Cast iron frying pan
 

I have two, a griddle pan and a flat bottomed one. I've had the griddle pan a couple years, easy peasy to season and has stayed in great shape.

My routine is next day to remove fats with boiling water then scrub with salt and a plastic brush until clean then oil.

Now.... I bought the flat frying pan about 2-3 months ago at a charity shop. It was in bad shape in that it was obviously cleaned improperly and left wet do had some rust. I tidied it up and have been using it and cleaning it the same way.... it never gets seasoned!

Any help?

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Re: Cast iron frying pan
 

I rarely use water and never salt on mine. I scrape them clean with a flat spatula and then wipe the excess off with a paper towel. I only wash with water if I've cooked with some kind of sauce or if the meat stuck to the bottom really bad. Maybe try that for a while?

ETA: Also I'd try googling for instructions for how to reseason cast iron in the oven. That would probably help.

Re: Cast iron frying pan
 

I can't put this one on the oven, it has an antique looking wooden handle attached.

The reason I use salt is usually for the antibacterial qualities less so than cleaning. How do I make sure no bacteria is on it, more boiling water?

Re: Cast iron frying pan
 

You can do some seasoning on the stove top. Or you might be able to take the wooden handel off.

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Re: Cast iron frying pan
 

This is not something I've ever thought or worried about :giggle What are you cooking in it that has you concerned?

Re: Cast iron frying pan
 

I season mine on the stove top. IMO boiling water and salt aren't necessary. This is what I do. Heat the pan on medium until it is steaming hot. Add a couple of drops (literally) of olive oil and spread with a silicone basting brush until the entire bottom is coated and even. Most likely the oil will burn off quickly and it will smoke (this is good) If it looks dry, repeat a few times. Then turn off the heat and let it cool. Once it's fully cooled, repeat the steps. It should only take a few times. The key is using multiple VERY THIN coats of oil. You will see the bottom Of the pan change to black.

To use it, heat and then add the drops of oil, spread with basting brush and wait 30
Seconds to a minute before adding food. To clean it, wipe out with a towel or scrub with water. Repeat seasoning step (just once. Heat, spread oil, cool) and it will be ready for next time. The heat should kill anything you might be concerned about. Just make sure you don't get oily build up.

Re: Cast iron frying pan
 

I worry if it isn't fully scrubbed then meat bits or fat could still be there growing unseen bacteria.

_____

I can't figure why cleaning my griddle pan this way has worked since the start but the flat one hasn't gotten anywhere since I cured it of rust.

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---------- Post added at 08:53 PM ---------- Previous post was at 08:52 PM ----------

Mother of Sons, I will try your idea of heating oil instead. Maybe I will get it in my head heat kills bacteria (that's why I was using boiling water).

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---------- Post added at 08:58 PM ---------- Previous post was at 08:53 PM ----------

Here's my pan. Quite oiled up at the moment, bit too much as I was annoyed. Lol

The photo is misleading as it comes across quite black but that is just the lighting playing tricks. Wanted to show the handle. It probably could come off but its super secure and I doubt I'd get it back on the same.https://uploads.tapatalk-cdn.com/201...903ba6d132.jpg

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Re: Cast iron frying pan
 

I've been doing this all wrong.

Re: Cast iron frying pan
 

That is a beautiful skillet!

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