This may not be the right forum for this question but here goes: I have 2 cast iron pots that I really like to use, but I can't seem to master the art of keeping them clean. When I say clean what I mean is just not disgusting. I go back and forth between oily and nasty or baked on and nasty. My cleaning method is basically wipe it out after use, and if necessary heat up some bacon grease with salt and then wipe it out. That seems to be what the experienced cast iron cooks that I know do. Any ideas would be greatly appreciated because I really like using cast iron (wife won't let me use her pots and pans outside anyway)
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Hey jac7676. Were they seasoned properly when they were new? You may need to redo that? Do you heat the pan too high while it is empty or cook acidic foods in it? Just trying to help. -
+1^
I use grapeseed oil at a temp of 350 or so for seasoning. Don't let your temps get much above 400 or you'll stand a really good chance of stripping your seasoning. Additionally, if you reseason, I do about 5 layers of seasoning before I cook in my CI again.
You may also want to consider using a dedicated cast iron scrubber like this.
Hope this helps.Comment
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After use, do one of the following:
1) get the inside damp and pour a bunch of kosher salt in there and scour with a paper towel. Add a few drops more water or more salt to get the action you want; or
2) Use a sponge with the blue (non-abrasive) scrubby pad on one side and scour with a drop or two of liquid dish soap (the kind you use to hand wash, not dishwasher liquid).
Neither of these will damage your seasoning. Which ever one you do, dry thoroughly (I MEAN THOROUGHLY!) and wipe or spray a thin layer of canola or other neutral oil on the whole thing (inside and out) and then wipe with a dry paper towel so only the thinnest film of oil remains coating the whole thing to prevent rust during storage.
DEWComment
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I get that same thing. I don't stress about it, right before using the pot I wipe it down with oil on a paper towel and then cook. I'm still alive, so it must be okay.Comment
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In my experience, re-seasoning is the key. I have some spots like that on my Wagner pan that was my grandmother's (circa 1920) that I can never remove completely. But, I can still fry eggs in it, with out any sticking.
I use Crisco to season all my pans and dutch ovens. I would scrub, with a plastic scrubber or brush (I have a vegetable brush that is dedicated to cast iron cleanings... it never sees any soap of any kind) and hot water. Scrub away as much as you can. Then, heat the pan on the stove, til it is too hot to touch (this dries the pan and makes it easier to apply a thin film of Crisco - thin is the key: too thick and the pan can get sticky). Usually, when the base of the handle, where it connects to the pan, gets warm to the touch, the pan is hot enuff.
I then use a dedicated cotton cloth (actually a cotton handkerchief, folded pocket size. I buy em by the dozen and go thru a couple a year). Use that, rather than paper towels, which degrade and leave detritus, to spread the thin layer of Crisco. Put the pan into the oven upside down, set the oven for 400 degrees (I have tried from 350 to 450, and find 400 to be the best), let it heat up, leave it at 400 for one hour, then turn the oven off, and let the pan cool so it is just hot enuff to handle. Can take a couple hours.
When cool enuff to handle, coat it again, with a THIN coat, then back into the oven for another hour at 400. Do that three or four times, and you'll have a well-seasoned pan. My new Lodge pans are as non-stick as my 100-yr-old Wagners and Griswolds.
YMMV, but this has worked for me, forever.Comment
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