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/ck/ - Food & Cooking

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18140642 No.18140642 [Reply] [Original]

How do you guys keep your cast iron clean? I don't think the salt scrubbing thing is cutting it.

>> No.18140646

>>18140642
A tiny bit of soap, hot water, and a non-metal sponge are all you need.

>> No.18140649

>>18140642
I gave up it's fucking impossible

>> No.18140654

I just use it everyday

>> No.18140665

>>18140642
scrub and rinse. every now and then, scrub with soap and rinse. it's not rocket surgery

>> No.18140673
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18140673

>>18140665
forgot image, I meant scrub with these

>> No.18140681

>>18140646
This.

Honestly if you have a pre-seasoned skillet as long as you aren't scrubbing something metal- abrasive on it, it will clean right up.
while the pan is still hot, putting dawn soap right in the pan first, then some hot water on it - it will boil up most of the stuck on grease right away, almost like de-glazing the pan.

then just dry, and I spray a quick spray of grapeseed oil and wipe with a paper towel.

>> No.18140686

>>18140665
i thought you werent supposed to rinse

>> No.18140689

>>18140686
just make sure to pat it dry thoroughly or put it in the oven right away.

>> No.18140747

>>18140642
I just wash it with soap and a dish brush. If shit’s really stuck then I scrape it with a wooden spatula or even a metal one in some cases.

>> No.18140751

>>18140642
wash it like everything else. Early on I used to dry it on the stove and maybe oil it but now I just manually dry it most of the time.
Those who don't wash their pans are disgusting.

>> No.18140753

>>18140747
I forgot to mention the drying in the stove.

>> No.18140844

>>18140642
Cold water and a plastic scrub brush.

>> No.18140850

>>18140642
I create a lye/water solution and dip it into it for days on end. It effectively dissolves organic matter, and will also dissolve you if you're not careful.

https://m.youtube.com/watch?v=5lysX9tx6gQ

>> No.18140853

>>18140751
Just scrape off any loose bits and you'll be fine bro.

>> No.18140883

>>18140642
When it's still hot after cooking I put some hot water in it and scrape the bottom of the pan as though I was deglazing it. It usually loosens any burned bits that might be there and anything else that matters will come up when I hit it with soap and hot water with a sponge. I might lightly scour it with the abrasive side if I feel like, but I usually don't.

>> No.18140889

>>18140686
If you get in the habit of cleaning the pan immediately after cooking then you can use the heat of your oven, or the burner to get the pan bone dry. With electric the latter can be done with just the heat of the burner after you turn it off. If it's gas, put it on low and let it go for a few minutes until it looks dry. Or don't, and just dry it with towels and reoil for storage.

>> No.18140925

>>18140642
I seasoned my 12" once after buying it. A few rounds of very light oiling followed by baking at high heat.
After each meal I wash it with hot water. Occasionally things get a little stuck, in which case I scrub with one of those green scouring sponge things. Very hot water and a rag does the job 99% of the time. Afterwards I put it on the stove on low heat to dry.
When it's dry, I rub a few drops of oil with a towel into the pan. The trick is to use a very small amount and rub it until there's no visible oil left. Pretend like it was a mistake and you're trying to get rid of the oil.
Nothing special really. It's less work to clean than my stainless pans. The cooking surface is very smooth after a few years of this. The pan can handle everything from pancakes to scrambled eggs to fried rice to steaks without giving me stickage problems.

>> No.18140964

>>18140925
basically same here, just with steel wool instead of sponge. every other month or so i might wash with soap, not really a big deal anymore, but this is pretty much the way to go. it's a 12inch lodge I got 3 years ago for like $9 on sale and has saved me so much money because I just never need to buy a pan again really, it's either this or my enameled cast iron lodge dutch oven

>> No.18141184
File: 56 KB, 600x600, antagen-dish-brush-assorted-colors__0957273_pe805003_s5[1].jpg [View same] [iqdb] [saucenao] [google]
18141184

>>18140642
use soap and the most aggressive scrubber that is safe on teflon. blue scotch brite works great but doesnt last long.
I use these. $1 from ikea and has a built in scraper
the better seasoned it is, the easier it gets to clean. to build up a good seasoning you want to get it as clean as possible between uses. seasoning wont wash off, as hard as you try unless you use an abrasive/heavy duty scrubber that isn't safe on something like tefon i.e. chainmail, steel wool, green scotch brite.

>> No.18141201

>>18140689
>dry
>>18140751
>>18140753
>>18140889
>>18140925

the heat of the stove dries the pan

>> No.18141216

Super easy. Heat until it smokes, put it under running water, quick brush and it’s good as new (gotta dry it quick or it’ll rust).

>> No.18141221

>>18140642
Good cast iron pans used to have perfectly smooth, polished surface (it's still soft enough that some folks smooth their pans with sand paper. Still requires some skill and, ideally, power tools). I imagine that it was relatively easy to keep those clean, but nowadays the pans often have a bumpy, unfinished surface, so it's an exercise in futility.
You may try the method with rinsing the pan with boiling water - you're doing it when the pan is still hot. You don't use cold water on a hot pan (because it will break) nor any water on a cold pan as it will not have the desired effect. Watch for the steam, it may burn you. And reheat and lubricate the pan afterwards,,,

>> No.18141229

>>18140642

Cast iron pans are so fucking dumb and thier owners are even dumber.

>DURR HOW DO I WASH DA DISHES??

soap and hot water you mouth breathing mongoloid, what else could you possibly use?

>> No.18141233

>>18141221
I’ve sprayed my cheap ass hot skillet with cold water a billion times and it hasn’t cracked.

>> No.18141243
File: 19 KB, 450x450, bamboo.jpg [View same] [iqdb] [saucenao] [google]
18141243

>>18141184
These bamboo wok brushes you get from chinatown shops also works, with the added benefit of not creating microplastic dust when you scrape against the rough cast iron surface.

>> No.18141423

The exact same way you clean anything else retard

>> No.18141565
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18141565

>>18141229
>>18141423

>> No.18141700

>>18140853
probably but I'd rather my dish not taste like the dish before it.

>> No.18141707

put it in the dishwasher bro

>> No.18141890

>>18140642
1. I try to keep it "clean" after i cook in it
2. I put it in the sun with some water
3. I clean it with some leaves or used paper
4. I put it in the fire with salt
It's like a ritual

>> No.18141931
File: 1.53 MB, 1600x900, environmental storytelling.png [View same] [iqdb] [saucenao] [google]
18141931

The grease of the pan improves the food

>> No.18141940

>>18140673
This, except I usually don't use soap. I do if necessary though

>> No.18141959

>>18141184
>chainmail
I see those chainmail pads sold in about every cleaning set for cast iron. Aren't they safe for seasoning?

>> No.18141960

>>18141931
This picture keeps getting worse the longer I look at it.

>> No.18142358

Dawn and blue scotch pad. Green scotch pad is too abrasive.

>> No.18142366

>>18140654
"everyday" is an adjective; you mean "every day".

>> No.18142392

>>18141959
I don't believe they are safe since the chain mail metal is harder than the polymerized oil so it should by my logic wear it away.

>> No.18142404

>>18141959
no, they're for scraping off your seasoning to reseason. not for general cleaning

>> No.18142545

>>18142392
They only have round surfaces though, no sharp edges, and not as abrasive as a scothpad/steelwool pad.
I understand your reasoning, but wouldn't using a metal spatula/cooking tool be out of the question as well the? I've seen its resistance to metal utensils used as an argument in favour of CI many times ("can't do that with teflon" etc).
>>18142404
I just looked up some online offerings of some chain mail pads and they specifically mention they are for removing caked on food remnants off cats iron, without the use of cleaning agents. No mention of reseasoning.

>> No.18142581

>>18142545
>They only have round surfaces though, no sharp edges,
From my understanding the shape doesn't matter. The harder material will scratch the softer one. Metal being harder than polymerized oil the seasoning will wear.

>> No.18142594

>>18142581
And regarding metal utensils, the non stick "coating" is self healing so it isnt as big a deal as using them on teflon. but the wear of a metal utensil relative to scrubbing it down with a metal chain is nothing.

>> No.18142604

>>18140642
Depends what I made in it. If it was greasy, I might chill it in the cold oven overnight, then wipe out the bacon grease with paper towels the next day, or pour out any cooled oil into a can.
If it's got crusty stuck on food or fond, hot water and a deglaze in the sink after short soak, or on a stovetop, then the usual Dawn and soft scrub sponge.
Important: cast irons can rust on the bottom, so make sure it's well-dried, air dried before putting back into storage.

>> No.18142612

>>18140642
>How do you guys keep your cast iron clean?
the way we did before teflon pans were a thing. with soap and scrubbers.

>> No.18142656

>>18140642
I don't let it get dirty in the first place.

>> No.18142673

>>18140673
I have those but they get extremely gross really quickly. I don't like having to buy new ones all the time.

>> No.18142707

>>18142673
>I have those but they get extremely gross really quickly. I don't like having to buy new ones all the time.
no one should be using brillo on their cast iron. But they are good for shining up the undersides of steel pans, or the inside of corning ware or pyrex with baked on stains. Just save up the damage and use 1 brillo every few months. They do seem to rust a day later.

>> No.18142726

>>18142707
as someone who didn't get a teflon pan till the late 80's we cleaned our cast iron with plastic scrub pads, or brillo for tough baked on food, or sos pads.

never once worried about scrubbing off the seasoning. actually did not know that it was seasoned. my mother never called it that. the only rule was to never put it in a dishwasher.

>> No.18142730

Soap and water then wipe down with a thin layer of oil before storage

>> No.18142735

>>18140642
just spend a bit more money and get enameled cast iron. its not that difficult

>> No.18142895

>Use soap and water on it like every other dish in my house
>Never rusts
I'm starting to think people might just be retarded or this might be a big fucking prank, are you guys not drying your dishes after washing them?

>> No.18142914

It's called a dishwasher

>> No.18144241

Are you guys retarded? I never need to use soap (ruins seasoning) or brillow pads to clean them. The rough side of a sponge at most

>> No.18144251

>>18144241
Retard

>> No.18144254

>>18140642
Angle grinder

>> No.18144300

>>18142726
I keep seeing people say teflon is bad for you, but holy fuck is it the easiest to clean pan I've ever had. Just cooked a steak with it just fine. Sure I can't "season" the pan, but I use enough seasoning that it don't matter

>> No.18144306

>>18141700
Isn't that the main reason people use cast iron in the first place?

>> No.18144489

>>18144300
Consuming endocrine disrupting, persistent chemicals is a small price to pay for comfort, at least the pan is cleaned easily!

>> No.18144492

>>18140642
hot water and soap

>> No.18144570

>>18144489
I can just go to an endocrinologist and get hormones if it becomes a problem. It's the future now. Meat tastes good and pan is ezpz clean.

>> No.18144572

I upgrade to superior non stick. This isn't 3000 years ago.

>> No.18144582

>>18144572
dumb zoomer

>> No.18144760

>>18141201
Add heat to the stove, it prevents the water and the pan from sticking together

>> No.18144769

>>18144760
the heat of the stove cooks the pan

>> No.18144785

>>18140642
Hot water and a blue ("non-stick") scrubby.

I usually don't use soap, but if I feel the need to soap then I just re-oil the pan afterwards.

>> No.18144811

>>18144300
>>18144306
>>18144489
>>18144785
Retard

>> No.18145192

>>18144811
Um sweaty that's not nice and my feelings are hurt. Please apologize.

>> No.18145198
File: 57 KB, 976x850, _91408619_55df76d5-2245-41c1-8031-07a4da3f313f[1].jpg [View same] [iqdb] [saucenao] [google]
18145198

>>18142366
Yes, an adjective describing how frequently you use it, everyday. Retard.

>> No.18145225

I just leave that bitch out in the sun after I'm done as the heat from the heavens does a good enough job cleaning that bad boy. Simple as

>> No.18145274

>>18145225
the heat of the sun cleans the pan

>> No.18145303

>>18141243
>chinatown shops
I live in China
We just call it town

>> No.18145357

Has anyone heard of the new trend of greasing cast irons with motor oil then washing with white vinegar? Sounds sus but me thinks it might be worth a try.

>> No.18145447

>>18145198
as an objective third party, I can say with certainty that you are the retard in this exchange.

>> No.18145483

>>18141423
Really? The only thing I know how to clean is the shit smears on the back of the toilet bowl, which I piss off.

>> No.18146372

Wipe it out with a paper towel

>> No.18146870

>muh seasonings

cast iron fags are the worst. use a normal pan you faggots, you're not a fucking cowboy.

>> No.18146980

>>18146870
who are you quoting?

>> No.18147032

>>18145303
Chinese refugees who have escaped communism and settled in America (and other nations) tend to stick together, creating neighborhoods that feature lots of Chinese restaurants and grocery stores. These are called “Chinatown” no matter the country.

>> No.18147040

>>18145198
>>18140654
https://www.merriam-webster.com/video/everyday-vs-every-day-difference

>> No.18147046

>>18146870
>buy a lodge for $12
>use it to cook for the next fifty years
>never stress with seasoning just literally cook with it and it happens naturally
>gives you a boost of iron helping your own longevity
cast iron is literally the normalest of pans, it's you whiny faggots who demanded aluminum sprayed with teflon, now suck my dick and balls

>> No.18147059
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18147059

Goodbye seasoning, I'm flying off with youuuu

>> No.18147172

>>18144300
I don't give a shit about muh gemigals but meat won't sear right on nonstick. Anyone that doesn't have a nonstick to cook eggs and quickbread stuff is probably a schizo faggot but it's still cooklet tier to use it for too many things

>> No.18147244

>>18140642
Hot water and a brush, apply some oil if it looks dry afterwards. I also tend to wash it while it's still warm after cooking

>>18147040
English isn't that strict, read some older books.

>> No.18147300
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18147300

Are we supposed to clean our pans?

>> No.18147719

>hey guys how do i wash dishes

A thread died for this

>> No.18147779

>>18147172
Nonstick pans only last a few years, those things do not stick to cast iron. Not wanting a redundant pan that you have to keep replacing is not schizo. It's sustainable living.

>> No.18148027

I am the laziest fuck who ever lived. Seriously, I’d be a neat if I had parents to mooch off of, but I don’t, and even I can handle simple cast iron maintenance. It’s fucking simple, and I let my skillet sit dirty sometimes. If you can’t manage, anon, you should just neck yourself, because you’re ngmi.

>> No.18148422

>>18147244
retard

>> No.18148507

>>18140642
I have a carbon steel pan, close enough. You must not clean it, just wipe it dry. That way you protect the seasoning. At first I was like, then I was like. Know what I mean?

>> No.18148543

>>18147172
>but meat won't sear right on nonstick
Sears just fine for me when I put a bit of oil in the pan and cook on medium-high for 2 min each side