Tips & Tricks Episode 10: cast iron cleaning #shortsfeed

Tips & Tricks Episode 10: cast iron cleaning #shortsfeed
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Professional Guide: Cleaning and Maintaining Cast Iron with Salt and Oil

Routine cleaning and proper maintenance are essential for preserving the performance and longevity of your cast iron cookware. Here’s a step-by-step professional method using salt and oil, along with tips for handling rust.

1. Clean with Salt and Oil

After cooking, allow the cast iron pan to cool until it is safe to handle. Sprinkle 2–3 tablespoons of coarse salt into the pan. The salt acts as a gentle abrasive, helping to lift stuck-on food and residue without damaging the seasoning layer. Add a small amount of cooking oil (such as vegetable or canola oil) to the pan. Using a folded paper towel or a clean kitchen rag, scrub the salt and oil mixture over the surface, focusing on any stubborn spots. Discard the dirty salt and wipe away any remaining residue.

2. Rinse and Dry

Rinse the pan quickly with water to remove any leftover salt and debris. Avoid soaking the pan, as prolonged exposure to water can cause rust. Immediately dry the pan thoroughly with a clean cloth or paper towel.

3. Oil the Surface

Once dry, apply a very thin, even layer of cooking oil to the entire surface of the pan (inside and out). Use a paper towel or lint-free cloth to rub the oil in, ensuring there is no excess. Too much oil can result in a sticky surface. This step helps maintain the seasoning and protects the pan from moisture and rust.

Handling Rusty Spots

If you notice small rusty areas, scour them gently with a bit of salt or use a rust eraser. Rinse, dry thoroughly, and apply a thin layer of oil. For persistent rust, you may need to scrub with steel wool and warm, soapy water, then re-season the pan by applying oil and baking it in the oven at 450–500°F for one hour.

Key Points to Remember

Avoid soap or dishwashing liquid for routine cleaning, as it can strip the seasoning layer. Never soak cast iron or leave it wet, as this encourages rust formation. Always finish by oiling the pan after each cleaning to maintain the nonstick surface and prevent corrosion.

Summary:
Cleaning cast iron with salt and oil is an effective, professional method that preserves the seasoning and ensures a long-lasting, nonstick surface. Always dry and oil your pan after cleaning, and address rust promptly to keep your cookware in top condition.

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