Tell me about your use of cast iron skillets.?

Question

We have one at home and except for recently, I've never used one. I don't get this thing about not cleaning it. Just wiping it out. Re-seasoning every now and then. It just doesn't seem to be sanitary. What am I not getting?

OK, then how do you really clean it? I'm told you aren't supposed to use soap in it.

Thanks so much - y'all rock!

Answer 1

I have several cast iron skillets of different sizes. I don't wash them as I do my other pots and pans, I only use a soft sponge, warm water and a mild detergent. Anything stronger and you get a weak patina (the non-stick surface that develops as you use your skillet).

I season my skillets when they are new or if the patina must be washed out and started over again. To season I wash the skillet thoroughly with a stronger detergent, hot water and scrug every inch of the skillet. Then I wipe it dry and place the completely dried skillet on a high heat.

Once it is heated, then I turn off the stove, cover the skillet with oil and place in a 400 degree oven for about 20 minutes. Take it out, let it cool, wipe it dry and start using. From that point on I only use the warm water, mild detergent and a soft sponge.

I never have problem with food sticking.

Answer 2

Make your iron skillet a good experience, for it not to stick it has to be washed and not have any sign of junk on the surface, I do use soap and water, I wash and rinse not with really hot water just luke. I dry it and put it on the stove on a burner on high with some oil in it, once it is hot I use a paper towel and smear the oil around the inside of the skillet--another to get out excess and nothing sticks to my big deep chicken frier, my bean pot or my little skillet I fry eggs in. My dad taught me when I was a pup.

Answer 3

In the old day the iron skillet that was used for bread was only wipe out. But yes you wash them and then make sure you dry it. And re-seasoning every now and then. Cooking in iron skillets give you iron for your body with out a pill.

Answer 4

I use cast iron skillets almost as much as I use my large Calphalon skillet. (I use the Calphalon for making marinara.)

I do use hot water and soap to clean my cast iron, but I also season it immediately by heating it on the stove and pouring some oil in and swirling it around. I turn off the heat and let it cool and wipe it out before storing it.

Before using it again, I'll rinse it with cold water and wipe it, in case it got dusty.

It is absolutely the best for fried foods and for making my husband's favorite skillet food, SOS. (White gravy with onion, dried beef and sliced boiled eggs, served over toast or biscuits.)

Answer 5

i been using 1 cast iron skillet for over 30 years,and they make the best fried taters i ever ate.i fry my bacon and i have been known to cook a mean skillet biscuit.of course the old corn bread.and it makes [or i do] the best fried cream corn in the world.i am j ust a old fashioned southern cook who loves to cook and eat.i have NEVER put my skillet in eny soap at all.all i do is wipe mine out with a damp rag and rinse in real hot water,then i put it back on the stove and let the heat cook all the water out of it.and always season mine with a little lard coated in the bottom.

Answer 6

I got my current cast iron at Goodwill and it already had that seasoned look. I just use water and a scrub brush to clean it; I use the same on my wok. It's great for anything needing really hot heat as in grilling dried chilis for homemade chili.(I damaged a whimpy nonstick pan trying to do this before I learner.) I also always use it for grilled sandwiches like reubens because it keeps the temperature even and retains the heat after you turn off the burner.

Answer 7

i have a couple of them and all ways on the look out for a bargain. i love how it holds the heat and it is more healthy then s/ steel or aluminum. i just rise it out after use unless it has need of a washing . no need to season it especially just when you go to use it.you put oil in it and the heat will season it , but it did have to be seasoned before in the beginning. i often wonder why it is called a skillet and also called a spider.

Answer 8

We use cast iron skillets in our home all the time. They are the best for making a dark brown gravy. I do clean mine after every use and I season it very often. Good luck. 2D

Answer 9

I have been using my for over 30 years. I use it for anything. It makes great cornbread. I use soap and water to clean mine. I never put it in the dish washer though it will rust. After I clean it I spray it with pam and wipe it with a paper towel. Works good for me.

Answer 10

Use whatever you want to clean them...just apply a thin layer of cooking oil to the inside before storing, with a paper towel. No matter what you do, the first round of whatever seems to stick to some degree. With today's coated skillets, I see no reason to use these nasty, heavy things. And, if you don't dry them completely, they rust..in fact, they rust anyway just from humidity in the air.