bobhenry wrote:Answer one.... Remove the parchment or foil liner, wipe with a damp cloth ,oil ,and store
Rust-proof a cast-iron skillet
Guarantee your trusty skillet says rust-free by wiping it with a damp, used black tea bag after every cooking session. The tea's tannins will coat the pan with an invisible protective layer that prevents rust-causing oxidation.
S. Heisley wrote:I just read this in the First magazine dated March 18th, page 88:Rust-proof a cast-iron skillet
Guarantee your trusty skillet says rust-free by wiping it with a damp, used black tea bag after every cooking session. The tea's tannins will coat the pan with an invisible protective layer that prevents rust-causing oxidation.
Okay, don't shoot the messanger! ...........If anyone tries this, please let us know how it works!
GerryS wrote:S. Heisley wrote:I just read this in the First magazine dated March 18th, page 88:Rust-proof a cast-iron skillet
Guarantee your trusty skillet says rust-free by wiping it with a damp, used black tea bag after every cooking session. The tea's tannins will coat the pan with an invisible protective layer that prevents rust-causing oxidation.
Okay, don't shoot the messanger! ...........If anyone tries this, please let us know how it works!
Seems to be you'll be spreading bacteria around. Unless you are a single use type or pour your tea from a kettle.
I'll stick to oil, or Bette yet, beeswax. I stopped seasoning with oil last year. Beeswax as a seasoning agent leaves cast iron slicker than teflon. Flipping eggs is almost hard to do....truly amazing. And no, it doesn't making thins taste like honey. You get a hit of honey smell when you first melt the wax, but the taste isn't there. Also, make sure you use 100% and don't have any soy filler.
dmckruit wrote:I use hot soapy water. Rinse and wipe it dry, then go over it with a paper towel and a little olive oil.
Corwin C wrote:dmckruit wrote:I use hot soapy water. Rinse and wipe it dry, then go over it with a paper towel and a little olive oil.
Due to the porous nature of the cast iron, if you use soap, sometimes you will be able to taste the soap in the food. Also, soap essentially dissolves the seasoning that we're all working so hard to create/preserve. Many people do get away with it, but my personal experience is that it's noticeably better without using soap.
Most of the time I can wipe clean my ovens/pans and I will use hot water to rinse clean. Dry thoroughly (usually with help from a little heat) then apply the slightest coat of oil to the entire surface inside and out. If the pan is glossy shiny after applying the oil, you've used more than is necessary. I try to get a semi-gloss sheen and it doesn't feel at all oily to the touch.
If it's being a little stubborn, bringing some water to a light boil and a plastic or natural bristle brush almost always takes care of it. On pans that the seasoning isn't quite done or for some reason something gets seriously stuck, vinegar or scouring with a little salt works well. Due to the pH in the vinegar, it can be used to sanitize as well (spritz and let it sit on the surface for a few moments before wiping with oil.) Vinegar will also remove the seasoning and cause the pan to rust if left on too long, but it doesn't leave a flavor on the pan.
I have used soap before, but it is usually for a pan that has been neglected and/or the seasoning has gone rancid and I'm trying to get rid of it. Rinse very, very, VERY thoroughly before coating with oil or the soap will prevent the formation of the seasoning by dissolving it from the inside.
Cast iron 101 from above web page wrote:Q: What is the best way to season and care for cast iron? How should I wash it without removing the seasoning?
--Monica Ng, Davis, California
Seasoning a cast-iron pan gives it a smooth, nonstick surface that actually improves with age. When you buy a new cast-iron pan, the first thing you should do is wash it in hot, soapy water. Dry the pan thoroughly, first with a dishcloth, and then in an oven heated to 300 degrees for several minutes. You must dry the pan completely to prevent rust. Then pour about a tablespoon of oil into the pan, and rub it over the surface with a paper towel. Be careful not to use too much oil or the coating will be too thick. Place the pan in a 300 degrees oven for about an hour, then remove it and let it cool. Wipe away the excess oil, and your pan will be ready to use.
To keep a seasoned cast-iron pan in good condition, simply wipe it with a paper towel and a little oil after each use to clean it. If there are stuck-on food particles, use hot water and a brush or nylon scouring pad to clean them away (never use soap). If necessary, pour some water into the pan, and boil it on top of the stove for a few minutes to eliminate stubborn food pieces. Dry and reseason the pan between washings.
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