It’s a good idea to clean cast iron soon after a meal is finished. Moisture and acids can ruin the surface (until the pan is reseasoned).
Generally a quick rinse with water and a light swipe with a sponge will clean a cast iron pan. If the food is really sticky, it’s fine to hand wash the pan with dish washing liquid. Just don’t let cast iron sit in the water. Dip, wash and dry. Don’t put cast iron in the dish washer. That’s one sure way to wreck the finish.
Every few times, place the washed cast iron skillet on the stove burner and dry it a little extra. Then, swipe a light coating of oil or Crisco in the pan. This will help preserve the finish.
If storing the cast iron for a while, place a paper towel in the bottom. This will absorb extra moisture. A small piece of cardboard placed between the pan and lid will also help keep the air circulating and keep the piece dry.
If the finish does get messed up on cast iron or if rust begins to appear (usually only on pans not used and put away slightly wet), just reseason the pan. Pour a little Pepsi Cola on any rust spots and rub with Tin Foil. This will remove the rust. After that, just season as if the pan were brand new. It’s not unusual for a cook to reseason cast iron for a variety of reasons.
Yes. You Can Cook with Cast Iron!
Cast iron may sound like more trouble than other types of metals.
This is true only up to a point. The seasoning process is kind of messy. But, an older pan rarely needs to be seasoned. Some may never need a reseasoning.
The time spent seasoning a pan is minimal, and once a pan is well seasoned, it’s practically self cleaning. Food slips right out. So, count the seasoning as time saved later on cleaning.
Once your pan is broken in, you’ll have delicious foods and get that little extra iron as a bonus. Fry up some bacon and then scramble eggs, and you’ll know why so many people rave about cast iron.