It is the age old question. "Should I clean my cast iron pan?"
The fear people have is that once you clean a cast iron pan with soap and water food will stick since soap removes the oily sheen. This leads people to only use their cast iron to cook certain foods. They don't want the taste of other foods to stick in the pan.
Cast Iron Pan
The simple truth is that if you have a well cured pan to start with cleaning it lightly with soap and water is perfectly fine. How do I know? I have used the same cast iron pan for over twenty years. It get cleaned in the sink every time I use it.
So the key to using cast iron is to have a good quality pan and to have it well cured. There are cheep cast iron pans that are no good at all. Look at the name "cast" iron. The casting process provides a rough pan. These are sometimes sold and bargain camping stores. They are complete junk since the cooking surface is rough like 100 grit sandpaper.
A good quality pan has been machined after the casting process and has a smooth cooking surface. This is the only type of pan to buy. It might cost you but will be well worth it.
To cure a new pan, heat it up on the stove just until it is too hot to touch, handle and all. This will open up the pores in the steel. Remove from heat and while wearing oven gloves wipe the whole pan with vegetable oil. Let cool and wipe any extra oil off with a dry paper towel. Don't make the pan super hot because the oil will burn. Just make it too hot to pick up by the handle.
I use my pan for all kinds of food from eggs too bacon to burritos. I clean the pan in the sink and to remove the flavor in the pan I warm it on the stove and rub the cooking surface with vegetable oil and about two tea spoons of salt.
The important thing to remember with cast iron cookware is to keep it well oiled and avoid leaving wet. Rust is a killer for a cast iron pan. Also, avoid using the dishwasher to clean the pan.
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Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet Feature
- Pre-seasoned heavy cast-iron skillet
- Superior heat retention and even cooking
- Two handles for heavy lifting
- 12 inches in diameter, 2 inches deep
- Heirloom pan for kitchen or camping
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet Overview
Seasoned, ready to use. This 12 inch skillet is a kitchen's most essential item. The even heating of cast iron is necessary for golden, tender, perfectly pan-fried chicken. What other cookware can rival the heat retention, versatility, value and durability of cast iron.Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet Specifications
Pancakes, eggs, and bacon somehow taste extra hearty when cooked in a heavy cast-iron skillet. Cast iron creates superior heat retention, heats evenly, and loves a campfire, unlike flimsier pans. Fry up a mess of catfish, roast a chicken, or bake an apple crisp in this generous 12-inch pan that features two handles for heavy lifting, and two subtle side lips for pouring. While the skillet comes preseasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. Whether used in a kitchen or camp, this virtually indestructible pan should last for generations.--Ann BieriAvailable In Stock. |
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