Who knows how to take care of cast iron cookware?

[Ohhmm(bligo)]

H and I were antiquing and whoops, we have four pieces.

[katb]

Once you season it, its very easy. I know my husband has taken steel wool and even a motorized sander to some old rusty ones. Then you lather it will oil and bake on low heat for many hours. I am sure you can you tube it.

To take care, I just wash right away (even if it still a bit warm). Everything rinses off, you can use soap- just not a lot. You never want it to soak, but if you use soap right away, rinse, and dry - its all cook.

Cast iron and enameled cast iron is what I mostly cook with on a daily basis. I love my pans and dutch oven.

[pierogigirl]

It needs to be seasoned - basically you put some vegetable oil all over it and heat it. You're not really supposed to use soap on it. Keep it dry after washing with warm water and a cloth so it doesn't rust. Re-season when it looks dull or food starts to stick (seasoning makes it semi non-stick). Cast iron makes really good food (eggs and chicken are great) and it can be used on the stove top or in the oven. I think it also adds iron to your diet, which a lot of women need. I hope you love it!

[Deleted]

For cleaning, Lodge makes these great scrapers for stuck on food gunk that won't hurt the seasoning. Great for after you've seared meat or made bacon.

[niki]

After seasoning: I don't use soap, just hot water and a plastic scraper, but I have used salt before. Dry right away and wipe with vegetable shortening, heat on low and wipe off excess. There are lots of ways to clean them that are correct. Just be comforted in knowing that no matter what happens to it, it can be brought back to new condition.

[MixedBerryJam]

I treat my cast iron so poorly because I just can't "only" wipe it. I have to scrub scrub scrub, so I'm constantly reseasoning. Peanut oil, hot oven, cool, wipe; peanut oil, hot oven, cool wipe; peanut oil, hot oven, cool, wipe. And I'm done. Easy peasy (not).

[Rainyday]

Feb 6, 2016 14:09:45 GMT -5 @ameliapond said:

For cleaning, Lodge makes these great scrapers for stuck on food gunk that won't hurt the seasoning. Great for after you've seared meat or made bacon.

Those chain mail things? My mom got me this square of chain mail, it's links of stainless steel. That's what I use, then the scrubber goes in the DW.

[eb777888]

Hot water and scrapers is how I do it.

[dapotato]

if you need info on how to restore vintage cast iron, serious eats has a good article on it (although some steps a bit cray). their articles about maintaining it & myths about it are good, too.

[dirtyred]

Feb 6, 2016 13:26:47 GMT -5 katb said:

Once you season it, its very easy. I know my husband has taken steel wool and even a motorized sander to some old rusty ones. Then you lather it will oil and bake on low heat for many hours. I am sure you can you tube it.

To take care, I just wash right away (even if it still a bit warm). Everything rinses off, you can use soap- just not a lot. You never want it to soak, but if you use soap right away, rinse, and dry - its all cook.

Cast iron and enameled cast iron is what I mostly cook with on a daily basis. I love my pans and dutch oven.

I scrub mine with a rag and salt (my grandmother's rule).  No water touches the pan!  No water touches the pan!

[liverandonions]

We have a brush dedicated to them so we don't use soap. I use salt on them too to get up the oil.