The Best Way To Clean Your Emeril Cast Iron Grill Pan

Cast iron pans are a vital tool to have in your kitchen, and with the right care, they can outlast even your most durable non-stick or stainless steel pans. The Emeril Cast Iron 10-Inch Square Grill Pan is a popular choice for many, but how do you clean it? Well, there are a few methods you can try. You can use salt and water, salt on its own, soap and water, or boiling water. It's important to note that you should never soak your cast iron pan as this can cause rusting, and always make sure it is bone dry before storing it away.

Use salt and water to scrub the pan

To clean an Emeril cast iron grill pan, you can use salt and water to scrub the pan. This method is often considered the best way to clean a cast-iron skillet. Here is a detailed, step-by-step guide:

Firstly, allow the pan to cool down to the touch, but do not let it cool completely. This is an important step as you don't want the pan to be too hot to handle, but it needs to be warm so the salt can form a paste. Next, generously cover the surface of the pan with coarse kosher salt. The coarseness of the salt provides an abrasive cleaning solution, helping to remove stuck-on food particles.

Once the pan is covered in salt, add a small amount of hot water to the surface. The hot water will cause the salt to stick together, forming a paste-like texture. At this stage, you can use a sponge or a folded paper towel to scrub the salt paste around the pan, ensuring you get in between the ridges and all around the sides. The abrasive action of the salt paste will effectively clean the pan.

Finally, rinse the pan with hot water to remove any remaining salt and debris. If necessary, repeat the process until the pan is thoroughly cleaned. It is important to note that you should never soak a cast iron pan in water, as this can cause rusting. Always dry the pan promptly and thoroughly after rinsing.

This method of using salt and water to scrub your Emeril cast iron grill pan is an effective and gentle way to clean your pan, helping to maintain the seasoned surface without the use of harsh detergents.

Clean with just salt

Allow the pan to cool down. It is important to let the pan cool completely before cleaning it to prevent burns and make the cleaning process easier.

Sprinkle a generous amount of coarse kosher salt over the surface of the pan. The coarseness of kosher salt provides an abrasive cleaning solution to help remove stuck-on food particles.

Use a folded paper towel or a brush to scrub the salt into the stuck-on food. If needed, add more salt and continue scrubbing. This method is perfect if you want to avoid using water to clean your cast iron.

Wipe down the pan with a new paper towel and discard any residue and salt in the trash.

If desired, you can also add a small amount of hot water to the surface after sprinkling the salt to create a paste-like texture. Use a sponge to scrub the pan, getting in between the ridges and all around the sides. Then, rinse the pan with hot water to remove any remaining salt and debris.

After cleaning, it is important to thoroughly dry your cast iron pan and apply a thin layer of oil before storing it to prevent rusting.

Wash with soap and water

To clean your Emeril cast iron grill pan with soap and water, start by placing a small amount of non-abrasive soap or detergent in the middle of the pan. Using a scrubber, sponge, or even steel wool, scrub down all surfaces of the pan with soap and a small amount of hot water. Be sure to get into the ridges and all around the sides. Once you've scrubbed the entire pan, rinse it with hot water to remove any soap residue. Take a sponge or non-abrasive pad and give the pan one more scrub with soap, then rinse off any remaining soap residue.

It's important to note that using soap and water can be an effective method for removing rust or cleaning brand-new cast iron. However, this method can break down and remove the flavour-enhancing seasoning that builds up over multiple uses. Therefore, it is recommended that you only use this method when necessary.

After cleaning with soap and water, it is crucial to properly dry and season your cast iron grill pan. Set the pan on the stovetop or in an oven at 450-500 degrees Fahrenheit to ensure any remaining water is evaporated. Then, use a paper towel to rub a neutral oil or shortening of your choice over the entire pan, including the cooking surface, sides, bottom, and handle. Wipe away any excess oil with another paper towel, then let the skillet sit on the stovetop until it begins to smoke. If using an oven, turn it off after an hour and allow the skillet to cool inside.

Boil water in the pan

To clean an Emeril cast iron grill pan by boiling water in the pan, follow these steps:

Firstly, set the grill pan back on the stove and fill it with about two to three inches of water. It is important to note that this method will only work with pans that have tall sides to contain the water. After a few minutes of boiling, food particles should begin to float to the surface.

Next, use a spatula to scrape between the ridges and loosen up any excess stuck-on food. Allow the pan to cool for a few minutes before carefully dumping the water and residue down the drain. Rinse out the empty pan with hot water, and use a dry paper towel to wipe away any remaining food particles.

Finally, after cleaning your cast iron, it is important to ensure any remaining water is evaporated. Set the pan on the stovetop or in an oven set to 450-500 degrees Fahrenheit. Then, use a paper towel to rub a neutral oil or shortening of your choice over the entire pan, including the cooking surface, sides, bottom, and handle. Wipe away any excess oil with another paper towel, and let the skillet sit on the stovetop until it begins to smoke. If using an oven, turn it off after an hour and allow the skillet to cool inside.

Dry and season the pan after cleaning

Drying and seasoning your cast iron grill pan after cleaning is a crucial step in ensuring its longevity. Here is a detailed guide on how to do it:

Drying:

• After cleaning your Emeril cast iron grill pan, it is essential to dry it promptly and thoroughly. Use a lint-free cloth or paper towel to absorb any remaining moisture. It is normal to see some black residue on the towel, which is just the seasoning coming off.
• Make sure to dry the pan completely before putting it away. Cast iron is susceptible to rust, so leaving any moisture can lead to rust formation over time.

Seasoning:

• Once the pan is thoroughly dry, it's time to season it. Seasoning creates a protective layer that prevents rust and creates a non-stick surface for cooking.
• Take a paper towel and rub a thin layer of cooking oil or shortening of your choice (vegetable oil is recommended by Emeril) over the entire pan, including the cooking surface, sides, bottom, and handle.
• Use another paper towel to wipe away any excess oil. You don't want to leave a sticky coating, so make sure to remove as much excess as possible.
• Place the pan on the stovetop and heat it until it starts to smoke. Alternatively, you can place it in an oven set to 450-500 degrees Fahrenheit. This step ensures that any remaining water is evaporated and the oil bonds to the pan, creating a smooth surface.
• If using the oven, turn it off after an hour and let the pan cool down inside. If using the stovetop, leave the pan until it cools.

By properly drying and seasoning your Emeril cast iron grill pan after each cleaning, you will ensure its durability and maintain its non-stick properties for years to come.

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