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Maintaining a cast iron skillet (Cleaning and seasoning)

post #1 of 3
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Hi All;

I just bought my first cast iron skillet to use to grill meats on a tabletop induction cooktop. I just used it to cook marinated chicken breast last week which turned out great. However, now I have some questions about maintaining my cast iron grill pan for many more future uses.

 

I am first wondering the best way to clean it. I did much research on the internet and in this forum and many people indicate that you only wash with warm water but a few say to wash with soap and water. My concern is the growth of bacteria from food even if it is cleaned with water very well. I would think soap would be important.

 

I am also wondering about the seasoning process. Mine is supposed to be pre-seasoned but I assume I should season myself as well. I have heard that it is possible for cast iron to rust and don't want that happening. What type of oil is used for this ?

 

Thanks for any advice you can provide.

 

Tim

post #2 of 3

The heating of the pan to cooking temps will sterilize it.

 

Pre-seasoning is only  a head start. Continue to season it and use it and oil it and it will improve.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 3

I use this and hot water.  Easypeasy.

 

 

Clean just after use or if left over night just put pan back on flame for a minute then clean.

 

Its not rocket science....There is no way any bacteria will survive on the pan surface...just look at.  For me it took a few months of use to get the pan the way I like it.

 

Just start using it and it will season itself with the oil you use.  Or Goggle it.

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