How to Clean a Cast Iron Skillet?

The culinary world was forever changed by the wonderful world of cast iron pots and pans. These items distribute heat evenly, can be used in the oven and over an open flame, and, if treated with care, can last a very long time.

Cast iron cookware, however, is not very easy to clean and maintain; here is a short guide and some tips for cleaning and caring for it:

What NOT to do:

1) Wash cast iron utensils in the dishwasher

2) Wash cast iron utensils with dish soap

3) Rub them vigorously with steel wool

Cast iron absorbs the odors of detergent and other chemicals. You might have a beautifully clean pot, but it will still give your food a detergent taste. So, just use hot water, and if it doesn’t wash well, a little soap.

And forget about scrubbing with a steel wool pad. Place the pot on the stove with water and a little baking soda.

Cured

Every two years or so, it’s good to give them “extraordinary” maintenance, just like when they were first bought: curing.

Wash the pot or pan with hot water, dry it thoroughly by placing it in the oven to remove all moisture. Then remove it and set the oven temperature to 120 degrees.

Grease the frying pan with fat, such as lard, using kitchen paper, including the sides and lid. If using oil, remove any excess.

Place the pot in the oven for approximately 3 hours. The low, constant heat will allow the fat to penetrate the interior, protecting the iron from rust and making it non-stick.

If you prefer, you can increase the temperature to 150 degrees and bake for approximately 2 hours. Let it cool to room temperature and clean with paper towels.

Re-grease and repeat the procedure. Ideally, repeat this at least three times.

Repeat this operation every two years, taking care, after each use and washing, to grease it and heat it briefly over medium heat so that the grease penetrates.

Laborious? It may be, but the lifespan of a cast iron pot is worth the effort.