A properly cleaned and seasoned cast-iron pan doesn't stick.
Many cooks swear by cast-iron cookware for even heating, cooking quality and durability. As cooking oils penetrate the pores of the metal and are heated into the iron, the pan becomes seasoned, producing a non-stick surface. Over time, however, the seasoning may come off in spots, causing food to stick and rust to appear. That means the pan needs deep cleaning and re-seasoning.
Difficulty:
Moderate
Instructions
Kosher salt Steel wool Cloth Paper towels
1
Pour kosher salt onto the cooking surface of a cool pan. Scour with a cloth, using the salt as an abrasive to remove debris.
2
Scrub difficult spots of stuck-on food with steel wool. Wipe away any moisture and loosened debris with a paper towel.
3
Use high heat to burn out deeply embedded oils and particulate. Place your cast-iron pan upside down in the oven and run a self-cleaning cycle.
Tips & Warnings
Photo Credit
Brand X Pictures/Brand X Pictures/Getty Images
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