Food Stuck to Cast Iron? Here is How to Clean It.

17 Replies to “Food Stuck to Cast Iron? Here is How to Clean It.”

1. I have used every method some with a little variation that is listed in theses comments. I do take one extra step if I use water or any cleaning agent ie; vinegar. I like to complete the drying by heating on the stove then I apply a very fine layer of oil to the interior. Occasionally to the exterior as well if it doesn't look quite right.

2. thank you, xo

3. "Salt does not desolve in oil"
   Ohhhh. Yeah, that makes sense. And I, the Dingus I am, tried salt with very little water and wondered that it didn't work.

   By my beard, thank you kindly.

4. What a terrific tip! Thank you so much. This is one I could definitely use too!

5. Does a pan scraper take off the seasoning? That’s what I use to get rid of burnt on bits when I don’t want to deglaze the pan

6. I thoroughly enjoy everything you teach me Helen. Beholden for your knowledge and time you take to teach us.

7. Thanks for this.

   Any thoughts on using steel wool to smooth a rough pan?
   
   I saved a la cruset from a rubbish bin.

8. Here's a tip: Don't buy lodge pans or skillets.

   They claim their rough finish is to help the seasoning stick better. In reality it's just that they moved to a cheaper casting sand a decade or two ago, and to keep costs down they don't properly finish the pan by sanding.

   Smithey makes amazing skillets, if expensive ones.

9. Thanks, that makes all kinds of sense.

10. Yes, excellent tip. We used to clean stainless steel and aluminum fry pans in the restaurant this way and continue to use the cookware versus soap water and reseason.
    ( salt in oil is non dissolvable many probably don't realize)

    I also keep a small pot of water on the stove when using cast iron, stainless and carbon to deglaze right after cookware usage.

    ✌????

11. Helen, you're the GOAT.

12. Thanks Helen, I bet your classes are fun to attend.

13. Not table salt – Kosher salt works MUCH BETTER.

14. Awesome tip, Helen!

15. Works great for getting the coating off new woks, too!

16. Thanks. Will try it.
    My usual technic is different: pour in some whater, drop a bit of vinegar, turn the stove onto medium heat and when it starts to bubble, I use a cleaning brush and everything comes right out.

17. I definitely do not recommend salt becase it will create ionization points and increasing the speed of rust on your cast iron pan. Thats why iron and steel structure rust faster the closer to the ocean they are.

Comments are closed.