To wash or not wash your skillet?
I've heard of people not washing their cast iron skillets to keep the flavors locked in them ... is this true and is it really safe to not wash them?
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11 Comments:
My skillet is well seasoned and ancient (I got it from my mom) and after use I just rinse it under running water and dry it immediately with a towel -- that's all it needs. I think it would get pretty grimy if I didn't rinse it.
ride&cook at 5:46PM on 09/06/07
I agree with ride&cook - I rinse mine with water, wipe it dry, and put it in the oven for a few minutes to make sure it's completely dry.
Chau at 6:46PM on 09/06/07
The reason that you don't wash cast-iron skillets isn't to "keep the flavors locked in" -- it's so that you don't wash off the layer of "seasoning" that acts as a non-stick surface (and keeps the iron from rusting).
If you choose to wash it (as my friend's wife unknowingly did to the pan I bought them as an engagement present) you'll probably have to reseason it at home.
When I'm done cooking, I usually "deglaze" the skillet with hot water, scraping up any stuck-on bits. I then dump the water, wipe dry with a towel, and then rub it all over with vegetable oil. I have also been known to scrub them down with half a lemon and kosher salt before rinsing, drying, and oiling down.
Dominic
the zen kitchen
dvchurch at 6:55PM on 09/06/07
I always wash and dry and then lightly use a papertowel with some oil on it.
JerzeeTomato at 3:47AM on 09/07/07
Is it safe? I've used the same cast iron skillet almost everyday since I bought it 25 years ago. It has never been touched by soapy water and no one who has eaten at my table has ever been harmed by the product of that skillet.
Method of cleaning; deglaze with hot water as soon as the cooking is finished, rinse with hot water, dry thoroughly with a rag reserved for the job (yes it will look like a mechanic's shop rag in the end). About once a month I shake some salt into the damp pan and lightly "feather" out the excess accumulations before rinsing and drying. If I think it will be some time before the next use, I'll rub the inside with a lightly oiled paper towel. No coated skillet can match its "no-stick" capabilities!
czken at 4:08AM on 09/07/07
I use alot of cast iron especially when camping ( the best ) NEVER wash your cast iron with soap! Dominic is right once in a while a little salt works wonders, other than that just hot water. never tried lemon juice, but now i plan to. thanks Dom!
huney_bumper at 9:12AM on 09/07/07
Well, I scour mine with a plastic scrubbie if it needs it. I let water soak things that have stuck to the surface. And sometimes I use soap. They aren't non-stick in the sense that Teflon is, don't be fooled. I had my mother's (until I dropped it and broke it in half; you can imagine the weeping and rending of garments) for years and she put it right in the dishpan with lots of soap and hot water and used a metal scrubber (not the steel-wool kind, like Brillo, but coarser) on it occasionally.
The trick is to dry it immediately. I just put it on the burner until it's dry and then let it cool before I put it in the cabinet.
To those who say it's better than Teflon: Are you frying in it without adding any oil/grease/spray at all?
lemons at 9:54AM on 09/07/07
I scrub my cast iron and french steel pans under warm water, and use a scrubby sponge to get off anything that's stuck hard. I never ever use soap. Then I'll wipe it down with a rag or paper towel to remove most of the water, and put it back on the stove over medium heat to get rid of the rest. Once the pan is smoking a little, I turn off the heat, and douse it with some canola oil spray.
DaveFaris at 10:43AM on 09/07/07
I think all skillets need to be rinsed at least! Some people just don't like using detergent because it may mess with the layer on the cast iron, but please rinse!
Hillary
Chew on That
Chew on That at 11:13AM on 09/07/07
To Lemons who asked, "To those who say it's better than Teflon: Are you frying in it without adding any oil/grease/spray at all?"
Personally, even in coated pans, I put a hint of some sort of fat in the skillet; not so much for the "stick factor" but for flavor and texturing. No I don't cook in cast iron completely oil-free but I certainly don't have to lather it up like I would an ordinary skillet.
Does anyone actually use a coated skillet for its intended purpose and not use some form of fat, whoever little? That strikes me as extreme; read dull.
czken at 4:40PM on 09/07/07
Deglaze with hot water, never soap. Rub with oil after washing from time to time
dettling05 at 9:57PM on 09/07/07