Re: help-rusty cast iron skillet

[Guest guest]

h,

You can scrub it with a steel wool pad, set it in a fire, whatever you

want to get the rust and old crud off. You pretty much can't hurt it

and will want to start over with the seasoning process with some good

lard or coconut oil.

Kathy

[Guest guest]

> start over with the seasoning process with some good

> lard or coconut oil.

Kathy, does using coconut oil for seasoning a pan (as opposed to

cooking with it) impart the taste of coconut to the pan at all? I

figure not, but I thought I'd ask. I've always used lard but right

now I have only VCO and need to reseason a pan that's gotten dried out

from misuse by a houseguest-- you guessed it: soap and water!

~Joe

[Guest guest]

Joe,

It's difficult to get across to people that not everything has to be

scrubbed with soap and water!

I often use refined coconut oil for cooking things that I don't care

to have taste like coconut-potatoes, eggs etc. But I don't think a

little bit of the flavored stuff would make much difference when used

to regrease the pan.

I should have also mentioned to h that I keep my new/old pans

that I am reseasoning in the oven and bake them right along with

whatever I'm cooking rather than turning the oven on just for one

purpose. Although having the oven on doesn't sound like such a bad

idea today...

Kathy

[Guest guest]

>

> h,

>

> You can scrub it with a steel wool pad, set it in a fire, whatever you

> want to get the rust and old crud off. You pretty much can't hurt it

> and will want to start over with the seasoning process with some good

> lard or coconut oil.

And to that, I would only add:

And NEVER use soap to clean it.

I usually just pour a bit of water into the warm pan after cooking and

let it soak. Then use hot water and something abrasive to get

extraneous grease and crispy bits off and set the pan over heat to dry

thoroughly. If there are any dull patches, give it a wipe of lard/oil.

As for lingering flavors, well, I guess part of the fun of cooking

with cast iron is trying to guess what previous dish was prepared in it!

Peace,

Genie

[Guest guest]

Propper Cleaning of Cast Iron Pans- What I was Taught...

This is what I was told to do for cleaning tough & tarnished iron

pans:

When pan is emptied, leave on hot burner. Let food/rust/grime start

to burn off. When pan is good & hot (even smokin) slowly &

carefully (it will steam up & sizzle loud) add hot water to boil off

& loosen the rest. Then turn off heat.

When pan is cooled, wash & rinse with hot water, and season well.

My pans are well seasoned & to wash I usually just have to wipe off

& maybe wash with really hot water. Depending on what I cook I will

use a gentle hand-made soap for washing it, though I was told you're

not supposed to use soap on them. I was also told not to cook

tomato sauces in them- because of the acid or something.

After EVERY wash, I apply a thin coat of oil- usually whatever I

have on hand. Palm, Coconut, Sunflower, whatever. It may not sound

appealing to some, but if I fry bacon or burger, to clean I simply

wipe out the pan and leave the flavored fats for my seasoning.

Fries great tasting burgers the day after cooking bacon.

I have not noticed a difference in food tastes when using different

oils (except bacon & burger grease) on the pans, myself, but could

be possible I suppose. I have even heard of people seasoning pans

with herbs.

I also add a thin oil layer to the inside of baking stones & let

them sit in the cabinet until my next baking day. Some may not

prefer to do it this way, but it works well for me.

Hope might offer some ideas.

Amber

www.JRemedies.com