This product was mentioned in
with an average of
> Dish soap messes this up because it lyses (breaks) the bonds that hold the oils, carbon, and iron together.
Modern dish soap isn't that bad. A quick wipe with a soapy sponge every now and then won't be the end of your cast iron. This obviously isn't the case if you're using some homemade lye soap, but the stuff you buy at the store will be fine.
That's said, I still only use hot water, salt, and chainmail on my cast iron.
I find it does a good job of getting baked on bits off the pan but never seems to hurt the season.
Try to give it another coat or so of seasoning before going.
When I go camping I use a chainmail scrubber with water to clean the skillet. Then put it back on the heat source to dry it off. Lightly coat with oil once it's dry.
I bring a very small thing of vegetable oil. I rebottle it to some other small container. Either a very small water bottle, like 8 oz. Or Some other similar container.
Edit: I recommend bringing leather welding gloves instead of your typical oven mitts.
I have cast iron pans so I needed a good scrubber. This is just a 6x8" piece of chain mail. Less than $15. I use it for most anything I need to scrub. Plates, baking pans, the mess my cat leaves around his wet food bowl. Anything not covered in Teflon. I love it and it has lasted me four years so far.
I highly recommend getting a chainmail scrubber They work great on cast iron. You can use them with kosher salt or soap. despite what you might hear, soap is fine to use on cast iron. The no soap rule was from the past when soap contained lye.
The advice to never put it in your dishwasher is correct, however you can use dish soap on your cast iron with no problem. The no soap rule was from back in the day when dish soap had lye in it, which would eat away at the seasoning. Today's dish soap does not contain lye.
That said, depending on what I've cooked in mine sometimes I just wipe it out with paper towels, other times I use kosher salt or soap. You should also look into getting a chainmail scrubber, they are great!
r/castiron is a good sub to find out everything you want to know.
I used to hate cleaning my cast iron until I got one these. Best thing in the world for cleaning cast iron. All that stuck on stuff comes right off.
The Ringer Cast Iron Cleaner
> Hand washing is fine
Agreed, but get a chainmail scrubby to make it faster. No, it won't damage the pan. I've been using one for years with nothing but good results.
Get yourself one of these - they're fantastic! There are cheaper ones, but they can unhook in places, leaving sharp edges. I love this thing for cleaning my cast iron.
I use a chainmail cast iron scrubber that does an excellent job of cleaning my cast iron
The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design [link]
This thing works so well. If you plan on using it a lot I would highly recommend. All these tips are good: rubbing salt into it, heating water up in it to loosen stuff up, and throwing it back on stove with oil on it for a bit. However, that chainmail thing really does simplify cleaning cast iron.
I have an aunt and uncle that have been using one for years and have the most non stick cast iron I have ever cooked on.
I can’t stress these two enough. I have one knife I use and we have several cast iron skillets plus a Dutch oven. You only really need one or two skillets and a Dutch oven. Take care of them and they’ll outlive you. The knives don’t even have to be expensive, but comfortable and sharp and if you take care of them, will also last longer than you would think. If cast iron is too heavy, carbon steel will also work but will be more expensive upfront.
With cast iron, the best way to take care of it is to cook it. Don’t worry about cleaning it- you absolutely can use soap. one of these will be your best friend for cleaning your skillet.
Eggs, pancakes, easy stuff -- just give it a rinse with hot water and wipe off any fat that's left. If there's any stuck on bits (bacon, burnt burger ends, burnt cheese, etc.) I use a ringer when the pan is still warm. Might use a little soap if necessary. No, it will not ruin your fucking cast iron pan. Dry off water with paper towels.
That's it. I used to oil it a bit after cleaning when it was new, but I've been using it for a very long time now and it doesn't need it anymore.
The ringer has been my keeping my cast iron pan clean w/o soap for a long time. I scrub with this and hot water, dry, and then add a small amount of oil with paper towel.
It's not a brush, but once I bought this scrubber I got rid of brushes and sponges. Now it's just this and a dishcloth, cleaning up is simple. No scratches, looks new after 2 years of use.
Consider scrubbing with one of these stainless steel chainmail scrubbers to clean stainless steel and cast iron dishes. It can be washed and sanitized properly. DO NOT use on Teflon non-stick surfaces, as it will scratch them.
I have one of these. I got it for cleaning cast-iron pans, but there's no reason it wouldn't work the same way for a grill.
Stainless Steel Chainmail Cast Iron Cleaner
I have this one [link]. It seems really solid. I've only had it for a few months though. I used to just use steel wool if it was really bad, but this is way better (and more gentle on the seasoning). The Griswolds are so smooth that it doesn't take much to get them clean though. For rougher pans like Lodge's, the chainmaille is a such a time-saver.
>The cast iron image has several problems.
>* When seasoning, after oiling the pan, you must wipe it with a dry cloth to remove all excess oil. If you don't, you'll end up with a sticky seasoning, which means you'll have to start all over again.
>* Flaxseed oil is preferred for seasoning. It's the only food grade oil capable of providing a durable layer of seasoning. Other oils are ok, but they won't last very long.
>* Acidic foods don't "corrode at the seasoning." They corrode the cast iron. The seasoning protects the pan from the acid. A well-seasoned cast iron skillet is suitable for cooking acidic foods.
>* If there's something really stuck to your skillet, you'll want to clean it out with one of these. But I wouldn't recommend using this until you've built up a tough seasoning. If you're using a soft seasoning like Crisco, it will peel it right off.
I bought one of these, and with some hot water and that thing I have never had to use more than a touch of elbow grease to get ANYTHING off of my cast iron.
If you buy a pack of plastic chopping boards and keep them in your room, you can lay a couple of them on the gross counter tops. Then you have a clean (and easy-to-clean) surface to set your food on.
re: the sponge problem, a chainmail scrubber is a good bacteria-resistant alternative, and will last for ages.
My few pieces of advice, from someone who has mostly cast iron (5 pieces) and uses it daily for ... Almost everything.
1) cleaning: I used to work soooo hard at cleaning with only water and using super small amounts of soap, drying it, oiling it, etc etc. Then I got lazy. Now, I use a Ringer ([link]) (which is the best thing I can ever recommend, ever ever ever for cast iron. It's just chain link, there's plenty of cheaper models on amazon, there's nothing special about this one, it's just the name brand option), and dawn dish soap. I clean after every single use. it's been 9 years now and all my iron looks the same as it did 3 months in with careful use. Scrub the shit out of it, dry it, good to go. Cast iron is the "it's heavy metal, you can beat it up and it's fine. Either use it a lot or give it some oil, otherwise you can do anything, scrub it hard, use metal spatula, toss it into a 500F oven, it's so badass it won't even mind" of the cooking world. If I'm not going to use a piece for a while, I'll oil it a little, pop it in the oven while I'm cooking something else, and store it dry. But for my main pans/skillets, I use them almost daily, so they just chill on my stove top and I don't season them or do anything special at all.
2) the few things I won't cook in my cast iron are long-stewing acid dishes (tomato sauce for example) because acid leaches iron, so your dish will taste metallic and you'll be eating too much iron (and ruining your cast iron), and delicately flavored dishes. My cast iron always has a slight meat taste to it, or some small amount of flavor from the last week's dishes. It's not really noticable, and doesn't impact things much, but if I'm making crepes or something... I just pull out a ceramic glazed cast iron or a tri-clad metal skillet. Highly recommend Le Creuset for a heavy duty pot for stews and soups that both holds up, and looks great
3) heat slowly. Cast iron holds heat forever, and distributes heat nicely across the surface for even cooking, but it's best If you put the heat on low or medium and let it warm up for 5-8 minutes, then crank it up as needed. These pans aren't "pop it on, flip the gas to high and start cooking". I'll factor this in while chopping veggies or making coffee or whatever the time of day requires, so it doesn't slow things down, but it does require a little experimenting to figure out how fast your iron will heat nicely.
soap isn't strictly bad when done properly.
for seasoning, i prefer crisco.
also, invest in a stainless chain mail scrubber like this.
I got this
There’s a lot of people using them so figured it’s good to go. Can’t really get the hard stuff off with brushes or plastic scraper.
Ew, gross. Seasoning is not old food. Sorry Granny, no offense!
It's actually really, really easy to take care of cast iron, contrary to what many people say or think.
First of all, you cast iron is (most likely) pre-seasoned, meaning you absolutely do not need to season it first thing. Just cook with it. Again, another common unnecessary step that many people take.
To clean them after cooking, you can use a flat metal utensil to scrap off any large chunks, and then switch to soap and water and a semi-soft abrasive. If you use something like a green Scotch-Brite scouring pad, you will remove some of that initial seasoning layer, but it's not the end of the world. You can also use the soft side of the sponge or a towel with no issues.
I really like this chain mail scrubber, it does a great job with stuck-on food chunks, and does not harm seasoning, believe it or not. These little guys work very well as well, but you may already have something similar laying around at home.
Rinse the soap off, then immediately put it over a hot flame or burner on your stovetop until it is dry. Turn the burner off once dry, and that's it.
Now occasionally you may need to season the pan to fix any spots on the initial layer of seasoning. The process is very easy, here is a thorough video with my favorite process. Emphasis on the thin layer of oil, that is by far the most important thing you can do. Buff out the oil until the pan looks dry. Don't worry, there is plenty left to do its job. Type of oil is not nearly as important as many people make it out to be. Flaxseed oil flakes. Avocado oil is not ideal. Any neutral oil, like vegetable oil is totally fine.
Any chainmail suggestion? Something like this? I've always just used soap and sponge.
Without a doubt. That kind of burnt on gunk with tear a brand new sponge or dishrag to pieces in minutes.
^Item&nbsp;Info | Bot&nbsp;Info | Trigger
Hot water and chainmail.
You should consider getting a stainless steel ring scrubber. They work great!
One of my go-to items for washing dishes is a ss chain mail, like this Ringer.
It works great for all pots and pans, but really shines when using on cast iron.
Now that you have taken the leap into carbon steel pans, go one more step and get some stainless steel chain mail to clean it. I use this one and love it:
It will clean any buildup / leftover food without damaging the seasoning. I use mine daily, with and without soap. It is much better than steel wool, or those shaved steel ball thingies since it doesn't degrade or rust.
Also, don't fret about the rim of the pan much. Don't ever strip your pan on purpose. Just add more layers if some spots aren't non-stick enough. Don't worry about the appearance. Judge it by the performance instead.
Cast iron game changer: The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design [link]
Scrubber on Amazon
I find that I can get the same results (without extra soaps) with a stainless steel "rag" like this one - [link]
Something about the stainless steel does a great job of removing the capsasin oil that gets stuck in all the crevices of your fingers.
I hear these metal "soap" bars are also good, but I haven't tried... I think I'd prefer the "rag" style over the bar --
Ope! Try this [link]
They have cheaper ones from other brands but this is the og.
I'm also going to endorse the chain mail scrubber. I even more strongly recommend a metal spatula, and you should use it while you're cooking to scrape the bottom of your pan. Aggressively. The particular spatula I linked to is one I like, but it seems like it comes in and out of availability on Amazon. There are plenty of other that will do, but you do want one with rounded corners. Scraping the front edge of the spatula on the bottom of the pan will help clean it and keep the seasoning smooth, but sharp corners will gouge your seasoning.
And I'm going to agree with everyone else and tell you to run away from flaxseed oil as fast as you can. Crisco is the local favorite here, and it's a good one. The Solidteknics folks in Australia like rice bran oil (it's fairly common there) and I got some to try and it works fine too.
Just type 'can I clean my cast iron with soap' in google. I don't know why everyone wants to argue this point with me.
Here, from lodge cast iron. They might know a thing or two.
> Soap isn’t always necessary, but if you like, a little mild detergent is fine. Promise.
As for the food oil comment. I'm saying not to leave oil that you've cooked food in on the skillet. You should fully clean the skillet and season with pure oil.
Another little tip for those that use cast iron. Buy a little chain mail cast iron cleaner. It helps a bunch if you ever do get anything stuck.
So what about this wouldn't qualify as chain mail?
Chain mail is the best thing ever for cleaning cast iron.
You're welcome! If you have not used a chain mail scrubber I would definitely recommend it. Steel wool can be pretty abrasive and remove seasoning.
Any chain mail scrubber like this is my favorite way to clean my CI
I'm currently leaning towards this chain mail scrubber as it is the highest rated: [link]
Your thoughts and experiences with the yellow can oven cleaner method are highly appreciated. This video got me to thinking about it, and made it look so easy: [link] I'm now kind of questioning my original decision to strip it because of your reply and the one from u/bed1125, a search I just did here on "new lodge" and "new skillet", and also comments a good pal who just stopped by made. He suggested to just add to the seasoning because it looked okay.
My vintage cast iron pan. The new ones are rough and crappy.
If you end up getting one, get one of these great scrubbers too!
I highly recommend one of these chain mail scrubbers. They are great for hard to remove bits of food.
Yes Amazon. here is a link to the one I bought
No. It's perfectly fine. And a lot of people (including me) use metal chainmail scrubbers to clean their pans, which easily breaks off stuck-on bits. I'm sure it would clean OP's pan pretty easily, too.
As long as it has rounded edges, there's nothing to worry about. This is my go-to spatula for pretty much everything. For making smash burgers, I use the blunt side of this razor to peel them up before flipping. The edges of the razor can scrape off seasoning if not careful but it's not much and will be fine to just continue using the pan as normal.
Yeah I ended up getting this.
My wife and I's pistols
Gransfors Bruks axe. The best ax manufacturer on earth.
Eberlestock G4 It fits everything I need for a three day hunting/hiking trip. Yes, even a FULL size rifle with scope. Unreal quality and so very comfortable. Had Mystery Ranch and Kifaru. Meh.
I love to hunt and three day hike and I take my gear VERY seriously. My gear all together. Another.
Also Mora knives, even the cheapest 12 dollar (US) is better than most. Swedish steel is my go too.
I have seen mention of cast iron but no BIFL way to clean it. I have that solution! The Ringer
Scrape the food bits from the pan and re-season.
They do make chainmail scrubbers specifically for cast iron, so don't feel like you have to be gentle with it.
These things seem to help a lot with the residual bits
Alternatively use The Ringer
We use it on our cast iron and also stainless steel. On steel it can scratch highly polished, but most normal pans and cooking pans are fine. Little bit of water, no soap, scrubby scrubby and you're done.
As a bonus, you feel like a knight of Ni
Interestingly, the bigger one is cheaper.
I just use this and water.
This thing has got every pot or pan I thought was burnt on forever clean. [link]
The ringer is amazing
I cook fried and scrambled eggs in my cast iron all the time. Clean up is easy, especially with one of these: [link]