Use whatever you need to and reseason if needed. I season mine at least five times after I restore mine.For those who use a cast iron skillet how do you clean it? I know you are not supposed to use water, soap, or a scrubby, but after a hard use those are the only things that work. And yes, I oil it a bit after.
So how do you get off the really crisped on crud?
You certainly can use water, soap, and a scrubby. If it's just oil and/or butter left in it, I just wipe it out. When it needs more cleaning than that, I usually use just hot water on mine, and a blue (blue only, non-scratch) scrubbing sponge. The green ones will eventually damage your seasoning. When dealing with a particularly big mess, a little dish soap is fine, and won't damage the seasoning, but will strip off any residual oil from the surface. Put a small amount of canola or grapeseed oil in it, and wipe most of it out when storing, don't leave it extra oily or it will become sticky with time. In essence, clean it as gentle as you can, but don't be afraid of using soap if needed. Hope this helps.For those who use a cast iron skillet how do you clean it? I know you are not supposed to use water, soap, or a scrubby, but after a hard use those are the only things that work. And yes, I oil it a bit after.
So how do you get off the really crisped on crud?
Put it on a burner med high with a couple cups of water. Let that come to a boil then simmer while scraping the crud with a flat wooden scraper or spoon/spatula.So how do you get off the really crisped on crud?
Man you're hard @ssed on your stuff.For those who use a cast iron skillet how do you clean it? I know you are not supposed to use water, soap, or a scrubby, but after a hard use those are the only things that work. And yes, I oil it a bit after.
So how do you get off the really crisped on crud?
Perhaps mechanical breakdown is necessary. All my CI is reseasoned in beeswax, flaxseed oil aka linseed oil, and then there are grape seed and canola oils.I use Dobie (sp?) pads a a drop of dishwasher soap. Note that the seasoning is polymerized oil and soap like dawn will not break it down. If I need to scrub out residual build up, I will use a bit of bar keepers friend. Salt works too. Haven’t re-seasoned a pan in 10 years.
I do apply a very thin coat of oil after each use…
Add some bees wax. It's very durable.I use Dobie (sp?) pads a a drop of dishwasher soap. Note that the seasoning is polymerized oil and soap like dawn will not break it down. If I need to scrub out residual build up, I will use a bit of bar keepers friend. Salt works too. Haven’t re-seasoned a pan in 10 years.
I do apply a very thin coat of oil after each use…
I’ve been using Crisco for years and it works great for me. I do five seasonings after I restore the skillet.Add some bees wax. It's very durable.
Good for you. Oh, do you know anything about what you’re talking about?The only thing I use Crisco for is for Crisco Parties.
Flaxseed oil is about the worst thing that you can put on cast. It looks good at first, but eventually will chip off. Many collectors these days don't want to purchase cast that has been flaxed. Grapeseed oil and canola are great choices though. Plain old Crisco works well. I personally use a product called Crisbee and Larbee for my seasoning.Perhaps mechanical breakdown is necessary. All my CI is reseasoned in beeswax, flaxseed oil aka linseed oil, and then there are grape seed and canola oils.
I saw the cream recently but haven't tried it yet. Sounds like it's working well for you, I may order some.I've been using a Larbee puck but I just switched to Crisbee Cream. I like it. Just a few drops works. I've got the plastic scrapers, the chain mail scrubber etc. I will use dish soap on occasion. I've found it works fine and doesn't hurt the seasoning. I heat up the pan on the stove an rub in a few drops of Crisbee Cream.