Originally Posted by Chipotle Tom
I have a quick follow up question.
When you clean a cast iron pan (either with warm water or with salt like I sometimes do), how do you know when to stop? I've always been concerned with crust left over from what I had just cooked that by the time I get it cleaned off, there's no seasoning left on it.
So, when do you decide your cast iron is clean enough?
if you clean you pan right after cooking by putting hot water in the pan, the hot water takes any crust off almost immediately. if there's still some sticking scrape it off with a wooden spatula or let the water simmer a bit more on the stove. after that i just use a kitchen sponge to wipe off remaining dirt. everything done under a minute. but if you leave your pan and come back later to clean you'll have to heat the pan up again and put hot water in, takes much longer.
in the beginning i found it a nuisance to have to clean immediately after cooking cos the first thing you want to do is go eat but i have since adjusted since it is so much easier to clean right after than to wait till after dinner.