Cast Iron Skellet Cleanup Question

Cast iron should never be 'washed' with soap. Just some water and a light scrubbing is all that is necessary. If it is real bad, you can bring some water to a boil to help deglaze the pan. A little paper towel to dry and then coat with some EVOO to protect until next use.

For leftover grease, just pour it in a cup (once cool) and put it in the freezer for a few minutes. The grease will congeal and then just throw it out with the trash.

Wishbone....
You have a fine set of Griswolds. That's the first Griswold lid I've seen. I'm not a "collector" I just got interested in Griswolds because of the smooth surface. I buy them to use as any tool. Small logos, large logos, I have both, don't mean anything to me. My Sister found and bought me a Griswold aluminum "Safety Fill" tea kettle Pat'd Sept 9 1913.. That of course is a extra and sits on the pot shelf in the kitchen...... Maybe I am a collector.. :)

camperpaul wrote:

Jayco23FB wrote:

Bonefish wrote:
:S Never use soap and nothing sticks to any of my cast iron equipment. Wipe with a paper towel while still warm and re-heat while spreading a new coat of EVOO. Place in canvas cover for travel.

What is EVOO?

Extra Virgin Olive Oil.

Thanks for answering for me I have been out of pocket!:B

swtgran wrote:
I have my grandmother's skillets and they were washed all those years with soap and water. After washing they were put on top the old coal stove to heat/dry, then wiped with some lard. I have never had to strip them down.

The wiping with lard afterward is basically to sort of "re-season" them. I do the same. I do not use soap every time unless it is truly nasty. I use hot water and wipe them out. No scratchy items to clean. Then heat dry to prevent rust. Then wipe it down with crisco.

My skillets are all non-stick and no problem to clean without soap. But if you cook anything in your cast iron skillet that gets a little gummy or is sticking to the skillet, simply scrape the surface with your metal spatula to remove it while the skillet is still hot. Then remove with a paper towel. Hot water and a stiff bristle brush is all you'll ever need. Then a fine coating of vegetable oil (or almost any cooking oil) and you're good to go.

Wishbone51 wrote:

Yep.. That's what mine has.. The only issue is that it has the low base designed for wood stoves, so I have to lift it up so it can rotate.

I put mine on the front burner of my gas stove and with the handle over the edge, it's no problem grabbing the handle and just spinning it over.

magnusfide wrote:
It has a ball joint that lets you flip the iron over to finish the other side. Makes a better waffle than the electric ones.

Yep.. That's what mine has.. The only issue is that it has the low base designed for wood stoves, so I have to lift it up so it can rotate.

Wishbone51 wrote:

Go Dogs wrote:
Wow! A cast iron waffle iron. That really separates the men from the boys!

Very nice over campfire coals, and on the stove top.. It's a Griswold "The American" ca. 1890-1908... Picked it up on eBay for $40 in moderate condition and nursed it back to health.

I have a Griswold waffle iron that's in pristine condition that I found in a yard sale for $5. It has a ball joint that lets you flip the iron over to finish the other side. Makes a better waffle than the electric ones.

robsouth wrote:


I am going to stick to my routine so leave me out of any further "quotes" please y'all.

OK

Oops

Go Dogs wrote:
Wow! A cast iron waffle iron. That really separates the men from the boys!

Very nice over campfire coals, and on the stove top.. It's a Griswold "The American" ca. 1890-1908... Picked it up on eBay for $40 in moderate condition and nursed it back to health.