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  • iron skillet



    I have an iron skillet and cook almost every meal with it. I understand you are not supposed to use dish detergent so I have just been scraping it clean with a plastic kitchen scraper.


    Is there any other way to clean an iron skillet?


    Any other advice on iron skillet maintenance?


  • #2
    1



    I only cook in cast iron. You want it to be properly seasoned with fat, so it gets that nice black coating on it. To do that, you coat it in oil and heat it in the oven. You can find more detailed instructions on google.


    To clean cast iron, it depends on what was cooked. Generally if it's something fried in fat, I just heat the pan slightly, and wipe it clean with a paper towel. If it was something saucy and messy I run it under hot water, wipe it with a paper towel, heat it on the stove until it begins to smoke slightly and all the water evaporates, and re-coat with fat.

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    • #3
      1



      I also use salt as an abrasive for the more stubborn spots.

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      • #4
        1



        i just got mine the other day and started using it yesterday (it said it was preseasoned)


        probably should have seasoned it more maybe, had some sticking, but whatever, nothing absurd


        i use a steel spatula, someone told me i should


        this will take some getting used to though, the whole cleaning it bit, especially after my super nonstick pan that literally nothing ever stuck to

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        • #5
          1



          Definitely season it...I second DR's instructions. We cooked w/ an iron skillet for years and proper seasoning is critical. Clean-up was usually a paper towel while it was warm, or hot water. Same as what DR said.

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          • #6
            1



            I'm pretty rough on mine. It gets washed with soap sometimes, and scrubbed often. As long as it does back on the stove to be heated, dried and some fat applied it will be fine. Just don't put them away wet.

            It's grandma, but you can call me sir.

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            • #7
              1



              I use baking soda, gentle but effective, doesnt mess with the seasoning.

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              • #8
                1



                I treat mine quite rough - using steel wool if necessary, but I don't use any kind of soap or other kind of detergent on mine as it gets rid of protective fat coating.

                I also don't use any cloth or paper towels for drying - just put it on a warmed up hot-plate for a minute and two and then store it away nice and dry.

                If you get food sticking to it it's generally because of a poor coating of fat and you have to do "fat-burn" again. Other reason is that your skillet is not hot enough. Sometimes it also helps to let your meat sit on a skillet a bit longer before turning it - lots of things get stuck initially, but come loose again after some time.

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                • #9
                  1



                  all the same as above for me except for the tough scrubbing jobs I use a "Chore Boy" scrubber. It's a copper scrubing pad works really well without a bunch of effort.

                  Bags
                  Primal Since 10/2009

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                  • #10
                    1



                    I have to admit I haven't used my good old iron skillets much lately - my newfound love right now is one with ceramic (Ceratec) coating, that seems to incorporate all the good sides of both iron- and non-stick skillets.

                    Also differently from teflon ones it's supposed to be chemically neutral.

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                    • #11
                      1



                      We seasoned our pan (handed down from the family since Grandma), then every time we use it, we heat some oil, toss in some kosher salt and scrub around with a paper towel. Toss the towel, salt and excess oil in the garbage and let the pan cool, then put it away. That pan makes the best fried anything. Yum!

                      In your face, Space Coyote!

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                      • #12
                        1



                        "don't put it away wet" sorry grammy but I guess my mind is in the gutter with that one :-p lol.


                        I use dish soap on my cast iron skillet sometimes. depends on what I cooked. usually just wipe it out with a paper towel though.

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                        • #13
                          1



                          Eek, I rarely ever wash my cast iron. I just shove it back in the oven for next time.

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                          • #14
                            1



                            I use what my parents always called a "scrub bud" - a steel scrubber - and hot water, no soap, to get the gunk off the pan. (And I don't mean the seasoning - I mean the burned cheese or leftover bits of egg.) Afterwards, I heat it dry on the stove.


                            If some of the seasoning comes off, frying up a few pieces of bacon takes care of that nicely.

                            Primal eating in a nutshell: If you are hungry, eat Primal food until you are satisfied (not stuffed). Then stop. Wait until you're hungry again. Repeat.

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                            • #15
                              I use cast iron for 90% of my cooking. The biggest thing I do different that what others posted is this. To wash, I scrape out any excess stuff, then run HOT water in the pan, and clean with a kitchen brush with fairly stiff bristles. I never use soap. Ever. NEver ever. If something is stuck on r=pretty good, I'll soak it in hot water fora few minutes. My skillets are well seasoned, and I wipe them with olive oil or lard. I heat them up then wipe all excess oil off so it doesnt get rancid. NEver store them where they cant get some air, or wet. If I cook something acidic like tomato based dishes, I do not leave that sit in the pan after done, the acid will break down the seasoning.

                              I have pans that I defy someone to get stuff to stick in. I've browned meats in several batches, and had stuff burnt to the bottom I swore would never come off. Run it in hot water and brush and it cleans up in minutes with very little effort. I'll take cast iron over any space aged pan every time.

                              Chilis, and stews made in my dutch oven have far better flavor. Really, everything tastes better cooked in cast iron.

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