Some people are afraid of cast iron. They think it’s too heavy to use, too hard to take care of, or it’s just tough to clean. Let me assure you that none of those things are true. I use cast iron in my kitchen extensively, and nothing could be easier {or better for you!}. It is heavier than other pans, but not too heavy to use. Its heaviness actually works well for even cooking. If it is seasoned properly, it is naturally non-stick and therefore, pretty simple to clean. Today I’ve got some tips from America’s Test Kitchen on caring for your cast iron. You really can clean your filthy cast iron in minutes, and you’ll be so glad you did!
If your cast iron skillet has either gotten a little rusty, or is extra-dirty with stuck-on food, the best way to clean it is not with soap and water. Soap and water will just strip the oils from the metal and ruin the seasoned finish. The best way to clean a filthy cast iron pan is with kosher salt. If you’ve got stuck-on food, you can also use steel wool along with the salt. {For a lightly dirty cast iron pan, steel wool isn’t necessary and could be harmful to the finish}.
Step 1
Loosen stuck-on food with steel wool if necessary, or just wipe out lose food debris with paper towels.
Step 2
Pour 1/4 of an inch of vegetable oil in the bottom of the pan. Heat the pan over medium-low heat for approximately 5 minutes.
Step 3
Remove the warm pan from the heat. Pour in 1/4 cup of kosher salt. Scrub the pan using tongs and a thick wad of folder paper towels. The warm oil helps to loosen dirt and rust, and the salt helps remove it without scratching the pan or ruining its seasoned finish.
Step 4
Rinse the pan with hot running water and dry well with paper towels. Set the pan over low heat and warm it until all moisture evaporates from the surface. While the pan is still warm, add just a teaspoon of oil to the pan and rub it all over the surface, inside and out, with paper towels. Let it cool completely, and it’s ready for storage until its next use.
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