Thank you for this! I have one, not by Lodge, that came free with a kitchen utensil I bought years ago. I could never find a replacement and when I Googled in the past they were never this size or look.
This thing is the perfect tool when you need to scrape food off of pots, pans, bowls and the best is glass casserole dishes! No more scraping with your finger nails that dried on food debris!
Friends of Reddit, you need to buy it you will make cleanup way easier! Enjoy!
https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO
Do they work well with electric stoves? I'm moving soon and my new place has a gas stove so I'll probably buy one via amazon regardless.
Been meaning to get a new pan for a while not. My current one is a little warped and has a big bulge in the middle.
I use wood as well for utensils but I was referring to the cleaning process. They mentioned that these lodge scrapers weren't that good and that you can just use an everyday metal spatula. If they lodge scrapers work well for you then I'll probably pick it up as well.
Thanks for the tip with acidic foods, I'll be sure to keep pastas and such out of there.
If you use regularly, for cleaning these plastic scrapers to get any stuck on bits is a must. Most day to day cleaning includes hot water, these scrapers and some paper towels. Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black) https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_api_glt_fabc_6CH6M2J9VRAB4DVHGJCK
I use these Lodge Cast Iron Scrapers when cleaning my baking sheets after making oven bacon. They work great on cast iron too...I just don't use mine as much as I should.
These are not translation, just my own experience:
No steel brush, use cast iron scrapper (list this) to scrap it after it's cooled. Very rough job may call for a chain-mail sponge, but I never needed one.
Also, use wood or silicone spatula instead of metallic. And absolutely no dish detergent. Water only. Re-oil, heat, wipe down, and store in dry place.
I think that's just the way cheese gets when it fries to the side of a 550 degree pan. Same thing happens to me.
I let the pan cool down, set it in the sink, fill it with hot tap water, and let it sit for 15-20 minutes. The water softens everything up and it all comes off easily with a pan scraper or even just wiping with my fingers.
Not sure about the wet crust. I have not had that problem. Maybe too much sauce or toppings with lots of moisture?
Warm it up in the oven... maybe 200-224F. Then use a hard plastic scraper to get it off. It may take multiple tries.
https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO
I’m not endorsing anything, just wanted to give an idea of what I meant by a “hard plastic scraper.”
I'd try setting it in the sink, filling it with hot tap water, and letting it soak for 15-20 minutes. Then, gently scrape at it with a metal spatula, being careful not to dig into your pan with any pointy corners, or go at it with one of Lodge's scrapers.
Two suggestions. First, make sure to slip your knife or a spatula between the pan and cheese/crust right as it comes out of the oven to separate it before it cools. Second, I still get some cheese sticking, but I just fill the cooled pan with hot tap water and let it sit for 20 minutes or so and pretty much everything wipes out or scrapes off with one of Lodge's scrapers.
If you do get one, get a set of these scrapers. They work great for all dishes, and you can really put some elbow grease into em.
If it’s seasoned properly it’s super easy. So if you’re struggling it’s probably best to start with a brand new one, like Lodge brand. After I use the pan I wait for it to cool down a bit, then I rinse it with water. And if stuff is stuck I use a sponge (that isn’t soapy) to knock it off. Rinse again, then wipe it clean (I just use some paper towel) to wipe off residue and dry. If life gets in the way and you let it sit for a day before cleaning it, just put some water in and leave it for 5 minutes or so, and then rinse/clean it like normal. Do not let it soak for an extended period of time!! If you’re obsessed like me, buy one of these: https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_sms_awdo_t1_s5jEBb6YXAP1J
This is just what I do and it’s worked for me. I’ve never seasoned a pan by myself though.
Pick up a scraper. Once you have a good season, while the pan is still warm, you can scrape the oil and sticky bits off into the trash and then scrub it with a plastic scrubber sponge under hot tap water.
I've found using one of these pan scrapers really helps. I use one every time before or often instead of cleaning my pan depending on what I've cooked. It has done a really good job of flattening out and hardening my seasoning. My Pans' seasonings much smoother than before I started using it.
It's a really hard plastic and is shaped in such a way that it gets in all the corners. I'm not afraid to use metal spatula on my pans either but I find the scraper does a better job of hitting the entire surface of the pan and helps with cleaning.
I'd avoid metal. I use these and they work really well. As a pan builds up seasoning it gets easier to clean even with really messy foods. Just some warm water and one of these is usually enough. Then a wipe down with oil why the pan is still warm and you are set.
No you don't have to strip it, this is what I would do. Heat the pan up, starting on low then moving up to medium, let it sit for 10-15 minutes till it is really really hot. Add about a 1/2 - 1 cup of water, it should start releasing the gunk, use a spatula to help it along. Pour out the water and repeat in needed. Make sure you dry the pan on the stove after you do this so it doesn't rust. Wipe it down with a dab of oil after its dry.
The pan is not going to get to that perfect nonstick until you use it for a while, it takes time. Cooking bacon and things like that in it will help. To prevent from getting sticky again clean the pan while its still hot, use a scraper (link below) to get any stuck on stuff off and wipe out the pan thoroughly to get rid of the excess oil and you should be good to go, thats all I do to clean my pans.
Try a Lodge scraper for cast iron. I use them for scraping just about all my cake pans, it should be able to get in those fine corners pretty well.
The Imgur album has the step-by-step details, but water is a great solvent. It does most of the heavy lifting. Lodge's scraper makes short work of anything left, and a good plastic scrub brush gets the last little bits.
Reading through the FAQ should help get you on the right track, but here are my answers to your questions:
Up to you. For me, I typically wash after each use except for the pan I cook eggs in regularly. I use butter and/or bacon grease and nothing sticks, so I usually just wipe it out with a paper towel and leave it on the stove. I do still wash it out once a week or so anyway.
Yes. I'm not a fan of sponges in general, so I use a Lodge pan scraper and a plastic scrub brush, but same idea, and soap is just fine. The negative view of soap in cast iron came from the old days when soap contained lye that ate away at the seasoning.
No. Seasoning should build naturally as you cook with your pan, assuming you aren't constantly cooking with lots of acidic foods. The initial few rounds of oven seasoning applied to a new or restored pan are to make sure every bit is protected from rust and to start with a nice base seasoning layer.
Yes. You should always pre-heat your cast iron pan anyway, so by the time you add food, your pan should be in the 350+ F range and any bacteria would be destroyed.
Rapid and/or uneven heat changes in a pan can warp or even crack cast iron. I let my pan cool down before I clean it.
I most often cook with a high smoke point oil like avocado oil when I use high temps like for searing steaks, so that I don't get too much smoke in my house.
Cooking oil is not the same thing as seasoning oil (though you can use the same oil for both purposes). Using proper seasoning technique polymerizes the oil to the pan creating a layer of seasoning that is bonded to the iron. There are oils that produce better seasoning and cooking oils I would not personally use for seasoning (like olive oil). Also, really high temperatures like 600+ F and long exposure to heat on an empty pan can burn off seasoning, so that's something to keep in mind too.
No. I do typically wipe my pans down with a very thin layer of vegetable oil after washing, drying, and warming them, but this is to protect from rust and to promote the natural seasoning building process. I don't go through the seasoning process after the initial seasoning (after a restoration for example).
You don't have to oil your pans if you don't want to. If you do oil them, you should really wipe off as much as possible to avoid potential sticky rancid issues. That's what I do and I have not had problems with rancid oil. In some climates like deserts, you probably would not need to oil, but in very humid climates you might need to.
No need to strip. Keep going with the new one, but I think this might fall under the seasoning vs cooking oil thinking in point number 7 above.
You can mix seasoning layers and/or cooking oils as desired. I season with Crisco, but I would not have a problem seasoning with grape-seed or vegetable oils if I did not have Crisco on hand. Some people season different layers with different oils on purpose because they like the look.
That could be bits of seasoning coming off, but it could also be that you don't have a good seasoning base on your pan, or it could still be cooked on food that is still coming off even after you've cleaned for a while. Can you post a photo of your pan's cooking surface?
The never use soap suggestion was true many years ago when soap contained lye, which would eat away at cast iron seasoning. Todays soap is fine for cleaning cast iron. I don't typically use soap because I don't need to, but I do use it if I've cooked something particularly greasy that won't come off with hot water. Chili comes to mind...
Lots of people use chainmail scrubbers and swear by them. It is doubtful that a chainmail scrubber is removing your seasoning. That said, I use a Lodge pan scraper and Lodge scrub brush to clean food off my pans.
Here are a few idea. Nothing I can't live without, but I do use and like all of them:
Agreed. I'll add that Lodge makes these really nice scrapers and a very good nylon brush. I use both.
If there is any food stuck in my pan after cooking, my cleaning procedure goes: let the pan cool down, fill it with hot tap water, soak for 15-20 minutes, scrape everything out with the scraper, scrub inside and out with the brush, towel dry, heat on very low burner for 5 minutes, wipe with very thin layer of vegetable oil, wipe off as much oil as possible.
I like that book and the chocolate chip cookie recipe is killer! It's the only way I make them now.
You're probably looking for a Christmas present add-on to the skillet, but there are tons of great recipes on the web. Lodge has quite a few good ones.
You might consider some nice cast iron tools to go with too like: Lodge pan scrapers, Lodge scrub brush, Infrared thermometer, silicone skillet handle covers, silicone assist handle covers, leather or suede skillet handle covers, a basting brush, flexible spatula for getting under the edges of pizzas, cookies, and pies, heavy-duty metal spatula for smash burgers and scraping, or maybe a grill press?
Here are some cast iron accessory ideas:
You might want to switch to the blue pad or one that is just nylon. I use the polycarbonate scrapers from Lodge. They are cheap and work great. I also use a simple nylon brush like this.
Nvm another commenter showed me these and they seem perfect, just ordered!
https://www.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO
Here's what you need good soul. https://www.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO
i use those lodge plastic scrapers. they work great.
https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO
Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black) https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_api_i_W53EGZQ89P9P7N2H3XCD?_encoding=UTF8&psc=1
I like Lodge's pan scraper to remove the big chunks, and then a nylon brush to thoroughly clean the pan. Here's my cleaning process if that helps.
Wire brushes and steel wool work well for restoration, but they will remove your seasoning, so I'd avoid those tools for general cleaning after cooking. I like Lodge's scraper and a nylon scrub brush, and I let water do most of the heavy lifting. Here's my cleaning method.
The steel scouring pad is removing your seasoning, leaving you with bare iron. I suggest switching to something like Lodge's polycarbonate scraper and maybe a nylon scrub brush to clean your pan. That will remove the food and leave the seasoning in tact. Here's my cleaning process if that helps.
Since you don't really have solid seasoning now, I think it would be good to read through the seasoning instructions in the FAQ, and add at least two new layers of seasoning to your pan. This will protect your pan from rust and seal the iron away from your food.
I'd get the spatula as it can flip food and help clean your pan. I have not used chainmail scrubbers myself, but lots of folks on this sub rave about them. I've been using Lodge's polycarbonate scrapers for years though, they work great, and they are really cheap.
I didn't really want to say too much, but yey you figured it out and did the right thing.
Now buy a hard plastic scraper like this https://www.amazon.co.uk/Lodge-Scrapers-Polycarbonate-Multi-Colour-Pack/dp/B0039UU9UO (that's uk amazon, you probably want the US version, but you get the idea).
They are great for scraping burned on food off the pan without scrubbing off any seasoning. Honestly, don't hesitate, just buy one. Doesn't need to be the lodge brand, the generic ones are just fine.
I've not used chainmail, though I've heard good things about it. Chainmail is not supposed to scratch or degrade the seasoning layer.
I've used a stainless steel scrubber and steel wool to remove old seasoning and rust during the restore process, but not once a pan has been seasoned. My guess is a brass scrubber even used gently would have the potential for removing seasoning.
I use Lodge's polycarbonate scraper and plastic scrub brush to clean my pans and have not really needed anything else. Here's my cleaning process.
Item | Current | Lowest | Reviews |
---|---|---|---|
Lodge Pan Scrapers. Handheld Polycarbonate Cast I… | - | - | 4.5/5.0 |
Lodge Care Scrub Brush, 10 Inch, Off White | - | - | 4.5/5.0 |
^Item Info | Bot Info | Trigger
Get a hard plastic or wooden scraper. They work really well to remove stuck on stuff, but don't strip the seasoning.
The FAQ has a nice page on care and cleaning you might want to read. Personally, I fill my pan with hot tap water, let it soak for 15-20 minutes, scrape everything away with a Lodge scraper, scrub with a nylon brush, dry by hand, heat on a low burner for a few minutes to remove any moisture, and then apply a very light coat of vegetable oil. This post has a nice step-by-step guide too.
If your brillow pad is like steel wool or otherwise extremely abrasive, that could actually remove seasoning, so I would not use it if that's the case. Three hours of soaking also seems excessive. Everything seems to soften and can be pretty easily wiped away after 15-20 minutes of soaking.
I had a chain mail scrubber and couldn’t find it after a move, but remembered my Lodge pan came with one of these scrapers. I haven’t rebought a chain mail because I use this now if I have anything that is baked on.
Link isn’t showing up for me above. Here is the scraper I’m talking about: https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_api_glt_fabc_RSD43KP7YZ6G1GS95F5E
I use one of these at home, not sure if that's what they meant.
I like to season my carbon steel pan on the gas stovetop, because I can watch as the oil polymerizes. If I see any oil beading on the surface, then I can wipe off the excess before it solidifies.
For future reference, you don’t need to start over when something burns onto the surface, or there is a stuck on mess in the pan. If I have a mess like that, I spray the pan with hot water, and I use a Lodge scraper to remove any food residue. Those scrapers fit the contours of the pan, and do not damage the seasoning. You could also use a chainmail scrub, or even just a wooden spatula.
Once my pan is clean, I dry it off, and I do a quick round of seasoning on the stove. That fixes any damage that may have been cause by the food and the cleaning. I bought my pan in September, and this is what it looks like now.
I suggest filling the pan with hot tap water and letting it sit for 15-20 minutes. Most things just wipe out this way. If not, you might get a Lodge pan scraper for removing most everything, and then a Lodge scrub brush for getting rid of an residue.
These are a game changer.
Definitely get one of these lodge scrapers.
https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_apa_fabc_oCJYFbG23RD7D
Dutch babies, smash burgers (a regular sturdy spatula is fine for these), hash browns, chicken pot pie, berry pie, and/or fried chicken. Lodge has a ton of good recipes, and there are plenty of nice cast iron cookbooks out there (including several from Lodge).
You might consider some nice cast iron tools to go with too like: Lodge pan scrapers, Lodge scrub brush, Infrared thermometer, silicone skillet handle covers, silicone assist handle covers, leather or suede skillet handle covers, flexible spatula for getting under the edges of pizzas, cookies, and pies, heavy-duty metal spatula for smash burgers and scraping
Get something like this to scrape with, they're really excellent - hot running water and scrap away
​
Also, don't fear dish soap, its a myth that it ruins CI seasoning
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I bet you had the heat too high. Put it on the lowest setting and wait until the handle is very hot. Most thing cook great like that, although you might want to raise it for searing meat
Flaxseed is rubbish. I fell for it too, and one of my pans is constantly shedding - I'm seriously considering sanding it off and starting again with plain rapeseed/canola. I'd have done it ages ago, but it still cooks fine. Temperature control is more important that seasoning - there, I said it!
IMO You can boil a small amount of water in the pan to release the garlic and if the smell lingers after rinsing and wiping the pan you can try cleaning it with lemon juice and salt and then rinsing it again. Also, always rub a thin layer of oil into the pan and heat that before adding your cooking oil or butter like in this video https://youtu.be/j6u_ChrWBQA
Also, I just ordered these cast iron skillet scrapers from Lodge which is a US manufacturer of excellent pre-seasoned cast iron pans https://www.amazon.ca/Lodge-SCRAPERPK-Durable-Polycarbonate-Scrapers/dp/B0039UU9UO (the page has a one minute cast iron pan cleaning video)
https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO/
Buy a set of those to keep around.
Metal scrubbies, steel wool, etc. will wear away the seasoning on your dad's pan. I would ask him before using one of those.
When I get some food that is hard to wipe away, I let the pan cool down, set it in the sink and fill it with hot tap water, and let it soak for 15-20 minutes. Usually, everything wipes away easily. If not, I use a Lodge scraper and Lodge's scrub brush is nice too.
Here are some things I use all the time for care and cooking:
I would not think she'd really need to strip her existing well seasoned pans, but if she's caught the cast iron bug and is out hunting for old iron, here are some restoration kit ideas:
An electrolysis tank would be the next step...
That's what I use too. They are very inexpensive and hold up really well.
For getting cooked on food off my cast iron, I let the pan cool down and use Lodge's pan scrapers, and scrub brush with hot tap water. If there is anything stubborn in the pan I set it in the sink, fill it with hot tap water, and let it sit for 15-20 minutes. The water softens everything up and it all comes off easily with the pan scraper.
The lodge-branded scrapers are in sale at Amazon (at least as of March 3rd) for $3: Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black) https://smile.amazon.com/dp/B0039UU9UO
Any tips on cast iron?
I have treated mine multiple times and eggs still never work in it, I cant get it non-stick.
Soap, hot water and scrape with one of these.
Honestly that looks like something you could do with just soap, water and a dishrag.
For future reference
these are the best tool a Cast Iron cook could have
If you really want to clean off what looks to be a little bit of carbon, lodge makes polycarbonate scrapers.
Cooking in a cast-iron skillet is fun, but the upkeep can be a PITA. These will come in handy!
I really enjoy sending random things in the mail. And that's my obsession.
Thanks for hosting!
Hot water, a lodge scraper, occasionally a no-scratch pad, dry, put back on stove and heat to dissipate remaining water, apply a very light coating of oil, done.
You know, you have a point though. Maybe we need more pics of clean-ups on this subreddit.
This is quite the party, don't you agree? (Also, my photoshopping skills are clearly THE BEST.)
Pan scrapers from my kitchen wishlist.
Definitely a cast iron skillet. I got one for Christmas last year and use it near exclusively for cooking and baking unless what I am making involves something acidic or eggs. It basically gets used every night and is super easy to clean, especially with one of these
http://www.amazon.com/Lodge-SCRAPERPK-Durable-Polycarbonate-Scrapers/dp/B0039UU9UO