Should Cast Iron Cookware be cleaned the Regular Way?

GadgetGuy

GadgetGuy

(Formerly Shermie)
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There has been a lot of debate about this. I've always cleaned cast iron cookware the normal way, exsept when there's a lot of rust ojn it. Then I get a scouring pad to get off as must rust as I can. I don't buy cast iron cookware because it can sometimes be awfully hard to clean!! When there is a lot of moisture in the house, this can happen. So I say good buy to cast iron cookware exceptfor what I own. :wink:
 
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I've never had any of mine rust. Diligence in maintaining is key and start off with a good brand that's already seasoned. I buy Lodge brand.
 
All of our cast iron pans are old. I can usually clean them with a green scrubby pad or one of those copper coil scrubby things, and sometimes have to scrape it with a wooden spatula. Usually, a light wash and quick wipe down to dry, and it's good to go. If it needs a lot of scrubbing, then I'll heat it up after drying and re-season with beef tallow or avacodo oil on the stovetop, which only takes a few minutes or so.

If it's really bad, then I'll soak it and even use dish soap if I have to. The only time I get rust is if I let one soak in the sink for a couple of days before I get to it. Then, I get out some steel wool or even light sandpaper to remove it, and have to spend more time to re-season it.

[Edit] For enamel lined cast iron, I start with a green scrubby pad and dish soap, plus a wooden spatula to scrape, if needed. For tough spots, I break out "Bar Keepers Friend", but I try to use that sparingly, especially on the outside, as I don't want to dull the finish, even though Le Creuset says that product is fine.
 
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Gone Hiking said:
All of our cast iron pans are old. I can usually clean them with a green scrubby pad or one of those copper coil scrubby things, and sometimes have to scrape it with a wooden spatula. Usually, a light wash and quick wipe down to dry, and it's good to go. If it needs a lot of scrubbing, then I'll heat it up after drying and re-season with beef tallow or avacodo oil on the stovetop, which only takes a few minutes or so.

If it's really bad, then I'll soak it and even use dish soap if I have to. The only time I get rust is if I let one soak in the sink for a couple of days before I get to it. Then, I get out some steel wool or even light sandpaper to remove it, and have to spend more time to re-season it.

[Edit] For enamel lined cast iron, I start with a green scrubby pad and dish soap, plus a wooden spatula to scrape, if needed. For tough spots, I break out "Bar Keepers Friend", but I try to use that sparingly, especially on the outside, as I don't want to dull the finish, even though Le Creuset says that product is fine.
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+1 with the wooden tools. 👍
 
I rarely wash mine, I just wipe it out. If I do need to wash it, I’ll pour some hot water in it, maybe get it simmering on the stove, and that’ll loosen most things…then a scrape with a plastic thingamabob and wipe it out. Rarely do I need any soap or hard scrubbing.
 
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