No! Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan.
If food is really stuck on, simmer a little water in the pan for three to five minutes, let the pan cool, and then try the scraper. Second, dry your skillet promptly with a dish towel or paper towels. Cast iron is a big hunk of iron, after all. Too much exposure to water will cause it to rust.
Avoid Soaking: Never soak a cast iron pan in water, as this can lead to rust. By following these guidelines, you can maintain your cast iron pan's seasoning and longevity effectively.
The only way to ruin cast iron is to drop it on a hard surface from high enough up to break the handle clean off. Or to melt lead or other heavy metals in it (which is surprisingly common) -- once that's been done, don't ever use that pan for cooking food again.
Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan. Note: If you do accidentally leave your pan in water for too long and it develops rust, don't panic!
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
Seasoning a cast-iron skillet has nothing to do with herbs and spices; it's all about using oil to build up a nonstick surface and prevent rusting. While you should clean the skillet after each use, seasoning is only necessary occasionally, usually when you see signs the seasoning is wearing thin.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Cast iron needs to be cherished, and rust is the enemy. The easiest and fastest way to remove rust from cast iron is Evapo-Rust®. It will spare your knuckles, as there is no scrubbing with brushes or steel wool involved. It is also safe to use on your cooking supplies.
Will Soap Ruin Cast Iron? Using soap will not ruin your pan. It is totally fine on enameled cast iron, and on plain cast iron, too. It's not going to destroy your seasoning.
It's important to not use anything too aggressive such as steel wool, sponges or other abrasive cleaning methods as these will strip your seasoning.
If the food is really cooked on, you can always let the pan soak for a bit. But don't let cast iron sit in water too long or it will start to rust. Now, if you wash your cast iron with water, it is imperative that you dry it as soon as possible. Otherwise it will rust, especially if it's a newer pan.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
Best High Smoke Point Oils
Refined Avocado Oil - The smoke point of refined avocado oil is between 480 to 520 degrees Fahrenheit. Canola Oil - All canola oil is refined and has a smoke point between 400 and 475 degrees Fahrenheit. Grapeseed Oil - Grapeseed oil has a high smoke point of 420 degrees Fahrenheit.
Cast iron cookware can be used on a ceramic glass-top stove without causing damage to the surface or pan itself. Take the stress out of dinner with the ability to cook a variety of different meals in a cast iron pan without damaging your cooktop.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot. Because cast iron retains heat much better than other types of cookware, you generally don't need to use as high of a heat setting as you normally would with stainless steel or aluminum cookware.
The cast iron skillet will fry up bacon beautifully for that perfect salty side.
Use this tool to keep your skillet clean and develop resilient seasoning. A chain mail scrubber is one of the best tools for cleaning a cast iron skillet, and an essential component of our Cast Iron Care Kit.