Cast iron skillets are one of the most amazing items to use in your kitchen. They’re incredibly sturdy. And they’re resilient! It takes a lot to cause any damage to the cookware. You can find cast iron skillets that are still in the excellent condition that was made fifty years ago.
You can use them to cook so many different dishes – whether it’s a giant cookie baked in the cast iron, steak, pizza – you name it, your cast iron can probably be used to make it.
What’s the least wonderful thing about them, though? The cleaning. Whether it’s soaking up the grease, scrubbing out the burnt chunks of food, sanitizing it, and then re-seasoning the surface… cleaning your cast iron can seem like a tiresome chore.
But what if I were to tell you that there was one item that could make the task incredibly simple? And it wouldn’t require you to put in too much muscle? Look no further.
The answer to cleaning your cast iron in a simple, effective way is on the next page. Check it out!
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Steel scubby and bacon grease. Dont use coconut oil because it burns too easy.
Will any grit on the steelwhool do
I just use the one you get for other dishes, they come in copper also.
Can you tell me step by step? I used water like a fool an it rusted a bit but managed to get it back to normal. What the proper way to clean it.
Jennifer Shaw Harshman notice the lack of soap in these steps! Love u… Don’t be angry… It just popped up in the feed… Didn’t even look for it… Love u again!
Been using cast iron all of my life, and I clean it just like my mom and grandma used to. A little oil to help loosen anything stuck, while on medium low heat. Always preheat, and that assures non stick, plus it heat sanitizes.
Andrea Douglas
I use hot water the steel scrubby no soap rinse out the left over food then reheat and coat with grease.
It takes practice and the key is realizing that even after you clean it it will be slightly greasy. I keep my cast iron in the oven and cook it on a lower heat. The cast iron retains heat better.
The second and most important part. Find either old Griswold or Wagner pans. Yes they cost more but the inside finish is smoother than the new stuff. The modern day lodge pans are IMHO crap. Poorly casted and finished
Don’t use soap! Lol
Trace Davis
Just wipe it out; one needs to season cast iron.