How to clean a cast iron pan

Anyone who has shopped for cookware knows that quality costs. While you might pick up a cheap frying pan for $8-10 dollars, it's usually made with a thin grade of stainless steel and lined with a flimsy coating of Teflon(R). This type of pan is really no bargain. The pan will heat too quickly and distributes the heat unevenly, which doesn't bode well for the cooking results. This type of pan will also become damaged quickly, either by warping or sustaining damage to the non-stick surface. Once you've got scratches in the non-stick surface, it's not safe to continue cooking in it.

On the other hand, for the same $8-10, you can buy a cast iron frying pan which masterfully distributes the heat evenly around the bottom and sides of the pan, won't warp and lasts for decades. Cast iron cookware is, arguably, the best cookware around. I can vouch for the superiority of cast iron cookware, having two frying pans and a Dutch oven in my kitchen for thirty years, still performing like champs. I wouldn't trade them in for any other type of cookware. Knowing how to clean a cast iron pan is all you need to know to enjoy this cookware wonder for a lifetime.

Many novice cooks are put off of choosing cast iron because of the fact that it does rust without proper care. Now we have enameled cast iron pots and pans, which won't rust, but also cost an arm and a leg. Here we dispel the mysteries of how to maintain and clean a cast iron pan. The procedures are quite simple. Here we go.

When you first purchase a cast iron pot or pan, it has not been treated in any way. The surface appears dull. You first need to 'season' the cookware in a one time process. Here's how:

Rinse the pan with plain water and set it over a low to medium heat on the stove top. When it's warmed a bit, put a couple of tablespoons of vegetable oil in the pan and use a paper towel to thoroughly rub the oil into all of the inside surfaces, including the sides. Heat for several minutes and then allow the pan to cool. Repeat this procedure twice. This seals the pores of the pan, creating a non stick surface that never mars. You're ready to cook.

Let's say you've cooked a steak or a couple of burgers. One of the objectives when you clean a cast iron pan is to not remove the original seasoning. So, when you want to clean a cast iron pan, rule number one is to never, ever use soap! Wait until the pan has cooled to room temperature. Run hot water into the cast iron pan and let it sit for just a few minutes. This allows crusty, burnt on spots to loosen from the pan surface. Use a nylon scrubby to remove the cooking residue, just until the surface is smooth. While you can use a fine steel wool pad to clean a cast iron pan, your objective is to remove only crusted on food bits. The flavors of seasonings you've used in your recipe become part of the seasoned pan, which is a plus for future cooking. You'll find your dishes acquire greater complexity of taste with each use. This is also why you'll want to use a separate pan for fish!

When your pan is clean and cool, rub one layer of oil over the inside surfaces and heat for several minutes over a low-medium heat. This kills any bacteria which might remain after you clean a cast iron pan. Put your pan away until you're ready to use again.

After you clean a cast iron pan, you'll need to preheat it prior to cooking. That's all there is to maintaining your inexpensive, durable cookware!