Daily cleaning of Cast Iron

[mcjimjam]

I've discovered a good way to clean and season our cast iron, after daily use. I start by running hot water over it, and using a plastic scraper to remove any stuck-on food. Next, wipe with a paper towel to remove excess water. Then I use my homemade sea salt hand scrub to really get it shining. I use about a tablespoon of it, and scour the cast iron, using another paper towel. I complete the job by rinsing in more hot water, drying with a paper towel, and then heating the cast iron over a low flame for about 5 minutes, to be sure it is good and dry.

The sea salt hand scrub is just a mixture of fine sea salt, and an oil with a high smoke point. I have been using grapeseed oil. Proportions are a cup of salt to maybe a generous tablespoon of the oil. Just get it to a consistency you like, similar to damp beach sand. It really does a nice job of cleaning up the cast iron, and seasons it at the same time.

We also use the hand scrub to keep our hands soft and moisturized. Just put a spoonful in your hands, and rub them around for about a minute. I don't like too much of an oily feeling, so when I am done, I wash with a mild soap, and then apply hand lotion. You won't believe how soft it makes your hands feel. Jim works with his hands in construction every day, so his hands are quite calloused. It makes a world of difference when he uses the scrub, just be careful if you have any nicks or cuts, because the salt will cause them to smart!

I'd like to hear an opinion from some of our more "seasoned" cast iron experts on this method of cleaning.

jamie

 

[Oysterpot]

Jamie,
I have heard of a similar method. I personally don't use it.
I use a plastic brillo type pad, as well as a plastic scraper if needed. Otherwise it is strictly very hot water and my stiff bristled nylon scrub brush. the redidual heat from the exttremly hot water will dry the remaining moisture after toweling. I DO NOT RE OIL. If I need to oil, then I need to reseason. After several cookings, my pots and pans do loose their shininess, but if the food doesn't stick, I am good.

A good way to maintain your seasoning on a griddle or skillet is to do a batch of pancakes. I am talking about a dozen or so. Save the ones you don't eat and put cinnamom sugar on them roll em up and eat cold for a sweet snack.

 

[Jim and Sue L.]

Jamie,

Love the sea salt and oil scrub idea for hands. Think I'll try it. Will also try it on one of my pans that needs a good cleaning and see how it works. I usually use the same method as George for pan cleaning, but I'm always up for something new.

That being said, I'm with George on the pancake trick. It's amazing how those pancakes just fly off the pan after the first few and the pan is so slick for the longest time afterward.

Good stuff.

Sue