How To Clean Cast Iron After Use
Because cast-iron cookware has been around for so long, its origins are a little hazy.
We do know, however, that cast-iron cauldrons and kettles were initially used for cooking around 1,300 years ago in Asia! (Do you believe air fryers can live that long?) And, until the 1960s, cast-iron pots and pans were the preferred choice of home cooks for many generations.
When nonstick cookware was introduced, cast iron gave way to its slick new Teflon counterparts, and cast iron fell out of favor.
Home cooks all around the world have rediscovered the many advantages of cast-iron cookware in the last decade or so: For starters, cast iron is inexpensive, relatively indestructible, naturally nonstick, and retains heat well for even cooking and baking.
Frypans, grill pans, pots, skillets, waffle irons, and Dutch ovens are just a few of the sizes and designs available. And finally, many home cooks are moving to cast iron as a healthy alternative to aluminum and standard nonstick cookware.
Despite all of the well-documented advantages of cast iron, some people are still hesitant to make the move, and here’s why: Cast iron has a reputation for being difficult to clean and rust quickly, which isn’t entirely undeserved.
Cast iron will rust and food will stick if it is not properly kept and seasoned. To make matters even more confusing, there’s a lot of debate regarding the best technique to clean cast iron and whether or not soap and water should be used.
We have broken down the care and maintenance of cast-iron cookware into three simple steps:
1. Cleaning
2. Seasoning
3. Storage
We have done this in order to clear up any misunderstandings, present some fundamental information, and perhaps even persuade you to try cast iron. If you follow these guidelines for cleaning cast-iron, your pots and pans will stay in like-new condition for generations.
TnJ’s Cast Iron Seasoning
Will make all of the above instructions easy on you and your cast iron cookware.
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