"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 09-02-2007, 08:37 AM   #11
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Originally Posted by letscook View Post
I have also used brillo pads and soap and water on tough ones and then you just have to remenber to lightly oil it after.

I have gone to a garage sales and purchased alot of my cast iron - you can pick it up real cheap. I just purchased a 5qt dutch oven. I once got a huge frying pan and it was really nasty dirty build up and no pun insteaded but dirt cheap. I took it home - put a wire brush to it and sandpaper scrapped and fine sand it and started up the gas grill and oiled it well and heated it on the grill so it wouldn't stink up the house and occasionaly reoiled - When done it looks brand new. I often use soap and water on mine if they don't wipe out easy or if i cook fish So you can't hurt cast iron as long as you remenber to keep it seasoned.
Are you referring to real soap or are you using a detergent? Some soaps have less degreasing properties than many detergents.

justplainbill is offline   Reply With Quote
Old 09-02-2007, 09:55 AM   #12
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
I have found a Chore Boy copper scrubbie works wonders getting out the stuck-on stuff, plus, they're easy to clean and cheap to replace.


Caine is offline   Reply With Quote
Old 09-04-2007, 01:40 PM   #13
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,800
If the skillet is well seasoned it's perfectly fine to go at it with dish soap and a scrubber if need be. I do that all the time.
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-23-2008, 10:01 AM   #14
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
I scrape my cast iron after cooking if anything appears to stick with an old turner blade that broke loose from its handle. Wipe with paper towells. If scouring is needed, I use the coiled stainless steel pads. I don't like the new Lodge as the interior is rough, making it IMO hard to clean. Any old I buy I clean thoroughly and reseason as I don't want to wonder just what was in it last. The gook on the outside of old cast iron can be removed with a wire brush chucked in a drill, or chiseled off. Some really ratty old pots and skillets look really good after an hour or so of cleaning
Bigjim68 is offline   Reply With Quote
Old 03-24-2008, 05:15 PM   #15
Join Date: Jan 2008
Location: Tucson
Posts: 54
Yes, I think you have some confusion as to baked on crud and seasoning. I fill my pans with water, put on the stove to boil and then dump the water down the drain and go to the pan with a paper towel. The crud comes off and all that is left is cast iron (seasoned of course). If there is anything left on the pan I put some kosher salt in it and scrub away. After all that I rub down the pan with cooking oil.

When finished the pan should look like this:

Granted the bottoms of some of my older pans (50 or more years old) have layers of cooked on crud, but the insides look like the picture.



ChadHahn is offline   Reply With Quote

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:37 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.