It’s “Tip Tuesday,” where I share a cooking, cleaning, organization, knife skill, or ingredient tip. These posts go out to all subscribers.
This is one of those questions I get asked ALL THE TIME in cooking classes. As a culinary instructor, cookbook author, and food writer, I know die-hard purists are very opinionated about cleaning cast iron pans.
While I sometimes use a regular cast iron pan, I typically grab my Staub cast iron skillet, which is coated and very user-friendly. This post focuses on my Staub pans, but we can cover the ins and outs of regular cast iron pans soon. Which, spoiler alert, need dish soap and a good scrubbing like any other pan. The purists are all ready to riot, but I said what I said.
Here’s my trick: Occasionally, I add baking soda and water slurry to the base of the pan to help pull up caked-on food and impurities. This method of deep cleaning is also useful for ceramic non-stick pans. Be sure to dry your pan very well after cleaning; you don’t want to let these babies drip dry.
Watch your inbox on Saturday for my Apple Dutch Baby recipe, which I teach in cooking classes. I typically send recipes on Sundays, but I scheduled this one for Saturday so you could plan the ingredients for Sunday brunch.
Bonus tip: If you ever get food that cakes to the bottom of a pan, add a drop of dish soap and an inch or two of water (depending on how deep your pan is). Let it come to a low boil, and use a wooden spoon to loosen things up. You’re welcome!
Here’s what I use for pan cleaning:
Bar Keeper’s Friend or this squeezable version
A non-abrasive dish brush or scrubber
Absorbent drying towels — no drip drying allowed!
What I don’t use:
Steel wool (Although I have these for sheet pans and stainless steel pots and pans)
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