"aem" > wrote in message
oups.com...
> readandpostrosie wrote:
>> i have never found cast iron easy to clean, what am i doing wrong and how
>> do
>> you do it?
>
> If your cast iron pan is well seasoned it can be cleaned as easily as a
> non-stick pan. Sponge or scrub lightly under running, not soapy,
> water, put back on heat to dry thoroughly. Rub in a little oil if
> needed. This assumes you've not let it sit out dirty for hours for
> crud to become crusty or sticky. If you have had to do that, then soak
> the pan for a while.
>
> If you find the pan needs heavy scrubbing to remove stuck-on stuff,
> then it's not seasoned well to begin with. Check rfc archives (or
> google this group) for many long passionate descriptions of how to
> season your pan. -aem
>

one more question about cast iron, if you don't mind.

i am a great gravy maker, and wonder if scratching around on a cast iron
with my whisk would be a mistake?
does it lift too much of the seasoned pan?
does that make sense?