How do you clean these damn things?

capnhowdy · 06-16-2005, 06:14 PM

I love to cook. Lots of time in cast iron pots, which is indicative to the south, so I hear.
I have scores of these that I have semi-retired because they started looking, well, kinda nasty.
I'd like to use them again but don't have a clue how to clean them up.
Forget soap & water. Tried that. I've heard lots of myths on this procedure, but would like to hear from someone who has actually been there, done that.
Some of them are really old. I've heard the older the better, so there's got to be a way to clean those babies up. I guess I'm not the only one who uses them, and for that matter, needs to know.
If noone does know, it will be the first topic Ive ever seen on the Cellar to fit that category..............

Skunks · 06-16-2005, 06:23 PM

I was going to explain how to do this in my own words, but <a href="http://www.everything2.com/index.pl?node_id=1248851">this article</a> explains the process much better than I could.

BigV · 06-16-2005, 06:37 PM

Cast iron?! The best cookware ever, the older the better.

You're right, no soap and water. That's a killer, it damages the "seasoning". That's the blackness you see on the cooking surface. Iron is porous, and during use, it absorbs some of the oils in the cooking, and gradually develops a smooth, (mostly) non-stick surface. Soap is the enemy of this desirable patina.

Let's clarify some things, first, ok? Are you talking about the outside of the pots/skillets/pans? If so, any cleaning you could do to it is really only for cosmetic purposes, unless it's actually covered in nasty food. Assuming you've given the outside surfaces a good wipedown with hot water and a scrubber (metal or scotchpad) you're probably good to go.

The inside, the cooking surfaces are in need of cleaning? Ok, well, same initial drill. HOT water, sufficiently aggressive scrubber tool, and enough elbow grease to satisfy yourself. It is acceptable to scrape out the crusted/burned on food funk. That charcoal that you know isn't pan, but something else, just scrape it off with a metal tool (spoon, knife (CAREFUL!! Pressing with a knife in hot soapy water is dangerous. maybe a butter knife can do the job. Or a putty knife.)) Get the chunks out. Then hot water and scrub. If you must, you can add a little soap if it's really greasy and awful.

But with regular use, they usually only require the hot water/scrape/scrub for regular cleaning.

I love my cast iron skillets the most of all my stove top tools. I also have a couple of cast iron dutch ovens and they're loved in the same way, both cooking love and cleaning love. NO SOAP.

It is possible to cook them clean too. Fill partly with water and boil. Then use a tool (careful again) scratch/scrape/scrub the cooking surfaces, rinse, repeat, and then you can even cook them try. MrsV prefers this method. I usually wipe them as dry as I can and then let them air dry for any remaining wet wipe marks.

Maybe that's the problem. Are they rusty or crusty? Rust indicates disuse, neglect. They're worth saving. Wipe clean as before and then coat with oil and bake in a low oven. Remove, cool, wipe, repeat until surface is slick, but not oily.

I love cooking in iron.

BigV · 06-16-2005, 06:41 PM

Skunks's article link is worthy. Basically repeats what I said. Check it out.

capnhowdy · 06-16-2005, 08:04 PM

The ones I use regularly arent that bad. I have a lot more that are in storage. Really greasy (some even have oil standing in the bottom). Probably haven't been used in 5 years. No Rust.
A noncellarite phoned me, (don't know why he won't register & post) & said you could do it in your oven on the self clean cycle. This sparks memory from the stick on off the pans when I'd buy a new one. I remember lots of times the smoke in the house , just seasoning a new one would be seemingly toxic.

Also heard about throwing them in a fire..........
I think restoring the pan is what I need to do.
I sure as hell aint throwin 'em away.

capnhowdy · 06-16-2005, 08:15 PM

Quote:

Originally Posted by Skunks

I was going to explain how to do this in my own words, but <a href="http://www.everything2.com/index.pl?node_id=1248851">this article</a> explains the process much better than I could.

Thanx, Skunks,
Great link.

cowhead · 06-17-2005, 05:44 AM

the other option is only if you have really really good ventilation, and that's to put the burner on high and leave it for a while. you'll know when it's done (this I use in the resturaunt I work in but only once in a great while) and then whip out a wire brush and dust off the burned out carbon.. yes, it does take a while and yes it does smell bad and creates a metric-fuckton of smoke. but your pan will never be cleaner. (well unless obviously it's new), all told I'd leave the 'seasoning' unless you find it unpleasant.

Clodfobble · 06-17-2005, 09:32 AM

It's important to note that if you do that ("put the burner on high and leave it for a while,") you must let it cool down slowly--don't put it in water. I watched a roommate do this and the bottom literally fell off the pot.

BigV · 06-17-2005, 11:14 AM

Quote:

Originally Posted by Clodfobble

It's important to note that if you do that ("put the burner on high and leave it for a while,") you must let it cool down slowly--don't put it in water. I watched a roommate do this and the bottom literally fell off the pot.

Another note, even if the handle is cool enough to hold when you take it off the burner using this nuclear option, you don't want to put it on anything but metal, like the stove or a cooling rack, or the sink. Not the cutting board.

Maybe I'll post the picture tomorrow of the branding I did of our breadboard from the bottom of the skillet.

Trust me on this one.

Pie · 06-17-2005, 01:11 PM

I do use soap and water on my cast iron pans, but I have a reason -- squeamish vegetarians that insist on soap & scrub after cooking meat. After the suds, I rinse thoroughly, dry with a towel, wipe on a light coating of vegetable oil with a paper towel, and leave it on the (gas) burner turned to high for 5 minutes. Turn off the burner, let it sit till cool.
I've never had a rust or dirt problem with this method.
- Pie

dar512 · 06-17-2005, 02:46 PM

So basically you are reseasoning the pan each time.

capnhowdy · 06-17-2005, 02:51 PM

Gee thanx folks........ I knew I could learn a lot from you guys. I guess I'll have a pot cleaning ceremony this weekend. The on top of the burner seems like the best method I've heard yet. I think I'll put them on my outdoor fish cooker and fire it up. They can smoke all they want out there.
I'm still intrigued by the idea of the self cleaning cycle in the oven. But there again I'd have the toxic smoke syndrome...........The oven doesn't smoke when I clean it that way, But the oven has never been as dirty as those pans.

Pie · 06-21-2005, 04:31 PM

Quote:

Originally Posted by dar512

So basically you are reseasoning the pan each time.

I guess, but it takes so little time...

zippyt · 06-21-2005, 10:56 PM

I think I'll put them on my outdoor fish cooker and fire it up. They can smoke all they want out there.

Oh and a cooler of beer as you cut the grass ,,and watch the smoke ,,,then a rub down with oil

cowhead · 06-22-2005, 05:02 PM

yeah.. I suppose I should have mentioned the 'don't put it in water and especially don't throw ice in it' part.. (yeah my chef was very very unhappy with me)

06-16-2005, 06:14 PM	#1
capnhowdy Blatantly Homosapien Join Date: Mar 2004 Posts: 6,200	How do you clean these damn things? I love to cook. Lots of time in cast iron pots, which is indicative to the south, so I hear. I have scores of these that I have semi-retired because they started looking, well, kinda nasty. I'd like to use them again but don't have a clue how to clean them up. Forget soap & water. Tried that. I've heard lots of myths on this procedure, but would like to hear from someone who has actually been there, done that. Some of them are really old. I've heard the older the better, so there's got to be a way to clean those babies up. I guess I'm not the only one who uses them, and for that matter, needs to know. If noone does know, it will be the first topic Ive ever seen on the Cellar to fit that category.............. __________________ Please type slowly. I can't read very fast............... and no holy water, please.

06-16-2005, 06:37 PM	#3
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	Cast iron?! The best cookware ever, the older the better. You're right, no soap and water. That's a killer, it damages the "seasoning". That's the blackness you see on the cooking surface. Iron is porous, and during use, it absorbs some of the oils in the cooking, and gradually develops a smooth, (mostly) non-stick surface. Soap is the enemy of this desirable patina. Let's clarify some things, first, ok? Are you talking about the outside of the pots/skillets/pans? If so, any cleaning you could do to it is really only for cosmetic purposes, unless it's actually covered in nasty food. Assuming you've given the outside surfaces a good wipedown with hot water and a scrubber (metal or scotchpad) you're probably good to go. The inside, the cooking surfaces are in need of cleaning? Ok, well, same initial drill. HOT water, sufficiently aggressive scrubber tool, and enough elbow grease to satisfy yourself. It is acceptable to scrape out the crusted/burned on food funk. That charcoal that you know isn't pan, but something else, just scrape it off with a metal tool (spoon, knife (CAREFUL!! Pressing with a knife in hot soapy water is dangerous. maybe a butter knife can do the job. Or a putty knife.)) Get the chunks out. Then hot water and scrub. If you must, you can add a little soap if it's really greasy and awful. But with regular use, they usually only require the hot water/scrape/scrub for regular cleaning. I love my cast iron skillets the most of all my stove top tools. I also have a couple of cast iron dutch ovens and they're loved in the same way, both cooking love and cleaning love. NO SOAP. It is possible to cook them clean too. Fill partly with water and boil. Then use a tool (careful again) scratch/scrape/scrub the cooking surfaces, rinse, repeat, and then you can even cook them try. MrsV prefers this method. I usually wipe them as dry as I can and then let them air dry for any remaining wet wipe marks. Maybe that's the problem. Are they rusty or crusty? Rust indicates disuse, neglect. They're worth saving. Wipe clean as before and then coat with oil and bake in a low oven. Remove, cool, wipe, repeat until surface is slick, but not oily. I love cooking in iron. __________________ Be Just and Fear Not. Last edited by BigV; 06-16-2005 at 06:43 PM.

06-16-2005, 06:41 PM	#4
BigV Goon Squad Leader Join Date: Nov 2004 Location: Seattle Posts: 27,063	Skunks's article link is worthy. Basically repeats what I said. Check it out. __________________ Be Just and Fear Not.

06-16-2005, 08:04 PM	#5
capnhowdy Blatantly Homosapien Join Date: Mar 2004 Posts: 6,200	The ones I use regularly arent that bad. I have a lot more that are in storage. Really greasy (some even have oil standing in the bottom). Probably haven't been used in 5 years. No Rust. A noncellarite phoned me, (don't know why he won't register & post) & said you could do it in your oven on the self clean cycle. This sparks memory from the stick on off the pans when I'd buy a new one. I remember lots of times the smoke in the house , just seasoning a new one would be seemingly toxic. Also heard about throwing them in a fire.......... I think restoring the pan is what I need to do. I sure as hell aint throwin 'em away. __________________ Please type slowly. I can't read very fast............... and no holy water, please.

06-17-2005, 05:44 AM	#7
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	the other option is only if you have really really good ventilation, and that's to put the burner on high and leave it for a while. you'll know when it's done (this I use in the resturaunt I work in but only once in a great while) and then whip out a wire brush and dust off the burned out carbon.. yes, it does take a while and yes it does smell bad and creates a metric-fuckton of smoke. but your pan will never be cleaner. (well unless obviously it's new), all told I'd leave the 'seasoning' unless you find it unpleasant. __________________ no my child.. this is not my desire..I'm digging for fire.

06-16-2005, 06:23 PM	#2
Skunks I thought I changed this. Join Date: Nov 2002 Location: western nowhere, ny Posts: 412	I was going to explain how to do this in my own words, but <a href="http://www.everything2.com/index.pl?node_id=1248851">this article</a> explains the process much better than I could.

06-17-2005, 09:32 AM	#8
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	It's important to note that if you do that ("put the burner on high and leave it for a while,") you must let it cool down slowly--don't put it in water. I watched a roommate do this and the bottom literally fell off the pot.

06-17-2005, 01:11 PM	#10
Pie Gone and done Join Date: Sep 2001 Posts: 4,808	I do use soap and water on my cast iron pans, but I have a reason -- squeamish vegetarians that insist on soap & scrub after cooking meat. After the suds, I rinse thoroughly, dry with a towel, wipe on a light coating of vegetable oil with a paper towel, and leave it on the (gas) burner turned to high for 5 minutes. Turn off the burner, let it sit till cool. I've never had a rust or dirt problem with this method. - Pie __________________ per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not.

06-17-2005, 02:46 PM	#11
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	So basically you are reseasoning the pan each time. __________________ "Against stupidity the gods themselves contend in vain." -- Friedrich Schiller

06-17-2005, 02:51 PM	#12
capnhowdy Blatantly Homosapien Join Date: Mar 2004 Posts: 6,200	Gee thanx folks........ I knew I could learn a lot from you guys. I guess I'll have a pot cleaning ceremony this weekend. The on top of the burner seems like the best method I've heard yet. I think I'll put them on my outdoor fish cooker and fire it up. They can smoke all they want out there. I'm still intrigued by the idea of the self cleaning cycle in the oven. But there again I'd have the toxic smoke syndrome...........The oven doesn't smoke when I clean it that way, But the oven has never been as dirty as those pans. __________________ Please type slowly. I can't read very fast............... and no holy water, please.

06-21-2005, 10:56 PM	#14
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	I think I'll put them on my outdoor fish cooker and fire it up. They can smoke all they want out there. Oh and a cooler of beer as you cut the grass ,,and watch the smoke ,,,then a rub down with oil __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

06-22-2005, 05:02 PM	#15
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	yeah.. I suppose I should have mentioned the 'don't put it in water and especially don't throw ice in it' part.. (yeah my chef was very very unhappy with me) __________________ no my child.. this is not my desire..I'm digging for fire.

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