Cast Iron Utensils-Care and Cleaning
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Care Store "seasoned" in a dry place. Do not put lids on pans when storing as this may increase moisture buildup.
Cleaning After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.
Cooked-on, Burned-on Food or Grease Stubborn cooked-on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.
Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.
This article was written by Anne Field, Extension Specialist, Emeritus.
MSU 2003
Cleaning After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.
Cooked-on, Burned-on Food or Grease Stubborn cooked-on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.
Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.
This article was written by Anne Field, Extension Specialist, Emeritus.
MSU 2003
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