Can You Use Steel Wool On Cast Iron

A cast-fe skillet is essentially thought of as a solid kitchen investment. It's sturdy, you can cook so many different types of foods in information technology, and the pan truly can terminal forever. That is, if yous treat it properly, of course.

"Most nonstick skillet coatings scratch off with clothing and tear, simply properly maintained cast-fe keeps its seasoned, stick-free surface for a lifetime and beyond. Some cooks pass skillets downward through generations equally cherished treasures," says Morgan Bolling, senior editor of Melt's Land Magazine (a part of America's Test Kitchen) in Boston, Massachusetts.

We're here to help yous out so you can keep your beloved cast-fe skillet in gold medal condition.

Here are the well-nigh common mistakes you should avoid to proceed from ruining your cast-iron skillet.

Only like any metal, iron tin can rust, and hot iron really rusts quicker than common cold iron, according to the University of Illinois Urbana-Champaign Department of Physics. That means your just-cooked-in skillet is particularly at-risk for rust when you let it soak.

Yes, it bears repeating: Never put your cast-iron skillet in the dishwasher. "Don't put it in the dishwasher or allow your pan soak overnight to remove any debris," says Ross Henke, executive chef at the contemporary Mexican eating place, Quiote, in Chicago, Illinois. This appliance might be the shortcut mode to cleaning dishes and other pans, just cast-iron skillets are not the identify for shortcuts if you lot want them to last for years to come. The piece of work you put into seasoning and caring for information technology volition be lost after a cycle through the dishwasher, and so even on your busiest nights, take the time to clean your bandage-iron properly.

After y'all cook and serve out of cast-atomic number 26 (because who doesn't adore that rustic vibe of scooping cornbread directly out of the skillet?), it's time to go working on it right away.

"Clean it immediately. It's best to do while still warm," says Miles Mitchell, chief academic officeholder and corporate executive chef at Auguste Escoffier School of Culinary Arts in Chicago, Illinois.

The but time soap is immune, though, is immediately afterwards yous buy a new skillet. Requite it a rinse with hot, soapy h2o, then banish the bubbling for adept.

After the commencement wash, "just use hot water, a bit of common salt, and a sturdy, non-abrasive castor," Bolling says.

You lot can also allow the skillet to cool and clean information technology without water.

"If y'all have leftovers stuck all over your pan, go equally much out of it as you can past wiping it, and then put the pan dorsum on the stove with a medium flame," Henke says.

So yep, cleaning a cast-iron skillet takes some knowledge and skill!

Cast iron skillet with herbs and spices — Shutterstock

You lot can't use a heavy-duty steel wool pad on your bandage-atomic number 26, so what's the alternative? A healthy dose of salt. "Add near 1 cup of kosher non-iodized salt to the skillet, take hold of an erstwhile kitchen towel, and starting time scrubbing the pan with the salt. Apply the towel to motility it around as if you were scrubbing the pan," Henke says. "Once the debris has dislodged, dump the common salt into a heatproof bowl and let absurd earlier throwing information technology in the trash."

We know that bandage-atomic number 26 skillets take more than upkeep, but yous should never utilise steel wool or a harsh scouring pad to get those stubborn $.25 of food to come off. Instead of letting them be, if you're really having a hard time getting nutrient off the bottom and salt isn't doing the job, it'southward worth getting a special cast-iron scrubber made of chain post that can handle those heavy-duty jobs without ruining your skillet. When you lot're washed scrubbing nether warm water, rinse and dry the skillet completely before storing.

RELATED: The easy way to make healthier comfort foods.

Oil is good for more than Oz's tin can human, Bolling says.

"Once you're all washed cooking, launder and thoroughly dry the skillet. Return it to the stovetop, and rut i tablespoon vegetable oil over low estrus. Using paper towels, rub the oil into the skillet, creating an fifty-fifty, shiny black patina. Echo this step as needed, wiping out excess oil," she says.

Lastly, "put it in a warm oven for a bit to make sure it's dry," says Ben Raupp, executive chef at The Howard, in Oshkosh, Wisconsin. A temperature setting of 250 degrees or so should exercise information technology. Need some help figuring out exactly how to flavour your skillet? We've got you covered there, too.

Give the skillet one terminal good wipe with a dry towel earlier storing.

"Water leads to rust, and rust is the cast-iron's worst enemy. Storing the skillet in a damp area or storing information technology without having the skillet thoroughly dry out is a big mistake," says Ronnie Schwandt, executive chef at Maretalia and Leroy's Kitchen + Lounge in Coronado, California. "Keep information technology dry, and utilize it often. A cast-iron is an everyday skillet, so don't save it for special occasions."

Just like when you're baking cookies, preheating is clutch. This time, you're not just preheating the oven, simply the pan, besides.

"Preheat cast-iron in the oven to get it evenly preheated. The stove tin outcome in hot spots," Bolling says. To do this, place your skillet in an oven gear up to 'off.' Turn the oven on to 450 degrees, and let the skillet heat upward as the oven does the same. Carefully remove the piping-hot skillet and go on with your recipe.

"My favorite matter to make in cast-fe is skillet cornbread. Preheat the skillet, melt bacon drippings yous have reserved from breakfast in the pan, then pour in cornbread batter. This makes an excellent and perfectly browned crust," Mitchell says.

In addition to forming a nice chaff on cornbread, preheating the pan allows for stellar searing and less sticking. (Read: Easier cleanup!)

Unless you have multiple cast-iron creations, steer clear of cooking the catch of the twenty-four hour period in your skillet.

"Avoid fish unless you are going to utilise the pan exclusively for seafood. Cast-iron tends to blot the flavors of such foods and will impart that fishy flavor to your side by side dish," Mitchell says.

Salmon-scented apple tree crisp? No, thank you.

It'south time to clear upward this cast-fe myth. You can cook acidic ingredients in iron—if you follow one elementary rule.

"Never let acidic ingredients, such equally love apple sauce, hang out in the skillet for longer than 30 minutes. They can begin to strip off the fe and impart an odd season in the food," Bolling says.

It's non a one-and-done procedure. Once you know how to season your cast-fe skillet, y'all'll know in the future how to proceed it going strong (and your foods tasting amazing). If you lot're using the skillet every solar day or almost daily, you might notice that the seasoning will start to come off (a natural process that happens when yous use cast-atomic number 26 frequently) and that foods might start sticking to the skillet. These are signs it needs a seasoning again.

Yes, we know it'southward nice to not have to clean another storage container. Only no, your bandage-iron skillet is not fabricated for storing leftovers in the fridge. All of the moisture and the acerbity in your recipe will speed upward the skillet's breakdown and pb to rust.

Fifty-fifty if your bandage-atomic number 26 skillet has been neglected more the dustiest movie frame on your wall, information technology can still be saved.

"Restore rusty bandage-iron by putting the pan over low heat. Add together plenty vegetable oil to cover its bottom by near a quarter inch, sprinkle in a generous scattering of coarse kosher salt, and scrub with a wad of paper towels," Bolling explains. "The table salt acts as an annoying, helping you lot remove any rust. Rinse the skillet nether warm water and repeat as necessary until you've restored the pan to its quondam glory."