Views: 269 Author: Vickey Publish Time: 2023-08-03 Origin: Site
Every home cook's kitchen must have a cast-iron skillet. Although they are extremely durable cookware, they can still be delicate after a thorough cleaning. A cast-iron skillet's durability and everyday function depend on how well it is cleaned.
Your two major objectives are to protect the pan's seasoning layer to keep it nonstick and prevent rust by keeping the skillet dry while not in use. If you forgo a thorough cleaning, leftover food may become trapped between seasoning levels, creating an uneven surface that will attract grime—the exact opposite of what you want. We'll explain to you how to clean your cast-iron skillet in this post.
Start the procedure quickly after cooking to avoid any food residue sticking as the pan cools. Take your pan to the sink while it's still warm, then wash it with a dab of dish soap. Since a rapid and severe temperature shift from cold water might cause warping and even breaking, the water should also be warm. Never shock cast iron with a sudden and drastic temperature change.
Use a cleaning agent that won't scratch the surface. Instead of using steel wool, try a Kamenoko Tawashi scrubber made of palm fibers, a Dobie sponge, a stiff brush, chain-mail scrubbers, or one of our other favorites. Remove any food particles and grease with a gentle scrape, then completely rinse everything out before beginning to dry.
Avoid soaking your skillet in the sink and never put it in the dishwasher since moisture is the enemy in this situation. Rust, a dangerous condition that affects cast iron, can result from doing so. The cast-iron pan should first be dried with an absorbent dishcloth before being placed on the burner over low heat for a few minutes to remove any remaining moisture.
As you would after seasoning, rub a very thin coating of neutral cooking oil, such as canola or vegetable oil, all over the dry skillet, including the bottom and handle. This reduces the possibility of cast iron rusting while also protecting the nonstick surface.
Only 14 to 12 teaspoons should be required because a little goes a long way in this situation.Wipe out the inside and buff off any excess oil with a dishcloth or a paper towel, then store in a dry place.
One of the reasons we adore cast-iron skillets is their amazing heat retention. However, that also makes it easier for debris to become stuck on their cooking surface.
If it occurs, include the following step in your cleaning routine: Kosher salt should be liberally sprinkled (2 to 3 Tbsp for a 10-inch pan) before adding the washing water. Use your sponge to clean away the filth after adding a few drops of warm water. Salt crystals work as an abrasive to remove harder messes from seasoned cast-iron skillets without harming your cookware.
If the crunchy parts are stubborn, half-fill the skillet with water and bring it to a boil for a few minutes. Go in with a wooden spoon to scrape off the remaining crud; the hot water will help to release some of it.
In any case, remember to finish washing, totally dry, and gently oil as normal before storing. Additionally, keep in mind that food clinging to the pan may be an indication that the seasoning on the cast iron needs to be refreshed.
