Cleaning Cast Iron: Potato Power!

Cast iron pans are a versatile kitchen essential, but they require careful cleaning to maintain their non-stick coating and prevent rusting. While there are many dos and don'ts when it comes to cleaning cast iron pans, one unusual method involves using a potato. So, how can you clean a cast iron pan with a potato?

Use a potato and baking soda

To clean a cast iron pan with a potato and baking soda, cut a potato in half and sprinkle baking soda on the cut surface. Then, rub the potato half on the cast iron pan, using the baking soda as an abrasive cleaner. The potato will help to lift off any stuck-on food or residue, while the baking soda will help to cut through any grease or grime. Repeat this process until the pan is clean, using a fresh potato half and sprinkling on more baking soda as needed.

Once the pan is clean, it's important to dry it thoroughly. You can do this by placing the pan on the stove over low heat or putting it in the oven at a low temperature (around 200 to 300 degrees Fahrenheit) to ensure all the moisture evaporates. After drying, it's a good idea to apply a light coat of vegetable oil or another neutral oil, such as canola or flaxseed oil, to the pan. This will help to season the pan and maintain its non-stick coating. Use a cloth or paper towel to rub the oil all over the inside and outside of the pan, including the handle. Then, use a clean paper towel to wipe away any excess oil, ensuring there is just a thin layer remaining.

By using this cleaning method and properly drying and seasoning your cast iron pan, you can keep it in good condition for years to come.

Rinse and dry

Rinse your cast iron pan with warm water. Avoid using cold water on a hot pan, as the temperature change could cause it to warp or crack.

Dry your pan thoroughly with a lint-free cloth or paper towel. If you notice any black residue on your towel, don't worry, it's just the seasoning and is perfectly normal.

Make sure to get your pan bone dry before storing it, as any remaining moisture could cause rust. You can also put the pan over low heat on the stove or in the oven (at 200 to 300 degrees Fahrenheit) to ensure all the moisture evaporates.

If you accidentally left your pan in water for too long and it developed rust, don't panic. With a little extra care, you can remove the rust and continue using your cast iron cookware.

To remove rust, use the rough side of a dry Scotch-Brite sponge to gently rub it off. You can add a little water and a drop of mild dish soap if necessary. Rinse the pan, dry it thoroughly, and then re-season it.

Re-season the pan

Re-seasoning your cast iron pan is a straightforward process, but it requires a bit of elbow grease. Here is a detailed, step-by-step guide on how to re-season your pan:

Scrub the Pan

Start by giving your cast iron pan a good scrub with warm, soapy water. You can use a nylon brush or fine steel wool scrubber to remove any stuck-on food residue or rust. If there is stubborn, burnt-on food, you can simmer some water in the pan for 3-5 minutes and then use the scraper after it has cooled. Make sure to rinse the pan thoroughly after scrubbing.

Dry the Pan

After scrubbing and rinsing, it is crucial to dry the pan completely. Use a lint-free cloth or paper towel to absorb any water. You can also place the pan on a stovetop flame for a few minutes to ensure all moisture is gone.

Apply Oil

Once the pan is dry, it's time to apply a thin, even layer of cooking oil. You can use vegetable oil, canola oil, safflower oil, or melted shortening. Avoid using too much oil, as it can make the pan sticky. Coat the inside, outside, and handle of the pan.

Bake the Pan

Preheat your oven to between 350˚F and 500˚F. Place the oiled pan upside down on the middle rack of the oven to prevent oil from pooling. Put a sheet of aluminum foil on the lower rack to catch any drips. Bake the pan for about an hour. After baking, turn off the oven and let the pan cool completely inside.

Repeat if Necessary

Depending on the condition of your pan, you may need to repeat the baking step a few times to achieve the desired seasoning. Don't be afraid to repeat the process up to three times to get a good non-stick surface.

Final Steps

Once the pan has cooled, wipe away any excess oil with a paper towel. From now on, wash the pan with hot water (no soap) and dry it thoroughly after each use. A well-seasoned cast iron pan will have a distinct dark colour with a shiny, semi-gloss finish.

Avoid soaking

Cast iron pans are great for cooking, but they do require some special care to keep them in good condition. One of the most important things to remember is to never soak your cast iron pan. Here's why you should avoid soaking and how to clean your cast iron pan without soaking:

Why You Should Avoid Soaking

• Cast iron is porous, and long exposure to water can cause it to absorb moisture, leading to rust.
• Soaking can damage the "cure" or "seasoning" of the pan, which is a thin layer of polymerized oil that creates a non-stick surface and protects the pan from rust.
• Even a short soak can be risky, as it may be forgotten, leading to accidental prolonged exposure to water and potential rusting.
• Soaking is unnecessary for cleaning, as there are effective alternative methods, such as boiling water in the pan to loosen stuck-on food.

Tips for Cleaning Without Soaking

• For stuck-on food, simmer a small amount of water in the pan for 3-5 minutes, then use a pan scraper after it has cooled.
• Use a nylon scrubbing brush or a pan scraper to remove stubborn residue, then rinse under warm water.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel.
• If you notice black residue on the towel, don't worry; it's just seasoning and is perfectly normal.
• To restore the seasoning, rub a light layer of cooking oil or seasoning spray onto the surface and wipe away any excess with a paper towel.

Use a paper towel

Using a paper towel is an important part of cleaning and maintaining a cast-iron pan. Firstly, after washing your pan with a mild dish soap and hot water, you should dry it thoroughly with a paper towel or a lint-free cloth. This step is crucial as any remaining moisture can cause rusting.

Next, you can use a paper towel to apply a very thin layer of cooking oil or seasoning spray to the surface of the pan. This step is called seasoning, and it helps to create a rust-resistant, non-stick surface. Rub the oil all over the pan, including the handle, and then use a clean paper towel to wipe away any excess oil. You don't want a thick layer of oil, as this will result in a sticky, gummy mess.

Finally, after seasoning, you can use a paper towel to buff and remove any excess oil from the pan. This will ensure your pan is ready for storage and has a smooth finish.

Paper towels are a great tool to use when cleaning cast-iron cookware as they are absorbent and help to ensure your pan is thoroughly dry. They are also disposable, so you can easily wipe away any excess oil without leaving residue.

Frequently asked questions