Washing Cast Iron?

[duckman1911]

Thoughts on it? Some swear by never doing it. I have some pieces that are only used for certain things and they don't get washed. Grilled cheese, cornbread and bacon skillets never get washed. They are designated for their job and get a rinsed oiled and heated. My question is for multi use pieces. I wash those but as lightly as possible. I don't want tonight's oven fried chicken tasting like last night's fried bream.

[redaddiction]

The trick is to remember to rinse them immediately after cooking while it is still hot. Move the food in a serving dish of some sort and rinse right away. If you leave the food in the pot for a long time and it cools down, that's when it's hard to clean and then you have to break out the soap and scouring pad. But they are easy to re-season again if you take off too much.

[Matt G]

Hot water and a ball of foil is how my grandpa has always washed them. Heat it up to dry it off and then a light coat of oil with a little more heat. I tend to stick to that method, but will occasionally use soap if what I cooked stuck to the pot too much. Just like red said, it's easy to reseason if you have to.

[PiroguePat]

Originally Posted by redaddiction

The trick is to remember to rinse them immediately after cooking while it is still hot. Move the food in a serving dish of some sort and rinse right away.

^ this ^ but I also use salt and hot water to clean and rinse. Towel dry




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[meat killer 86]

Hot water and scrub pad. Then towel dry. Then Put in 350deg oven for 20 minutes and turn oven off. Then lightly rub some oil on surfaces then back in oven till the next morning and it has cold back down and now ready for next use. All my cast iron stuff gets this treatment.

[saute86]

Hot water and a brush. I also never cook high acidic foods in them either.

[simplepeddler]

Originally Posted by saute86

Hot water and a brush. I also never cook high acidic foods in them either.

this.......and I coat them lightly with mineral oil and heat till they smoke.........let them cool.......

Has worked for 30years now

[Bluechip]

Originally Posted by saute86

Hot water and a brush. I also never cook high acidic foods in them either.

Yep....and I coat with mineral oil also.

[saute86]

I spray mine with crisco pan spray and whip off the excess. My grand mother use to keep them in her gas oven with out oil and they never rusted the pilot kept them warm and dry. I have even heard of keeping news paper in them but never tried it.

[swamp snorkler]

I wash mine with a sponge and dawn. Rinse it real good, stick it on the stove to warm up to get the moisture our then spray some canolo oil pam in it and whipe it with a paper napkin. I also cook tomato sauces in it.

[Shawn Braquet]

Originally Posted by saute86

Hot water and a brush. I also never cook high acidic foods in them either.

So what do you use for tomato based sauces? I've always used my black iron pots for spaghettis and sauce piquants. Would an enamel pot be better or magnalite?

[K W]

I wash mine soap n hot water. Wipe with towel and let it sit on stove while burner on high with top on till it smokes. Parents been doing same thing for 30+ yrs no problems..


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[fishfighter]

has any one used the coated black iron pots? are they better or not

[swamp snorkler]

Originally Posted by fishfighter

has any one used the coated black iron pots? are they better or not

I have 2 a Lodge with a rounded bottom and knock off with a flat bottom. I dont find that the non stick is better or worst and they do stain more. I'll never buy another one. I really don't see the advantage of them vs. cost.

[simplepeddler]

Originally Posted by Shawn Braquet

So what do you use for tomato based sauces? I've always used my black iron pots for spaghettis and sauce piquants. Would an enamel pot be better or magnalite?

I use by black iron for the same......but I use black iron mostly everyday, for everything.............

[saute86]

Originally Posted by Shawn Braquet

So what do you use for tomato based sauces? I've always used my black iron pots for spaghettis and sauce piquants. Would an enamel pot be better or magnalite?

I use stainless steel.

[duckman1911]

Originally Posted by swamp snorkler

I have 2 a Lodge with a rounded bottom and knock off with a flat bottom. I dont find that the non stick is better or worst and they do stain more. I'll never buy another one. I really don't see the advantage of them vs. cost.

I have one and like it but it has no real advantage ove black iron other than less maintenance. They certainly do stain for sure. A little bit of bleach will make it nice again followed with a good hot soapy wash.

[duckman1911]

My favorite piece is a 16" skillet my dad bought for me years ago. It's a cajun classic. It cured good but the bottom just wasn't very smooth. About a year ago I got bored and took some 80 grit sand paper to it. It took me a few evenings but I sanded out all of the little imperfections. That thing is as smooth as a babies bottom. Cooks really good now

[timmyboy]

I never use soap. My Uncle always said to use hot water and vinegar then dry on stove or oven. Soap will get in the cast iron and leave a taste on the food

[duckman1911]

Originally Posted by timmyboy

I never use soap. My Uncle always said to use hot water and vinegar then dry on stove or oven. Soap will get in the cast iron and leave a taste on the food

Have never noticed a soap taste but you are right that vinegar will clean most anything. Add baking soda and it's really good.