I use one of these on all my cast iron: http://www.cmscrubber.com/
It's a little pricey, but it works great. It'll last forever.
After using the pan, let it cool enough to handle, then run it under hot water and scrub with the CM scrubber....it removes any hard bits with ease, and doesn't remove the seasoning. Light pressure is all that's needed.
Then I towel dry the pan, heat it on the stove over low heat for a few minutes to dry completely, oil it very lightly (I use Crisco shortening), heat for another few minutes, then wipe dry completley with paper towels. Oil can go rancid over time, so be sure to really rub it dry.
If you need to reseason your pan, I use this method:
Thouroughly wash and clean the pan with hot soapy water. This should be the last time your pan sees dish soap!
Dry completely and place in a 250 degree oven to dry for at least 20 minutes.
Raise temperature of oven in increments, to 500 degrees, and heat for 1 hour. This will help darken the piece and "even" out any splotches.
Carefully remove piece, apply oil (again, I use Crisco shortening), then wipe dry with paper towels...then wipe again...and if you're unsure, wipe again....you want a VERY thin coating of oil.
Place upside down in 500 degree oven for one hour. Every 15-20 minutes, check and wipe the piece down if needed with paper towels to ensure there is no beaded up oil, which will cause sticky spots and streaks. If you wiped down properly after applying the oil, this shouldn't be a problem, but check to make sure.
Turn off oven and let pan cool with the oven. Repeat seasoning again, if desired (omiting the washing with soap).
For second or more rounds of seasoning, always start the oven low and raise the tempurture in increments to avoid warping or cracking the piece.
I normally like to season twice....the best method to maintain seasoning is regular use and proper cleaning. Avoid cleaning with soap, and avoid cooking acidic foods until the seasoning is well established.
As someone else mentioned, enameled cast iron is great for cooking acidic foods in, but unfortunately, most (affordable) enameled cast iron these days (including Lodge) is made in China....and I really question the use of safe and quality materials associated with Chinese made cast iron, but that's just me.
It's a little pricey, but it works great. It'll last forever.
After using the pan, let it cool enough to handle, then run it under hot water and scrub with the CM scrubber....it removes any hard bits with ease, and doesn't remove the seasoning. Light pressure is all that's needed.
Then I towel dry the pan, heat it on the stove over low heat for a few minutes to dry completely, oil it very lightly (I use Crisco shortening), heat for another few minutes, then wipe dry completley with paper towels. Oil can go rancid over time, so be sure to really rub it dry.
If you need to reseason your pan, I use this method:
Thouroughly wash and clean the pan with hot soapy water. This should be the last time your pan sees dish soap!
Dry completely and place in a 250 degree oven to dry for at least 20 minutes.
Raise temperature of oven in increments, to 500 degrees, and heat for 1 hour. This will help darken the piece and "even" out any splotches.
Carefully remove piece, apply oil (again, I use Crisco shortening), then wipe dry with paper towels...then wipe again...and if you're unsure, wipe again....you want a VERY thin coating of oil.
Place upside down in 500 degree oven for one hour. Every 15-20 minutes, check and wipe the piece down if needed with paper towels to ensure there is no beaded up oil, which will cause sticky spots and streaks. If you wiped down properly after applying the oil, this shouldn't be a problem, but check to make sure.
Turn off oven and let pan cool with the oven. Repeat seasoning again, if desired (omiting the washing with soap).
For second or more rounds of seasoning, always start the oven low and raise the tempurture in increments to avoid warping or cracking the piece.
I normally like to season twice....the best method to maintain seasoning is regular use and proper cleaning. Avoid cleaning with soap, and avoid cooking acidic foods until the seasoning is well established.
As someone else mentioned, enameled cast iron is great for cooking acidic foods in, but unfortunately, most (affordable) enameled cast iron these days (including Lodge) is made in China....and I really question the use of safe and quality materials associated with Chinese made cast iron, but that's just me.
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