"Flavorizing Bars" I assume are grill ridges. I'd give it a try. The problem with steel wool is it usually incorporates soap, e.g. SOS pads, and we know soap is deadly for a good cast iron cooker.
And I remember where I heard about the Kosher salt as cleaner. It was on an episode of Alton Brown's Good Eats on the Food Network.
My mom always used Skillets.
I remember he 'seasoning' them.
The problem I have with them is they are so heavy, I can not lift them. Then cleaning them was always hard.
I always wondered how to cook with the cast iron skillets! I didn't know about seasoning them..but maybe that was something my mom learned ..we never used cast iron skillets at home
I have a cast iron that is starting to rust and I know now a days there are these abrasive type soap and I know that using and SOS and plain old elbow grease is the best way to clean but would it be ok to use these harsher soaps?
Master Chef
To remove rust, buff the pan with a fine wire wheel in an electric drill. Crusted rust can be dissolved by soaking the piece in a 50%solution of white vinegar and water for a few hours. Don't leave it more than overnight without checking it. This solution will eventually eat the iron!
After removing the burned on grease and rust, you are ready to season the pan. Put the pan in the oven to warm it. Remove it and apply shortening. I prefer solid Crisco. Some people prefer lard or bacon fat. Put it in the oven at 225 degrees for half an hour. Remove it and wipe it almost dry. You don't want any pooling of the shortening. Place it back in the oven for another half hour. The initial seasoning should be accomplished at this point. However, typical of cast iron cookware, the more you use it (and don't abuse), the better it will be. It is generally recommended that you cook fatty foods in the pan the first few times you use it, as this adds to the seasoning process.
Never put cold water in a hot cast iron pan! Some say not to even use detergent - just add hot water to the pan and bring to boil; scrape any stuck on food particles with a spatula.
Abrasive pads will cut into the seasoned surface.
thank you will get my finger dirty tomorrow
never thought of the 50%solution of white vinegar and water ... what won't that clean
I have a 17 inch, 2-13 inch, and a miniature one. I season mine on top of the stove. After I wash them, I put them on top and turn on the burner and wipe the excess water with a paper towel until the water is evaporated, and then pour grease or oil into the pan and wipe with the burner still on until it is shiny.
Master Chef
I love my cast iron cookware. After reading the horror stories about how dangerous teflon can be, I went back to cast iron heavily. For those who want to give them as gifts, but don't want to burden someone with the seasoning, check out Amazon for a company called Lodge Logic. I have bought a lot of cast iron from them and it comes PRE-SEASONED!
A few tips on cast iron. Don't leave acidic food in it for a long period of time (when not cooking), i.e. spaghetti sauce. It will eat through the seasoning and could pit the cookware. Don't put cold liquids on it when it is hot or you could warp or crack it.
I love the skillet because I can brown up say a pork roast in it, and then throw the whole thing right into the oven without using another dish (i.e. roasting pan).
You can also find Lodge Logic at Wal*Mart, in the camping section of all places. There is a wider selection the Lodge website, Lodge Manufacturing. I ordered a 12" Cast Iron Frying Pan and a burger press (a flat chunk of iron with a handle) from them in June and received it very quickly. I need to get a lid from them. They also sell a bunch of stuff for dutch ovens including a cooking table similar to the one C Dubb Butch Welch uses on his 'Dutch Oven and Camp Cooking' show.
Yes, this are 1/2 raised bars spaced about 3/4" apart. The work great with steaks but are a lot of work to clean up.Originally Posted by R3dD0g
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