3 ms·
We use bacon fat or avocado oil. For cleaning, we use a Lodge plastic scraper if needed. And we never use soap. We wash our cast iron with about 2TBSP of kosher
by CodeWriter23 11y ago
We use bacon fat or avocado oil. For cleaning, we use a Lodge plastic scraper if needed. And we never use soap. We wash our cast iron with about 2TBSP of kosher salt. Just dry on the pan, maybe a few drops of water, rub with a paper towel. Removes all the food debris while protecting the seasoning. Rinse the salt out with some water then dry or deglaze immediately.
- wiz21c 11y agoI doubt that. I do more or less as you do but, after that process, if I take a clean towel and rub it against the "clean" surface, it invariably comes back with a distinct brown color. That brown color doesn't look like "clean" to me, it's more like burnt oil... I'd expect my towel to be 100% clean if that "seasoning" was working as advertised...
- hussong 11y agoYou can think of the brown color as a feature, not a bug. Yes, it is effectively burnt oil and you probably shouldn't eat too much of it, but it will give steaks for instance a great crust and I think it adds a bit of flavor as well.
- geon 11y ago> And we never use soap. In theory, soap shouldn't be a problem. The non-stick coating is polymerized oil bonded to the metal. It's not soluble by soap. But there are conflicting opinions.
- panglott 11y agoI went back to visit my mother once and discovered that for convenience she had started regularly running her cast iron skillets in the dishwasher. It certainly damaged the seasoning IMO, but not as much as you might expect. Not that I would ever do that.
- criddell 11y agoThe dishwasher might be more damaging because it uses detergent rather than soap and the water is typically very hot.