Cast Iron Skillets

Using very hot water and a scrubber (I use a plastic bristle brush) scrub out the pan and it usually gets the crusty stuff. If that doesn't get all of it, put in some kosher salt and scrub with that (using a paper towel) until clean.

Heat the pan gently to drive water out of the pores and then, carefully, so as not to burn yourself, wipe a bit of peanut oil, or whatever fat you are using to season the pan with, over the surfaces of the pan. All of them. Let cool, and store.

At the bottom of this page is a section on "caring for your cast iron"

When new iron cookware must be seasoned. Once that is done, food won't stick and you can wash it in sudsy water, rinse, dry on the stovetop, and coat lightly with shortening. It may rust if you don't dry it quickly.

Hi John,

If it must be washed, as when you cook spaghetti in it or some other sticky thing, then do use soapy water and after you've put it on the hot burner and it's dry, oil it and wipe out the excess. Otherwise, if it can just be wiped out, if you've fried something in it or made cornbread, etc., do that. Never, ever put one in a dishwasher.

Hope that helps.

-- Piper

What's the big deal about these things anyway? I know they disburse heat more evenly and I can understand that benefit, but I can't understand what damage a good cleaning will do; the stuff is cast iron for cryin' out loud! So what if it gets scour with steel wool, rinsed, and heated on the stove to dry (that does make since ... otherwise it will surely rust in the pores). But to let the thing accumulate a coating of grease as I've heard told by some over the years... my god, it's not mad cow we should fear. It's eggs and beacon from a cast iron skillet!

LOL!

-- Piper