How do YOU Clean Your Cast Iron Skillet?

[DeluxAuto]

I use dish soap and chain mail but don't scrub too hard.

 

[HarryHill]

..
Soap and hot water, green scratch pad.

 

[silver gurl]

I use dish soap and chain mail but don't scrub too hard.

Chain mail?

I use soap, wash and dry. I know technically that you can just wipe and clean (if well seasoned) but I need to use soap

 

[PrunusSargentii]

Boil it, chain mail scrub...dry with heat and oil it back up.

 

[islandman]

I use dish soap and chain mail but don't scrub too hard.

Salt scrub, rinse, back to the fire to dry, then season.

 

[jaF0]

You don't. You ruin the seasoning. Spatula or whatever to get the heavier stuff off. Then hot oil and wipe it out. Then oil it again, heat slightly, then let it set and cool.

 

[DeluxAuto]

..
Soap and hot water, green scratch pad.

I did that before I got the chain mail.

Chain mail?

I use soap, wash and dry. I know technically that you can just wipe and clean (if well seasoned) but I need to use soap

Yeah, I need the soap too.

Boil it, chain mail scrub...dry with heat and oil it back up.

I use mine almost every day so the re-oiling isn't really necessary.

Salt scrub, rinse, back to the fire to dry, then season.

Never heard of using salt. Regular or some chunky stuff?

You don't. You ruin the seasoning. Spatula or whatever to get the heavier stuff off. Then hot oil and wipe it out. Then oil it again, heat slightly, then let it set and cool.

^^ This is definitely the most traditional way that I've found.

 

[islandman]

Never heard of using salt. Regular or some chunky stuff?

Coarse kosher salt. Emphasis on the coarse AND kosher (no iodine, no anti-caking additives).

 

[DeluxAuto]

Coarse kosher salt. Emphasis on the coarse AND kosher (no iodine, no anti-caking additives).

Mucho Garcias. What do you use to scrub with?

 

[Dribble]

I boil water in it for a couple minutes...dump it out...and wipe it down with a paper towel probably 9 times out of 10. If that isn't good enough, I used kosher salt. I never use soap

 

[toeskr]

Okay you city people, tin foil. It's not just for your hats.

Heat the metal, scrub with a wad or two of foil. Repeat if necessary and a thin layer of vegetable oil before storing.

 

[rae121452]

i hate cast iron skillets. i use stainless steel and use a green scoury pad. all of that cast iron/seasoning shit is too much work when i just want to think about a fried egg. if they weren't carcinogenic i'd just use teflon all of the time and say fuck it.

 

[thør]

Salt scrub, rinse, back to the fire to dry, then season.

Ditto, unless it's nasty, then it's chain mail scrub, also.

I've got couple of carbon steel pans that are seasoned and much more awesome compared to the cast iron, mainly because they are much lighter and have a little better shape for sautéing.

 

[thør]

Mucho Garcias. What do you use to scrub with?

Salt and a paper towel will work..

 

[DeluxAuto]

i hate cast iron skillets. i use stainless steel and use a green scoury pad. all of that cast iron/seasoning shit is too much work when i just want to think about a fried egg. if they weren't carcinogenic i'd just use teflon all of the time and say fuck it.

You know you can have both, right? I don't cook eggs in the cast iron. But brussel sprouts in the cast iron are straight fire.

 

[dolf]

Soap?! Goddamn heathens

 

[DeluxAuto]

Soap?! Goddamn heathens

We know you Brits have an aversion to soap.

 

[doowdniw]

Mucho Garcias. What do you use to scrub with?

Lodge says to use half a raw potato with kosher salt. Seems like a waste of at least half a potato.

 

[DeluxAuto]

Lodge says to use half a raw potato with kosher salt. Seems like a waste of at least half a potato.

I have a Lodge and potatoes so I just need the Kosher salt.

 

[Liar]

Scrub under scalding running water. Anything else is heresy.

 

[dolf]

We know you Brits have an aversion to soap.

On cast iron? No, there are plenty of heathens here too.

 

[Conager]

I don't. I just wipe it out with a paper towel. I need to get some all-cotton rags.

If it's really bad, I get it good and hot then deglaze with hot water. Loosens right up. If I have to do that, I rethink using it that way next time.

I have my eggs over easy and it works great. It's getting better at scrambled as the seasoning improves. I unintentionally made an omelette yesterday morning. The scrambled egg sat un-disturbed to omelette done while I got done cheese out. I usually have it at the ready before I start. If I do cheese in the scramble, I can't let it sit long in the pan, and cleanup is a mess.

Same problem when I marinated a steak in Worcestershire. Too much sugar and it caramelizes in the pan.

I'm getting better at temperature control with the stove I hate and the pan I love combo. I have to time when I move it on and off the burner. I'd kill for gas.

 

[PrunusSargentii]

I use mine almost every day so the re-oiling isn't really necessary.

I cook most my food in cast iron as well....stainless for the stuff that it's appropriate for. Sauces, boiling noodles etc.

The oiling part is as needed.

Sometimes I just fry some eggs, everything goes perfect and a simple wipe with a wet towel or rinse under the faucet will do, sometimes it's wrecked and after boiling/scrubbing the yuck out, it needs a thin coat.

 

[PrunusSargentii]

I don't. I just wipe it out with a paper towel. I need to get some all-cotton rags.

If it's really bad, I get it good and hot then deglaze with hot water. Loosens right up. If I have to do that, I rethink using it that way next time.

I have my eggs over easy and it works great. It's getting better at scrambled as the seasoning improves. I unintentionally made an omelette yesterday morning. The scrambled egg sat un-disturbed to omelette done while I got done cheese out. I usually have it at the ready before I start. If I do cheese in the scramble, I can't let it sit long in the pan, and cleanup is a mess.

Same problem when I marinated a steak in Worcestershire. Too much sugar and it caramelizes in the pan.

I'm getting better at temperature control with the stove I hate and the pan I love combo. I have to time when I move it on and off the burner. I'd kill for gas.

Most of mine I can do eggs of any kind and it comes clean, just rinse/wipe it and it's good to go. They get really good for bread at the same time they're good for eggs too if you get an interest in making your own breads.

 

[Aglaopheme]

A stiff brush if needed and hot water.