September 19, 2012
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Cast iron cookware is fabulous to cook with because it retains heat well and allows food to cook evenly. And with proper seasoning, it’s naturally nonstick. However, it’s important to properly care for it. For starters, clean it after each use, once it’s cooled:
1. Rinse. Start by rinsing your cast iron cookware under hot water. If this leaves no debris, skip to Step 4.
2. Scrub gently. For stubborn residue, add coarse salt to the pan and scrub gently using a clean, soap-free sponge or cloth until the debris is removed. Rinse under hot water. If the cast iron cookware is now free of debris, skip to Step 4.
3. Wash. If your cast iron cookware still has stuck-on messes, and rinsing and scrubbing with salt hasn’t removed it, use a tiny amount of very mild dishwashing liquid to help get it off. This does hasten the need to re-season it, so save washing as a very last resort.
4. Dry. Dry your cast iron skillet thoroughly with paper towels, then place it over medium-high heat until all the moisture is gone. This is especially important since cast iron is prone to rusting.
From cookware to windows to the stove, clean and dry things smarter with Bounty®. Bounty® Select-A-Size paper towels pack a lot of power into a small sheet, so you can use less. Plus, Bounty Trap and Lock Technology soaks up the mess and locks it in, for a superior clean.
Once cast iron is seasoned (whether you've seasoned it yourself or bought it pre-seasoned), the cleaning and care procedures are the same. If it’s been pre-seasoned, rinse and dry it thoroughly before using it for the first time and know that it will eventually need to be re-seasoned.
Tip: Easily store your cast iron skillet with our Tips for Organizing Pots & Pans.
When it comes time to re-season, help keep your cast iron cookware naturally nonstick with these tips. Keep in mind that these are guidelines, and always refer to the cleaning and care instructions that came with your cookware.
Tip: A cast iron skillet is the secret to moist, crumbly cornbread with a crunchy, golden-brown crust. Make a batch yourself with our Cast Iron Skillet Cornbread Recipe.
Sarah W. Caron is a freelance writer, editor and recipe developer based in Connecticut. She blogs about homecooking and raising a healthy family at Sarah’s Cucina Bella.
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Organize Pots & Pans
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