Thread: cast iron pans

Originally Posted by Nightblade

So if you have ever been to a Chinese take out place and watched how the cooks treat their Woks ,it's the same as cast iron.After cooking you'll notice,that they rinse out with hot water and use a wok brush.Or in a lot of cases a steele scrubby since the woks are steel.Then another rinse and fire dry.Do the same with cast iron followed up by a wipe with oil and you will have a piece of good iron.DO NOT USE THE STEEL PAD .Wok brushes are fine however.

I'm not doubting your word but ..... are you sure about that ? I was under the impression that you never wash your cast iron pan once you've got the surface broken in and coated ? I wipe mine out with paper towels while it is still hot and put it away. Same with my egg pan. Stainless but I learned when I worked in resturants as a kid to never get water near the egg pan. I wipe it out with the paper towel and it is a default egg pan. Nothing else can be cooked in it.

I worked in restaurants myself fer a bit.I've been using that method for years now and my seasoning is fine and black.The wok brushes I get are from restaurant supplies and they are the kind with the semi rigid brown bristles not the stiff bamboo.I just heat the pan and rinse with hot water so as to not crack the pan.scrub out the burnt on bits and then set back on the heat to dry,wipe with oil and good to go for the next session.Regardless of heat killing bacteria,you don't want fragments of rotting food left on yer pans.

I clean mine with hot water and use a scrub brush if there is stuff stuck on.

Originally Posted by JimmyHAD

I'm not doubting your word but ..... are you sure about that ? I was under the impression that you never wash your cast iron pan once you've got the surface broken in and coated ? I wipe mine out with paper towels while it is still hot and put it away. Same with my egg pan. Stainless but I learned when I worked in resturants as a kid to never get water near the egg pan. I wipe it out with the paper towel and it is a default egg pan. Nothing else can be cooked in it.

i don't wire brush.. but i will pour a handful of course sea salt into the pan and rub it around till everything is clean.. then i rinse with hot water and dry in the oven..

Coarse salt....That's a proven method for sure.I don't wire brush either,the brushes I use are a natural fiber that's semi rigid and they last forever.You can find'em at either restaurant supply stores or asian markets and they're not expensive.

i figured i'd bump the thread with a photo of tonight's pork chop..

I'm gonna cook up some chicken curry in my new Dutch oven tonight.I now have two skillets and two dutch ovens.I'm good for the Zombie apocolypse now.But I still wish I could get a Wagner or Griswold.Soon as I can,I'm hittin antique row.

yum. habanero tabasco on the eggs makes them even better

Originally Posted by jeffegg2

Just picked up an enameled cast iron 5 quart at Meijers. The 5 quart is $5 off, the 3 quart is $10 off. Just finished the ground turkey chili!! Works great!!

Frying eggs for Sunday brunch, in my Mother’s old iron frying pan.
It was made by Høyang-Polaris in Norway, and I use it all the time.

My brunch menu this morning:
Coffee, OJ, home made waffles, fried eggs and Canadian maple syrup.