Proper cleaning of cast iron fry pans is important

Best for select cooking, a cast iron fry pan is much loved for adding flavor to food. Well-seasoned cast iron will develop a fairly nonstick finish. Probably one of the greatest health benefits of cast iron cookware is that it adds iron to your food, helping you increase your iron levels by as much as 20 times! Once the cast iron fry pan is properly heated, it retains heat well. For this reason, cast iron is ideal for slow, low-speed cooking such as baking, roasting, and dishes that need to be moved from the stovetop to the oven.

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A cast iron fry pan can bring you a different experience

Please take care to wash your cast iron fry pan properly

A cast iron fry pan can bring you a different experience

The enamel-coating cast iron skillet requires less maintenance than a traditional frying pan, so just keep it clean and dry. Try not to hit metal utensils on the edge. Be careful when lifting and moving pots and pans, and when removing and replacing lids, to avoid accidentally knocking them and creating chips or cracks. Use it on any kitchen stove, and it's oven safe at 500°F (260°C). To prevent scratching ceramic or glass cooktops or damaging the bottom of the cookware, never slide enameled cast iron, so lift to move enameled cast iron cookware.

And because a cast iron skillet has excellent heat retention, it performs best when heated and cooled gradually, rarely requiring high temperatures.

Please take care to wash your cast iron fry pan properly

For enamel-coated pans, you need to clean them like this：

1. Let the pan cool completely. If you put the cast iron fry pan in cold water, the drastic temperature change can cause thermal shock and crack the enamel.

   
   

2. Once cool, wash the pan with warm water and dish soap, and scrub with a sponge. Remember not to use metal sponges or steel wool as they can scratch the surface.

   
   

3. To remove any food stuck to the pan, use a silicone pan scraper that won't damage the surface. If you have a very large mess, you can also soak the pan in warm soapy water before scrubbing.

   
   

4. Rinse and dry the pan thoroughly before putting it away.

   
   

5. To remove stubborn stains: Soak the cast iron fry pan in warm water and dish soap; you can also add a lot of baking soda to the soaking water, or add it to a small amount of water and use it as a scrub. Remember to always allow cookware to come to room temperature before cleaning; adding cold water to a hot pan or soaking it in a basin of cold water can cause thermal shock, potentially cracking the enamel surface. If the food is stubborn, add dish soap and water and simmer until released. And avoid metal scouring pads at all costs, which can scratch the surface and remove the protective enamel. Or in a small bowl, combine baking soda and water to form a thick paste. Apply the paste to the pan with a soft sponge and wipe in circular motions. This mixture is mildly abrasive, so it can remove stains without harming the enamel. Once the stain is gone, rinse the pan and dry thoroughly. The pan should look brand new.

For per-seasoned pans, you need to clean them like this：

Pre-season cast iron skillets can be cleaned with steel wool. They are not afraid of collision, but they are not rust-proof, so they should be dried immediately after cleaning and stored in a dry place. As you can see, the pre-season cast iron skillets are easier to clean, and it is very durable, wide, and easy to use, making them ideal for camping.

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