Cleaning Cast Iron Is A Snap; Getting Easier With Use.

It's true! As you use and build up a great seasoning on your pan, cleaning will become a more simple task. Whether your pans are new or previously used, you can learn how to clean cast iron and re-season at any time. There are multiple sources for cleaning and seasoning cast iron, but most have a similarity in concept, as follows:

1. Cleaning
    a. Removing food after use.
    b. Removing rust from old cast iron.
    c. Remove seasoning from a poorly seasoned pan.

2. Seasoning
a. Maintain an existing seasoned pan for storage.
b. Re-season a pan.

Cleaning a new or old pan.

When it comes to cleaning cast iron, most methods advise against the use of soap or detergent on a seasoned pan. Although some claim a mild version of soap is ok, the real risk is to the "patina" or seasoned coat on the surface of the iron. Soap can break down this coveted layer. Regular cleaning of your cast iron includes a rinse and soft-scour in hot water, using a soft utensil like a plastic spoon to dislodge any stubborn bits. Never soak in water as this promotes rust. As you use your pan, cleaning it will become easier and easier. For a quicker option, try the new cast iron cleaner from Camp Chef. A small amount will dissolve away excess food and grease without harming the seasoning.

After food is removed, wipe dry and while the pan is still hot, coat with a fine layer of vegetable oil. If storing with a lid, offset the lid to allow air circulation or place a paper towel inside to absorb any moisture.

Most new cast ironware has a coating placed on it to prevent any rusting during shipping. This must be removed before seasoning your pan. The most recommended method is to use soapy hot water and scour the new cookpiece. This is the only time you will use soap on your pan. Then completely dry the pan. Be certain it is dried enough so that there is no remaining moisture in the microscopic pores of the iron. This is best achieved by mildly heating the pan at 125 degrees for 20 minutes, but you can let it air dry overnight if you have the time.

Removing Rust.

If you have an old pan that has rust, or just needs to be re-seasoned correctly, you will need to scour off the rust and/or existing seasoning. There are several popular methods, but here are the top three:

1.Scrub off with a wire brush, or a wire wheel in a drill.
2.Soak in Coca cola (minutes to hours depending on severity).
3.Spray on oven cleaner and wrap in plastic bag overnight.

You can repeat any of these methods as needed for stubborn spots. Afterwards, wash in hot water and dish detergent and allow to dry as described above.

The Electrolysis Method.

A new and growing method for removing rust is the electrolysis system. In a nutshell, you can electrically remove rust using a piece of stainless steel or iron (as the electrode), a plastic tub with water and soda, a car battery charger, and some automotive jump cables. The results are very pleasing, and can be less messy than more standard methods. You can find details at www.stovebolt.com, or at the International Dutch Oven Society website www.idos.com.

Seasoning Your Cast Iron Cookware Is A Simple Task.

Worried about how to season a cast iron pan? Relax, because it's a simple and easy process. After your pan is dry you will need to put a coat of oil on the pan. Again the most recommended oil to use is solidified oil, like Crisco or lard. Do not use butter or margarine. Coat the entire pan (inside and outside) with a light a coating, removing any excess. If your pan has a lid, be sure to clean and prepare it too.

Next, you will need to bake your cookware in the oven. Place your greased cookware upside down in the oven and line the bottom rack of your oven with aluminum foil to catch the drippings. The most recommended range is between 300-400 degrees for 1 hour. Lodge recommends 350 degrees. If you feel there is excessive grease on your cookware, then you can remove after the first 15 minutes and wipe off any pooling of the grease (excess grease will turn gummy). Then return for the remainder of the hour.

After baking let cool, then wipedown to a dull shine. Most methods say your piece is now seasoned and ready to use, however if you can, repeat this process a few times. It can only strengthen the seasoning bond. If you choose to go ahead and cook after one time through the seasoning process, try and cook food that is fatty, like bacon or sausage, for the first few cooking sessions. Remember that your pan will just get better and better as you use it with the proper care.

If you feel a bit nervous about the whole process of seasoning, Camp Chef has come out with a to make the job easy. It takes very little of it to do the job, and prevents any unwanted gummy buildup. The all-natural ingredients provide great protection from rust for worry-free storage.

Yet another option, pre-seasoned cast iron from Lodge takes out the initial seasoning process altogether, leaving you free to start cooking right away!