How does one go about seasoning and cleaning a cast iron pan? I've heard a lot of different things so I'd like to hear a few AZine opinions on this matter. Also are cast iron pans any better than the pans with a baked enamel finish on top?

 

I've got a 12" cast iron pan thats a few years old now. I think I just wiped peanut oil all over the inside of it and put it in the oven for an hour or two. Cant really remember...Google will help im sure.

To clean it, first off, dont ever use soap. Just use some salt (kosher salt is best) and a papertowel and wipe down the inside. Then dab some cooking oil on a paper towel and wipe down the inside to prevent rusting. After using it a bunch of times, you wont have to do this anymore I found.

I mostly use my cast iron for searing meats as it can get insanely hot.

 

America's Test Kitchen says, never use soap. Use water and Kosher salt if needed. They say to season the skillet after every use and to put it on the stove top to dry once cleaned, once dried season the skillet inside and out with oil. They say get the skillet nice and hot before seasoning.

 

Seasoning is as simple as rubbing the inside down with oil and baking on high heat until the oil carbonizes.

All the posters have it right, no soap, abraisive and oil. Re oil after each use and wipe down so you have no excess to go rancid

 

Wouldn't shortening be better than oil? Also, is there a preferred type oil (eg: canola, olive oil, peanut oil)?

 

Peanut I believe oil has the highest smoke point, so you wont smoke yourself out when you do this.

 

I use Canola. You are only wiping the inside with a papertowel to coat, so no major smoke, etc. worries-not enough oil to worry about, just enough to do the seasoning

 

peanut oil usually works best IMHO. And, as said, NO SOAP!. Also, do not just put it in a sink full of water and soak, it'll let water work itself into the inperfections and oxidize over time, causing rust.

I've done that with mine for the past 6 years i've had it, and so did my great-grandmother for the 40 years she owned that same one. It's twice as old as me now and still in great shape.

 

You guys are right...NO SOAP. I had a WOK that was perfectly seasoned....then some stupid girlfriend decided she would clean it for me while I was watching TV. She ruined it with soap.

 

I want one! I love hash browns, the thin cut, crispy kind that you only find at hole in the wall greasy spoon joints. I've yet to master the perfect hash browns at home, trust me, I've tried many a time only to end up frustrated yet again.

I think a seasoned pan might just be the secret.

 

You can re-season it. Clean well then wipe with oil & put in 350 oven. Also, nobody mentioned this, but you cannot use a cast iron pan on a ceramic cooktop (not sure why, though). I also have an inherited skillet, mainly used to bake cornbread and my world famous dutch baby pancakes.