust and taking extra care, you can continue to use your cast iron cookware.
Cast Iron Seasoning
The surface is now clean and dry, but you need to season it. When the scientists start talking about long-chain polymers, I start looking out the window and just want some lunch. Seasoning is basically oil bonding with iron (there’s more to it than that). You can avoid a class on metallurgy simply by following these two steps: Set your cast iron pan on the stove until it’s really hot.
The pan should be rubbed with a little canola or flaxseed oil after you pour it on a wad of paper towel. Hands shouldn’t be touched by unprotected hot surfaces. Once the surface is clean, wipe away extra oil with a clean paper towel. Your pan should not be covered with a thick layer of oil, otherwise, it will end up sticky and gummy. Wait until the pan has cooled.
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Cast-Iron Pan Drying
Ensure that you dry your pan thoroughly with paper towels so that it does not rust. During the final step of drying, place it on the stove and gently heat the water until all of it evaporates. Once the interior has been cleaned, wipe it with an oiled paper towel. There is no better oil than neutral oils such as vegetables, canola, or grapeseed.
Keeping it safe:
There is a lot of weight and awkwardness involved in storing cast iron. Honestly, sometimes my cast iron pans live just on the stovetop at my house. When storing them, hang them with an appropriate heavy-gauge hook or stack them with a piece of paper towel between each pan if you are going to hang them. It is very unlikely that you will mess up your seasoning using either of these methods. Take care not to ruin the seasoning!!
