Cleaning Cast Iron Pan’s

 

Cleaning cast iron is really quite easy and simple. As the same principal with seasoning, there are as many opinions as there are cooks. The methods I have found to work for me are written here to share with you. However, as you cook more with cast iron and outdoor Dutch ovens, you will find a method that works best for you and your style of cooking.

Right after I am finished cooking in my Pan’s/Dutch ovens, I like to a spray bottle filled with a solution of 4 parts of water to 1 part of apple cider vinegar to clean and sanitize with. Scrape out all the extra bits of food with a spatula then spray the solution into the hot Dutch oven and wipe it out with paper towels. Sometimes, I need to spray and wipe out the oven several times to get it clean. But, it works well and the vinegar has other uses as well.

The last and most important thing to do after cleaning your cast iron is not applying more oil to the iron. But, is to dry it completely over or in a heat source, to keep it from rusting. When drying cast iron, don’t get it to hot. It only needs to be about 225°F for the moisture to evaporate and dry out. Once the pot, pan, or Dutch oven is cleaned and dried, place a paper towel inside with a little of the paper towel going to the outside to “wick” out any moisture from inside the pot and lid. Be sure to store your cast iron dry, without oil to keep it from turning rancid.


Cleaning Your Cast Iron Pan With Salt


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