cleaning cast iron - Page 2

Kiara.I · 06-05-2016, 01:50 PM

Steel wool ... Most of the steel wool I've seen has detergents of some kind caked into it. Is there a kind that doesn't?

Sent from my Nexus 5 using Tapatalk

2sunshines · 06-05-2016, 01:54 PM

My mother in law puts hers in the dishwasher too! I couldn't believe it!!! I learned because one day when she was babysitting she did it to mine!!!

The upside is that a well seasoned cast iron pan is fairly indestructable.

Even if you do something"wrong" it's totally recoverable.

Unlike more sensitive products (like teflon for example).

---------- Post added at 08:54 PM ---------- Previous post was at 08:52 PM ----------

Quote:

Originally Posted by Kiara.I

Steel wool ... Most of the steel wool I've seen has detergents of some kind caked into it. Is there a kind that doesn't?

Sent from my Nexus 5 using Tapatalk

I have some that has no detergent or soap. I bought it at Kroger, but the package is long gone so I'm not sure what brand it is.

Maybe it's not called steel wool tho. It's not exactly like an sos pad, but is made of a metallic material... it's a little looser than an sos pad -- more like a scouring pad.

ViolaMum · 06-05-2016, 02:27 PM

Quote:

Originally Posted by Kiara.I

Steel wool ... Most of the steel wool I've seen has detergents of some kind caked into it. Is there a kind that doesn't?

Sent from my Nexus 5 using Tapatalk

I buy a 3 pack from Target that looks like a wad of coiled wire. Can't remember the brand, though.

knitlove · 06-05-2016, 04:32 PM

What I use looks like this. http://www.webstaurantstore.com/stai...NfZhoCYjXw_wcB

They call it a scouring pad instead of steel wool.

2sunshines · 06-05-2016, 04:34 PM

Quote:

Originally Posted by knitlove

What I use looks like this. http://www.webstaurantstore.com/stai...NfZhoCYjXw_wcB

They call it a scouring pad instead of steel wool.

that's what mine looks like too.

ViolaMum · 06-05-2016, 05:01 PM

Quote:

Originally Posted by knitlove

What I use looks like this. http://www.webstaurantstore.com/stai...NfZhoCYjXw_wcB

They call it a scouring pad instead of steel wool.

YES! That's it!

Mother of Sons · 06-05-2016, 05:41 PM

That's what I used as well and it works great. Now I mainly use this http://www.amazon.com/gp/aw/d/B00N7D...rds=chain+mail because I can wash it and get it clean instead of throwing it out. The coil pad is better for really funny stuff though.

2sunshines · 06-05-2016, 05:53 PM

I have a friend who recommended this and I love the idea of it but am having a hard time justifying the cost... from your experience do you feel this works better than the typical competitive product?

Psyche · 06-05-2016, 05:55 PM

I use a little oil, a washcloth, and a lot of kosher salt.

Mother of Sons · 06-05-2016, 06:45 PM

Quote:

I have a friend who recommended this and I love the idea of it but am having a hard time justifying the cost... from your experience do you feel this works better than the typical competitive product?
__________________

I think it saves money. I went through the coil pads frequently and this never needs to be replaced. I will say don't bother to get a big one, there is no need for it. I didn't love it at first but now I'm really happy with it. I recommend it.

jenny_islander · 06-05-2016, 08:34 PM

When it comes to preserving the seasoning, I am an absolute Philistine. My routine goes like this:

NO CAKED-ON BITS

1. Cool.
2. Wipe well with paper towel.
3. Store.

CAKED-ON BITS

1. Fill with water before or after cooling.
2. Leave for a day or so to let the universal solvent do its work.
3. Use the no-scratch spatula you used for cooking with the pan to loosen the caked-on bits.
4. Dump out the dirty water, then scrub well with a vegetable brush and the spatula to get the little bits up. At this point I typically use (shudder!) a little soap in the water.
5. Place over medium-low heat to dry.
6. Pour a half-teaspoon of oil into the hot pan, wipe it all over the inside, rim, and handle of the pan with a paper towel, and leave on the turned-off burner or in an oven you just used for baking. If this amount won't cover the surface, add more drop by drop.

esperanza · 06-06-2016, 10:03 AM

Another question. How do you keep the pan from getting your food all black? I make something like eggs, and they get black or gray from the pan. Will that be better once I can get it more clean? Looks rather gross.

2sunshines · 06-06-2016, 10:04 AM

Quote:

Originally Posted by esperanza

Another question. How do you keep the pan from getting your food all black? I make something like eggs, and they get black or gray from the pan. Will that be better once I can get it more clean? Looks rather gross.

I've never had that happen.

Sounds like it's possibly a cleaning issue.

esperanza · 06-06-2016, 10:08 AM

Probably is.

Mother of Sons · 06-06-2016, 10:50 AM

It's probably excess oil. Sometimes when people season with two much oil, that "seasoning" can flake off too. I would give it a really good scrubbing and start the seasoning over. I season mine differently than the usual suggestions. I don't like to mess with upside down pans in the oven dripping oil so I do mine on the stove the "slow" way. Clean the pan very very well and then heat on the stove to dry, no higher than medium. When it is hot, add 1 drop of oil. ONE! (Depends on size of pan though) and spread in a back and forth motion with a basting brush. Brush one direction and then the other way (up and Down and then left to right.) once it is coated, continue brushing until the oil seems to disappear (it will smoke some. You want that) then do it again. One to two drops. That's it. Repeat a couple of times and then shut the stove off and let cool completely. There should be no residue. If there is, wipe it out once the pan is cool. Once it's completely cool you can do that process again. It usually takes three or 4 cycles and it will be nice and smooth and seasoned. Then make sure you do that same process (just once) every time you cook and it will be no stick with no residue.

06-05-2016, 01:50 PM	#16
Kiara.I Rose Garden Join Date: Dec 2008 Location: The Pacific South-West. You know, north of the Pacific North-West Posts: 12,922	Re: cleaning cast iron Steel wool ... Most of the steel wool I've seen has detergents of some kind caked into it. Is there a kind that doesn't? Sent from my Nexus 5 using Tapatalk __________________ ENTP fits me to a T, though it took me forever to figure it out! DYT Type 3, Enn. Type 1 (hold that thought...enneagram crisis...might be a 7!) Sparks (9) ; Spitfire (8); Sprite (4.5)

06-05-2016, 04:32 PM	#19
knitlove Rose Garden Join Date: Jan 2007 Location: Seattle area Posts: 21,260	Re: cleaning cast iron What I use looks like this. http://www.webstaurantstore.com/stai...NfZhoCYjXw_wcB They call it a scouring pad instead of steel wool. __________________ Wife to a wonderful DH for 19 years. Momma to my 29 weeker Early Bird who is thirteen and my little Wiggle Worm born 33 weeks who is nine. How do I have a teenager?! I don't feel ready for this.

06-05-2016, 05:41 PM	#22
Mother of Sons Rose Garden My kid shoots laser beams from his hands Join Date: Mar 2005 Posts: 21,900	Re: cleaning cast iron That's what I used as well and it works great. Now I mainly use this http://www.amazon.com/gp/aw/d/B00N7D...rds=chain+mail because I can wash it and get it clean instead of throwing it out. The coil pad is better for really funny stuff though.

06-05-2016, 05:53 PM	#23
2sunshines Moderator in Celebrations, Cloth Diapering & EC, Empty Arms, Prayer & Praise, and Swap n' Shop Join Date: Mar 2005 Posts: 27,024	Re: cleaning cast iron I have a friend who recommended this and I love the idea of it but am having a hard time justifying the cost... from your experience do you feel this works better than the typical competitive product? __________________ married 25 years mom to two young adults (23 and 20) and two teens (17 and 15)

06-05-2016, 05:55 PM	#24
Psyche Rose Garden Srsly? Join Date: Jul 2007 Location: DFW Posts: 24,442	Re: cleaning cast iron I use a little oil, a washcloth, and a lot of kosher salt. __________________ Heather (ISTJ) working full time, wife to Jason since '02, mom to C 12 years old, J 9 years old , and T 6 years old , mouse catching, Izzy, and rabbit chasing, Ellie.

06-05-2016, 08:34 PM	#26
jenny_islander Rose Trellis Join Date: Mar 2007 Posts: 3,362	Re: cleaning cast iron When it comes to preserving the seasoning, I am an absolute Philistine. My routine goes like this: NO CAKED-ON BITS 1. Cool. 2. Wipe well with paper towel. 3. Store. CAKED-ON BITS 1. Fill with water before or after cooling. 2. Leave for a day or so to let the universal solvent do its work. 3. Use the no-scratch spatula you used for cooking with the pan to loosen the caked-on bits. 4. Dump out the dirty water, then scrub well with a vegetable brush and the spatula to get the little bits up. At this point I typically use (shudder!) a little soap in the water. 5. Place over medium-low heat to dry. 6. Pour a half-teaspoon of oil into the hot pan, wipe it all over the inside, rim, and handle of the pan with a paper towel, and leave on the turned-off burner or in an oven you just used for baking. If this amount won't cover the surface, add more drop by drop. __________________ Wife to John, December 18, 1999 ~ Mother to Sophia, March 13, 2004 ~ Mother to Eva, June 10, 2006 ~ Mother to Matthew, December 21, 2009 ~ Though my father and mother forsake me, the Lord will lift me up.

06-06-2016, 10:03 AM	#27
esperanza Rose Garden Join Date: Dec 2012 Posts: 5,240	Re: cleaning cast iron Another question. How do you keep the pan from getting your food all black? I make something like eggs, and they get black or gray from the pan. Will that be better once I can get it more clean? Looks rather gross. __________________ Wife to mi amor Mama to my gift from the Lord (07/2013)

06-06-2016, 10:08 AM	#29
esperanza Rose Garden Join Date: Dec 2012 Posts: 5,240	Re: cleaning cast iron Probably is. __________________ Wife to mi amor Mama to my gift from the Lord (07/2013)

06-06-2016, 10:50 AM	#30
Mother of Sons Rose Garden My kid shoots laser beams from his hands Join Date: Mar 2005 Posts: 21,900	Re: cleaning cast iron It's probably excess oil. Sometimes when people season with two much oil, that "seasoning" can flake off too. I would give it a really good scrubbing and start the seasoning over. I season mine differently than the usual suggestions. I don't like to mess with upside down pans in the oven dripping oil so I do mine on the stove the "slow" way. Clean the pan very very well and then heat on the stove to dry, no higher than medium. When it is hot, add 1 drop of oil. ONE! (Depends on size of pan though) and spread in a back and forth motion with a basting brush. Brush one direction and then the other way (up and Down and then left to right.) once it is coated, continue brushing until the oil seems to disappear (it will smoke some. You want that) then do it again. One to two drops. That's it. Repeat a couple of times and then shut the stove off and let cool completely. There should be no residue. If there is, wipe it out once the pan is cool. Once it's completely cool you can do that process again. It usually takes three or 4 cycles and it will be nice and smooth and seasoned. Then make sure you do that same process (just once) every time you cook and it will be no stick with no residue.

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