Stainless steel, aluminum, copper, and non-stick coated pots and pans require a slightly different cleaning procedure than cast-iron cookware. Due to the fact that cast-iron in its raw state is porous and sensitive to excessive moisture, it might rust when exposed to it. By allowing small layers of oil to cook on the cast-iron, these oils break down, oxidize, and polymerize to form a hard, plastic-like covering around our pans when heated to high temperatures. In addition to providing natural non-stick properties to the user, this seasoning helps to protect the pan from moisture.
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Water that is Boiling
If you’re limited on materials or your pan contains a significant number of huge food particles, this straightforward procedure may be the most effective option for your situation. Replacing your grill pan on the stovetop and filling it with around two to three inches of water is recommended. The food particles should begin to float to the surface of the boiling water after a few minutes of boiling. Scrape between the ridges with a spatula to release any leftover food that has become lodged. Use hot water to thoroughly clean the empty pan.
Method for Cleaning Cast Iron in Three Stages
1. Wash
Washing your cast iron cookware is the most effective method of keeping it in good condition. Cleansing the surface of the vehicle with soap is possible with little amounts of soap. To remove stuck-on food from a pan, use a scraper. Simmer a little amount of water for 3-5 minutes, then scrape the food from the pan with a scraper once the water has evaporated. We’ve put together a Care Kit that includes all you require to properly clean.
2. Dry
Using a lint-free cloth or a paper towel, dry the area as soon as possible and fully. If you observe a small amount of black residue on your towel, this is simply seasoning and is quite normal.
3. Oil
Cookware should have a very thin film of cooking oil or Seasoning Spray applied to the surface. To remove any remaining oil residue from the surface, use a paper towel.
Adding Salt to the Potatoes
Old potatoes should be sliced in half or into thick sections. Then, using the sliced side of the potato, scrub the pan with salt until it is completely clean. Thoroughly rinse and dry your skillet with a paper towel before continuing
Because salt cannot exist where there is no water, there is no salt
However, some cooks choose not to use water when cleaning a cast iron grill pan, instead opting to utilize salt as the sole cleaning agent instead. It works just as well as water when it comes to cleaning stuck-on food off of surfaces. Once the grill pan has been used, a generous amount of coarse salt should be sprinkled over the surface of the pan. The salt should be applied to the surface using a folded paper towel to target any stuck-on food remains.
How to Clean Cast Iron Pan Grates
When cleaning a cast iron pan, it is best to avoid using abrasive cleaning brushes or sponges on the grates because they can scratch the surface of the pan. Stainless steel wool works best for this dish, but a variety of non-abrasive sponges will do just as well.
To minimize scratching on the pan’s bottom and sides, it is also recommended that you pad the sink with towels when washing your cast iron pan.
- Allowing the cast iron griddle to cool completely before cleaning it is always a good idea, but it is not always possible. By submerging a hot griddle in cold water, you risk causing micro-cracks in the iron and weakening it.
- Food Particles Should Be Removed
While the griddle is still hot, use a paper towel to wipe away any food particles, grease, or drippings that have accumulated on the surface. Using a plastic scraper to release any food that has gotten attached, wipe it away before continuing. Never use a metal scraper or steel wool on a painted surface since they might cause harm to the finish.
Cleaning up with soap and water should be done as soon as feasible
Finish scrubbing the surface using a non-abrasive sponge that has been soaked with hot water and a few drops of dishwashing liquid. Use a paper towel to thoroughly wipe down the whole surface area of the griddle after each cooking session. The griddle should never be left to soak in water in a sink.
Ensure that you thoroughly rinse and dry
Immediately after cleaning the griddle completely with hot water, pat the surface dry with an absorbent dishcloth or paper towels as quickly as possible. Because water left on cast iron causes rust to build, the griddle should never be allowed to “drip-dry.”
Make any necessary adjustments to the season
If you discover that your food is clinging to the griddle during cooking, it may be necessary to preseason the cast iron. Following the washing of the griddle, but before putting it away, this step should be completed: cooking surfaces of the griddle should be coated with one-half to one teaspoon of any sort of vegetable oil. Make a circular motion with the oil to coat the cast iron until it is gleaming. Excess oil should be wiped away.
Properly storing the griddle
If a cast iron griddle is still somewhat damp, it should never be stored. If you are not going to use the griddle on a regular basis, place it over a medium-low heat cooktop element or in a warm oven set at 250 to 300 degrees Fahrenheit for five to ten minutes to ensure that it is completely dry before putting it away. Remove the cast iron from the heat and lay it aside to cool completely before storing it in an airtight container.
