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Old 12-02-2014, 04:39 PM  
gblowfish gblowfish is offline
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Cooking with Cast Iron
I recently was gifted with a very nice large cast iron skillet and cast iron flat plate that is like a griddle on one side, and grooved on the other for searing steaks and such.

I've never cooked on cast iron before. I know it's cool that you can put the skillet in the oven to finish off foods and such. But what about care and cleaning?

I've read always wash by hand, hot water and a nylon bristle brush, don't scrub too hard. Don't use soap of any kind, never put in the dishwasher or submerge cast iron in water. Make sure to dry the cast iron completely immediately after washing, then put it back on the fire for a couple minutes to make sure all the water is out, then either wipe it down with olive oil, or spray with PAM or other cooking spray and wipe down to keep the seasoning in tact.

Also heard store with a paper towel around the item to absorb moisture.

Others have said mild soap is OK, as long as you dry the cast iron immediately after washing. Soap will kill the bacteria from cooking.

Any thoughts? What has your experience been? And what do you like to cook most in cast iron? Eggs and bacon, steaks, chicken? Etc?
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Old 12-02-2014, 08:35 PM   #31
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Baby Lee View Post
If your oil is polymerized, washing with hot soapy water is not going to hurt it. It may seem twee to be pedantic about soap and cast iron, but washing away smelly foodstuffs overrides silly superstition.

I know what you're saying makes sense logically, but my personal experience tells me even a little soap absolutely wrecked 15+ years of seasoning. I'll stick with the old wive's tale. So I'll continue to do what's worked for cooks worldwide for decades.
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Old 12-02-2014, 08:40 PM   #32
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I deglaze a hot pan with hot water, wipe it out and give it a shot of cooking spray and back on the stove to dry. I don't know what the hang up is with cooking spray, but to each his own. Flame me away.
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Old 12-02-2014, 08:47 PM   #33
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Buzz View Post
I deglaze a hot pan with hot water, wipe it out and give it a shot of cooking spray and back on the stove to dry. I don't know what the hang up is with cooking spray, but to each his own. Flame me away.

You can do what you want. I just think baking all this shit into your pan is a generally bad idea when smearing it with oil is so simple.



If you prefer the spray, I'd recommend getting one of those pump sprays that use pure oil.
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Old 12-02-2014, 09:00 PM   #34
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Old 12-02-2014, 09:02 PM   #35
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Quote:
Originally Posted by Baby Lee View Post
If your oil is polymerized, washing with hot soapy water is not going to hurt it. It may seem twee to be pedantic about soap and cast iron, but washing away smelly foodstuffs overrides silly superstition.
As long as you scrub off the chunks, you are going to vaporize all of the remaining food molecules and kill any pesky microorganisms during the heat drying process.
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Old 12-02-2014, 09:03 PM   #36
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Old 12-02-2014, 10:02 PM   #37
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I wipe mine out then scrub it clean with salt.
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Old 12-02-2014, 10:06 PM   #38
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To remove stubborn bits of food, pour 1 cup coarse kosher salt into the still-warm skillet. Use a folded kitchen towel to scour. Discard the salt and rinse the skillet with hot water. Dry immediately with a kitchen towel, or heat skillet over a medium-low flame to evaporate the moisture.

I season the pan with a light coat of flaxseed oil, but lard or vegetable oil works too.
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Old 12-02-2014, 11:22 PM   #39
kccrow kccrow is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
And ignore this.
Choose to ignore what you want, I've been using the things my entire life.... yeah and I'm not 12 like 97% of the internet forum users.

Cast iron does NOT cook as evenly as aluminum or copper, which are much better at dispersing heat uniformly. Cast iron heats more quickly, especially in the CENTER. The absolute best medium for dispersing heat uniformly is COPPER. There is a reason copper pots are so popular, or at least copper bottomed. As a matter of fact, Cast iron will be about twice as hot at the center as on the edges after 10 minutes over a burner. Not so with Aluminum nor Copper.

Cast iron will NOT go to absolute shit by mildly wiping with soap. I said DO NOT SOAK. DO NOT SCRUB VIGOROUSLY. But you will NOT ruin your "seasoning" by wiping mildly with soap. If you re-season as you should following ANY wash of ANY kind, it will restore your pan to its absolute perfect state. Nobody wants to listen to Baby Lee either, but he's 100% spot on on this subject. The oils are already molecularly bonded to the cast iron. So long as you don't scrub it like a mad man, you're going to retain your finish.

I'm sure nobody else thought to tell the guy to polish his new cast iron either, since everyone here is an expert. I'm not trying to get in a pissing match, but disregarding my post like its not worthy because of silly superstition or misinformation is horseshit.
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Old 12-03-2014, 02:03 AM   #40
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http://www.seriouseats.com/2014/11/t...cast-iron.html

Here's an article dispelling myths surrounding cast iron.
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Old 12-03-2014, 05:14 AM   #41
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by kccrow View Post
Choose to ignore what you want, I've been using the things my entire life.... yeah and I'm not 12 like 97% of the internet forum users.

Cast iron does NOT cook as evenly as aluminum or copper, which are much better at dispersing heat uniformly. Cast iron heats more quickly, especially in the CENTER. The absolute best medium for dispersing heat uniformly is COPPER. There is a reason copper pots are so popular, or at least copper bottomed. As a matter of fact, Cast iron will be about twice as hot at the center as on the edges after 10 minutes over a burner. Not so with Aluminum nor Copper.

Cast iron will NOT go to absolute shit by mildly wiping with soap. I said DO NOT SOAK. DO NOT SCRUB VIGOROUSLY. But you will NOT ruin your "seasoning" by wiping mildly with soap. If you re-season as you should following ANY wash of ANY kind, it will restore your pan to its absolute perfect state. Nobody wants to listen to Baby Lee either, but he's 100% spot on on this subject. The oils are already molecularly bonded to the cast iron. So long as you don't scrub it like a mad man, you're going to retain your finish.

I'm sure nobody else thought to tell the guy to polish his new cast iron either, since everyone here is an expert. I'm not trying to get in a pissing match, but disregarding my post like its not worthy because of silly superstition or misinformation is horseshit.



Quote:
Originally Posted by AZORChiefFan View Post
http://www.seriouseats.com/2014/11/t...cast-iron.html

Here's an article dispelling myths surrounding cast iron.


Basing my comments on personal experience, not something I read off the internet. I posted that same link a while back... I still don't buy it. Some I'll go along with - washing with soap is not one of them.

Not silly superstition, personal experience.


Quote:
Originally Posted by Fire Me Boy! View Post
I know what you're saying makes sense logically, but my personal experience tells me even a little soap absolutely wrecked 15+ years of seasoning. I'll stick with the old wive's tale. So I'll continue to do what's worked for cooks worldwide for decades.


As for heat distribution, you're right, to an extent. On the stovetop it doesn't do great. In the oven, it does just fine. And the reason cast iron is so awesome is because of how well it retains heat. So preheat in the oven, then move to the stovetop. Many of us do that.
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Old 12-03-2014, 10:00 AM   #42
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i never use soap with mine.
just deglaze right after I'm done cooking; wipe clean/dry. then take a paper towel and wipe a small amount of shortening over it, then back to the stove very briefly with low heat, then shut off the heat and let cool.

works like a champ.
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Old 12-03-2014, 10:07 AM   #43
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Last night I did the initial "seasoning" on the skillet. I went to the store and couldn't find flaxseed oil, so I just used regular vegetable oil. Wiped it down inside and out. Took a cookie sheet, lined it with tin foil, put the skillet face down on the cookie sheet on the bottom rack of the oven, turned the oven up to 500 and let her bake for an hour. Smoked up the house pretty good -my oven could use a good cleaning. But this AM I took it out, wiped it with a thin coat of vegetable oil, and it looks ready to rock. Thanks for the advice guys.
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Old 12-03-2014, 10:07 AM   #44
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Old 12-03-2014, 04:04 PM   #45
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Quote:
Originally Posted by gblowfish View Post
Last night I did the initial "seasoning" on the skillet. I went to the store and couldn't find flaxseed oil, so I just used regular vegetable oil. Wiped it down inside and out. Took a cookie sheet, lined it with tin foil, put the skillet face down on the cookie sheet on the bottom rack of the oven, turned the oven up to 500 and let her bake for an hour. Smoked up the house pretty good -my oven could use a good cleaning. But this AM I took it out, wiped it with a thin coat of vegetable oil, and it looks ready to rock. Thanks for the advice guys.



Give it a while, and do some more seasoning when you have free time. Will only get better.
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