What do you think of "washing" your cast iron pans with salt and oil?

I just bought an old #8 cast iron pan on ebay. I have been reading up how to clean cast iron and I found a suggestion to clean it with oil and salt instead of dish soap and hot water (or just hot water). What do you think?

The pan I purchased had sticky stuff on the botton so I baked it in my gas grill until it came off. I am glad I did because I found rust under the layers of seasoning. I scrubbed it with vinegar and salt and then olive oil and salt.

It looked sooo good! It is now in the grill, pre-seasoning with crisco (applied with WAXED PAPER). I have tried to incorporate all the suggestions given to me here and elsewhere on the internet.

Do you want to know what started this desire for cast iron pans? I received a recipe from Vegetarian Times for a Potato and Onion Frittata and it requires an oven proof skillet. I can't wait to try it!

Asked by DandyDear711 41 months ago Similar questions: washing cast iron pans salt oil Food & Drink > Cooking.

Similar questions: washing cast iron pans salt oil.

Salt or sand.... Back in the old days (way before OUR time, DandyDear) the chuckwagon cooks used sand or just plain old dirt to clean the cast iron because it provided a certain amount of abrasion to get the stuck stuff off the iron. A quick rinse in some water or a rubdown with an oily rag was all they felt was necessary to clean and preserve their prescious cookware. Salt is somewhat abrasive, so it couldf be a much cleaner alternative to dirt.

The problem is, it is also corrosive, so if you decided to use salt, you're going to want to rinse it off very well before you put the pan away. You've done a lot of work to get a pan just for a new recipe.. I hope all this works out well for you and the results of that recipe is fabulous. Otherwise, we're all going to feel very bad for you.

But you do have a nice cast-iron pan now.... That's one good thing to remember. Bon Appetit! .

That’s the ancient and time-honored… Way of doing it, and it sounds like it’s worked like a charm for you! I love my cast iron. I do wash it (the pans are well seasoned) in regular dishwater, but I also regularly dry them on the stovetop and run an oily paper towel over the surface.It keeps them in terrific shape.

I’ve got 3 good skillets, 2 grill/griddle items of various shapes, and a BIG dutch oven. The items I’m still looking for are the corn-stick pans, and what my mother calls a “chicken-fryer”—a DEEP skillet with a domed lid—smaller than a dutch oven (maybe a quart and a half capacity). So I’m keeping my eye out at thrift stores and yard sales.

Eventually, I’ll find one! Now, care to post that recipe in the discussion board for us? Pretty please?

Sources: Personal experience with cast iron cookware NancyE's Recommendations Lodge Logic 3-Quart Pre-Seasoned Chicken Fryer Amazon List Price: $40.99 Average Customer Rating: 5.0 out of 5 (based on 35 reviews) Mom's is like this, but has a wooden handle. I"ll find one, one of these days!.

I use nylon You can get non-cast-iron ovenproof skillets, so if you want to make this recipe without having to wash the pan by hand, it's possible. You just have to look for something with steel handles rather than plastic ones. It turns out that if your pans are properly seasoned, you can wash them with a little soap.

A single soaping to remove something tricky isn't going to strip off all of your seasoning at once. (But putting it in the dishwasher is still right out. ) But if the pan is seasoned properly, it should come off without that.

I don't usually go for the salt-scrubbing. I find that a scrubbing pad does much the same thing. The salt treatment is an old-fashioned substitute, back when nylon scouring pads weren't available.

You could use sand just as easily. Salt just happens to be already in your kitchen. Cast iron pans are something of a throwback.In some ways, they really do combine the best of two worlds: a somewhat nonstick surface that holds heat exceptionally well.

It may be Alton Brown, a popular TV chef, who kicked it into high gear when he declared that a cast iron pan would be his desert-island choice, because it does so much. I think that the fondness for cast iron coincides with a recent rise in interest in cooking in general, not just Alton Brown but the whole notion of TV chefs. We've had them since Julia Child, but FoodTV both capitalizes on and feeds a desire to cook at home.

As more people "go back" to cooking, a lot of them look a bit further back, and discover a neat tool that's not expensive. (And kind of fussy to use, which always generates extra interest. Personally, I cook scrambled eggs in a teflon pan, because no cast iron pan of mine has ever come close to a teflon pan.

But a tool that MUST be used to be any good, and requires delicate care to keep in shape, is a point of pride, and that's a good way to start a fad. ) .

1 Washing a cast iron pan with water and letting it air dry can lead to rust, so the usual recommendation is the oil and salt method. Sounds like you are doing everything right and will end up with a wonderfully seasoned pan. When's dinner?

Washing a cast iron pan with water and letting it air dry can lead to rust, so the usual recommendation is the oil and salt method. Sounds like you are doing everything right and will end up with a wonderfully seasoned pan. When's dinner?

3 I have several pieces of cast iron pans & a large dutch oven that I use a lot. It looks like I'm in a minority of one here, but since they're seasoned really well, I wash them just like other pans, in hot soapy water & dry them thoroughly. Once in a while I very lightly rub them down with oil.

When your pans are as old & seasoned as mine are, you don't have to baby them.

I have several pieces of cast iron pans & a large dutch oven that I use a lot. It looks like I'm in a minority of one here, but since they're seasoned really well, I wash them just like other pans, in hot soapy water & dry them thoroughly. Once in a while I very lightly rub them down with oil.

When your pans are as old & seasoned as mine are, you don't have to baby them.

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BP'S SPILLED OIL IS WASHING UP IN PEOPLE. Did you think it was over?

Where can I find cast iron cooking grids that are at least 24" deep for a homemade BBQ Grill.

Why do my pans get black when cooking on the propane cooktop.

Can you use iron cast pans on glass top stoves.

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