¿Cast Iron Cookware Help?

harrise · 09-23-2008, 01:03 PM

All of our pots and pans are that hard anodized stuff. Real easy to clean. Even the cast iron stuff we had was enameled and still easy to clean. Now we have one of these...

I followed the first time use instructions that came with it, and went to clean it this morning to no avail. I boiled water, I soaked it, boiled again and still the crap won't budge. It's like the food has fused to the metal and created some new super alloy. The internet seems to turn into a soap vs no soap debate on the topic. That's where you folks come in. I need some tips/advice/instructions on how to clean this friggin' thing.

My next step is the hammer and chisel. HELP!!!

digits mama · 09-23-2008, 01:27 PM

Harrise..

We use alot of cast iron here. Seems there isnt a cajun dish that isnt cooked in cast iron or it just dont taste right.

The old timers usually build a small fire with pecan or oak wood.. We then put the pots into the fire and let them glo red..that burns all the crap off.. afterwards..we then wash with plain water and scrub, then we put a layer of lard over the entire pot and bake (with aluminum foil at bottom of oven) for 3 hours. Cast iron should be seasoned to keep from getting stuck on food. And it should be done every 3 years or so..

Cast iron should never be cleaned with soap..they say.

I have to because it bothers me.But then I have to burn and season more often.

Or you can use kosher salt as a scrubbing compound.

I have found using a cheap dish soap and making sure it is heated on the stove instead of hand dried. Afterwards..I get a tad bit of clean peanut oil and wipe it on..wipe it off..and waalaa..complete.

I hope this helps

Roscosmom · 09-23-2008, 01:28 PM

DM seems to know what's up!

I'm just here to say that I had a beautiful cast iron pan once, I was SO excited to have it and I ruined it the first time I used it. I guess I soaped it, I dunno..it rusted like a mug though.

digits mama · 09-23-2008, 01:38 PM

Oh no! Not ruined! just needed to be seasoned with lard

They do have a tendency to rust..even when it is seasoned correctly..rust comes even from humidity in the air..

The only time i burn and season is when the gratin gets a bit crusty..

other than that..i just oil and heat. that helps..

if it isnt used for awhile and it has rust....Just oil, heat in oven, and your good to go.

Roscosmom · 09-23-2008, 01:44 PM

Quote:

Originally Posted by digits mama

Oh no! Not ruined! just needed to be seasoned with lard

They do have a tendency to rust..even when it is seasoned correctly..rust comes even from humidity in the air..

The only time i burn and season is when the gratin gets a bit crusty..

other than that..i just oil and heat. that helps..

if it isnt used for awhile and it has rust....Just oil, heat in oven, and your good to go.

Really?! Because I still have it. Does years still count as "a while"? Because it's been that long

digits mama · 09-23-2008, 01:56 PM

As long as the surface is smooth it is still excellent. You can see if it is pitted by looking at it after you rag some oil on it.

I still use a cast iron pot that was used to cook supper for the soldiers during the civil war! It really depends on the concentration of iron in the pot. Some are pure cast iron (they last forever and ever) and some have other alloy metals fused in, which breaks down over time.

harrise · 09-23-2008, 01:59 PM

Thanks!!! I just threw it over some charcoals in the grill and it flaked off!!!

¿Now, what temperature should I bake with lard?

digits mama · 09-23-2008, 02:02 PM

350 degrees oughta do it.

Shalva · 09-23-2008, 02:45 PM

I only ever use cast iron.... I love cast iron cookware.... and like Digits momma says it sounds like you need to just burn it off and re-season

I do also wash mine with soap but I never scrub it ..... I find a well seasoned cast iron pan as easy to clean as thoe teflon anodized stuff and its much better for you.....

good luck
I have a skillet like that and love it....

s

Macky · 09-24-2008, 01:42 AM

I have a cast iron frying pan. The secret to cleaning it is to do it right away. Don't let it sit. After cooking, I immediately put mine in the sink, I do use soap, scrub around with my dish brush, dry and pour a bit of olive oil, rub it around with paper towel and then rub with another clean paper towel. The oil keeps it from rusting. This is the way my mom kept hers.

RonE · 09-24-2008, 07:27 AM

These are the instructions I wrote down years ago for future reference. I don't think I've actually ever followed them:

Caste Iron seasoning

Coat all inner surfaces with Crisco
put in warm oven for 2 hours
after use, wash in soapy water,
coat with Crisco and store in oven

harrise · 11-04-2008, 09:39 AM

This... piece of 'cookware' makes me want to post in a way that would get me banned for life. It will not clean!!!!!!!!

I've tried everything from trying to rinse after use, to putting it in the oven to warm up a bit, all to no avail. It had this beautiful layer of seasoning that was even and covered every surface, put a light coat of lard on and stored it. Yet food just sticks like liquid nails. The grease gets into the grooves and never comes out. ¿Are there supposed to be chunks of cooked on food and charred grease permanently? I can't fathom just leaving chunks of food on it. I've resorted to using a grill brush and tearing the damn thing down to it's original surface every time it's used (about twice a week). Now I ruin everyone's day around me when it comes time to TRY AND CLEAN THIS PIECE OF "cookware".

*deep breath* The wife loves the thing and the food tastes killer, but I can't keep this up. I get a mood that goes to the bone and all of the animals disappear to their happy places. Some one for the love of all that is... Tell me what I'm doing wrong. Or tell me that food crust is supposed to stay... I chucked the thing out into the rocks in the yard and will not return to it until I have a plan. Ugh.

What I did to season:
1. Warmed up over coals to scrape off the mistake of first use.
2. Started applying lard once it was still warm and touchable.
3. Once cooled, I put a layer of lard on and baked in oven.
4. Removed excess runoff and let cool before applying a lard layer for storage.

Recently I went nuts and did the above steps (2-4) six times in one day. Now I find myself doing this after every use because I have to remove everything down to the metal to get the food off of it. I've tried real lard, Crisco® and a couple of off brands as well. Someone help me before I drive this $50 pile of iron 80 miles away and bury it in a field somewhere...

digits mama · 11-04-2008, 11:52 AM

Poor thing..You sound like my northern and western relatives who come down here for a vist to take home a pot with them.

You are doing ok with using a scrub brush to it for the built up food. I usually mix a little kosher salt in some oil and scrub with a plastic scrub brush.

As for the charred grease..you are supposed to see a nice caramel, brownish colored surface after cooking. Over time it will turn nice ,shiny and black.
It does take repeated cookings to totally seal the pot. even though you start the seasoning process..it takes many many times of cooking to get it nice and pristine. That charred grease is actually the ticket to a beautiful pot over time.

Heres a helpful hint form my Grandmere.

Pour coca cola in it after cooking and let sit for about 30 minutes..that helps loosin some of the chunky food.

She thinks you may need to drop the temperature a bit when cooking.Cooking nice and slow. Cast Iron radiates such even heat that it could possibly be one of the problems...*shrugs*

She also thinks that a new cast iron pot should have a series of fried foods cooked in it for a bit before trying to do things like stirfrys and casseroles. She said clog your arteries for a few cookings with fried pork chops, chicken and fish..even cooking bacon on it adds to the seasoning process.

She also swears that peanut oil doesnt burn as bad as others and that one should stick with it..

A true seasoned cast iron pot would make some people shudder in fear..the looks of it isnt all that appetizing. As long as the crusties dont come off with the scrub brush...she says not to worry about it. Good Luck

cshellenberger · 11-04-2008, 12:04 PM

You need to place the grill IN the fire, not over it until it turns RED, use a hook of some type to take it out (it should be clean at that point) then put it in the oven to clean it. You will see a little 'build up' on the non cooking surfaces, that's normal. I know you probably don't have the type of wood used to season it, but I've found that Hickory or Oak charcoal (not the kingsford stuff) does a great job on the start of the seasoning. Be sure you put the soiled surface toward the fire and allow it to cool COMPLETELY before putting water on the surface or it will shatter, just like glass. For stubborn soil or grooved surfaces, you can use a DRY wire grill brush.

Quote:

Originally Posted by digits mama

A true seasoned cast iron pot would make some people shudder in fear..the looks of it isnt all that appetizing. As long as the crusties dont come off with the scrub brush...she says not to worry about it. Good Luck

Yep, many would shudder if they saw my moms old footed Duch oven LOL, that thing's outside is as crusty as they come!!!!

harrise · 11-04-2008, 01:13 PM

Oh thank you both so much!!! I guess my expectations were WAY off. I was expecting the stuff to just rinse off like the ceramic iron stuff.

Time to make some bacon!

Thanks again for resetting my mood, I owe you both.

BetterDog4U · 11-04-2008, 07:50 PM

Quote:

Originally Posted by digits mama

Harrise..

We use alot of cast iron here. Seems there isnt a cajun dish that isnt cooked in cast iron or it just dont taste right.

The old timers usually build a small fire with pecan or oak wood.. We then put the pots into the fire and let them glo red..that burns all the crap off.. afterwards..we then wash with plain water and scrub, then we put a layer of lard over the entire pot and bake (with aluminum foil at bottom of oven) for 3 hours. Cast iron should be seasoned to keep from getting stuck on food. And it should be done every 3 years or so..

Cast iron should never be cleaned with soap..they say.

I have to because it bothers me.But then I have to burn and season more often.

Or you can use kosher salt as a scrubbing compound.

I have found using a cheap dish soap and making sure it is heated on the stove instead of hand dried. Afterwards..I get a tad bit of clean peanut oil and wipe it on..wipe it off..and waalaa..complete.

I hope this helps

Thats how I do it too!!!!

harrise · 11-14-2008, 11:50 AM

YEAH!!! I finally got it right! Check this out...

It took about five pounds of bacon. Now there's a shiny black crust. ¿That is what I'm shooting for, right?

digits mama · 11-14-2008, 11:58 AM

YES!

You are on the right track.

Now you take a scrubby with a tiny bit of CHEAP dishsoap..the kind that claims to break grease but doesnt. and get the soft crud off... heat to dry.. and reapply a nice layer of oil, lard, or whatever you got.. andreheat for 15 minutes at 200 degrees...

repeat that process after cooking with it.

Good luck!!