Re:Chemistry of Cast-Iron Seasoning (2010)
by hedora on Sunday January 10, 2021 @12:47PM
(#25717214)
Rather than soap, I use a pampered chef plastic scraper (It’s for stone ware; don’t know any other name for it), and a stainless steel scouring pad (not steel wool; instead it’s coils of flat stainless steel tape or something). The scraper removes the bulk of stuff, keeping the scouring pad clean.
This is less effort than using soap, and more effective. The stainless smooths out any imperfections that form in the seasoning over time, and cooking with oil continuously reseasons it.
I found that I had to re-season my pans every 5-10 years if I used soap, and that the seasoning was an inferior cooking surface (more food stuck to it). With the technique I described above, I can cook eggs and they don’t stick. (be sure to preheat, use plenty of oil, and then don’t touch for a minute or two at the beginning of cooking)
Re:Chemistry of Cast-Iron Seasoning (2010)
by wyclif on Sunday January 10, 2021 @07:05PM
(#25722010)
What I use is one of these pieces of chain mail (I don't know what this kitchen tool is actually called, "Ringer" is probably a brand name), but it's perfect for cleaning cast iron:
This is less effort than using soap, and more effective. The stainless smooths out any imperfections that form in the seasoning over time, and cooking with oil continuously reseasons it.
I found that I had to re-season my pans every 5-10 years if I used soap, and that the seasoning was an inferior cooking surface (more food stuck to it). With the technique I described above, I can cook eggs and they don’t stick. (be sure to preheat, use plenty of oil, and then don’t touch for a minute or two at the beginning of cooking)