Cast Iron

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

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

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jeade_en@lemmy.world

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

submitted 5 months 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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[–] Burbour@sh.itjust.works 4 points 5 months ago (1 children)

When I cook something that leaves gunk that sticks to the pan I usually put it under the tap when hot and rinse it, stirring with a dish brush while the water is boiling. Cleana everything. Heard someone warninf against thermal shock and cracks to the pan. Nothing yet for 20 years.

[–] clay_pidgin@sh.itjust.works 1 points 5 months ago

This is good, I like this plan.