For so long, I loved my cast iron skillets but wasn’t sure how to keep them clean and nonstick. We got some pans for our wedding and they are a staple in our kitchen. Cast iron is great for a number of reasons – it lasts decades (ours are hand-me-downs and have outlasted our other wedding gift cookware), is affordable, fortifies your food with iron, has no carcinogens, and holds heat well and heats to a really high temperature (great for crispy potatoes!). Plus, you can take it from the stovetop to the oven, which is awesome for things like pot pie. I just cook my veggies in it, throw a pie crust on top, and toss it in the oven. (Speaking of pie, you can cook those in a cast iron skillet, too!)
When I was staying at the farm last summer, I learned how to clean my cast iron skillets in a way that leaves them easier to cook on instead of ruining the seasoning with soap. And it was way easier than I would have guessed.
It’s such a quick life hack that I wanted to share.
1) Scrap off all dirty bits in water with scraper (these ones are super cheap and work well). You can use a scrub brush to be sure it’s clean.
2) Put on low heat on stovetop.
3) Once water is cooked off, drizzle a bit of oil and use a pastry brush to coat the pan (super lightly), and keep on stovetop for a few more minutes.