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Old 12-03-2013, 04:41 PM   #1
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Useful cast iron tips

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Old 12-03-2013, 05:14 PM   #2
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When done frying some foods, there's often some food that's hard to scrub off using hot water and scrub brush. However, if you simply put some hot water in the pan and let it soak for just 5- 10 minutes, my gosh, the stuck on food residue wipes out quickly.
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Old 12-04-2013, 09:23 AM   #3
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I usually boil some water in the skillet, it seems to release the really stuck on stuff. I just realized that I usually have to do this after my darling daughter visits. Coincidence? I'm beginning to think not!
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Old 12-04-2013, 10:52 AM   #4
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Originally Posted by silentmeow View Post
I usually boil some water in the skillet, it seems to release the really stuck on stuff. I just realized that I usually have to do this after my darling daughter visits. Coincidence? I'm beginning to think not!
Making a pan sauce turns that stuck-on stuff into some really good eats and pretty much cleans the pan in the process!
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Old 12-06-2013, 02:30 AM   #5
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Quote:
Originally Posted by GotGarlic View Post

Making a pan sauce turns that stuck-on stuff into some really good eats and pretty much cleans the pan in the process!
I have noticed that too. Well, I wouldn't quite say it cleans the pan, but it sure makes cleaning it easy.
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Old 12-06-2013, 08:32 AM   #6
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Originally Posted by taxlady View Post

I have noticed that too. Well, I wouldn't quite say it cleans the pan, but it sure makes cleaning it easy.
I just meant that you don't have the stuck-on stuff to scrub off, since it's in the sauce.
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Old 12-06-2013, 11:33 AM   #7
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Most important CI tip: Don't konk SO on the head with it. You may crack the pan and render it useless.. On the other hand, it's sometimes the only way to get through to teens.

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Old 12-06-2013, 03:40 PM   #8
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Sorry, didn't mean to contradict you.

Quote:
Originally Posted by GotGarlic View Post
I just meant that you don't have the stuck-on stuff to scrub off, since it's in the sauce.
I just kept visualizing those really dirty looking pans in which I had made pan sauce/gravy. I usually use my enamelled cast iron with white insides, so they really look grotty when I have made pan gravy. But, oh man, I am always really pleased at how easily they wash up. Gives me a giggle that because I made a tasty gravy, clean up is easy.

It really makes a difference with enamelled cast iron, since I can't use a tough/harsh scrubber.
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Old 12-06-2013, 04:17 PM   #9
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Another way to clean off all that built up carbon on the outside is to place the pan directly on the hot coals of your BBQ after you have finished cooking. Then using a sharp utensil, scrape it all off. Comes off like a dream.
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Old 12-06-2013, 06:26 PM   #10
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Do people with woks clean out the carbon build up? I used to never clean out my wok. I've seen professional woks in kitchens that look as if they never had or ever will get a carbon removal cleanup. Is that because woks are stainless steel or something?
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