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I have an enormous cast iron skillet that I love and use for everything. The other day I used it to make a curried salmon dish and while the salmon was fantastic, there's still turmeric residue in the pan. I tried to make french toast this morning- eww! Curry and french toast just don't go hand in hand, lol.<br><br>
What can I do? I've washed the pan several times and have even used a little soap. It still smells like curry and anything that I cook in it immediately turns yellow like turmeric.<br><br>
What can I do to save my favorite skillet?
 

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This is what I normally do:<br><br>
Don't wash it. Heat it up on the and keep wiping it with a paper towel dipped in oil.<br><br>
When the paper towel gets yellow, trash it and get a new oily paper towel (I just keep refolding the same paper towel but it's HOT!)<br><br>
I cook mostly indian food, and this is what I do and it's seems to work pretty well. I can toast bread after and it not get all yellow, yk?
 

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First, wash it out like you would any other dish (yes, I use soap in my cast iron. Every single day. My pans are still very nicely seasoned).<br><br>
Then boil some water in it for a while. Cast iron is porous, and boiling water in there will pull all of the spices and/or smells out of the metal. I just had to do this with one of mine the other day. Works like a charm.
 

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Yeah, boil water in it, or cook tomato sauce in it, repeatedly - tha acid in the tomatoes draws most of my seasoning out, specially if I just let it simmer for a long time.<br><br>
I don't think you can actually "ruin" cast iron unless you manage to crack it!! You'll just have to reseason it when your finally done <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"> (coat with oil of your choice, then stick it in the oven around 400* for a while<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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Just keep using it and it will go away. To be honest, though, I have a stainless skillet that I will use sometimes just to avoid this problem.
 
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