How dare you!
Ping!..................
Feel free to chime in below!
I’ll be over here giving my cast iron skillet a good scrubbing with some steel wool to get all the black stuff off.
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I find sandblasting to be very effective for the task.
On the same level as throwing out bacon grease.
A sacrilege is nothing to laugh about!
Steel wool takes way too long. Oven cleaner first, rinse and dry, then use a palm sander for the really hardened stuff.
“Actually”...I doesn’t really matter. You CAN wash your favorite cast iron skillet a few times a month, using mild soap and warm water. You won’t kill that skillet.
My cast iron skillet is tough. I stand before you all today to openly admit using a Brillo Pad to remove stubborn food debris.
I don’t over scrub, just enough to do the job.
And guess what?
This same Joy Liquided, Brillo Pad pink soaped skillet has been used later, this morning, in fact, to cook my breakfast of Jimmy Dean sausage patties, followed by raisin pancakes.
All is well with my cast iron skillet.
It ain’t delicate!
Flourine is a highly corrosive gas that almost combines with anything. It is stored in Nickel containers that have been seasoned with the gas to form a NiF₂ layer. If one were to scrub that layer away and then reintroduce the Flourine you’d get to see what burning metal actually looks like.
I hope he didn’t do it in the south.
It’s a police thing . . . or at least a southern thing
https://www.youtube.com/watch?v=B5tqE293T_8
(Slaw and Order episode)
I have zero idea what this is all about. What’s so bad about cleaning an iron pan? Rust?
How dare you!
Well, he’s out of the will.
I have many old cast iron pans and a ditch oven. I have cleaned them with many detergents over the years including steel wool.
There tends to be a “grunge” that develops at the edges where the wall meets the floor. It’s ok to clean this off and I prefer Castrol Super Clean degreaser for this task.
As a rule, I like to clean/degrease the pan(s) every couple of years or so, and then re-season them with peanut oil or safflower oil. This reduces the smoke when you use high heat.
Those who have a stroke because this person washed a pan are misguided.
So what exactly is the official preferred cleaning method for a cast-iron skillet? I see a lot of “don’t do this, don’t do that”, but I must have missed the part about “do this, and only this”.
I gotta agree with “Lumi” here. Well seasoned cast iron is nearly impervious to soap or even a dishwasher. The key is it has to be truly seasoned, which is where the fat gets polymerized. Once that happens the fat becomes chemically similar to plastic, and it takes serious chemicals or sanding to get it off. If the “seasoning” is really just a layer of blackened food bits suspended in grease then, yeah, hand washing with soap will take it off. But a pan that is truly seasoned will just laugh at soap.
Bkmk
A sandblaster works wonders
I did this to my mom’s iron skillet. I had KP duty and got reamed out the night before for washing the dishes good enough.
Well, the next night I washed and scrubbed everything in Dawn liquid soap, including the iron skillet which was used to bake corn bread.
You would have thought I had crapped in the pan! Mom scolded me”You NEVER wash a skillet like that!”
But Mom, it’s really clean! I scrubbed it really good!
“You scrubbed the season right out of it!”
She was so exasperated and explained you never wash an old skillet like that and preceded to tell me the “what fors” and “do nots” of cleaning every pot and pan in the kitchen.
In my defense I was 17.
“You s
The joke or grandma’s skillet?
I’ve washed many a cast iron skillet, by hand and in a dishwasher. Often in Winter mom used to throw them in the wood stove to burn the built up grease off of them. We pulled them out red hot and took them outside to cool.
They are easy to reseason. Mom bought her set in 1945. I still have them.