How do you properly clean a cast iron frying pan?

Question

How do you properly clean a cast iron frying pan?

Answer 1

Rinse it out with hot water; then wipe it out with a towel or paper towel. Then, spray or add a bit of oil to BOTH the inside and outside. Store it away in a cupboard.

Answer 2

Things You’ll Need:

Paper towels

Salt

Kosher salt

Step1

Know that when you notice foods sticking to your pan that normally wouldn’t, it’s time to clean and re-season your pan.

Step2

Heat your pan on the highest heat setting on a stove burner. When the pan is smoking hot, pour at least one cup of kosher or iodized salt into the pan.

Step3

Use several thicknesses of paper towels to move the salt around the pan so the salt can draw out any impurities from the pan.

Step4

Scrub the salt into the bottom of the pan as you continue to move the salt around.

Step5

Discard the hot salt after it starts to turn grey after a while.

Step6

Notice that the pan should look very dull since the salt has taken away any excess fat and food particles. If the pan is still shiny, repeat the hot salt scrub.

Step7

Wash very hot water over the pan to rinse any remaining salt, away after you have discarded the last of the salt.

Step8

Dry thoroughly the pan with a towel and let the pan sit in open air for ½-hour to completely dry.

Step9

Re-season the pan now that the pan is completely clean.

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Kosher salt is generally better for cleaning the pan since it doesn’t have any extra additives, such as iodine. Iodized table salt can clean as well as kosher salt, but it may leave a trace amount of iodine.



Please see the eHow Related Articles section to find out how to season your pan.



When handling a hot cast iron pan, do not forget that the handle does not have a covering over it. Use pot holders or a dedicated cast iron handle cover to prevent severe burns on your hand.

Answer 3

Put it on the stove add a teaspoon of detergent you use for laundry. Heat slowly and then turn off the heat and let it stand. Rinse well. If it is very dirty, try caustic soda (NaOH) and water.

Answer 4

i have a couple of these. a chef on one of those shows i remember once said he uses a steel wool pad, rinse, then coats it lightly  in cooking oil with a towel to keep it from rusting between uses. that's been working for me.

Answer 5

I am 60

I am using the cast iron pan that my mother used her whole life

My mother's cast iron pans were originally used by my grandmother.

My cast iron pans are about 80-100 years old - they are serving me well as they did for my grandmother.

I use mine daily - here's what I do:

After use, I use a Chinese Wok Brush (see link) under running hot water to clean away any food.  When the food is gone, I put the pan on the hot burner to evaporate any trace of water.  I coat the inside with a light spray of oil about once a week.

Using iron pans is very good for you.  Iron leaches into your food as you cook and helps you to avoid iron-deficiency syndrome.

Answer 6

The only part of the pan that should need a good scrub is the bottom.  The inside, if seasoned as it should will not have any food stuck to it.

I let the pan cool, and then wash it with dish detergent.  I use a steel pad on the bottom to get the oils out.

Answer 7

I've been using the same cast iron frying pan for 45 years.  First thing, scrape all of the food out as well as you can, and rinse with warm water.    

To keep the season (oily coating) never use soap on it.  If you can't just wipe it clean with paper towels, sprinkle in a layer of salt as a "scrubber."  Don't add any water to the salt, that'll just melt the salt.  Use a wadded-up paper towel to scrub the salt around.  When it's cleaned to your satisfaction, rinse with warm water and wipe dry.  

  

Answer 8

Firstly im no expert :) But over the years ive not only learnt from experience but have also had advice along the way ...

The way that suits me the best, is after using the pan i immediatly rinse it under hot water and use a spatular if nescesary to scrape off any food.. then i use a cloth to wipe out any excess.. and usually thats it..done!

Once a week i will fill with a little water and let it evaporate then using paper or paper towel i add some olive oil and wipe it all around the inside surface.. to prevent rust and to cure it.

I know detergent is a no no and even using a scourer as it scratches up the now none stick film you have created..

if the food dries up or gets really stuck on the pan.. just add some water and let it boil on the stove to lift alot of the food, then again using the spatular to help and continue step 1. :)