I have a huge collection of cast iron - Griswold, Wagner, and heavy no-name. I'll wash in soap and water, use pam, and generally mistreat the stuff and it doesn't hurt it a bit or affect the flavour of food. The best way to season a skillet, IMHO, is to fry fish in canola oil. It cleans up like a dream. I've been cooking with cast iron for over 50 years & have skillets over 100 years old.
Mrs W was a Griswold so we're partial to the stuff - that and All-Clad.
Regards,
JW
Cook Chatty Cathy wrote:
Mrs W was a Griswold so we're partial to the stuff - that and All-Clad.
Regards,
JW
Cook Chatty Cathy wrote:I have several ways to clean my cast iron skillet:
1] I degalze it while it is hot and wipe it clean and dry
2] I will wash it with soap and water if needed but I do so briskly and always follow with a good drying and wipe w/ fresh oila afterwards
3] Sometimes I just wipe it out while it is hot if it's not too dirty
I always keep mine stored in the oven and allow it to remain in there until I need to place my food into the oven, I kind of liken this to curing it every so often.
Whay are some of your methods of cleaning and storing your cast iron ?
1] I degalze it while it is hot and wipe it clean and dry
2] I will wash it with soap and water if needed but I do so briskly and always follow with a good drying and wipe w/ fresh oila afterwards
3] Sometimes I just wipe it out while it is hot if it's not too dirty
I always keep mine stored in the oven and allow it to remain in there until I need to place my food into the oven, I kind of liken this to curing it every so often.
Whay are some of your methods of cleaning and storing your cast iron ?
