Once you have that cast iron pan or pot seasoned, how do you keep it clean? For the most part, you will never need soap. The only time I ever use soap is when I have to soak the dish, or I'm going to be cooking in the pan for someone with a food allergy. I had a friend with a severe tomato allergy, so I always cleaned my pans with soap and hot water before I cooked anything for her just in case there was something, no matter how minor, left in the pan from a previous meal. If I did use soap, I always added a bit of oil to the pan as soon as I was finished to be sure it stayed seasoned. For the most part, If you can do it while it is still warm, add a bit of water, scrub the bottom, rinse and you are done. Always put the pan back on the heat or in the oven to remove any left over moisture to keep your pan from rusting. But, what if you have stuck on food? I have soaked a pan oversight in my sink, but you run the risk of rust. Recently, I had spices that stuck to the bottom of my pan and created a thick film. I did soak the pan overnight, but still had to use a spoon to scrape as my scratch-free scrubbing sponges just didn't have enough strength to get the stuck food off the bottom. I just found a tool I am going to try for my next stuck on mess. It's from one of the main manufacturers of the cast iron you can find just about everywhere, Lodge. It's a chainmail scrubber. They says it's made of stainless steel so it won't rust, and has a silicone sponge inside that won't wear out. The next time I buy something from Amazon, it will be in my box!
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11/3/2022 06:35:17 pm
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AuthorHi folks, here's a place I can post about what's new, what's in the works, and what I have updated. Hope you enjoy! ~ Darci Archives
November 2021
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