How do I clean my iron cast grill pan without removing the seasoning?
Ok, so I grilled some chicken the other day with my iron cast grill pan and the marinade left tonnes of black residue that isn’t coming off easily with just a brush.
I don’t want to put it in the dishwasher as it’ll just rust, and won’t really clean it off any ways. And I tried soaking it the last time I used it and it did nothing (besides rust of course).
So what do I do? Do I just continue to use the pan with this residue burnt in? Is it possible to? Or do I have to brillo scrape it all off and have to reseason?
Thanks
This is basically what I have to avoid any confusion: http://common4.csnimages.com/lf/1/hash/2438/259327/1/Cast%2BIron%2B10%2522%2BSquare%2BGrill%2BPan.jpg
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9 Answers
Wipe it with Kitchen paper.
Apparently cooking up some rhubarb in the pan will help clean it as rhubarb is very acidic, never tried it myself mind. Not in season at the moment mind.
or you can fill the pan with hot water, simmer for about 10 mins and then leave the pan with the water in to cool – a bit like intense soaking.
orrr ive also heard if you make up a baking soda and water paste, cover the burnt on bits with the paste and leave for a few hours. I havent tried this one either. I usually just leave my pans to soak for ages as i dont have expensive pans.
Via Salt and Fat…
– drain off any leftover grease, wipe it out with a paper towel
– drain the sink of any leftover soapy, scummy water
– rinse the pan with hot water then scrub any stuck on bits with a synthetic brush or, better, folded over heavy duty paper towel
– DO NOT use soap, harsh cleansers, brillo, barkeeper’s helper, steel wool, etc.
– dry immediately with a paper towel
– apply a light coating of a neutral oil, like canola (NOT olive oil) with a dry paper towel while it’s still warm
– let the pan cool completely
– wipe down one last time with a paper towel to get rid of any excess oil, store in a dry place
– DO NOT leave your cast iron in a sink full of water and absolutely DO NOT run it through the dishwasher.
I got this tip from a chef at our local cooking school here in Fort Worth. She said get some Kosher Salt and pour it in the cast iron pan about ¾ an inch deep. Then put it on the stove with the heat on medium for about 10 to 15 minutes. I have been dying to try it but have not yet. Let me know how it works out:-)
… or just add water and boil until everything gets soft.
I use coarse salt as @lukiarobecheck suggested.
I don’t use that much, but I use it as a scouring agent to get tough stuff out of the pan.
I second @lukiarobecheck‘s suggestion. That’s what we did in culinary school. Also, it’s okay if some char is left on it. If you rub a towel on it an some black comes of, it’s okay.
Sometimes I use a wooden spatula to work up any chunks that stuck, then spritz with canola and wipe down.
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