Gen’s cast iron pan: a prestigious icon in the kitchen and an object of desire for all those who love baking in the oven, crunchy, burning and everything that is in the middle. But just like a luxurious real leather bag should not be put directly in the washing machine, a cast iron pan does not like modern shortcuts. Dishwasher? Thanks, no. Detergent? Only if you want to sabotage your culinary tradition.
Cast iron pan It is never cleaned with detergent! And here comes the question that every beginner asks when he uses it for the first time: how the hell do I clean it without ruining the whole coating and magic of the pan? Don’t worry: you don’t have to be a magician or chef of a Michelin starred restaurant. All you need is of kitchen salt, a brush, patience and some basic knowledge. Here is a guide that will keep your cast iron pan for generations.
How to clean a cast iron pan?
1. Grosso salt: your new best friend
Forget the sponges with the detergent: the first phase of cleaning starts with coarse kitchen salt. Pour it into a still hot pan (the heat helps to remove the food residues) and rub them gently but decisively with a bamboo or wood brush. The salt acts as a natural abrasive, removing the residues of food encrusted without damaging the protective layer (the famous “patina” which gives the pan its superpowers).
2. Washing – only warm water, without soap
Once the dirt is eliminated, rinse the pan with hot water. Never add detergent, since this would remove the natural protective layer created over the years of use. If the dirt is very stubborn, you can use a soft brush or a wooden spatula, but never a metal sponge. After washing, dry the pan immediately.
3. Fire drying – as in the old days
A wet cast iron pan is the ideal receptacle for rust. Therefore, after washing it, put it on the stove and let it dry well over medium heat. This is not only practical, but almost therapeutic: observing the steam that evaporates from the iron is pure meditation.
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4. The fat truth: protection oil
When the pan is as dry as the Sahara, it is time for the final passage: cover it with a thin layer of vegetable oil (for example of flax seeds, rapeseed or avocado). Use a paper napkin and rub the oil over the entire surface, including the outside and handle. No, it’s not an exaggeration: it is prevention. In this way the protective layer is preserved and the pan is prepared for the next cooking.
5. When rust is formed, it is not the end of the world
If a tragedy happens and on your pan it should form rust (because, for example, you left her wet in the sink, admit it), you can save her. Prepare a bathroom with water and vinegar in equal parts and immerse the pot for 1-2 hours. Then rub it well, rinse it, dry it and – be careful – oil it again.
Conclusion:
A cast iron pan will not disappoint you if you don’t disappoint it. He does not like superficiality, he detested detergents and loves consistency. But once this ritual is learned, you will be rewarded with the best baked potatoes and steaks of your life. And another thing: a clean cast iron pan on the shelf is not just a cooking tool. It is a trophy.
