How do you guys clean your CI pan?

bhedges1987 · April 2016

Ive seen a lot of different opinions. Should I immediately bring it in and take a napkin to it with some water?

Or let it sit and dry up all the grease and fat then bring it in with a napkin and a little soap?

blasting · April 2016

http://www.amazon.com/Ringer-Stainless-Chainmail-Cleaner-8x6-Inch/dp/B00FKBR1ZG?ie=UTF8&keywords=CAST IRON RINGER&qid=1461717784&ref_=sr_1_1&sr=8-1

No soap for me. Get a ringer.

Image: https://us.v-cdn.net/5017260/uploads/editor/b9/zqshpwlnw69n.jpg

smokesniffer · April 2016

Hand it off to SWMBOed LOL Just kidding.

bgebrent · April 2016

I use kosher salt with some oil. What @blasting recommends is also popular.

buzzvol · April 2016

Wipe out with paper towel. If food is stuck, scrap with wooden utensil. Short soak in water with salt if needed.

Mattman3969 · April 2016

I use hot water and a paper towel. If it's gets crazy cruddy I will boil water in it and scrape with a plastic scraper

tarheelmatt · April 2016

blasting said:

http://www.amazon.com/Ringer-Stainless-Chainmail-Cleaner-8x6-Inch/dp/B00FKBR1ZG?ie=UTF8&keywords=CAST IRON RINGER&qid=1461717784&ref_=sr_1_1&sr=8-1

No soap for me. Get a ringer.

+2 on this joint! Does well on the Blackstone too!

1move · April 2016

I add coconut oil at the end of each cook and leave it to cool off. Then I just scrape all of it off when the skillet is cool. Most of the time everything comes of with the cooled oil which looks like butter in the end. With that one step I seasoned the CI and cleaned it enough for the next cook. For the tougher ones I bought a Lodge bristle brush.

DaveRichardson · April 2016

Look up Jeff Rogers, aka "The Culinary Finatic". He is the master of cast iron and a great resource and a good friend.

Wardster · April 2016

I ordered one of these the other day. Not sure I believe the feedback that it won't scratch stainless steel sinks, but I guess I'll see....

Mickey · April 2016

blasting said:

http://www.amazon.com/Ringer-Stainless-Chainmail-Cleaner-8x6-Inch/dp/B00FKBR1ZG?ie=UTF8&keywords=CAST IRON RINGER&qid=1461717784&ref_=sr_1_1&sr=8-1

No soap for me. Get a ringer.

+3 ++++++++

blind99 · April 2016

As its cooling down I give it a wipe with a paper towel. If it's really gross I use a plastic scrubber under running water. I'm also likely to do this if I cook fish.

Orherwise If there are little bits of crud left on, no big deal. Just keep cooking on it and it does just fine.

Jeepster47 · April 2016

blind99 said:

... If there are little bits of crud left on, no big deal. Just keep cooking on it and it does just fine.

@blind99 ... my grandfather became a widower when I was about eight. Therefore he became the chief cook just to survive. I wish I had the CI pan he cooked on until he passed away. It started out as a 10" skillet, but by the time I went off to college it was down to about 8" because of the "seasoning" on the sides. I know for a fact that it was never cleaned in my presence. Nothing stuck to it though!

EggDan · April 2016

I agree with the Ringer. I have run into some tough situations when cooking with rubs that have sugar in them. Even with the Ringer it is challenging.

I typically add oil while the CI is warm, add salt, then use the Ringer.

Am I the only one who struggles with sugar carmelizing on them?

Toxarch · April 2016

I wipe it up with a paper towel, a little oil, and salt while still warm. Boil water in it if there's some crud that won't come out. Then use the ringer if anything is cooked in and hard to get out. Light oil after.

How do you guys clean your CI pan?

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