Taming the Beast: Your Guide to Cleaning Cast Iron Cookware

Ah, cast iron cookware, it is the super powered cast iron kitchen utensil used for cooking. However, let’s be honest, it can be some real beast to clean at times isn’t it? All that mention of seasoning, rust and special scrubbers can be intimidating to the owner.

But fear not my fellow food lovers! I am here in order to demystify the cleaning process which is stressful for most and show you just how easy it is to maintain cast iron cookware. It can’t be overstated how much effort you put into the best cast iron cooker. It is time we learn how to take care of it in the manner it deserves.

1. The Golden Rule: Don’t be Lazy! I am sure everyone has gone through the situation after a nice meal, all the dirt and cutlery can demotivate one to do any work. But trust me, with cast iron tough on your prized pan. The pan should be washed whenever it is warm enough to handle, but not so warm that you cannot clean properly.

2. Hot Water: Useful Companion Now as for myths and legends. It is said that soap is the enemy of cast iron, that it sweeps the seasoning which you have worked so hard for from your pan returning it nakedly bereft of appeal. But what do you know, soap shaming is in fact wrong! Don’t panic, a little soap doesn’t hurt! Indeed, dropping a few drops of mild dish detergent will help in getting rid of tough grease.

But most of the time, all you really need is good ol' hot water and a trusty scrub brush. (It’s what I like to call a spa day for your pan!) For those particularly stubborn and clingy pieces of food, hold a wooden spoon or spatula over it and prompt them to come off in a gentle manner.

3. Salt Scrub: The Cleanser Answer Okay, sometimes those stubborn bits just won’t budge. That is when you employ the salt convincingly the how salt scrub your superhero natural cleanser ocean makes an appearance. Just pour some coarse salt out in the pan, make it wet and scrub it with the stiff brush. The coarse salt is perfect for that, the abrasive does the trick of lifting the lasting particles while retaining the most important dressing of your stunning salt.

4. Chainmail Scrubber: The Heavyweight Arm Saw If you are having a particularly important duel with baked food, do not worry! The chainmail scrubber is out there to do the job. A tool like this may sound mediaeval but it’s a miracle worker that makes a mess of the toughest mess but does not harm your seasoning. It is like a knight in shining armour for your cast iron cookware set.

5. The No-Soak Zone Keep in mind that cast iron and water are not friends. It’s also avoidable soaking the pan in the water for as long as it can promote rust, which is known as the arch nemesis of cast iron. It’s simply a case of a quick rinse and scrub.

6. Dry It Like You Mean It After cleaning the cookware, one should use a towel to pat dry the pan completely. I mean really dry it. Water in a sink can rust the pan and that is not welcome. to cut it even further, a few minutes of the pan on the stove should get rid of all the undesired water droplets.

7. The Seasoning Ritual: A Love Letter to Your Pan Now that all the scrubbing is out of the way, it should be time to give some good seasoning to your cast iron items. Apply a thin coating of cooking oil on the entire surface, both inside and outside the earthenware. This helps keep that nice non-stick surface intact and also prevents corrosion of your pan, which is bad news.

8. Storage Matters After use, store the pan at a dry place. A few people also like to place paper towels inside the food dehydrator, so that they can absorb any moisture left over. Consider it to be tucking your pan in for the night.

9. Rust Happens: Don't Panic! Sometimes, even with the best of care rust sets in. It's usually demoralising but rarely culinary catastrophic, so don't put too much pressure on yourself. If you see a bit of rust, use some steel wool or chainmail scrubber and carefully scrub it off. Wash the pan well and apply a healthy coat of seasoning. It will be its magnificent self in a few minutes.

10. Love the Patina — it's your badge of honour In the case of cast iron your cookware even develops a dark patina over time. This is not irresponsible behaviour, but a bright star on your chest! This means that you have used and seasoned your pan well, and it is in top condition to produce many more delicious masterpieces for years to come.

Roca: Your Cast Iron Care Partner At Roca, we take pride in making the finest cast iron cookware that lasts a lifetime. Because our cast iron products are created to go last, providing durability and versatility with supreme cooking performance. Using a little bit of precaution in actions as simple as cleaning and caring, would ensure that your Roca cast iron cookware remains one long-lasting treasure of each generation in the kitchen. Happy cooking!