Everyday cleaning Be sure to let the cast iron cool first to avoid damage from thermal shock, which could warp or crack either the pot or the enamel. For everyday cleaning, use a non-abrasive sponge such as a Dobie sponge with hot water and regular dish soap.
Clean the pan just after use, while it is still warm or hot. Avoid placing the pan into the sink or letting it soak, as this may also cause rust to start to form. 2. Wash the skillet using warm water and a stiff brush or sponge.
Frasson advised that, in general, it's best to let cookware cool gradually for a few minutes before placing it in the sink to soak in warm, soapy water. After soaking it for a few minutes, you can clean the cookware with a soapy sponge.
Turn off the oven and let the cast iron cool for 2 to 3 hours.
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food. (Use small amount of soap if you like; rinse well.)
After the first hour is up, let the pan cool naturally in the oven for 1 hour, then repeat the process a total of 6 times – yes, 6 TIMES ! This is the most ideal way to insure your pan will have the darkest, most even & hardest seasoning you've ever seen in an iron skillet!
Never put cold liquid into a very hot cast iron pan. The pan could easily crack or warp.
Cast-iron cookware is porous, and the oil works to fill those pores and create a smooth, nonstick surface. Enough oil soaks into those pores during the initial coating, so you can go ahead and wipe off as much as you can. Leaving too much oil on is a common mistake that will leave your skillet sticky.
Should I Oil My Cast Iron After Every Use? After each use, to get the most out of your cast-iron skillet, it is best practice to apply a thin layer of oil on the surface. Regularly oiling your cast iron skillet will provide a protective layer to the surface and help keep it from rusting.
Be sure to allow your pan to cool completely before cleaning. Submerging a hot pan in cold water or even running cool water over hot nonstick cookware can warp a pan, creating an uneven, wonky surface that will heat unevenly.
Dry your cast iron completely every time
After rinsing, dry your cast iron well with a clean cloth and then place it on the stovetop over low heat. Allow to dry for a few minutes, then use a cloth or paper towel to rub it with a thin layer of shortening, lard, bacon grease, or a neutral high-heat cooking oil.
Set oven to 500°F or maximum setting if the oven doesn't reach 500°F. Wipe the pan with a cold-pressed, unrefined, organic flaxseed oil. Make sure to thoroughly rub it in the pan, not missing any spots.
Wash your cast iron cookware by hand. You can use a small amount of soap. If needed, use a pan scraper for stuck on food. For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled.
Sticky Surface
If the seasoning in your pan is sticky, this is a sign of excess oil built up on the cookware. The Fix: To remedy stickiness, place the cookware upside down on the top rack of the oven and bake at 450-500 degrees F for one hour. Allow to cool and repeat if necessary.
You're going to have to give your skillet at least six coats of oil and baking to create a hardwearing non stick base. Basically, new cast iron needs some intense TLC for the first year or so of it's life.
Olive oil is another popular choice for seasoning cast iron because most people probably already have it in their pantry. However, extra virgin olive oil has a relatively low smoke point, so heating it to higher temperatures will cause it to break down and turn rancid.
Why can't you boil water in cast iron? When you have water at a constant boil in seasoned cast iron, the boiling causes the seasoning to release. This can leave patchy seasoning or an uneven layer of seasoning left on your cast iron.
Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust.
But there is one thing that you should absolutely never do to your cast iron pan: put a hot pan into cold water. Thermal shock is a cast iron pan's mortal enemy. When a pan is heated, the metal expands slightly, a process called thermal expansion. As it cools, it contracts.
WHY IS MY SKILLET BROWN AFTER PRE-SEASONING AND NOT BLACK? Newly seasoned cast iron may have a brownish tint to it. It's not rust, it's just the initial patina baking in. It can take a few coats of seasoning and some use to get a black finish.
If the skillet is well-seasoned from years of use, a small amount of mild soap may be used without doing much damage — just be sure to rinse it well and oil it after drying. Remove rust from cast iron by using steel wool or by rubbing it with half a raw potato and a sprinkle of baking soda (seriously, it works!).
Think of oil on a skillet like moisturizer on your skin. … Heat plus oil builds the patina and makes your skillet naturally nonstick.” Most of the cast iron you buy comes preseasoned. That means you can start cooking in it right away.