I live in a very humid environment and my cast iron is prone to rusting. Back in January, I decided to get serious with this and restore my skillets and do my best to keep them good and rust-free. Anyone who has ever done a search on how to care for cast iron knows there are quite a few different takes on how to do this.
Here's what I have fallen into:
First, it seems the best thing to do to care for cast iron is to actually use it.
I try to use my skillets at least once per week, if not more.
After a cook and when the skillet is just cool enough to handle, I will put the burner on medium heat and I will take the skillet to the sink. I will put in just a few drops of Dawn dishwashing liquid. I'll then add hot water (I don't want to risk cracking) about 1/4 of the way up the skillet.
With a green/yellow Scotchbrite pad I will gently rub the interior to get off any crusted on bits. I'll then wash the skillet out and repeat, but this time use the yellow/softer side of the pad. I want to do this as quickly as possible. I'm not trying to really scrub it clean as I would a stainless steel pan, just get the stuck food bits out as well as any excess oil/fat. I am using just enough pressure to get the job done.
After a final rinse, the skillet goes back over the now-preheated burner until all of the water is clearly gone. (I use as dish towel to dab the top and sides.)
One the skillet has cooled down significantly, but is still quite warm, I put a quarter-sized pour of avocado oil in the middle of the skillet. I then use paper towels to rub this oil all over the skillet, taking care to get the handles as well. I then follow up with two or three additional paper towels and rub as much off as I can. The sheen should be dark, matte, with just a bit of reflectivity, but certainly not wet.
Then the skillet is stored for the next use.
I originally was very hesitant to do the water thing.....I mean.....water...iron... but I never could get the hang of using kosher salt as an abrasive and just wiping everything out with a paper towel. It is possible the Dawn/water is harming the non-stick coating, but if it is, the effect is minor (and nothing a good bacon cook won't fix). If I used my cookware less often, I might notice a detrimental effect more, perhaps.
So that's how I care for mine, and, again, I think the best way to keep the cast iron in good condition is to use it frequently.
Here's what I have fallen into:
First, it seems the best thing to do to care for cast iron is to actually use it.

After a cook and when the skillet is just cool enough to handle, I will put the burner on medium heat and I will take the skillet to the sink. I will put in just a few drops of Dawn dishwashing liquid. I'll then add hot water (I don't want to risk cracking) about 1/4 of the way up the skillet.
With a green/yellow Scotchbrite pad I will gently rub the interior to get off any crusted on bits. I'll then wash the skillet out and repeat, but this time use the yellow/softer side of the pad. I want to do this as quickly as possible. I'm not trying to really scrub it clean as I would a stainless steel pan, just get the stuck food bits out as well as any excess oil/fat. I am using just enough pressure to get the job done.
After a final rinse, the skillet goes back over the now-preheated burner until all of the water is clearly gone. (I use as dish towel to dab the top and sides.)
One the skillet has cooled down significantly, but is still quite warm, I put a quarter-sized pour of avocado oil in the middle of the skillet. I then use paper towels to rub this oil all over the skillet, taking care to get the handles as well. I then follow up with two or three additional paper towels and rub as much off as I can. The sheen should be dark, matte, with just a bit of reflectivity, but certainly not wet.
Then the skillet is stored for the next use.
I originally was very hesitant to do the water thing.....I mean.....water...iron... but I never could get the hang of using kosher salt as an abrasive and just wiping everything out with a paper towel. It is possible the Dawn/water is harming the non-stick coating, but if it is, the effect is minor (and nothing a good bacon cook won't fix). If I used my cookware less often, I might notice a detrimental effect more, perhaps.
So that's how I care for mine, and, again, I think the best way to keep the cast iron in good condition is to use it frequently.
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