I've had the same pan for about 25 years now, and all I do is: after cooking I turn the burner off, (electric stove) I rinse the pan under hot water and use a scrubber brush ( the kind you buy for scrubbing vegetables-they have a long handle) and then I sit it back onto the still hot burner to dry. The oil I used for cooking still stays on the surface, but any food stuck is scrubbed off. Plus it's super quick - I keep the scrub brush hanging on the inside of the door under the sink.
How To Clean and Season Old, Rusty Cast Iron Skillets
|8/9/12 9:32 PM|
I want to get an inexpensive one from Ikea or the like, but they only seem to have the dark brown ones. Anyone know a good source for a white or grey one? I'm in Canada.
Cowhide Rugs: Perfect for Red Wine Enthusiasts & Klutzes
|9/26/11 9:07 PM|