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I have my grandmother's dutch oven. i would never part with it. It has seen many, many years of use. Still works beautifully.
I clean it with just a rough kitchen towel (no salt unless desperate) and then oil w/olive oil. Once wiped, it gets a short reheating until it is dry.
Quote:
Originally Posted by lhpartridge
We use kosher salt and oil over heat, scrubbed out with a folded paper towel. It's cheaper than sea salt. We never allow soap to touch it if possible, as it removes the oil from the pores in the iron.
Some are saying they use olive oil but why? Olive oil has a low burning point so use either crisco or vegetable oil. Also I read to clean, make a paste of salt and oil and rub it over the rust to clean it. Then I would coat the whole pan and stick it in the oven.
When I'm fiished using my cast iron pans, I just wipe it out, coat it with oil, and on top of the stove till it smokes. If there is some food stuck, a little water and brush, then oil and heat it!!!
BTW, I am still going strong making no knead bread in my cast iron dutch oven. This is the thread that started me baking this bread 3 years ago thanks to some people on here. Wander back and see some of the earlier posts! Today, I was curious as to what started me with the no knead bread revolution and I knew for me, it started on here and I found the thread having to do with cast iron pots.
I have an apartment, and whenever I use mine, the smoke alarms go berserk--and for a good reason, because the pan smokes like crazy.
How do I get around this problem?
I tend to sear my meats on high heat at 7/10 on the temperature scale. I use olive oil for my cooking too since I minimize my consumption of vegetable oils (canola, corn, vegetable, etc I don't cook with).
It's a dilemma because the pan cooks the meat well, but it's a huge battle to prepare the burgers because of the copious amount of smoke.
You need to switch to a oil with a higher "smoke point" -
I second the emotion... olive oil is just about the smokiest oil you could use.
Choose a high temperature oil instead. In the small quantities needed to lightly oil a grill pan there are no significant health concerns with any of them.
Well first off is your pan seasoned correctly? A bare unseasoned cast iron grill will smoke more than a well seasoned one. With a seasoned pan you could cook room temp steak on 5 or 6 after letting the pan heatup.
I use peanut oil exclusively for HIGH heat grilling when needed. There is a reason its the best for deep frying. Super high smoke point.
Did I mention seasoning your grill?
Never wash your pan with soap after you season it. Warm water and a stiff brush when necessary to get rid of the black bits. Then wipe with paper towel and dry on stove on low, bont burn it though.
I use peanut oil exclusively for HIGH heat grilling when needed. There is a reason its the best for deep frying. Super high smoke point.
May I revise that statement slightly? Refined Peanut Oil has a high smoke point (450 F/ 232 C), but unrefined peanut oil is similar to olive oil, with a smoke point of 320 F / 160 C. Confusing those two is a mistake you'll only make once.
For something like this my go-to is grapeseed oil. It's a high temp oil like refined peanut, refined sunflower, refined safflower, etc., but with neutral taste and zero health concerns. It's expensive, but in the small quantity used for this kind of application the expense is negligible.
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How on earth does one use a cast-iron grill pan?
