Cast iron pans - keeping it "seasoned" and never washing them... Doesn't that get gross?

I don't understand the idea of never washing a pan. Even if you wipe it off, would the small amounts of retained food products in the crevices of the pan become rancid and attract bacteria over time? Asked by AP 59 months ago Similar questions: Cast iron pans keeping seasoned washing gross Food & Drink > Cooking.

Similar questions: Cast iron pans keeping seasoned washing gross.

Not on our pans You wash them, you just don't use soap. When they are seasoned correctly they are almost stick free. Using a scrub brush and water removes all the food particles.

Have had my current set for about 10 years with no issue. Sources: personal use .

It isn't so bad Actually, there is very little food that sticks to a well-seasoned cast-iron pan. Wiping it with a paper towel gets nearly all of it. The oil becomes partly oxidized and burnt, and forms a kind of non-stick coating on the pan.It doesn't become rancid.

However, certain foods can leave a faint taste in the pan, so that from then on your food tastes a little like it. But for those foods, like garlic, you can just use the teflon pan. Or just adjust to it.

Garlic in tiny amounts goes with nearly everything. There may be bacteria on the pan, but there is bacteria on every surface of every thing in the world. And anyway, cooking with the pan kills the bacteria.

It is gross, but I guess the heat from cooking will kill any bacteria. But I'll take my nice and clean pots and pans anytime. It kind of eliminates the gross factor.

Sources: kitchenemporium.com/info/castiron.html .

You should wash it with regular dishwashing soap and water Every time, after I use my cast iron skillet, I do the following: Let the pan cool. Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time.

Rinse thoroughly, then dry with paper towels. A lot of people disagree with using dishwashing soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble.

Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body. NEVER put cast-iron cookware in the dishwasher.

Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil. Neutral Oils - Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans.

I recently experimented and found out that food-grade coconut oil/butter also works great. Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.

Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.

If your food gets a metallic taste, or turns "black", it means one of two things are wrong. Either your pot has not been sufficiently seasoned, or you are leaving the food in the pot after it has been cooked. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and take on a metallic flavor.

If your old or new cast iron pans gets light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and repeat seasoning process. If too much oil or shortening is applied to a pan in the seasoning process, it will pool and gum up when the pan is heated.

In this case, the goo can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and reseasoned. Heating the pan upside-down may help prevent gumming but protect your oven by using a foiled-lined baking sheet or aluminum foil to catch the grease. Seasoning at higher temperatures, approaching the smoking point, of the oil used will result in darker seasoned coatings in less time that aren’t sticky or gummy.

Sources: http://whatscookingamerica.net/Information/CastIronPans.htm .

I'm with you...gross! I know cooks act like you're saying something blasphemous when you talk about washing cast-iron pans in dishwater, and many have told me I should only use water. Still...logically I know that if food/grease is left on any surface, bacteria WILL breed with time.

Personally I'd prefer to use a little cooking spray and know that I'm starting out with a clean pan! .

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Glass cooktop states to use only flat bottom pans. Cast iron grill pan has flat bottom but they still say no. Why?

I heard you get that kind of iron from green vegtables.

I am thinking of buying my first piece, I have been looking at "Lodge".

Cast Iron pans-- most I've seen are pre-seasoned. Any information saying it is unsafe or that less iron is released?

Can you use iron cast pans on glass top stoves.

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

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