Comments on: How to Clean Cast Iron Cookware http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/ Wed, 23 May 2012 00:36:49 +0000 hourly 1 By: Phil http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-85080 Phil Sat, 12 May 2012 21:57:29 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-85080 After reading all the comments, it is clear that the old method of cleaning cast iron (CA) in the Mid-south (Memphis and environs) was never mentioned. If there are encrustations all over the CA, both outside and inside, it needs to be burned off. Stack a bonfire (but do not light it yet), place the CA upside down over a lot of the wood, stack a lot more wood on top, and then light the bonfire. Leave everything alone until it cools naturally, perhaps overnight. All the crud and carbon will have burned to a gray ash by cool-down. This can be wiped off with a slightly moist towel. If some crud/carbon is still left, then repeat the process. *Do not place a cold CA item into a hot bonfire; it is sure to crack or warp the piece. Always start everything cold.* You will also find that much rust is removed by this process, but perhaps not all rust. As for re-seasoning the piece, the comments are generally good. Personally, the best seasoning luck I have had is with butter, and not any vegetable-based oil. Heat the item a bit, place butter into it, melt the butter, and rub the butter all over it. Do not wash off the residue, just wipe it and store it. To clean it, wash in hot water and a non-abrasive pad, cloth, brush, or similar; dry with a clean towel and store. With each use, it will gradually develop that inimitable coating that is nonstick as well as tasteless. By the way, I rather agree that soap of any kind is not really advisable. The soap can enter into the pores of the metal and leave a most unpleasant taste and odor. Good luck, all! After reading all the comments, it is clear that the old method of cleaning cast iron (CA) in the Mid-south (Memphis and environs) was never mentioned. If there are encrustations all over the CA, both outside and inside, it needs to be burned off. Stack a bonfire (but do not light it yet), place the CA upside down over a lot of the wood, stack a lot more wood on top, and then light the bonfire. Leave everything alone until it cools naturally, perhaps overnight. All the crud and carbon will have burned to a gray ash by cool-down. This can be wiped off with a slightly moist towel. If some crud/carbon is still left, then repeat the process.

*Do not place a cold CA item into a hot bonfire; it is sure to crack or warp the piece. Always start everything cold.*

You will also find that much rust is removed by this process, but perhaps not all rust. As for re-seasoning the piece, the comments are generally good. Personally, the best seasoning luck I have had is with butter, and not any vegetable-based oil. Heat the item a bit, place butter into it, melt the butter, and rub the butter all over it. Do not wash off the residue, just wipe it and store it. To clean it, wash in hot water and a non-abrasive pad, cloth, brush, or similar; dry with a clean towel and store. With each use, it will gradually develop that inimitable coating that is nonstick as well as tasteless. By the way, I rather agree that soap of any kind is not really advisable. The soap can enter into the pores of the metal and leave a most unpleasant taste and odor. Good luck, all!

]]> By: Regina http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-82963 Regina Wed, 11 Apr 2012 20:32:54 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-82963 Oh sorry, it is a cast iron pot. Thanks to anyone who can help. Oh sorry, it is a cast iron pot. Thanks to anyone who can help.

]]> By: Regina http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-82962 Regina Wed, 11 Apr 2012 20:30:48 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-82962 I just got a 12-gallon pot used for cooking outside over a fire, and it has some rust in the bottom of it. Can someone tell me how to remove the rust so I can use it? I just got a 12-gallon pot used for cooking outside over a fire, and it has some rust in the bottom of it. Can someone tell me how to remove the rust so I can use it?

]]> By: Mark http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-82922 Mark Wed, 11 Apr 2012 04:25:10 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-82922 Your cast iron teapot may be damaged and unusable as a teapot, I'm pretty sure it should have an enamal lining in it so your water stays fresh. Perhaps you could get it reglazed by a local potter? Hope this helps. Your cast iron teapot may be damaged and unusable as a teapot, I’m pretty sure it should have an enamal lining in it so your water stays fresh. Perhaps you could get it reglazed by a local potter? Hope this helps.

]]> By: lib mr ducks http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-80532 lib mr ducks Sat, 03 Mar 2012 04:51:05 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-80532 CAST, THE BEST COOKWARE YOU CAN BUY! For DAWN- The health department looks for contaminants and bacteria. You ever eat a pizza? Pizza pans don't get washed either, they get scraped to remove any food or buildup, for the same reason... It removes the seasoning. If food is stuck on your cookware, soap won't remove it, but scrubbing will. Cast is almost indestructible! You can brush it, scrub it, rub with salt, sand it, or sandblast it. Then season, and it'll be good as new! If cooking acidic foods like tomatoes, clean immediately after cooking, apply oil when the pan is warm from washing, and wipe clean. For water, clean and season, then boil a batch or two and discard till the oil is gone... Dry thoroughly to prevent rust and allow cast to breathe (don't seal tight with lid). CAST, THE BEST COOKWARE YOU CAN BUY!
For DAWN- The health department looks for contaminants and bacteria. You ever eat a pizza? Pizza pans don’t get washed either, they get scraped to remove any food or buildup, for the same reason… It removes the seasoning. If food is stuck on your cookware, soap won’t remove it, but scrubbing will.

Cast is almost indestructible! You can brush it, scrub it, rub with salt, sand it, or sandblast it. Then season, and it’ll be good as new! If cooking acidic foods like tomatoes, clean immediately after cooking, apply oil when the pan is warm from washing, and wipe clean.
For water, clean and season, then boil a batch or two and discard till the oil is gone… Dry thoroughly to prevent rust and allow cast to breathe (don’t seal tight with lid).

]]> By: Jan http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-80116 Jan Mon, 27 Feb 2012 03:58:01 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-80116 I soaked my rusted cast iron pot in 50/50 cider vinegar and water for almost three days, and noticed that I now have a few spots where it looks like the finish was eaten off. Each spot is a bit larger than a quarter. Have I ruined it for good? Is there a way to fix it? I soaked my rusted cast iron pot in 50/50 cider vinegar and water for almost three days, and noticed that I now have a few spots where it looks like the finish was eaten off. Each spot is a bit larger than a quarter. Have I ruined it for good? Is there a way to fix it?

]]> By: janice http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-73111 janice Wed, 02 Nov 2011 20:46:11 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-73111 I recently purchaced a large antique cast iron teapot. It is rusted inside and the opening is not very large making it difficult to scrub off the rust with steel wool. I read all the above remarks which discussed pots and pans and using oil, which I do to season all my other cast iron cookware as this is all I use, but I don't want to season the teapot with oil as I am afraid it will cause my tea to taste like oil. Suggestions on how to clean out all the rust from teapot and then what?? Leave it with or without oil? I recently purchaced a large antique cast iron teapot. It is rusted inside and the opening is not very large making it difficult to scrub off the rust with steel wool. I read all the above remarks which discussed pots and pans and using oil, which I do to season all my other cast iron cookware as this is all I use, but I don’t want to season the teapot with oil as I am afraid it will cause my tea to taste like oil. Suggestions on how to clean out all the rust from teapot and then what?? Leave it with or without oil?

]]> By: Michelle http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-72253 Michelle Mon, 17 Oct 2011 16:38:35 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-72253 I recently purchased two corn cob shaped cornbread cast iron pans at an estate sale. They are coated in a thick, oily goo all over. I'd like to clean them and get them ready for use in my own home, with my own seasoning. What would be the best way to degrease/clean these pans? I recently purchased two corn cob shaped cornbread cast iron pans at an estate sale. They are coated in a thick, oily goo all over. I’d like to clean them and get them ready for use in my own home, with my own seasoning. What would be the best way to degrease/clean these pans?

]]> By: Tracy http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-71970 Tracy Tue, 11 Oct 2011 22:22:13 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-71970 Cooking with cast iron will give you much needed iron in your system. Our fast food life style is not giving us the vitamins we need so doctors are finding that more people are anemic than in the past because of using aluminum no stick pans. This is a proven fact. I recently purchased a comal, a flat cast iron round griddle used to heat/cook tortillas. The information that came with the pan said it was pre-seasoned. The last pan I had said the same thing but it isn't seasoned so you must season it yourself. Don't cook vegetables (unless in a stew or similar) or acidic foods in the pan like tomatoes for acid will remove some of the non-stick coating you some lovingly spent time to make. Never, ever put something cold in an extremely hot cast iron pot as it can warp. I was taught as well to never use soap and if the need arrives, I put water in the pan and heat on the stove and then if I have to, use steel wool to get the rest of the residue off, dry completely and recoat the pan. To season your pan/pot, Put your pan in the oven and put the oven on clean for two hours or so. This will burn off the factory coating. It is cast iron and there is no way that it will be damaged from the heat generated by your oven so even longer won't hurt. Let the oven cool (you have to wait anyway before it will let you unlock the door).coat the inside of the pan with a layer of vegetable oil or shortening. I would stay away from anything with a "taste" like olive oil or bacon fat, which tends to get rancid and also has a low smoke point for the purpose of seasoning the pan. Apply the another coating of oil/shortening and you are good to go. The more you use it, the more it gets non-stick. I have put cast iron cookware in a fire pit or fireplace or BBQ grill and no method works as easy as this one and it is also much safer as long as you let the pan cool and no sparks to contend with like in a fire! Cooking with cast iron will give you much needed iron in your system. Our fast food life style is not giving us the vitamins we need so doctors are finding that more people are anemic than in the past because of using aluminum no stick pans. This is a proven fact.

I recently purchased a comal, a flat cast iron round griddle used to heat/cook tortillas. The information that came with the pan said it was pre-seasoned. The last pan I had said the same thing but it isn’t seasoned so you must season it yourself. Don’t cook vegetables (unless in a stew or similar) or acidic foods in the pan like tomatoes for acid will remove some of the non-stick coating you some lovingly spent time to make.

Never, ever put something cold in an extremely hot cast iron pot as it can warp. I was taught as well to never use soap and if the need arrives, I put water in the pan and heat on the stove and then if I have to, use steel wool to get the rest of the residue off, dry completely and recoat the pan.

To season your pan/pot, Put your pan in the oven and put the oven on clean for two hours or so. This will burn off the factory coating. It is cast iron and there is no way that it will be damaged from the heat generated by your oven so even longer won’t hurt. Let the oven cool (you have to wait anyway before it will let you unlock the door).coat the inside of the pan with a layer of vegetable oil or shortening. I would stay away from anything with a “taste” like olive oil or bacon fat, which tends to get rancid and also has a low smoke point for the purpose of seasoning the pan. Apply the another coating of oil/shortening and you are good to go. The more you use it, the more it gets non-stick. I have put cast iron cookware in a fire pit or fireplace or BBQ grill and no method works as easy as this one and it is also much safer as long as you let the pan cool and no sparks to contend with like in a fire!

]]> By: Belinda http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-71603 Belinda Sun, 02 Oct 2011 02:08:14 +0000 http://www.howtocleanstuff.net/how-to-clean-cast-iron-cookware/#comment-71603 I've read all the comments on how to clean my black iron skillet and will try some - but there is lots of crud on the OUTSide of my very old abused and missused treasure. I can't do the sanding thing, or the fireplace thing, but what else will work? Anybody tried the oven-cleaner in a plastic bag overnight thing? I’ve read all the comments on how to clean my black iron skillet and will try some – but there is lots of crud on the OUTSide of my very old abused and missused treasure. I can’t do the sanding thing, or the fireplace thing, but what else will work? Anybody tried the oven-cleaner in a plastic bag overnight thing?

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