HOW TO CLEAN CAST IRON PROPERLY - CAST IRON SERIES PART 3
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- Опубліковано 1 тра 2020
- Welcome to part THREE of our cast iron series. For full step-by-step instructions, you can view this video over on our blog where we've also written out the process step by step and included a list of what NEVER to do with cast iron: homesteadingfamily.com/how-to...
We've already covered how to shop for cast iron and what to look for (whether it's new or used) and how to strip and re-season a cast iron pan that's been neglected, improperly seasoned, or just in need of a little TLC.
In this video, Carolyn is showing you how to properly clean and care for your cast iron to allow your seasoning to continue getting better with each use and last a lifetime.
Be sure to check out how to clean cast iron properly here: homesteadingfamily.com/how-to...
For more on our cast iron series, visit the following posts:
- How to Choose the Best Cast Iron: homesteadingfamily.com/choosi...
- Stripping and Reseasoning Cast Iron: homesteadingfamily.com/stripp...
- How to Cook Scrambled Eggs in Cast Iron: homesteadingfamily.com/how-to...
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- Render Your Own Lard- PDF with instructions on how to render your own lard.
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#castiron #howtocleancastiron #cleaningcastiron #castirontips #castironcare
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I have my grandmas cast iron skillet she received from her mother in 1913. Her mother had used it for several years before and handed it down to her when grandma married. So it’s well over 140 years old and I’ve only re seasoned it once ! It’s slick and black as Patton leather. I wouldn’t take a million bucks for it.
Donna I' m so jealous
Jealous. Don't get rid of that ever. My great uncle got rid of all my great-grandma's stuff before anyone was able to go get what they wanted.
@@ericamurphy11 that's so sad that families do that. I'm so glad my grandmother was one of those who liked to hand you stuff down while she was still able to do it. She lived to be 95. I have a piece of lace from her wedding dress and her huge big braided ponytail that she cut off when she was around 90. Her hair was so long and she wasn't able to care for it any longer. It was the first time she had ever cut her hair
Bless you. I’m thinking you mean patent leather.
@@robkoch6548 I meant the shoes! How slick and shines they are. That’s how the inside of the skillet is lol
I love this series. I thought I knew how to take care of cast iron, but turns out, I don’t. Thank you for sharing your knowledge with us.
A little trick to increase non-stick of pans - heat the pan up to high temp first, then add oil, then add food - makes a world of difference, just about any pan can be non-stick if you follow that order.
I actually have three cast-iron pans that are between 45 and 50 years old. They were only used in fires for the first several years. Anyway, I was taught to not use water, but clean them with hot oil. I haven’t done this in years, but my mom would rub oil all over the inside and outside and season it in a warm oven for a while and then take it out and rub the oil into it.
Thanks so much for taking your time to make this series. I really appreciate it. My cast iron is finally nonstick!
Thank you so much for this series! I had requested this around the 1st of the year and I'm so so thankful your doing it. Y'all are so helpful with your knowledge and experiences. God bless.
Thank you for this! You have so much wisdom! I have been towel drying my cast iron. Can’t wait to try drying them with heat!
Great series! I love my old cast iron pans, and like you, use them every day. I do have a couple of pans I got at a yard sale that need to be reseasoned. This video was very helpful. Thank you!
Thank you for de-mystifying the seasoning and cleaning of cast iron! Another thing that seems so difficult just made easy by watching your videos!
I just finished watching your videos and followed your instructions.Thanks so much!
I have been doing this cast iron all wrong....thanks for these videos!
I’m sure enjoying this series! We got one of those little plastic scraper cleaning tools from Lodge.
I’ve been doing it wrong all along 😔. Thanks again for such an informative video. I love learning from you. God Bless!
Excellent information thank you❤
This is a great series about cast iron pans. I have a skitter that’s roughly 21 years old . I have never needed to season it because I never once washed it in water. My Grannie taught me to use old newspaper, salt and oil after I cooked in it .
I heat the oil in the pan, then add some sea salt or table salt ,
Heat some more then scrunch up the newspaper and scrub the salt and oil all over the pan. It keeps adding to the seasoning and kills any germs and literally nothing sticks to my pan. It’s shiny and black , I wouldn’t use anything else on it . I also don’t have the luxury of a large self cleaning oven or an outdoor fire pit but I would love a fire pit or wood burner.
I want to try out the new pan you were using it looks excellent quality! Thank you for showing us another way to season as the outside of my pan doesn’t look any thing like the inside. I am going to use the iron wool and coconut oil to refresh it . Hope you keep making these wholesome videos.
Thank you for sharing your knowledge.
Very important to talk about, Thank you!
I usually soak and then hand wash my rag in the sink with a good grease attacking dish soap, dry it and reuse until I can't anymore. No need to toss and who cares about stains on a rag as long as it's clean?
Great advice on seasoning and care of your iron pans. I have used lard for years but never thought I of coconut to season before your video. I'll be using it tonight in my old Lodge.
Thank you
I wish they would do a house tour! How many kitchens exist?? They’re all so cool
Thank you for sharing.
Thank you, thank you! I just cleaned (in self-clean oven yesterday) 4 pans and now seasoned them today (4.5 hour elapsed time…but it was snowing out so it was better than shovelling with lots of fresh air to clear out the kitchen smell). I wondered why one of the pans was so thin and light…well on the bottom - once all the gunk was burnt off - was the answer: Japan. This pan had come from Japan, quite a discovery. Now I wish I could find another. I am looking forward to trying all these ‘newly seasoned’ old pans and keeping them teflon-like slick. I had gotten away from cleaning with salt & oil so thank you for reminding me how to clean properly. Would you mind commenting on using salt and oil to clean? Thank you again.
After seeing this series. I want more cast iron and I have several already but I'd like to have a Dutch oven that size. I started redoing pieces that I've bought from yard sales.
Oh my goodness I so wish you would have done this series earlier haha. Those "professional chefs" say to put a hot pan under running water to clean it. And scrub it with salt. And yes I've done it. I hope I didn't ruin them now. I know none of my pans are seasoned right and they've been such a pain. Thank you!!!
Putting some hot water into a hot pan is not the same as completely plunging it into cold water. A little hot water into a hot skillet (which results in steam) is fine and helps getting rid of sticky food. Just make sure the temperature difference between the skillet and the water is not too big.
I never use water on cast iron or steal, instead of iron wool and water I use oil, a scrunched up sheet of newspaper with salt. My grannie taught me to heat the pan on the hob till warm then add some oil and a couple tablespoons of sea salt then scrunch up old newspaper and scrub the salt and oil around the skillet or Griddle to get any stuck food or old flakes etc off the pan , then throw that newspaper scrunchie away and scrunch another sheet of newspaper up and scrub it round the pan again , the salt will be starting to disappear and after doing this with a few sheets you will notice the salt is all gone along with any stuck food and bacteria It kills bacteria and helps protect against rust . You then add another teaspoon of say olive oil to the pan and with a final sheet of news paper wipe it all over your pan. There’s absolutely no need to ever wet your cast iron or good quality steel wok with this method and it’s also vegetarian friendly. You can then put the old newspaper into your compost heap. This is how my great grandparents generation looked after there iron and steal. My grandad and great grandad were both blacksmiths and my mum and grannie told me this is how people looked after pots and pans before houses had running water. Cast iron was used in poor households back then as it didn’t need polished like the old copper pans and lasted up to two hundred years as long as dirt was exfoliated off with salt and it was well oiled. Using salt instead of wire wool is less wasteful eco friendly and cheaper too! if I was you I’d scrub the rust off and get oiling ASAP and your pans will be fine!
I am 60 and have cleaned my cast iron with a little salt and a rag since I started cooking at age 10. My Grandma taught me that, no water. My cast iron is so slick I can and sometimes do, fry eggs with no added fat. So, a bit of salt will not hurt your cast iron, just don't dump a whole box of salt in there, use the shaker LOL.
Love your channel!! Question, I am very careful when I use my metal spatula on my pans, but I always seen scratch marks on my pan. What am I doing wrong? Thank you!
This is interesting. After several years and feeling frustrated over my cast iron sticking, I finally came up with a cleaning method that now works for me. If I am making something that is sticking slightly, I pour water in the pan to soak the food off. Then I rinse the pan in hot water under the faucet; never in the sink. Then I set it on the stove, with the heat on medium high, and let the pan air dry and get really warm. Then I turn the heat off, pour a teaspoon of oil in the center, and wipe it all about with a paper towel. Since I’ve been doing this, I’ve never had a problem. But I guess “different things for different folks”. So your method is similar to mine but you use a dishrag to clean; I use a paper towel. Because it seemed that every time I used a dishrag, there was enough soap in them that it messed up my seasoning.
Good morning Carolyn. Loving this cast iron series. Is the Lodge brand stainless silicone scrubber safe too use like a metal utensil?
Another great video.
I ALWAYS wipe the excess fat with a paper towel before washing. The fat can be harmful to the septic system.
Hi Carolyn.
I'm so grateful that I stumbled across this video today. Thank you! But I was wondering (because I am in the market for new cookware) do you only use cast iron and stainless steel (as I often see in the back) when you cook? Also, do you already have a video that shows the various utensils/tools you use regularly in your kitchen? I want to get into more homemade cooking and want to make sure I'm investing in the most durable/versatile items. Any help would be appreciated!
Thank you so much for your videos. They are very informative and helpful. I stripped and re-seasoned all my cast iron pans. They are like new!
Question - when I was drying my skillet after cooking and rinsing, the skillet had white spots when dried. Is this normal? It was dark again once I oiled it. Could it be from the type of food I cooked in it? Or did I strip some seasoning? The first couple times I used it after re-seasoning, it didn’t dry with the white patches. Thank you 😊.
Great videos Carolyn. You mentioned in a previous video about modern cast iron not being very smooth,...could it theoretically be sanded until smooth and then re-seasoned?
Jay I am not them so I won’t speak for them. But I do know someone who did that. They essentially “buffed” the inside and it is so smooth!
It would be neat if you guys could discuss if you actually get more iron in your body cooking and eating the cooked food from a properly seasoned pot.
Apparently, yes, you do. I recall there was a campaign for a charity that gave iron fish to poorer countries where people don't get enough iron in their diet. You were supposed to put the iron fish into the cookware you had to deposit iron into the food.
Would you suggest (with the same thinking of tossing the muzeline (filter bag)(used for the last step in filtering beeswax) as a season application idea? I've been trying to make a (sterile / safe) "fatwax" for my castiron cookware,
Thank you 😇🙏🏻🙏🏻🙏🏻
Your oven seems good for cast iron pots and pans; it can take a lot of use and abuse? Your current gas oven/stove looks newer than the one in previous videos. What brand and how did you decide on the models you use? Thanks for the canning video, also. : )
Thank you.
Hello Caroline, I’m doing a thin layer of tallow at the end of cleaning. If I stop the heat after smoking begins, I notice a bit later that there are tiny “beads” on the pan surface. Should the heat be on longer? Layer wasn’t thin enough?
Thank you!
“Cook fatty things first...cook bacon in it” 😁😁 YES Cant wait to get more cast iron pans!
Im in the process of cleaning and seasoning all the cast iron pans I have. Never done it because it was overwhelming to me. Thank you so much for making it doable!!!! I have one frying pan I’m not sure how to strip. It was great grandma’s so special to me but it has a wood handle. How do I strip it without ruining that beautiful handle?
Usually the handle is attached with a bolt or screw and you can remove it.
I have a Wagner (also my family name) cast iron pan. I have noticed lately that I have 2 spots that are causing rust. Do I need to completely strip it and re-season it, or can I just add more lard?
Ma’am, is it okay to use flaxseed oil every time, for seasoning the cast iron skillet. That’s what I use.
Do they have enamel on the outside & regular cast iron on the inside pans?
Nice video and good tips what if ur using your cast iron on a daily basis do you continue to do the washing, cleaning and seasoning on a daily basis ??
If there's no food stuck, simply wipe the skillet with paper towels and put it away. The remaining oil will protect it from rust. If food is stuck to the skillet, you can deglaze the hot skillet with a little hot water and a wooden spatula. You may also clean it with warm / hot water (and a little dish soap) and a towel, brush or chain mail claner if you feel like it. But then you have to completely dry it afterwards and reapply a little oil to protect it from rust. Some people prefer a little oil and coarse salt to remove stuck food. I only use that method if there's just a little spot to clean. Otherwise, I prefer water and a brush (and a little dish soap if necessary).
You can apply a quick maintenance seasoning from time to time. I usually do it after cleaning with water as I heat up the skillet anyways to get it completely dry. I then apply a little oil and keep heating up the skillet to the smoke point. I then let it smoke for 1-3 minutes, let it cool down and apply a very thin layer of protective oil. As long as you don't see bare, shiny metal or bigger chunks of seasoning flaking off, you don't have to completely reseason the skillet.
Braise some meat...I don’t even know what that means. Can you tell I was raised on fast food and pizza? My mom was the oldest girl of a family of 16, and had to cook and bake on an old wood fired cookstoves/oven. She would almost pass out from heat in the summers. Sadly, that turned her off of cooking and baking altogether.
I am now in my 50’s and am slowly switching out all my cookware to CI and enameled CI. So glad to get rid of the toxic coating. I am actually enjoying taking care of the few CI skillets that I have. This video helps, thanks!
Braising means cooking meat for a long time (sometimes several hours) until it gets tender. The 'trick' is to keep the temperature slightly below the boiling point. Due to the extended exposition to moisture, you don't wanna do that with bare cast iron. Enameled cast iron on the other hand is perfect for that cooking technique.
Braising is used for dishes like goulash or German dishes like roulades, Schmorbraten oder Sauerbraten. While it can be done with pork, it works best with beef.
I really enjoy your videos. Thanks for all of the information.
I recently followed this process and afterwards two of the pans developed these ghost-like white rings. Surface is still smooth. Any ideas...
Calcareous water, maybe?
Try using oil, sea salt and scrunched up newspaper every time you cook in the cast iron pan. I have never ever used water on my pans made of Iron or steel.
Put a tablespoon or two of salt in the pan, pour oil in heat up and when it’s warm start scrubbing the oil and salt around with a scrunch up newspaper. The salt and newspaper exfoliate rust and food debris off the iron and the salt is a necessary part of seasoning. It’s a preservative and also anti bacterial and olive oil has no additional chemicals that tap water has. The newspaper and salt is less harsh too it doesn’t cut through the season coating on the pan the way wire wool does but if you don’t have time then this ladies method of getting the old seasoning off with wire wool is much quicker. The coconut oil is excellent but it’s really hard to get where I live since brexit so we use olive oil mostly. If you try the newspaper method you don’t need the oven it’s all done on the top . The marks could be the shop coating reacting with the heat and water it will disappear if you keep seasoning.
Is there any good reason not to season cast iron grates from a gas stove? We moved into a house with a gas stove - a relatively new one at that - grates are dull and I would like to season them. Guessing I would just follow the same sequence as for a pan. thumbs up or down on this? (and a bit of rationale would be helpful as well...thank you)
Stove envy! Please tell what brand, I could see in the video. Anyone know?
C an you use cast iron pans on glass top stoves?
Can you use a paper towel to apply oil after washing?
Hi. My question is about rough cast-iron pans such as new Lodge, like you find at Target. Do you sand down the grit inner bottom? Seems they cast these pans too raw. Also, does the coconut oil seasoning leave taste with your cooked food?
You can sand them down. But it's a real mess. Make sure to wear a PP2 or better breathing mask. You don't want to inhale the iron / seasoning dust. And don't go too crazy with the grit. 80-120 grit sand paper is fine, it doesn't have to be a mirror finish. An overpolished skillet will have problems holding to the seasoning.
I polished all my cast iron skillets. First, I removed the factory seasoning in a lye bath. Then I started polishing with a quick strip disc and 40 grit sandpaper. Then I worked up from 60 over 80 to 120 grit. You may stop at 60 grit, it leaves a slightly scratched surface which holds the seasoning very well. Just make sure to get rid of the higher bits of the texture. There is no need to also remove the 'pits'. Those will fill with seasoning anyways.
can i use bacon grease at that point after cleaning and stove top drying
So if I have washed it soaked it and let it air dry ..smh is it too late to save it..or should I strip it and start over..now I know why I was getting black soot like color in my food bc I need to keep wiping
Does putting them on an electric stove, to dry, do the same as a gas stove? I don't have gas.
Can't find the video you mentioned about how to properly cook in cast iron.
I'm thinking about buying a Stargazer. Do you recommend it after cooking alot in it?
Yes, it's my favorite cast iron brand.
What is the video of how to cook in cast iron that you talk about in this video?
Hello, is the rag you're using to oil a piece of t-shirt? It looks like t-shirt material.
hi there, when i fry up shrimp or other seafood i find the taste/smell stays in the pan for a few days even after using a bit of soap...any thoughts?
Soap is the way to go. Modern dish soap doesn't harm the seasoning. If you fry fish / seafood on a regular basis, you may consider buying another cast iron / carbon steel skillet dedicated to those types of food.
She's is wonderful 🤩
Is chain mail bad to use to clean cast iron?
I don't want a pile of dirty dishtowels. Can we use paper towels to wipe out the pan?
Yes
Heads up.
You had an ad that was 52 MINUTES long.
If you are getting less revenue from ads, this is probably the reason.
I skip those since it's rediculous.
They have no control over what ads are played. Just skip it then.
👍👍👍❤
i would trust you with my life.
What about chain mail for stuck on pieces?
Chain mail cleaners are great for cast iron and carbon steel cookware. They remove stuck food without harming the seasoning as long as you don't go crazy and keep pushing hard. They're also useful to remove carbonization.
Did you get to pick the ads for this video? Every one so far has been about cast iron. Ha, Ha.
So .... boiling water in the skillet is a no... 🤐 oops
A little boiling water into a hot skillet is fine and the steam helps removing stuck food. Just don't quench the whole skillet in lots and lots of cold water. That sudden, huge difference in temperature may cause to warping or cracking.
Oh I do everything wrong 😅
Liking the video until the tossing of the rag weekly. Really? To end up in landfill, taking a hundred years to break down. Surely there is a more planet-friendly option?!!!