Sure, I use a long handled brush with nylon bristles in the center. Run water as hot as I can get it from the faucet into the pan and use the brush to scrub out the pan. Done properly it will remove the the crusted stuff without harming he seasoning. When the pan is clean I wipe it dry with a paper towel then lightly oil it before putting it away. I never, never, use soap on my cast iron.
Another suggestion, heat the pan to medium high, I use 7 on my electric range (I would prefer gas, but I am a renter), to sear the meat on both sides, then turn the burner down and cook the meat to what ever level of doneness you prefer. You will find that you do not get near as much crud doing it that way. skye wrote: > Oh, great - maybe you cast iron guys can help me with my question. I > have a recipe where I need to sear an eye of round on all sides (let's > say 2 minutes a side so 12 minutes total). Usually I put the pan on > high heat, and end up with an outside that's a nice rich brown colour. > However, there's a bunch of smoke from the melted fat and at the end, > there's blackened stuff on the bottom of the pan to scour away. Then > there's a couple of days where nothing wants to slide off anymore. > > Is that normal for searing large chunks? Am I putting it up too hot? > Should I drain off the fat partway through cooking? Which camera > should I take photos of the result with? (trying to keep this on > topic) > > On 12/20/06, graywolf <[EMAIL PROTECTED]> wrote: >> Cast iron is the best thing for pancakes. My only problem with cast iron >> is that I am too impatient to use it properly. It needs to be heated >> slowly to the proper temperature. I have this tendency to heat it up >> fast and then burn things because it is too hot on the bottom, but then >> I do not burn my hands because the handle is still cool. If I am cooking >> for company, everything has to be just right, for just myself I mostly >> go for quick. Maybe I need to rethink that, after all I am worth the effort. >> >> Anyway I have a small skillet, a large skillet, a griddle that I also >> use as a lid for the large skillet, and a dutch oven, all by Lodge. I >> used to have some imported stuff, but the bottoms were so smooth the >> seasoning kept peeling off the bottoms, the rough iron of the Lodges >> holds it for ever. My pots are teflon lined cast aluminum junk, not >> cheap, all teflon cookware is junk. > -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
