"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 01-25-2010, 02:26 PM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I am with everyone else here in that I do not use soap or detergent on my CI. I would not be opposed to using it sparingly from time to time once the seasoning was strong enough to be able to handle it, but right now I don't think my seasoning is not strong enough.

While I think the woman with the dry heaves over reacted, I also think that her reaction is not that crazy. Most people on this site know a lot about food and food safety and cooking materials and such. The average person does not know much about these things. How many people still think you have to cook pork until it is black and crispy to avoid getting sick for instance? Before I know about these things I would have been thinking the same thing the dry heave woman was probably thinking. If you went to someones house for dinner and they took a dirty plate from the table and dumped some salt on it and wiped it out with a paper towel and then served you dinner on that plate I think most of us would at least have a thought run through our heads about sanitation and washing with soap and if they do that with their plates then what else do they do that would make us think twice.

My point is that we all know that CI is fine treated the way we all treat it, but those not in the know really have no way of knowing that that is a sanitary thing to do and it is not unclean.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-25-2010, 03:21 PM   #22
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Salt here, the best cleaner for CI. I better stop here beore I get really mad and tell oyou what i really think about those, what did you people called the germofobs? Grrrrrrrrr
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 01-25-2010, 05:43 PM   #23
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
I sometimes start cleaning my CI by boiling water in it. That has to kill most anything. After rinsing off the crud, I put it back on the burner to dry it. That gets the temperature of the pan well over the 212F boiling point of water, an even better sanitizer.

I'd bet gag girl's pots and pans never see those temperatures!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-26-2010, 12:58 PM   #24
Senior Cook
 
oneoffour's Avatar
 
Join Date: Jul 2007
Location: Levittown Pa
Posts: 169
Lodge cast iron grill/griddle NewYork strip steaks

This Lodge cast iron griddle was the magic to make these strip steaks. The steak prep was salt, pepper and evoo. Preheated oven and griddle to 450 F and then put on the steaks. Turned oven to broil. In 3 minutes rotated to get the sear lines after 6 min. flipped. At 10 minutes pulled out of the oven and set griddle on a cutting board to finish sizzling. Guess it was 3 minutes for the hissing to settle down. Done medium rare. Plated the steaks and put the very hot griddle in the sink. Cold water and it hissed... nylon dish brush to scrub clean then paper towel to lightly dry. Put in the hot oven well we ate the steaks. Best seaoned cast iron I have. Never any soap or steel wool.
Attached Thumbnails
Click image for larger version

Name:	newyork strip steaks.jpg
Views:	117
Size:	35.4 KB
ID:	7835  
__________________
oneoffour is offline   Reply With Quote
Old 01-26-2010, 01:20 PM   #25
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by Bigjim68 View Post
Thinking back, I cannot think of ever cooking anything in Cast iron that I didn't cook at a higher temperature, and a longer time, than any germ could survive. Using soap on the cast iron would not change the germ count. The heat and time, however, would.
I can't remember who said it, but another member here once said "if it can withstand the heat of frying, it will laugh at soap!"
__________________
vagriller is offline   Reply With Quote
Old 01-26-2010, 01:26 PM   #26
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
My mother put hers in the dishwasher and it's still glossy smooth.

I use soap occasionally because sometimes you just have to. It's fine, I assure you.

You don't remove the seasoning that way, unless you do it all the time.

Rinse thoroughly and dry completely on the heat.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-26-2010, 01:32 PM   #27
Master Chef
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 9,633
Quote:
Originally Posted by oneoffour View Post
This Lodge cast iron griddle was the magic to make these strip steaks. The steak prep was salt, pepper and evoo. Preheated oven and griddle to 450 F and then put on the steaks. ...
..
Man, those look fantastic!

I just bought that same 20" reversible griddle last week to add to my very small collection of Lodge CI. It's a very nice grill. Heavy too, which I like. I'll be cooking up some tacos on it tonight.
__________________
roadfix is offline   Reply With Quote
Old 01-26-2010, 01:49 PM   #28
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,487
Quote:
Originally Posted by oneoffour View Post
This Lodge cast iron griddle was the magic to make these strip steaks. The steak prep was salt, pepper and evoo. Preheated oven and griddle to 450 F and then put on the steaks. Turned oven to broil. In 3 minutes rotated to get the sear lines after 6 min. flipped. At 10 minutes pulled out of the oven and set griddle on a cutting board to finish sizzling. Guess it was 3 minutes for the hissing to settle down. Done medium rare. Plated the steaks and put the very hot griddle in the sink. Cold water and it hissed... nylon dish brush to scrub clean then paper towel to lightly dry. Put in the hot oven well we ate the steaks. Best seaoned cast iron I have. Never any soap or steel wool.
i never use soap on my CI, sometimes a little salt if needed.
people have used sand to "wash" pots and such when water isn't available.

i have never used my CI grillin the oven/broiler but i think i will try it.

i used my CI grill pan on top of the stove to do these Porterhouses.







this is a shell also done on top of stove on CI grill pan.


__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 01-26-2010, 04:03 PM   #29
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,794
I use soap on mine, and a nylon scrubbie. When I am done cleaning, I put in back on the burner and rub some oil on with a paper towel. Leave it the heat til it is smoking hot.

No problems with sticking, seasoning is fine, they are black and shiny.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-26-2010, 04:26 PM   #30
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
Quote:
Originally Posted by jpaulg View Post
Soap is not a cleaning agent. What soap does is reduce the surface tension which allows water (the real cleaning agent) to work much more efficiently.

A simple test to prove - rub dirty hands on a bar of dry soap without using water and see how clean your hands get.
Exactly. People forget that soap and water clean the dishes... if you want to disinfect you need to rinse them in a weak bleach solution.
__________________

__________________
DaveSoMD is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.