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| School me on cast iron! |
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| mikey549:
A lot of the info on seasoning cast iron mentions that in severe cases that it may take several attempts to get it back to a good working order. If you can wipe it out with a paper towel that is as good as it gets. If I have to wash one I use hot water and soap then wipe it dry. It will then be set on the stovetop on warm. Once the pan warms up and is completely dry I will wipe down lightly with some oil of choice. That seems to work well for me. Enamel coated cast iron for tomato based foods is the way to save yourself a lot of time and effort cleaning the bare iron pans! |
| EnglishSetter:
--- Quote from: mikey549 on February 25, 2026, 09:38:56 AM ---A lot of the info on seasoning cast iron mentions that in severe cases that it may take several attempts to get it back to a good working order. If you can wipe it out with a paper towel that is as good as it gets. If I have to wash one I use hot water and soap then wipe it dry. It will then be set on the stovetop on warm. Once the pan warms up and is completely dry I will wipe down lightly with some oil of choice. That seems to work well for me. Enamel coated cast iron for tomato based foods is the way to save yourself a lot of time and effort cleaning the bare iron pans! --- End quote --- I'm not a big cast iron guy (have one old Griswold). But mom always wiped down with a Crisco laden paper towel. I use a non-stick ScanPan most every day for the last 3 years. It's holding up very well, much lighter too. |
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