When cooking with cast iron, I try never to use metal utensils. They will scratch your cooking surface and ruin your seasoning. Instead, I try to always use wood or silicon utensils. In addition, there are a few other kitchen accessories I also use with cast iron that I thought I would pass along. The following is a list of the cast iron accessories that I use everyday.
Cleaning
Cleaning Cast Iron
Cleaning Cast Iron After Cooking - Dos and Don’ts
Do's
- Wait until your pan cools before you start cleaning it.
- Rinse the pan with hot water.
- Use a scrub brush and/or a plastic scraper designed for cast iron if needed.
- After your pan is clean, dry it immediately.
- Put it on the burner for 1 minute, apply olive oil to the cooking surface. Wipe it off with a paper towel and let it cool completely before storing.
- Only cook using wood or silicone utensils.
- That’s it! Now pay attention to the Don’ts.
Don’ts
- Don’t try to clean your pan while it is still hot. Running cool water on a hot pan can damage, crack and/or warp it.
- Don’t use soap when cleaning your pan. Soap will remove your hard-earned seasoning.
- Never let your pan sit in water--or let water sit in your pan. It will start rusting almost immediately.
- Don’t cook with metal utensils. They will scratch your cooking surface and ruin your seasoning.
- Don’t stack your cast iron. The bottom of one pan will scratch the cooking surface of the pan below it.
- Don’t cook with tomatoes, wine or vinegar for long periods of time. It will erode the seasoning in your pan or dutch oven. The best option for this is cookware with an enamel interior (like La Creuset).
Every Day Cast Iron Cooking and Cleaning Accessories
Tip: Make sure to let your pan cool before cleaning
If you can hold the pan handle with your bare hands, it's cooled enough the clean.
For more information on cleaning and maintaining your cast iron, go to TheCastIronCollector.com
