I brought out my old cast iron pan and scrubbed it with salt and seasoned it yesterday. I have used it in the past for a few things but not much. I want to start using it on a regular basis. Question: If I am only using water to "wash" it after cooking, won't some of the flavors transfer to my next item? For example, if I saute onions and then want to make pancakes next. Thank you!
Do flavors transfer
cast-ironcleaning
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There is a video at the manufacturer's web site.
My French is strictly limited, but it is pretty self explanatory even if you cannot read the captions. Just be prepared for some really cheesy music.
It appears you were supposed to wash off the beeswax (which is probably just to keep it from rusting during shipping and storage) and then season it much like any cast iron pan (although this is a die-pressed iron pan, and should be smoother).
The following advise is specifically in response to the original question asking how to remove the seasoning so that it can be re-seasoned as the OP desires. The general advise against using detergent or soap on a cast iron or pressed iron pan is to protect the seasoning on the pan, not the metal itself:
Now that you have a wierd amalgamated coating, I would wash it with something strong--like dishwasher detergent or Barkeeper's Friend--then when you are back down to the metal, season it as desired.
"Are they OK to cook on?" can mean:
- Will I die within 24 hours after using them?
No! - Will I die within a few years?
No! - Will I get ill within a few years if I use them daily and lick all the juice off them after each use?
Meh, very probably not! - Does it look gross and might the food taste of rust?
Yes!
So, thoroughly clean them before each use with a copper wire brush and after each use, clean them again and then oil them with some nice olive oil¹ and a paintbrush as soon as possible after using them and continue using them regularly. ;-)
Note¹: Don't soak them in olive oil: just some nice clean sweeps with the paintbrush lightly dipped in olive oil to make a thin film everywhere to prevent atmospheric oxygen from rusting it any further...
Best Answer
First, ensure that you season your pan correctly. Once your cast iron pan is seasoned; that is, a layers of oil have polymerized on the surface, cleaning it with soap and water is not a problem. While working to build up a good seasoning, you can clean by using salt as an abrasive and wiping out well. Both of these methods will eliminate the possibility of flavor contamination.