Cast Iron Skillet Care
One of my fond memories as a child would be watching my father cook. He loved using cast iron skillets and taught me how to properly season, wash and preserve them. Lifting those pans wasn’t easy. But it was worth it since Papa was a great cook would often attribute the outcome to the quality and care of the cookware.
Cast iron Skillet Care
To get a non-stick coating on the skillet, put cooking oil inside and place it in an oven at 350° F for an hour. Once you dry it with paper towels, it will be ready to use. You’ll reinforce the nonstick coating every time you heat oil in the skillet.
Wash the skillet by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool, as these may strip the pan’s seasoning. Do not submerge cast iron in water and let it sit. This will damage it.
To remove stuck-on food, scrub the pan with a paste of Kosher salt and water. You can remove food residue by boiling water in the pan
Thoroughly towel-dry the skillet or dry it on the stove over low heat.
Using a cloth or paper towel, apply a light coat of vegetable oil or melted shortening to the inside of the skillet; you can also coat the outside.
As I do household manuals for my clients, I review all cookware as well as other surfaces of objects in the household and include the proper care in training sessions for the housekeepers.