cleaning cast iron.

[Mike D Texas]

YouTube cowboy Kent

This is the way.


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[brancher147]

All we use is cast iron. I just use a chain mail scrubby then air dry. If they need oil then I heat them to dry then add oil and spread around with a paper towel. Pretty simple.

 

[Jpsmith1]

You’re not wrong - it would be a shame to damage a good antique pan. One of the things we love about old pans is how nice and smooth they were finished at the factory. For anyone who didn’t know that more effort used to be put into the final finish, this old pan with the seasoning stripped off shows how smooth they used to be. They feel so good in the hand, I’m ruined and have to spend an hour smoothing off any new lodge pan that follows me home.

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I understand that the original smoothing was done with low speed stones not modern high speed machinery. Labor was much cheaper then.

I have no issue with modern Lodge other than weight, and I can still slide an egg out of one.

 

[Bluefish]

Dawn.

No lye in modern dawn, least not my bottle

I stopped using dawn. Used to be a great soap and then they changed the formula and the new one stinks. I have been on a quest for a replacement soap for the last year or so. I think I finally found one, seventh generation.

 

[Olefrankchurch]

I use dawn on my cast iron every once in a while but after i use it, I typically soak it in hot wateer after to get the dawn smell out.

 

[andy54409]

The best that I have found is a stiff bristled dish brush under hot water then back to the stove top on low heat to dry, followed by drop of oil spread with paper towel.

 

[Sandhills]

Cook almost exclusively with Cast iron at my house with the exception of some stainless steel pots. I've had the 12 inch lodge for almost 4 years now, was a wedding gift. Its a daily user and is almost slick enough to ice skate on now.

I was with dawn and water. I don't oil the 12 inch but will oil the Dutch and the 9 inch especially if I cook with any tomato base. Made chili last week, cooked the beans in the Dutch oven and the meat, veggies and tomato sauce in the 12 inch. Combined them all once the beans were done. The Dutch oven needed some attention afterwards

 

[Outlaw99]

I use cast iron exclusively. 3 main different pans. I couldn’t tell you the last time I’ve cleaned any of them in the last 10 years outside of maybe a quick wipe down with a paper towel if there’s a lot of liquid remaining. My form of cleaning is to cook either ground venison or scrambled eggs the next day. By the time I’m done cooking either, the pan looks slicked up and like new again

 

[IdahoBeav]

Hot water and a rag, any oil and grease that cannot be removed needs to stay on it anyhow. I also heat it up afterward to run all the water and moisture out of the steel.