First of all, is your cast ironed seasoned properly? Check out my Instructable on how to season your cast iron and why I prefer Flax oil. Done? Good, let's go.
Now, let's clean it.
Cleaning cast iron is not difficult. So many people over complicate the matter, or worse yet, do detrimental things to their iron without knowing. You essentially just need two things.
Step 1: Let's get into it. Watch the video or follow the steps below.
The video is better than the guide below, trust me. There is an entire section of "do not do"
Step 2: Get your pan dirty.
I threw an egg into a pan with no butter cooked it on high.
It didn't stick too much because my pan is seasoned well, but some small bits stuck.
Step 3: Scrape the big chunks off first.
Step 4: Hit the hot pan with some water and stand back
It's going to sizzle and go nuts so be careful, but you are effectively deglazing the pan and this will remove 90-100% of the crud stuck to your pan in most cases.
I've received a lot of feedback about this step. Some important things to remember is to NEVER dunk your sizzling hot pan into a sink full of water. It will crack eventually. Also use a small amount of water for the deglazing, not 2-3-4-5 cups. That will crack that pan too.
Step 5: Hey little particles
If you have any little particulates still left you can wipe them off now with a towel.
Step 6: Do a quick season and walk away.
Everytime I use my pan I do a real quick season just to maintain the surface.
- Get the pan hot
- Pour in a dollop of Flax Oil
- Rub it around.
- Wait till the pan smokes.
- Take it off the heat.
- Wipe the pan one more time.
- Walk away and let it cool.