How to clean Cast Iron Pots and Pans – Part 3

Cleaning Cast Iron Pots and Pans

1. Wash the pan with hot water and a sponge. 

Rub back and forth over the surface and interior of the pan. Take notice of places that have stuck on food. If you clean the cast iron immediately after using it, most foods will come off fairly easily.

This method of cleaning should retain the seasoning on your cast iron skillet.

Don’t soak your cast iron or leave it in the sink or it may rust.

2. Scrub kosher salt into the pan. 

If there are areas on the pan that have stuck-on food, sprinkle some table or sea salt over the food and scrub it down with a sponge. The salt will act as an abrasive and will help remove the food from the pot or pan.

3. Rinse the pot or pan. 

Run the pan under your faucet and rinse all of the food particles off the pot or pan. If you notice that there’s still stuck on food, sprinkle more salt and continue scrubbing.

4. Dry the pan thoroughly. 

Once the pot or pan is clean, use a cloth or rag to dry it. Remove all moisture from the cast iron before storing it.

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