Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

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jeade_en@lemmy.world

New to this. How oily should my pan be between uses? (infosec.pub)

submitted 21 hours ago by clay_pidgin@sh.itjust.works to c/castiron@lemmy.world

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I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.

When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".

In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.

Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.

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[–] hohoho@lemmy.world 24 points 20 hours ago (5 children)

Clean the pan like you’re doing. Some say don’t use detergent, but I do. Once the heavy food bits are gone, I dry it off. Then put a tablespoon of avocado oil in the pan and crank up the heat until it’s hot and shimmering. I then wipe it, let it cool and put it away. This builds up the seasoning so that the surface is protected from rusting and to maintain a non stick surface.

[–] clay_pidgin@sh.itjust.works 5 points 18 hours ago (1 children)

Thank you, I appreciate the advice.

[–] Manifish_Destiny@lemmy.world 10 points 17 hours ago

Youre going to get a million and one recommendations of oil on this thread as well. For example I use grape seed oil since it has a very high smoke point.

Some oils don't work, but if it's mentioned in this thread it's likely fine.

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