03-15-2023, 05:29 PM
The only thing I wasn't necessarily accurate about with my expectations was deglazing.
I think you absolutely could deglaze and make the clean-up process easier, but I think it's far from necessary.
Literally all you need to clean cast iron is a soft, lint free cloth, and some salt.
In fact, I don't think water has any business whatsoever even touching cast iron.
I've heard people say a super fast way to clean it immediately after cooking is to get the faucet MEGA hot, get a long oven mitt on, and take it under the hot water so it steams away any leftover residue.
I'm sure that works like a charm, but the fact is, drying cast iron immediately and then reheating it to get rid of ALL the water is so incredibly important.
I don't want water even touching mine during the cleaning process, it's just not necessary.
Was cooking and aftercare with cast iron as intuitive as I figured it'd be?
Yeah, surprisingly, it actually was. Especially the cleaning.
There were a few interesting things...
One thing was my habit of grabbing the handle when I need to shuffle food around in the pan was mostly not necessary.
Cast iron is so heavy, it's really not gonna slide around like a typical pot/pan.
An important thing to keep in mind is having the proper mitt to grab the handle with. I sewed a regular square mitt, doubled over, so it'd fit right onto the handle when I needed it, and it worked PERFECTLY.
That's indispensable in my opinion. They sell the silicon kind, but I just used what I had.
I think you absolutely could deglaze and make the clean-up process easier, but I think it's far from necessary.
Literally all you need to clean cast iron is a soft, lint free cloth, and some salt.
In fact, I don't think water has any business whatsoever even touching cast iron.
I've heard people say a super fast way to clean it immediately after cooking is to get the faucet MEGA hot, get a long oven mitt on, and take it under the hot water so it steams away any leftover residue.
I'm sure that works like a charm, but the fact is, drying cast iron immediately and then reheating it to get rid of ALL the water is so incredibly important.
I don't want water even touching mine during the cleaning process, it's just not necessary.
Was cooking and aftercare with cast iron as intuitive as I figured it'd be?
Yeah, surprisingly, it actually was. Especially the cleaning.
There were a few interesting things...
One thing was my habit of grabbing the handle when I need to shuffle food around in the pan was mostly not necessary.
Cast iron is so heavy, it's really not gonna slide around like a typical pot/pan.
An important thing to keep in mind is having the proper mitt to grab the handle with. I sewed a regular square mitt, doubled over, so it'd fit right onto the handle when I needed it, and it worked PERFECTLY.
That's indispensable in my opinion. They sell the silicon kind, but I just used what I had.
