Lodge Just Settled the Debate: This Is the Best Way To Clean Your Cast Iron Pans
Plus they're helping us debunk other myths, too.
Cast iron skillets are the little black dress of the kitchen. Dressed up with a spatchcocked chicken or down on a campfire, the cast iron skillet is built to last and goes from stove to oven with ease. But then comes the part everyone dreads: cleaning. Does it need a special nine-step cleaning routine or can you just scrape it clean and keep it moving? We’re here to bust a few myths about cast iron.
We consulted Lodge Cast Iron, a leading cast iron cookware manufacturing brand (since 1896!), for some expert advice.
How (and How Not) to Clean Cast Iron
Myth 1: You Should Never Use Soap
False! According to Lodge, you can use a small amount of dish soap to clean your cast iron pans. Using large amounts of soap can strip the seasoning from the pan. Use a mild soap when cleaning and warm water.
Myth 2: You Need a Heavy-Duty Scrubbing Pad for Really Stuck On Food
Also false! A heavy-duty scrubbing tool such as steel wool will strip the coating from the pan potentially leaving your food with little black bits. Harmless, but unappetizing. The only time Lodge recommends something like steel wool is to remove rust before reseasoning. Unlike other pans, you shouldn’t soak the pan to remove sticky residue either. Leaving it in the sink will only result in a rusty pan. But even that is fixable with a little elbow grease.
While the pan is still hot, use a nylon bristle brush or chainmail scrubber to gently remove food. Using a paste made up of coarse kosher salt and water can help remove debris and further season the pan. You can also boil a little water in the pan to help lift tough debris similar to the process of deglazing.
Myth 3: You Must Dry Your Pan in an Oven or on the Stove
Not exactly. Kris Stubblefield, Lodge Cast Iron's in-house chef, recommends drying your cast iron with either a cloth or paper towel—or by heating on the stove or in the oven. This is not a skillet for the drying rack!
“After cleaning, dry your cast iron with either a lint-free cloth or paper towel, or by using the stove or oven,” says Stubblefield. “Once your cast iron has been thoroughly dried, apply a thin layer of oil."
The Bottom Line
At the end of the day, a skillet like this should last you (potentially) a lifetime. The three steps to a clean, well-maintained cast iron skillet according to Lodge are:
Wash: By hand with a little soap. For stubborn, stuck-on food, use a scrubber or scraper—or simmer a little water for 3-5 minutes, and try again (once the pan has cooled).
Dry: "Promptly and thoroughly."
Oil: Finish by rubbing a light layer or coating with seasoning spray, then wipe residual oil down with a paper towel.
Don’t be afraid to use a little soap to get tough food off the pan, dry thoroughly, and be sure to give it a good rub down with a high-heat oil to build up the existing seasoning. Whatever you do, do not put it in the dishwasher!
Read the original article on All Recipes.
