I usually cook with some water in the pan. That way nothing sticks and only a brush is needed to clean it.

I use a stainless steel wool pad for my stainless steel pots.

I only use nylon scrubbing pad on the cast iron.

YMMV, but this works well.

I oil before storage and usage.

ok guys, I washed in hot soapy water. Used a poly dish brush with a handle. Washed and dried a couple of times. Came pretty clean. I think the chain mail would really finish it off. The interior is pretty smooth. Not like glass though
This is a pretty old pan now that I look at it. Not sure where I got it. The only thing I can see on it is Erie, PA on the bottom. Any ID based on that?
The outside Looks worn. Not sure if I could restore a smoother finish to it. How would I, or should I?

Is this a pan you use frequently or something you’re restoring?

quote:

Originally posted by old rugged cross:
ok guys, I washed in hot soapy water. Used a poly dish brush with a handle. Washed and dried a couple of times. Came pretty clean. I think the chain mail would really finish it off. The interior is pretty smooth. Not like glass though
This is a pretty old pan now that I look at it. Not sure where I got it. The only thing I can see on it is Erie, PA on the bottom. Any ID based on that?
The outside Looks worn. Not sure if I could restore a smoother finish to it. How would I, or should I?

Guessing a Griswold.

Neither actually. But I did use today to cook some burger. So it is in usable condition. But not something i use too often. Hopefully I will use more often.

Thanks 6guns, I wondered.

quote:

Originally posted by old rugged cross:
The outside Looks worn. Not sure if I could restore a smoother finish to it. How would I, or should I?

I'm not an expert and it's hard to say w/o pics but if you wanted to remove all seasoning and buildup, rust etc., you can cook it off.
I think some have used the "clean" cycle in their oven w/ a foil lined tray on the rack below to catch droppings.
What I did w/ a rusted out basement find was to get my Big Green Egg up to 700+ in the dome, put the pan face down on the grate right over a load of coal, open vents all the way and walked away for an hour. Everything flaked off, hit w/ a scrubbie and re-seasoned it a couple times.

But that's last resort.

quote:

Originally posted by old rugged cross:
The outside Looks worn. Not sure if I could restore a smoother finish to it. How would I, or should I?

About the only way to restore the outside other than sanding is to completely strip the pan down to bare cast iron but you have to start the seasoning process again.

I have 3 old Griswolds that were my grandmother's that were in rough shape. I stripped them down to bare cast iron and re-did them. One still has some pitting on the bottom and a bit on the side.

I have a chainmail scrubber, like the one pictured in bald1's post on page 1. Recently I found and purchased one with a silicone insert which gives my hand a better purchase on it and helps to keep my fingers off the scalding pan surface.



So I use both, along with a scrub brush I like. NOT the lodge version that melts....but one made with coconut fibers, which is working great and has lasted a year of everyday use so far:



https://a.co/cyWn4iA

^^^ That chain mail above is the ticket.

To really clean them all the way, Mrs Tinyman's Father used to build a fire and when it had burned down to embers, he stuck the skillet into the embers. About 2-3 hours later, pull it out, hang it up with a piece of wire and let it cool. Wire brush removes all the loose stuff.

Reseason it by coating the skillet with Crisco and into the oven at 350F for about an hour.

Her Daddy then passed this bit of sage advice, "when it's seasoned properly, all you need to clean it with is a damp rag". Never put it in dishwater.

He's no longer with us, but it's how I have continued the tradition.

Who cleans a cast iron frying pan?

A dip in some hot water while mildly hot, dry off and wipe with sunflower or safflower oil.

Chain mail is cool but I never had use for it other then possibly HEMA

When the outside gets cruddy, take it down with a paint stripping wheel.

Only had to do it once to a frying pan that’s been in daily use since 1955, good old family iron.

Again guys, thank you. The interior of this particular pan can out pretty darn nice. I must admit. With just a couple warm water and soap washs with a poly brush. Dry on the stove. Add some oil. Get hot and wipe out with a rag. Done. The outside, is the outside. I see no reason to do much.
This winter I might try to throw into the hot ember fire for an hour trick to see if that would help. I suspect it would. Thanks again guys and gals. You are so awesome.

/

Just a stiff plastic brush. Scotchbrite if I really burn something on.

I too use the one posted by AKSuperDually.
Light pressure and a quick rinse is all that's needed and it doesn't effect my seasoning.

as Originally posted by erj_pilot:
I can't go an iron skillet thread without posting my favorite video...

My principal iron pan maintenance tools:


1st, chainmail as others have mentioned.
2nd, a silicone spoonula.
3rd, a “griddle scraper”.

If a wipe-down with a blue paper shop towel works I stop there. If it doesn’t:

I put a little oil into the pan and set it on a burner of my ceramic cooktop. Heat set to 3 (1-9 scale). Put in the chainmail and work it around with the silicone spoonula. That gets most crud off. Hot oil is a good detergent! If I think I’m detecting some crud that hasn’t come off I give that spot a swipe with the spoonula. It takes ALL of the oil off that spot so I can see if there is crud still there.

If so, I apply the little griddle scraper to the spot. That, along with the hot oil, quickly takes off even the most stubborn crud.

The silicone spoonula is very stiff except a bit of flexibility at its front edge.

The griddle scraper was sold as such. It was as dull as a butter knife, but I put a sharp edge on it. An inch wide, rounded corners are a nice touch.

Another pan and spoonula:


Both of these pans are wrought iron rather than cast iron. Smooth inside and out except for a bead blast to hold the seasoning.

For most cast iron cleaning situations, salt and a bit of elbow grease is all you need. Either use your hands to rub the salt around and dislodge those harder bits or, get a scrubber of some kind that you dedicate for just cast iron. Most people don't use enough oil/butter when cooking and/or, never allow it to get hot enough before they start cooking, nothing worse than dropping a cold piece of meat, onto a rising but, not hot enough pan.

Chain mail is much better than a Brillo pad, aggressive but, not overly abrasive that'll loosen up those stubborn bits.

Soap and hot water only on a rare occasion, really only to take off an excessive amount of grease. You're trying to preserve the built-up patina that results in a non-stick-like finish. If you hot water/soap clean it after every usage you'll remove it and eliminate the point of having a cast iron pan. Owners can get very religious about the use of soap on cast iron.

Dry over a hot burner to evaporate any moisture, add a few drops of oil, spread it around as it heats up, let it smoke for a minute. Remove from heat and let cool in your oven.

If you lose the layer of polymers (The “seasoning “) on the surface of the pan from hot water and soap in a good brushing; you never ever had it.

It doesn’t wash off.

Acid (food) will take it off, as well a Brillo pad with the proverbial 200 pound gorilla on it.

I thought this video might be helpful to some here.