Cleaning cast iron. I used to add water cold and bring to a boil. Now I heat first until grease is almost smoking, then add a bit of water and let it steam and sputter itself clean.
Just use soap and water like normal. You just need to thoroughly dry it afterward and if possible, apply a small amount of oil while it’s got to keep building the seasoning.
The seasoning is polymerized oil and does not come off with soap. You need a lot of abbrassive action to remove the seasoning.
I have one of those too, but I usually don’t need it with the heat and steam method. Most of the stuck-on foodstuff comes off with just a spray from the faucet. No need to even scrub.
I have a solid plastic scraper that has never let me down. Doesn’t matter what I cook in it, how much blackened meat gets stuck, or how long I neglect it in the stove top before washing it, I run it under hot water, hit it with the scraper, then the abrasive side of my sponge, then the soft side. After, I towel dry it, put it in the stove top to evaporate left over moisture, then rub a thin layer of oil on it.
Cleaning cast iron. I used to add water cold and bring to a boil. Now I heat first until grease is almost smoking, then add a bit of water and let it steam and sputter itself clean.
Just use soap and water like normal. You just need to thoroughly dry it afterward and if possible, apply a small amount of oil while it’s got to keep building the seasoning.
The seasoning is polymerized oil and does not come off with soap. You need a lot of abbrassive action to remove the seasoning.
I use a ring mail washcloth.
I have one of those too, but I usually don’t need it with the heat and steam method. Most of the stuck-on foodstuff comes off with just a spray from the faucet. No need to even scrub.
🫤 I just wash it out like anything else and put it upside down on the stove to dry.
Depends on how stuck things get. I do a lot of blackening of meat which tends to leave dry cooked bits on the pan which don’t wash out so easy.
When I say “blackening”, I mean with my black spice in light oil. How are you doing it?
Nothing that fancy. Just getting a good char. But the pan dries out everywhere not touching meat, so bits get caked on a bit.
I have a solid plastic scraper that has never let me down. Doesn’t matter what I cook in it, how much blackened meat gets stuck, or how long I neglect it in the stove top before washing it, I run it under hot water, hit it with the scraper, then the abrasive side of my sponge, then the soft side. After, I towel dry it, put it in the stove top to evaporate left over moisture, then rub a thin layer of oil on it.