I keep seeing this over and over...
no water for washing the cast iron pans. Wierd!
I use my pans pretty much daily and I wash them
with soap and water just like any other pan, but
I _never_ ever soak them. If I cook something messy
or greasy, I just place the pan in the sink, add a little
dish soap to the pan and scrub it lightly with my soft
scrub brush, (I never use scouring pads or scrubbies
on it!) then rinse it out. If it's not TOO grungy,
I just wipe it out with a clean paper towel.

I always dry them and re-coat them with a light coating
of olive oil between uses.

Food does not stick to my Griswolds at all, I don't seem
to be removing my seasoning by washing them with water.

K.



John Snell wrote:
>
> The key to cleaning cast iron is not to wash it. Water tends to remove the
> "cure" that is on it. One good way to clean it is to pour coarse salt, like
> kosher salt, into the pan and rub it with a paper towel or old rag until the
> gunk is in the salt and not on the pan, Then wipe it out, put a clean paper
> towel over it and store it.
> The heavy nature of cast iron is part of the reason it's great. It holds
> heat better than anything else.
>
> Julianne wrote:
> > My BF has a camp with plenty of cast iron cookware. It seems very
> > difficult to clean and very heavy. I have some lighter things up
> > there but the guy who does a lot of the cooking prefers the cast iron
> > stuff and it is used at almost every meal. When I use it, things
> > tend to stick on the bottom. Also, a lot of times when I first get to
> > the camp, there are pieces in the oven that have been left there with
> > oil in them? Is this how they are seasoned?
> >
> > Are there any good rules for cooking with this stuff?
> >
> > j

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