How to clean a cast-iron skillet?

Views: 281     Author: Vickey     Publish Time: 2023-07-26      Origin: Site

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How to clean a cast-iron skillet?

Home cooks all around the world have rediscovered the many advantages of cast-iron cookware during the past few years. First, cast iron provides excellent heat retention for uniform cooking and baking, is inexpensive, nearly unbreakable, and naturally nonstick. Additionally, it comes in a variety of shapes and sizes, such as fry pans, grill pans, pots, skillets, waffle irons, and Dutch ovens. And lastly, cast iron is becoming more and more popular among home chefs as a healthier substitute for aluminum and conventional nonstick pans.

Nevertheless, despite all the clear advantages of cast iron, some individuals are still hesitant to switch. Here's why: It's not entirely unwarranted that cast iron has a reputation for being hard to clean and corroding quickly.This is due to the fact that cast iron will rust and food will stick if it is not properly seasoned and maintained. Furthermore, there is a lot of misunderstanding about the best approach to cleaning cast iron and whether or not soap and water should be used, which further complicates matters.

The care and maintenance of cast-iron cookware may be divided into three easy steps: cleaning, seasoning, and storage. I've done this to remove any ambiguity, present some fundamental information, and maybe even persuade you to try cast iron. You can keep your pots and pans in like-new shape for many generations if you follow these guidelines for cleaning a cast-iron skillet.

Cleaning

Most of the time, all it takes to clean a cast-iron skillet is a dry paper towel or cotton dishcloth. Bits of charred, stuck-on food will easily come off a well-seasoned pan. Scrape off any tenacious parts that are still there with a plastic spatula.

Using a scrubber and some water will help clean the pan if dry wiping is ineffective. Given the heightened risk of rusting, many people would scream in fear at the idea of washing cast iron in water, but if done correctly, there's no need to be alarmed.

Put the pan in the sink, top it off with approximately a half-inch of warm water, and then add a cup of coarse Kosher salt.Use a stainless steel scrubber or regular kitchen sponge to clean the pan right away. The salt will remove food scraps by acting as an abrasive. Clean the pan well with water, then dry it entirely in a 350° oven for 10 minutes to avoid rusting.

Use the salt-scrub method indicated above to get rid of any minor surface corrosion you see on the pan. However, you'll need to be a bit more forceful with severely rusted cast iron. Scrub the pan with a steel wool pad or, even better, a metal chainmail scrubber after filling it with hot, soapy water. Take the pan outdoors and spray it with oven cleanser if that doesn't work.After waiting ten minutes, use steel wool and soapy water to remove the rust. Clean the pan well with clean water, dry it in the oven or on the cooktop, and then oil-wipe it down.

Seasoning

Before using cast iron for the first time and again after washing with hot, soapy water or oven cleaner, it is crucial to season it. Food doesn't cling to the pan because of the seasoning's anti-rust and easy-to-clean properties.

Set the oven's temperature to 350 degrees Fahrenheit. Put some vegetable oil on the pan, then bake it for a full hour in a hot oven. Remove the pan using a potholder, allow it to cool somewhat, and then rub some more oil into the hot pan.Wait a couple of minutes, then wipe down the pan with a dry paper towel.

Remove the pan from the oven with a potholder and give it about five minutes to cool somewhat. Then, add a little flaxseed oil, soybean oil, or any vegetable oil with a neutral flavor to the pan while it's still heated. Use a paper towel that has been folded into a tiny square to rub oil into the cast-iron pan's surface.

Storage

The final and most crucial requirement is to always completely dry cast-iron cookware before putting it away. Cast iron rusts easily in the summer compared to the winter since even a tiny quantity of moisture will cause the pan to rust. It's really a good idea to add a paper towel to the pan to absorb any extra moisture or humidity.

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Yangjiang Xingang Industries Co., Ltd. was founded in 1997, located in Yangjiang city, Guangdong province, which is specializing in design, manufacturing and exporting barbecue tools & accessories.

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Address: No. 43, Yongxing 1 road, Dongcheng Town, Yangdong District, Yangjiang, Guangdong, P.R. China.
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