Cast Iron Cookware

[silibran]

Originally Posted by astrohip

The challenge with cast iron is it absorbs. The good news is as you cook, it gets more seasoned over time. The bad news... you don't clean it with anything that has chemicals in it. The items I bolded above will definitely get absorbed into the CI.

One of the best ways to clean Cast Iron, mentioned by several people above, is a stainless steel chainmail scrubber:

https://www.amazon.com/gp/product/B01A51S9Y2

I was not clear in my post. My post was in response to other posts which complained about cleaning stainless steel pots.

Until the iron pan is seasoned, I find cleaning it to be hard. But scrubbing it with kosher salt and a paper towel will usually get the job done. Use tongs to hold the paper towel when the pan is still warm. Once the pan is seasoned, I usually just wipe it out with a paoer towel after use.

Remember that pioneer women and our grandmothers regularly used iron pans, and I can’t believe they babied them. But a little intelligent care goes a long way.

[astrohip]

Originally Posted by silibran

I was not clear in my post. My post was in response to other posts which complained about cleaning stainless steel pots.

Until the iron pan is seasoned, I find cleaning it to be hard. But scrubbing it with kosher salt and a paper towel will usually get the job done. Use tongs to hold the paper towel when the pan is still warm. Once the pan is seasoned, I usually just wipe it out with a paoer towel after use.

Remember that pioneer women and our grandmothers regularly used iron pans, and I can’t believe they babied them. But a little intelligent care goes a long way.

Sorry about that... I tried to edit my post, but I guess there's a time limit to edit.

Stainless steel... anything goes!