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There is nothing like cooking with a good cast iron pan. Cast iron pans are heavy and provide good even heat.
Tips to keep your cast-iron pots and pans seasoned and in tip-top shape:
#1: NEVER use soap or scouring powder on a seasoned pan. It will destroy the nonstick coating. Instead, try the steps below:
- SALT: If there is just a little bit of something sticking, and a paper towel alone doesn’t do the trick put a little salt into the pan. The salt usually gives just the right amount of abrasion to remove the sticky stuff, without scratching the seasoning off of the cookware. If this works, you’re all done!
- BOIL WATER: Enough water to cover the bottom of the pan, or higher depending on how high up the residue from what you cooked goes up. Whatever was stuck will let go. Use a flat-edged stainless steel spatula for a little help, but be careful to try to leave the seasoning on the cast iron. Pour out the water and then wipe out the pan with a paper towel. This trick usually works best for me.
- SCRUB: First do the boiling water trick – complete with the spatula treatment. Drain the water. If there is still food stuck, use the back of a plastic scrubbing sponge. Using a steel wool pad. This is going to take the seasoning off of the pan. Any kind of scrubbing is going to take off some seasoning. The trick is to take off all the food bits and leave as much seasoning as possible.
#2: Rinse the pan clean under hot water. Dry it immediately and thoroughly with paper towels, then apply a thin, even coating of vegetable oil. Place a paper towel in the pan to protect its surface if you stack it with other pans.
I hope these tips help you keep your cast-iron in good condition and cooking for years!