03-15-2023, 05:34 PM
There are a few reasons why using water to clean cast iron is just not necessary...
Number one is the extraordinary non-stick nature of cast iron.
This pan was a pre-seasoned Lodge brand pan (ONLY get made in the USA).
I did do an oven seasoning on it before I ever used it though, and they say you don't HAVE to, but I would recommend it.
Anyway, it's entirely non-stick, and that makes getting any food particles off incredibly easy, even with the softest cloth you have (I used a cut up old t-shirt for cleanup, and a bandana for post cleaning re-season on the stovetop).
The fact that you clean and re-season (re-heat) the pan after using/cleaning it, and then before you use it again, you either pre-heat it in the oven (if you wanna sear meat) or on the stovetop...
That just pretty much guarantees any bacteria that was in it is gonna get killed off.
These are the reasons I believe it is wholly unnecessary to use water to clean the pan.
Take that soft, lint-free cloth, and wipe the pan down. Sprinkle some course salt (kosher or sea) into the pan, take the cloth and target any areas that still have anything stuck on.
Just keep wiping the pan and freeing up and debris, and then begin that post-clean stovetop re-seasoning process, and I am serious, it is good to go.
It's that simple.
Number one is the extraordinary non-stick nature of cast iron.
This pan was a pre-seasoned Lodge brand pan (ONLY get made in the USA).
I did do an oven seasoning on it before I ever used it though, and they say you don't HAVE to, but I would recommend it.
Anyway, it's entirely non-stick, and that makes getting any food particles off incredibly easy, even with the softest cloth you have (I used a cut up old t-shirt for cleanup, and a bandana for post cleaning re-season on the stovetop).
The fact that you clean and re-season (re-heat) the pan after using/cleaning it, and then before you use it again, you either pre-heat it in the oven (if you wanna sear meat) or on the stovetop...
That just pretty much guarantees any bacteria that was in it is gonna get killed off.
These are the reasons I believe it is wholly unnecessary to use water to clean the pan.
Take that soft, lint-free cloth, and wipe the pan down. Sprinkle some course salt (kosher or sea) into the pan, take the cloth and target any areas that still have anything stuck on.
Just keep wiping the pan and freeing up and debris, and then begin that post-clean stovetop re-seasoning process, and I am serious, it is good to go.
It's that simple.
