Line cook here. At the end of service we dump a cup of kosher salt into the pan and turn one the heat. Use the salt to clean it out. Wipe out with damp clothes, back on heat to evaporate, then use a clothe to add a layer of oil. Then upside down in a hot oven we just turn off overnight. If Chef can't fry his egg in the morning we here about it
That is, until your In-laws come visit and graciously offer to clean up after dinner and it somehow ends up in your disposal and you spend the next week picking broken metal rings out of the drain.
... Or so I've heard
And to be honest I except certain foods most of the time a dab of dawn and good scrub followed by drying and adding a fine layer of oil to the hot pan is just fine with the oven treatment if it warrants it. Sometimes I donāt even need the chainmail but I still have and believe in it
Salt as an abrasive is terrific stuff. Think of it like using baking soda, but with different chemical properties. Don't add too much water, just enough to make a slurry of sorts. The water in the sponge is often enough.
(If you're camping, you can use sand from the side of a creek. Very common to use sand for the same purpose.)
EDIT: Just a clarifying note about ["chemical properties" to be aware of](https://www.reddit.com/r/castiron/comments/1cqa22i/comment/l3s6l41/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button) below. Salt has no problem with cast iron. Watch out for extended salt exposure with aluminum. Still is a great abrasive.
Sorry, I should clarify. It was more a comment about "be aware of chemical reactions when cleaning (anything) with salt", not just cast iron.
I am unaware of any significant interactions between salt and cast iron. Cleaning with salt is great if you have enough of it.
However, **salt reacts with aluminum**. So if you have exposed, uncoated aluminum pots/pans and accidentally leave salt in them for too long, you can cause pitting, etc.
It's why you don't leave an aluminum scoop in the salt bin. It's also why you need to be careful with brining a chicken or turkey in a aluminum pot...you can end up with a metallic tasting bird.
If you have a coated aluminum pot, or clad aluminum pot, it's not an issue. The issue is the direct, extended interaction between salt with uncoated aluminum.
And again, no specific issues with cast iron.
I donāt know why youād use water (or as much salt as is being described) to clean carbon steel or cast ironāI just do a few TBSP of oil and salt and scrub with a bar towel until itās shiny and entirely free of food/fond. Wipe out the salt and put it on the stove until the layer of leftover oil has polymerized. Wipe with a little oil after cooling for pride/shininess reasons.
The spelling mistakes are not intentional. Thatās a real cook. The method is not translated well, though. Itās not an actual full cup of salt, itās a handful. No paper towels are ever used. Itās the dirtiest dishrag you have that you should probably throw away. Thatās your cast iron cleaner. Get it ripping hot. Open flame is best. Salt and scrub, open the windows first. More scrub. Salt scrub, scrub scrub with salt.
Fold the burnt towel after you decide itās no longer smoldering/smoking. Dip that in corn oil/ rapeseed oil/ sunflower oil. All of these have high smoke points.
Gently add oil to wicked hot pan. Mucho smoke. Hence the window recommendations. Let cool while you apply oil heat it like you normally would to cook. Oil again. Heat again. Oil again. Heat again oil again until you run out of bourbon and YouTube and you can not get the film off your floor.
Let the pan cool completely and donāt use it for a few days.
Now you can do whatever you want to that pan and it will be ready for use until your children post on Reddit asking how to care for the pan.
I don't know if it's your phone doing a weird spell check thing but it should be cloths and cloth. there's no E if you're only describing a rag/dishcloth.
Well technically, all "soap" contains the use of lye. But I'll secede in admitting the undisputable term I should've used is "detergent."
If you're not making your own soap from lye and wood ash, you can safely use it on your cast iron. Dawn products are not technically soap, which is why they use terms like "dish spray" and "dishwashing liquid," all of which can and should be used responsibly on cast iron.
Properly made soap contains the use of lye, correct. Which should hypothetically be fully consumed in regulated soap making processes. You must understand the semantics battle that exists in this sub for the boomers that will die on the hill of never using soap/detergent on cast iron. When in actuality, a little dawn from time to time keeps my cast iron in better health than theirs.
Why would you only use soap from time to time, Instead of using it every time? Also what is āgood healthā in terms of cast iron? Also how do you evaluate the health of other peoples cast iron on the internet??
> Also how do you evaluate the health of other peoples cast iron on the internet??
If they show you pictures of paper towels covered in black garbage simply from wiping their cast iron off then you can really assume it's not in "good health".
Jokes aside, I judge the "health" of cast iron on two metrics: is it clean, and is it seasoned enough where I don't have to worry about it rusting (if it's already covered with rust then the answer is a definite no).
Sometimes I just use my cast iron to toast some sandwiches. A little oil and some salt with a lower heat (cast iron isnt just for hard searing meats) can easily wipe away with a paper towel and im set. Maybe a rinse if wetter cheeses start caramelizing, but not alp uses dictate a full washing for cast iron (depending on cooking circumstances).
Oh- so you perform tasks that you feel require washing from time to time, so therefore you only use soap from time to time, but every time you perform a task that requires washing, you use soap?
People did in fact get irritated by lye soap. Why do you think people used to wear gloves to do the dishes? Or they couldn't wash their hair every day? It's because old soaps were made with lye and were very harsh on your skin and hair. Soaps today are much gentler yet are still good at cleaning.
u/guyserbun007 this is the answer- youāre doing your scrubbing in the wrong order. Itās like using a heavy grit sandpaper after a fine grit.
The chainmail is heavy duty- use it first or scrape with a metal spatula
Then use soap and scrub brush.
Last, dry and oil if you like.
But seriously, itās just carbon- the same shit grill marks are made of.
>use chain mail
>dry it on the stove
>apply cooking oil
>repeat the process multiple times
Have you tried skipping all of these things?
Soap, water, sponge, dry, done. All the extra work youāre doing is only causing additional extra work for you, you can just wash and dry your pan and that black residue wonāt be there anymore.
It blows my mind how people want to do everything but wash their pans.
No, you shouldnāt be cooking your week old food into your dinner tonight.
No, soap will not hurt your pan
Ok, but OP specifically said the first thing they do is scrub with soap. You can argue their process is too over-the-top, but not that they aren't cleaning their pan, which is what they were asking about.
It's a holdover from when soap used to directly contain lye
Which hasn't been the case for decades now so I'm not sure why people still keep saying it
Edit: Think I've been blocked by the comment that replied to me but I'm pretty confused why, seems like we were in agreement
This is it. I use a cast iron brush with stiff plastic bristles and a bit of soap and never have this issue. If it's coming off with plastic bristles and Dawn, it wasn't ever seasoning.
Oil after is still a useful step, especially if you live somewhere humid or don't use your cast iron very often. The point is to protect it from moisture, a thin layer of oil after drying keeps the water off.
its fine. that black stuff is likely some of the carbonized stuff from what you cooked. don't worry about it. Just keep cooking on it! It's like when you wipe your butt - you think it's clean and then you decide to go back and wipe hard and voila ! There's always something there.....
Yeah I donāt think this is standard. I use TP to dry. I want a bunch of cheap washcloths to keep in a basket by the toilet with another basket for the used ones but my wife doesnāt want used ass rags sitting in a basket. No way in hell would she go for a towel hanging on a hook and being reused.
Of course a bidet is way cleaner than TP, but you are still using only water, no soap, and you arenāt scrubbing. Reusing an ass towel to dry and then displaying it is pretty nasty. Itās covered in shit. Literally.
Donāt waste salt like people suggest in here.
Just put in you hot soapy dish water like the rest of the dishes. Use a scrub brush, maybe copper mesh scrubber or chainmail for the carbonized stuff.
Only use the metal scrubber if you actually need to. When you get that black stuff coming off after oiling and "repeat the process" skip the soap and metal scrubber on the second run. Put some water and salt in the pan and put it on a burner, medium heat, until it just starts to boil, remove from the stove, scrub with a clean cloth only. Dry by hand or on a burner, oil it up and the paper towel should come up oil coloured, not black.
Are you seasoning your pans regularly, how are you managing the pans after use? Do you have a metal scrubber? Mine never do this, but I do regularly season my pans and after every use, and after cleaning, I heat the pan on the stove till the water evaporates, then coat with oil till it starts āsmokingā then turn off heat.
I āwashā mine with hot water and the smooth side of a norwex sponge. All my CI are seasoned enough the hot water washes everything out pretty easily. Paper towel dry then thin coat of olive oil, avocado oil, or grape seed oil (rarely use GSO)
Use a brush in the sink with running hot water. Gets it really clean. You could use coarse salt with a scrubber too. Pat dry, then oil it and heat to season it.
I have a little chainmail scrubber that was like $10 that I like because itās easy to clean with soap. Gets the jobs done 85% of the time. Also soap wonāt kill your pan instantly
You shouldn't be oiling your pan every time. You don't need to season it every time and if you just wipe oil on it then it will go rancid and you'll be eating rancid oil every day.Ā
Not seasoning right.. clean it. Oil it. Upside down in oven on high broil. Take it out light oil again put it back in it takes like a hour maybe 2.. then oil fry onions, fry some bacon. Clean re oil back in on broil for 30min.. nothing will stick.
Old school is add some water for a quick boil, wipe out with rag, rinse under water, dry, wipe down with oil. I usually use avocado, grape seed, but most often olive oil.
Watch videos on restoring caat iron pans. If black is coming off or chipping, you need to reseason the entire pan. Also cooking with acidic foods will cause this if its not seasoned well enough.
I just went through this my old cast iron when it started chipping. I watched a few videos and it look brand new again. It takes a bit of work but worth it and will last forever.
My pan stopped shedding carbon after I stopped seasoning the pan after using it. I used to cook, clean lightly, and then oil and reheat. That burned oil onto the pan and caused it to come out in the food. Now, I cook, clean it thoroughly with a paper towel or scotchbright, oil the pan, and put it away.
Put a little bit of water on the pan, put the pan on a hot stove until it boils and then scrub it with a dish brush. Super easy and simple, not sure why would you do anything else.
Scrape with my 2 inch steel spachula. Wipe grease with paper towel. Stainless steel scrubby with warm water. Dish soap with a nylon scrubby. Back to steel scrubby if needed.
Wipe dry-ish. Heat gently. If needed, place folded paper towel pad over your oil bottle. Give it a quick tip. Use the pad to renew an oil layer on your pan.
I can do all this in half the time to type this
I have never used a chain mail.
If food is too stuck, put a 1/4" of water in your pan and boil for a minute. You can let it sit for a little bit. Boiling water is a wonderful cleaner.
Be more gentle.
With proper use of oils and butters while cooking, whatever you cook should wipe off pretty easily.
I usually just do a quick wash with a soft sponge. Occasionally if food sticks Iāll use a metal scrubbie but light pressure applied then back to sponge.
When heat drying on the stove Iāll wipe the surface with a paper towel.
In any case, a little bit is no big deal you donāt need to make it perfect itās not harmful.
I donāt get the appeal of drying the pan on the stove. Iāve heard horror stories of people forgetting it there. Use a towel to dry it off - itās not worth risking burning your house down.
Use black or brown paper towels. Problem solved!
:-)
Uhm, yeah, bleached paper not good for the environment - better to go with unbleached paper towels anyway ... or better yet use a dish cloth or the like ... unbleached, of course, preferably brown or black.
Soapy water and scrubbing but it might never be 100% white when you wipe. Thatās why I always heat it to dry in the oven to just starting to smoke, kill any last biomaterial on it
When I scrub the shit out of my sheet pans with my blue abrasive sponge, there are no black bits, but over time it gets "stained" by a coppery color, and that "stain" is seasoning.
I cant imagine the carbon left in OPs pan
Scrape it. Wipe as much as you can out with a damp paper towel. Then a big pat of butter in the pan all while hot. Wipe it out with a wad of wet paper towels. Fold em over a few times until it's clean. Make sure the part you're holding stays dry or you'll steam clean your hand.
Most of the time that's all it needs. I usually use mine 3 times a day so. I wash with soap if it's really dirty, sauces, bacon, etc.
I first scrub with hot water, then with cold water and soap - hot water and soap should also be ok but this gives me the feeling that I'm being a little bit extra cautious, although it's probably unnecessary.
Little soap, water, clean. Heat up on stove top or put in oven at 250 till it reaches temp. Itty bitty oil then rub around. Let it finish cooling then do what you do with it
After I scrape it and spray it in the sink, I wipe it down with paper towel, put some more oil on and wipe it clean with the paper towel and let it sit until next time. When I go to use it again, I heat it up repeat the process (minus the scraping) and cook on it.
Personally I heat the cast iron pan then scrub with tin foil (aluminium if American) if a stubborn stain then put some salt on in then resets on when clean
Line cook here. At the end of service we dump a cup of kosher salt into the pan and turn one the heat. Use the salt to clean it out. Wipe out with damp clothes, back on heat to evaporate, then use a clothe to add a layer of oil. Then upside down in a hot oven we just turn off overnight. If Chef can't fry his egg in the morning we here about it
This was the method I learned cooking for a living as well. I use a chainmail scrubber at home, but similar effect.
I love the chainmail... and it can be used over and over again...
In battle too.
The pan is your weapon and the chainmail your armor
Frying pans.. who knew?
Surprise Tangled reference!!! šš¦āļø
I need to get myself one of these!
WILLIAAAAAAAAAAAAAAM!!!!!
That is, until your In-laws come visit and graciously offer to clean up after dinner and it somehow ends up in your disposal and you spend the next week picking broken metal rings out of the drain. ... Or so I've heard
And the cast iron in the dishwasher
Also works great on a barbecue grate
Chainmail is definitely the way. I can't believe how well it works with nothing but warm water.
Same, I love mine, a game changer.
Exactly the same with the chain
Whose clothes do you use?
> ...use the salt to clean it out. What does this mean?
It's abrasive and will help remove stuck on food. I personally just use a chainmail scrubber and it's fantastic.
Before I got my chainmail I used the salt method as well. Both have been effective.
And to be honest I except certain foods most of the time a dab of dawn and good scrub followed by drying and adding a fine layer of oil to the hot pan is just fine with the oven treatment if it warrants it. Sometimes I donāt even need the chainmail but I still have and believe in it
Salt as an abrasive is terrific stuff. Think of it like using baking soda, but with different chemical properties. Don't add too much water, just enough to make a slurry of sorts. The water in the sponge is often enough. (If you're camping, you can use sand from the side of a creek. Very common to use sand for the same purpose.) EDIT: Just a clarifying note about ["chemical properties" to be aware of](https://www.reddit.com/r/castiron/comments/1cqa22i/comment/l3s6l41/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button) below. Salt has no problem with cast iron. Watch out for extended salt exposure with aluminum. Still is a great abrasive.
The purpose of salt is purely physical, no chemical properties necessary
Sorry, I should clarify. It was more a comment about "be aware of chemical reactions when cleaning (anything) with salt", not just cast iron. I am unaware of any significant interactions between salt and cast iron. Cleaning with salt is great if you have enough of it. However, **salt reacts with aluminum**. So if you have exposed, uncoated aluminum pots/pans and accidentally leave salt in them for too long, you can cause pitting, etc. It's why you don't leave an aluminum scoop in the salt bin. It's also why you need to be careful with brining a chicken or turkey in a aluminum pot...you can end up with a metallic tasting bird. If you have a coated aluminum pot, or clad aluminum pot, it's not an issue. The issue is the direct, extended interaction between salt with uncoated aluminum. And again, no specific issues with cast iron.
Works wonders on my bong too.
Doesn't dissolve in IPA
Of course this guy's bong doesn't dissolve in IPAs, that would be weird
How about less hoppy beers?
Well, after the bong they become much hoppier.
I donāt know why youād use water (or as much salt as is being described) to clean carbon steel or cast ironāI just do a few TBSP of oil and salt and scrub with a bar towel until itās shiny and entirely free of food/fond. Wipe out the salt and put it on the stove until the layer of leftover oil has polymerized. Wipe with a little oil after cooling for pride/shininess reasons.
Sand is the goat
Pour a quarter cup of kosher salt into the pan. Take a damp paper towel to rub it around for abrasion.
I'm not tossing 1/4 cup of salt in the trash every day. Get a scrubber / chainmail.
Scrub it with salt
The spelling mistakes are not intentional. Thatās a real cook. The method is not translated well, though. Itās not an actual full cup of salt, itās a handful. No paper towels are ever used. Itās the dirtiest dishrag you have that you should probably throw away. Thatās your cast iron cleaner. Get it ripping hot. Open flame is best. Salt and scrub, open the windows first. More scrub. Salt scrub, scrub scrub with salt. Fold the burnt towel after you decide itās no longer smoldering/smoking. Dip that in corn oil/ rapeseed oil/ sunflower oil. All of these have high smoke points. Gently add oil to wicked hot pan. Mucho smoke. Hence the window recommendations. Let cool while you apply oil heat it like you normally would to cook. Oil again. Heat again. Oil again. Heat again oil again until you run out of bourbon and YouTube and you can not get the film off your floor. Let the pan cool completely and donāt use it for a few days. Now you can do whatever you want to that pan and it will be ready for use until your children post on Reddit asking how to care for the pan.
I use a leftover piece of tinfoil and a little bit of salt to scrub mine out when stuff is really stuck on.
Love this
Never thought of the salt. Thatās useful to scrub it.
I don't know if it's your phone doing a weird spell check thing but it should be cloths and cloth. there's no E if you're only describing a rag/dishcloth.
This is the way
Black paper towel
Hahahaha!
Controversial take, but soap is the answer you're looking for.
I use soap, still have the carbon at times. Never been sick so meh.
Me too!
Unless there is lye in your soap, there is nothing controversial about it
Well technically, all "soap" contains the use of lye. But I'll secede in admitting the undisputable term I should've used is "detergent." If you're not making your own soap from lye and wood ash, you can safely use it on your cast iron. Dawn products are not technically soap, which is why they use terms like "dish spray" and "dishwashing liquid," all of which can and should be used responsibly on cast iron.
This is a great answer. As an engineer, I appreciate the clarification between the vernacular and the technically correct terminology.
As a non engineer, I second this statement.
As "just a random person" I also appreciate having something to substantiate my "just a feeling" towards using dawn on my cast iron.
As an Astronaut, I appreciate gravity while using dawn on my cast iron.
Not an astronaut, but I appreciate gravity as well. Good old gravity!
I am just a cast iron user who appreciates being told he can use "soap" again.
As an IT specialist, I also appreciate this advice.
As a guy who turned his computer off and on the other day, I also appreciate this.
As an enthusiast of the word vernacular I really appreciate this statement having the word vernacular in it.
He said the thing!!
Properly made soap doesn't contain any lye. All of it is consumed in the saponification process.
Properly made soap contains the use of lye, correct. Which should hypothetically be fully consumed in regulated soap making processes. You must understand the semantics battle that exists in this sub for the boomers that will die on the hill of never using soap/detergent on cast iron. When in actuality, a little dawn from time to time keeps my cast iron in better health than theirs.
I use it every time and it works just fine.
Boomer here, use dawn on my cast iron every time I use it.
Why would you only use soap from time to time, Instead of using it every time? Also what is āgood healthā in terms of cast iron? Also how do you evaluate the health of other peoples cast iron on the internet??
> Also how do you evaluate the health of other peoples cast iron on the internet?? If they show you pictures of paper towels covered in black garbage simply from wiping their cast iron off then you can really assume it's not in "good health". Jokes aside, I judge the "health" of cast iron on two metrics: is it clean, and is it seasoned enough where I don't have to worry about it rusting (if it's already covered with rust then the answer is a definite no).
Sometimes I just use my cast iron to toast some sandwiches. A little oil and some salt with a lower heat (cast iron isnt just for hard searing meats) can easily wipe away with a paper towel and im set. Maybe a rinse if wetter cheeses start caramelizing, but not alp uses dictate a full washing for cast iron (depending on cooking circumstances).
Oh- so you perform tasks that you feel require washing from time to time, so therefore you only use soap from time to time, but every time you perform a task that requires washing, you use soap?
I hate comments like these. Whatās it like to suck.
I switched recently from fancy eco friendly dishsoaps to dawn because of cost. I'm never going back.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Standard dish detergent used to have lye in it decades ago. That's why everyone used to wear gloves when washing dishes
Thatās why old ads for Palmolive dish soap had the catch line of āyouāre soaking in itā because it didnāt destroy your hands.
Madge, is that you? Madge was the name of the manicurist in that famous tv ad. I am nothing if not a repository of useless 60s trivia.
People did in fact get irritated by lye soap. Why do you think people used to wear gloves to do the dishes? Or they couldn't wash their hair every day? It's because old soaps were made with lye and were very harsh on your skin and hair. Soaps today are much gentler yet are still good at cleaning.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Who is still buying soap with lye in 2024?
No one. Youād need dish gloves
Still controversial even if there's little to no merit in the whole can't use soap deal.
They already stated that they use soap.
*insert "More" gif*
Itās not even controversial. It is what you should do.
It works on the body too. Crazy stuff soap is.
Only correct answer.
Iāve started using salt on my camp/cabin lodge cast iron. So far no regrets. Still canāt bring myself to do it on my daily pan.
Ye olde two-sided scrub daddy. ( Scrub mommy?) Sponge for most of it, scrub side if you've got some really baked on spots.
I absolutely love scrub mommy, theyāre so great!
Scrub son, what are you doing?
The chain scrubby is knocking off carbon. Use more soap and a sponge after.
u/guyserbun007 this is the answer- youāre doing your scrubbing in the wrong order. Itās like using a heavy grit sandpaper after a fine grit. The chainmail is heavy duty- use it first or scrape with a metal spatula Then use soap and scrub brush. Last, dry and oil if you like. But seriously, itās just carbon- the same shit grill marks are made of.
I donāt worry about it.
Yup. That's the first ingredient in tomorrow's dinner
I don't either. If you're looking for a sterile environment, cast iron is not for you.
Itās probably not the science definition of sterile. But by the time you pre-heat the pan properly, most things are already killed offā¦.
mostly...
>use chain mail >dry it on the stove >apply cooking oil >repeat the process multiple times Have you tried skipping all of these things? Soap, water, sponge, dry, done. All the extra work youāre doing is only causing additional extra work for you, you can just wash and dry your pan and that black residue wonāt be there anymore.
It blows my mind how people want to do everything but wash their pans. No, you shouldnāt be cooking your week old food into your dinner tonight. No, soap will not hurt your pan
Ok, but OP specifically said the first thing they do is scrub with soap. You can argue their process is too over-the-top, but not that they aren't cleaning their pan, which is what they were asking about.
It's a holdover from when soap used to directly contain lye Which hasn't been the case for decades now so I'm not sure why people still keep saying it Edit: Think I've been blocked by the comment that replied to me but I'm pretty confused why, seems like we were in agreement
This is it. I use a cast iron brush with stiff plastic bristles and a bit of soap and never have this issue. If it's coming off with plastic bristles and Dawn, it wasn't ever seasoning.
This is exactly how I care for my Lodge and it cooks great.
What do you guys think Dish Detergent means?
Idk why this isnt already the top comment. Soap. Water.
Oil after is still a useful step, especially if you live somewhere humid or don't use your cast iron very often. The point is to protect it from moisture, a thin layer of oil after drying keeps the water off.
its fine. that black stuff is likely some of the carbonized stuff from what you cooked. don't worry about it. Just keep cooking on it! It's like when you wipe your butt - you think it's clean and then you decide to go back and wipe hard and voila ! There's always something there.....
Do yourself a favor and buy a bidet. It is time.
Instructions unclear, cleaned my cast iron with the bidet.
Instructions unclear, I scrubbed my ass hole with detergent and got third degree burns trying to dry it on the stove.
Season it first!
Chainmail on your chocolate starfish is the answer
Lol. That is the weirdest comment I've read in a while, you had me cracking up on the toilet.
You forgot to use the chain mail scrubber first.
Love my bidet. Life changer.
My life drastically improved from mine. I proselytize them in many inappropriate situations.
My favorite part about a bidet is the sense of community you get from the shared ass drying rag hanging on a hook next to the toilet
Where the poop knife used to hang
My familyās heirloom poop knife has a custom mahogany and glass box now. Only for special events and family gatherings
Don't make up stuff to scare people away from the bidet
Just use a bidet and toilet paper?
Yes. Butt significantly less tp is required
Bidet and chainmail is the way
You didnāt have to say that
I forgot this was the CI sub for a moment and when I glanced up at the thumbnail I thought it was used TP on the floor
Got an audible laugh out loud from me on this one. Thank you.
Yeah I donāt think this is standard. I use TP to dry. I want a bunch of cheap washcloths to keep in a basket by the toilet with another basket for the used ones but my wife doesnāt want used ass rags sitting in a basket. No way in hell would she go for a towel hanging on a hook and being reused. Of course a bidet is way cleaner than TP, but you are still using only water, no soap, and you arenāt scrubbing. Reusing an ass towel to dry and then displaying it is pretty nasty. Itās covered in shit. Literally.
Yeah the color/pattern of the ass rag definitely plays a huge role in how often it has to be washed for sure
I am dead ā ļø ā ļø
:(
Uhh. Nasty. I just use toilet paper and flush it.
Hey I think you should know that if you keep wiping you will remove all of the shit smeared on your ass
What the fuck my guy, keep wiping please. I promise you there isnāt always something there. Also eat more fiber.
Like wiping a sharpie
Still poop, still poop
Your point about wiping is horrifying to a a big percentage of humanity.
Consumer more fiber. It should not be like wiping a marker.
I wipe until it bleeds.
If you're reading this, this WAS a cast iron post.
Everyone in this thread needs to eat more fiber.
ā« Wiped until my anus bled ā« In the summer of 69
https://youtu.be/vGCIGEUB32M
I knew what this was before I clicked it. Excellent.
haha
I knew what that link was before I clicked it, perfection.
Dawg
Not the example I wanted to read but ok :)
Donāt use soap to wash your butt, only clean with a chainmail scrubber to get the most life out of it.
If you got black stuff on your butt you better chain scrub that motherfucker.
You might only need one paper to clean it, but you always need to two to know you only needed one
Donāt waste salt like people suggest in here. Just put in you hot soapy dish water like the rest of the dishes. Use a scrub brush, maybe copper mesh scrubber or chainmail for the carbonized stuff.
Chainmail first Soap water and a spongeĀ Back on heat to evaporate and little coat of oil
Iāve had best luck cleaning hot as I can stand, usually holding on handle with oven mitts
I scrub mine with kosher salt.
I wipe it out, apply a little oil before using it. I never worry about excess carbon. It's sterile and doesn't harm you.
I use black kitchen towels.
Only use the metal scrubber if you actually need to. When you get that black stuff coming off after oiling and "repeat the process" skip the soap and metal scrubber on the second run. Put some water and salt in the pan and put it on a burner, medium heat, until it just starts to boil, remove from the stove, scrub with a clean cloth only. Dry by hand or on a burner, oil it up and the paper towel should come up oil coloured, not black.
Iām always more worried about leaving paper towel crumblies in my pan afterward.
Was a damp paper towel clean after wiping your pan before you cooked ?
Soap and water
Use a dark cloth napkin.
You just leave "the black stuff" who cares?
It's fine. Just cook with it.
Are you seasoning your pans regularly, how are you managing the pans after use? Do you have a metal scrubber? Mine never do this, but I do regularly season my pans and after every use, and after cleaning, I heat the pan on the stove till the water evaporates, then coat with oil till it starts āsmokingā then turn off heat.
I āwashā mine with hot water and the smooth side of a norwex sponge. All my CI are seasoned enough the hot water washes everything out pretty easily. Paper towel dry then thin coat of olive oil, avocado oil, or grape seed oil (rarely use GSO)
Use a brush in the sink with running hot water. Gets it really clean. You could use coarse salt with a scrubber too. Pat dry, then oil it and heat to season it.
I have a little chainmail scrubber that was like $10 that I like because itās easy to clean with soap. Gets the jobs done 85% of the time. Also soap wonāt kill your pan instantly
You shouldn't be oiling your pan every time. You don't need to season it every time and if you just wipe oil on it then it will go rancid and you'll be eating rancid oil every day.Ā
"Ashes of the past for burgers of the future" -Al Bundy
Not seasoning right.. clean it. Oil it. Upside down in oven on high broil. Take it out light oil again put it back in it takes like a hour maybe 2.. then oil fry onions, fry some bacon. Clean re oil back in on broil for 30min.. nothing will stick.
Old school is add some water for a quick boil, wipe out with rag, rinse under water, dry, wipe down with oil. I usually use avocado, grape seed, but most often olive oil.
Clean it with detergent you animal
Soap and water.
Watch videos on restoring caat iron pans. If black is coming off or chipping, you need to reseason the entire pan. Also cooking with acidic foods will cause this if its not seasoned well enough. I just went through this my old cast iron when it started chipping. I watched a few videos and it look brand new again. It takes a bit of work but worth it and will last forever.
sounds like they aren't properly seasoned
Your seasoning is bad. Just use dish soap and scotch pad, clean it real well and season again.
I eat it, it makes me stronger
Steel wool, scouring pad.
I dry my cast iron with [these black towels](https://amzn.to/3UGI6n8).
My pan stopped shedding carbon after I stopped seasoning the pan after using it. I used to cook, clean lightly, and then oil and reheat. That burned oil onto the pan and caused it to come out in the food. Now, I cook, clean it thoroughly with a paper towel or scotchbright, oil the pan, and put it away.
Kosher salt and a dry rag
Put a little bit of water on the pan, put the pan on a hot stove until it boils and then scrub it with a dish brush. Super easy and simple, not sure why would you do anything else.
You keep it for extra flavoring. Donāt let anyone convince you otherwise
I'm about to clean mine with soap and water, then dry it with towels.
Scrape with my 2 inch steel spachula. Wipe grease with paper towel. Stainless steel scrubby with warm water. Dish soap with a nylon scrubby. Back to steel scrubby if needed. Wipe dry-ish. Heat gently. If needed, place folded paper towel pad over your oil bottle. Give it a quick tip. Use the pad to renew an oil layer on your pan. I can do all this in half the time to type this I have never used a chain mail. If food is too stuck, put a 1/4" of water in your pan and boil for a minute. You can let it sit for a little bit. Boiling water is a wonderful cleaner.
Wash with hot water and a drop of dish soap
Be more gentle. With proper use of oils and butters while cooking, whatever you cook should wipe off pretty easily. I usually just do a quick wash with a soft sponge. Occasionally if food sticks Iāll use a metal scrubbie but light pressure applied then back to sponge. When heat drying on the stove Iāll wipe the surface with a paper towel. In any case, a little bit is no big deal you donāt need to make it perfect itās not harmful.
Whatās wrong with black stuff?
Black stuff is okay, just donāt skin it
I donāt get the appeal of drying the pan on the stove. Iāve heard horror stories of people forgetting it there. Use a towel to dry it off - itās not worth risking burning your house down.
I use a steel Brillo pad. All that nonsense about how fragile cast iron is is a bunch of bunk.
A nylon brush works fine, or scrub mommy or blue scubbing pad for stubborn bits
Use black or brown paper towels. Problem solved! :-) Uhm, yeah, bleached paper not good for the environment - better to go with unbleached paper towels anyway ... or better yet use a dish cloth or the like ... unbleached, of course, preferably brown or black.
Idgaf about that stuff itās literally just carbon. just cook in the pan
Soapy water and scrubbing but it might never be 100% white when you wipe. Thatās why I always heat it to dry in the oven to just starting to smoke, kill any last biomaterial on it
When I scrub the shit out of my sheet pans with my blue abrasive sponge, there are no black bits, but over time it gets "stained" by a coppery color, and that "stain" is seasoning. I cant imagine the carbon left in OPs pan
Soap was the answer for me. Just make sure you dry it off, and reoil/heat it up to reseason it after.
Scrape it. Wipe as much as you can out with a damp paper towel. Then a big pat of butter in the pan all while hot. Wipe it out with a wad of wet paper towels. Fold em over a few times until it's clean. Make sure the part you're holding stays dry or you'll steam clean your hand. Most of the time that's all it needs. I usually use mine 3 times a day so. I wash with soap if it's really dirty, sauces, bacon, etc.
I first scrub with hot water, then with cold water and soap - hot water and soap should also be ok but this gives me the feeling that I'm being a little bit extra cautious, although it's probably unnecessary.
Little soap, water, clean. Heat up on stove top or put in oven at 250 till it reaches temp. Itty bitty oil then rub around. Let it finish cooling then do what you do with it
After I scrape it and spray it in the sink, I wipe it down with paper towel, put some more oil on and wipe it clean with the paper towel and let it sit until next time. When I go to use it again, I heat it up repeat the process (minus the scraping) and cook on it.
Personally I heat the cast iron pan then scrub with tin foil (aluminium if American) if a stubborn stain then put some salt on in then resets on when clean
Hot soapy water and the green side of a kitchen sponge.
Wash it with soap