Another cast iron pan question

Old-Biscuit wrote:
Heat up the pan until its very hot. Douse under running water.....:H

Looking to replace your cast iron? THIS is never a good idea.

Been doing this for over 15yrs on multiple iron skillets and dutch ovens that we own. Never had a problem and works great to clean it.

I have reclaimed several awesome cast iron pans over the years, the worst one I found in an old abandoned barn. It had a hundred years of rust and everybody said it would be impossible to ever get it clean and useable again. I clean them the way granddaddy taught me, build a big fire and set the pan in the coals. Cover it with coals and get it red hot. After the fire is out and the pan is completely cool you can wash it and it will be brand spanking new again.
Never wet a hot pan with cold water, it will crack and become an anchor. Season with grease and wipe clean after use. It will last forever.

SK

Heat up the pan until its very hot. Douse under running water.....:H

Looking to replace your cast iron? THIS is never a good idea.

Never use soap or chemicals.

I use a iron skillet a few times a week at home. I clean mine a few ways depending on how bad it is.

Normal dinner food not too caked on - Heat up the pan until its very hot. Douse under running water and scrub with a green scrubby until gunky stuff is gone. Follow up with a clean sponge and running hot water while wiping down. Completely dry pan under heat. Spray with cooking oil when dry.

Caked on food left over night or for a few days (yuck!) - Cover and boil water in it until the food is soft. Douse under running water and scrub with a green scrubby until gunky stuff is gone. Follow up with a clean sponge and running hot water while wiping down. Completely dry pan under heat. Spray with cooking oil when dry.

Really really baked on or season completely gone and pan is always sticking. - Clean off what you can. Put in oven and set oven to self clean. Remove pan after it has cooled Follow up with a clean sponge and running hot water while wiping down. Oil pan down.

Really Rusted - Mechanical intervention, clean off debris, and season in self clean oven. Remove pan after it has cooled. Follow up with a clean sponge and running hot water while wiping down. Oil pan down.


*Self cleaning ovens. Its best to scrape off what you can if there is alot of grease/oils on your pan. Your oven may smoke when in self cleaning mode. Keep your exhaust fan on. Hopefully you won't need to open all the windows. ;)


Good luck.

Old-Biscuit wrote:
White vinegar/water 50/50 solution......let it soak. Check after an hour
Scrub with plastic brush or steel wool (no brass)
Rinse.......dry in warm oven then reseason

Boiling water.steel wool scrub rinse dry reseason

Try the above first. If it's still caked, put it in your self-cleaning oven cycle. Open the oven only after it's completely cooled. Then re-season.

White vinegar/water 50/50 solution......let it soak. Check after an hour
Scrub with plastic brush or steel wool (no brass)
Rinse.......dry in warm oven then reseason

Boiling water.steel wool scrub rinse dry reseason

I picked up an old cast iron fry pan in a garage sale. Fortunately I have a rather expensive sand blasting machine in work. Brought it in to work and after about 15 minutes it looked like a brand new fry pan. Re-seasoned and it works great.

Rolling Condo wrote:
IMHO, highly recommend against the use of oven cleaner.

Why? I've done this several times, before I made a lye vat to restore my pieces. It's messy and you have to be careful though.

+1 on using the self-cleaning oven. I put it in for an hour and all residue is reduced to ash. Resist the urge to take it out until it cools. I've burned several pot holders that way. Also, if you set it on the cool stove, it can crack. I ruined a couple of nice vintage pieces that way before I figured out what I was doing.

Rinse off the ash (there might be some rust under the residue as well) .. Use a steel scrubbie and scouring powder to get it nice and clean, then re-season as normal.

The best way to clean your cast iron fry pan,
cover bottom with 1/4 cup of SALT put pan on burner, and heat till salt starts to brown,take off burner,then with a thick rag hold handle, with rag in other hand rub the salt around the pan in a circle till clean, be careful it will be very hot
this is a method to season a new pan also never put cast iron pans in water