We are often asked about how to clean pans after use. There seems to be this myth that cleaning cast iron pans is particularly complicated or hard. It’s not!
We do know, however, that if you don’t get your pans cleaned and all the food bits off, that future dishes will stick to the remnants of the food, and you will end up sooner or later with a pan covered with baked-on crud. At that point, you’ll need to clean the pan to bare iron and re-season. That is why you need to be sure to get all food bits off after cooking.
Today I made a lovely lunch (again, via Blue Apron). In my Griswold slant logo #8 with heat ring I sautéed spinach, zucchini, and beef in three separate cycles. Between each batch, I wiped out the pan with a paper towel, but did not clean it. I set the pan back on the cooktop and ate lunch, did some chores, listed a couple of pans on the website…before you know it, several hours had passed. Usually I like to clean my cast iron pans while they are still warm, but this pan had cooled.
So. Here’s what I did:
- Warm water.
- Dawn blue dish detergent – just a drop or two.
- Chain mail scrubber.
- Dry with paper towel.
- Spritz of Pam.
- Wipe pan down with paper towel.
That’s it. It took less than 2 minutes. Not so complicated, right?