Merrill is a co-founder of Food52.
Here's a tutorial! http://food52.com/blog...
Monita is a Recipe Tester for Food52
Here's some great tips from "Real Simple" magazine: rinse the pan with hot water immediately after cooking. If you need to remove burned-on food, scrub with a mild abrasive, like coarse salt, and a nonmetal brush to preserve the nonstick surface; you can also use a few drops of a mild dishwashing soap every once in a while. If the pan gets a sticky coating or develops rust over time, scrub it with steel wool and reseason it. To prevent rust, dry the skillet thoroughly and lightly coat the cooking surface with cooking oil. Cover with a paper towel to protect it from dust."
Sam is a trusted home cook.
The above advice is spot on. However if subby is trying to restore a neglected Cast Iron Pan...take it to a metal shop, autobody shop and have it sand blasted, or acid washed. You'll have to re season it of course.
I wash, dry, and heat up my skillet and apply olive oil every time I use it. People FREAK when I say I wash my pan every time. I live by it.
pierino is a trusted source on General Cooking and Tough Love.
...and the key thing when washing is to scrub but not scour.
For a really cruddy cast iron pan, put it in the oven and run the self-cleaning cycle. Scrape out as much gunk as possible before you put it in the oven. After it has cooled enough to handle, wipe clean and reseason.
Please enter a valid email address.
Well played. You deserve a cookie.
Keep a pan in your freezer for nearly-instant dinners
Make Tonight For Dinner All Week
2-Ingredient Cola Cocktail
Mini Tomato Pies
Before You Buy Fish, Ask This
Where Best-Selling Cookbooks Go Wrong
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)