Cast Iron

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Frequently Asked Questions...

What is the best way to clean cast iron?

I have two cast iron skillets and I can not seem to get them clean. No matter how hard I scrub there is always a black residue when I dry them off. I am also not sure about how often I need to season them, wether it is every time I use them or once a week or what. I have looked online but some of the suggestions seem a little scary! I've read that I should use oven cleaner, lye and ammonia just to name a few. I started using cast iron to get away from the chemicals found in Teflon, so naturally I don't want to use these chemical containing cleaners on my cast iron pans. I don't even use oven cleaner or ammonia when I clean my house, too many toxic fumes. The woman who said to use lye even warned not to breath the fumes because they are lethal. That's not something I want on a pan that I use to prepare my children's food!!!!! I would appreciate any suggestions.


Best Answer...

Answer:

Do not worry about that black residue as there is nothing you can do about that. I have some of my mom's cast iron fry pans and they are over 50 years old. I wash them and dry them BUT then I take abit of vegatable oil on a paper towel and wipe around the inside. Doing this will help not have to season them so much. I season mine every few months. I put a coating of oil on it and put it in the oven on about 225 for a few hours. Enjoy your pans and do not worry, they are clean.