I just received my first cast iron frying pan. This pan is pre-seasoned pan. How do I take care of a pre-seasoned cast iron pan? How do I wash it, with soap?
Also, I have some stainless steel pans that I have used and they have stains. How do you remove these stains? We have been using something called "Bartenders Soap" or something like that works but I don't know if its a healthy idea do use this product.
RE my stainless steel, I use regular dish soap and scrub with a scouring pad. I've had one incident of really stubborn stains and dh went after it with some steel wool. It worked, but I'm not sure that's the right way to clean it!
I wash my SS pans in the dishwasher. I dont know if you are supposed to or not. I do scrub with steel wool if stuff is really stuck
For both the stainless steel and cast iron, I scrub with a stiff nylon brush.
For the cast iron, only ever use hot water for cleaning with nylon or plastic brushes. For cooking, use a flat bottomed spatula. Usually, I don't bother to wash if I can scrape the cast iron pan clean with a spatula. I just wipe it with a dry paper towel to get rid of any bits. If washing, make sure your pan is somewhat cooled, or you'll get a deglazing effect which takes some of the seasoning off. If you've washed it, make sure you dry it completely and then wipe a thin layer of fat over it. I usually wash, heat the pan for a few minutes to dry completely, and then wipe a thin layer of lard on the pan. The factory seasoning isn't as good as self seasoning, so for the first dozen or so times you use it, try to use it only for really greasy stuff like eggs with lard or butter and avoid stuff that is acidic or overly moist.
For the stainless steel, as pp mentioned, baking soda is great for getting rid of stains. If there's something particulary stubborn, you can also soak it in diluted white vinegar before scrubbing with baking soda and/or table salt.
I actually DO use soap on my cast iron. : I use soap, rinse really well, then dry on a hot stove element and then while the pan is still hot, I wipe it with an oiled cloth. My cast iron isn't very non-stick, but I am a fan of sticky bits because they make fantastic sauce, so I don't care.
Postpartum doula & certified breastfeeding educator, mama to an amazing girl (11/05) and a wee little boy (3/13).
I toss my stainless pans into the dishwasher all of the time. I expect a certain amount of staining on the pans, so I don't do anything about exterior stains. Interior stains... if it's just a stain, I don't worry about it. If it's actually something stuck on the pan, I let it soak for a bit in hot water, then scrape it off with whatever's handy... spatula, scrub brush, etc... I don't use steel wool on anything... don't even have any in the house.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012
i have a lodge one and it's not bad and i have a set from JC Penney that's very similar to the lodge. i also have one that I got as a handmedown from who knows who and i looove how it's smooooooooooooooth on the inside and not bumpy like the lodge ones. only thing that sucks is that the bottom of it isn't flat so it gets hot spots and twirls on my ceramic cooktop stove.
it seems there isn't any cast iron made that is smooth any more. i don't know why but the smooth is really nice to cook in and it seems things stick less.
i haven't met a cast iron pan i didn't like though.
i like the preseasoning too because it's all nice and even on the outside. i don't usually get the pans seasoned evenly on the outside and if it's preseasoned it gives me a pretty looking starting point.
i don't use soap on my cast iron either, i just put water in it and boil to get the stuck on stuff off and then I pat dry and oil ligtly. haven't had one go rusty on me in ages. i also use a scrubby if nothing is seriously stuck and just run under hot water.
Don't they get smooth like that just from being used a lot and seasoned really really well? Basically carbonized grease making a glassy surface?
my smooth pan though is smooth with no seasoning (i took the old seasoning off before I used it)
Another question about bacon fat. How are you guys storing this bacon fat? Do you just cook bacon once per week and save the fat in a jar in the refrigerator?
mama to big brother Mason (Jan '05) and the littles, Adam and Holden (May '10)
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