VIDEO: How to clean the cast iron pan properly

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Of course, you still have to clean your cast iron pan, but just: properly. Cast iron is very robust and heavy, can last for several generations with optimal care and is highly praised for its special roast aroma. And that is precisely what it only preserves through the "patina" that needs to be created and cared for.

You got yourself a cast iron pan

  • If it is a raw cast iron pan, i.e. without an enamel coating, then you should definitely do one thing: "burn in" it before using it for the first time. How to lay the basis for the necessary patina. Exceptions are some providers who already do this during production, e.g. B. "Skeppshult" (Swedish company).
  • "Burn in" goes like this: Put highly heatable oil a few millimeters high on the bottom of the pan and heat the new pan with it to the smoke point, let it cool down, then repeat several times. Last time, rinse the oil away with hot water, wipe the pan with paper towels and then grease again lightly. So the pan is then put away.
  • Another way to burn in is to fry heavily salted raw potato slices for 15 minutes (beforehand rub the pan lightly with oil). But don't eat them! Then wipe the pan again and lightly grease it.
  • Cast iron pans must not be washed out with detergent and cleaned with scouring pads. Normally, wiping should be enough, but you can loosen seared remains with hot water immediately after use and then easily remove.
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  • The more you use your cast iron pan, the better the patina builds up. As mentioned, it consists of burnt-in fats and thus forms a layer that, on the one hand, has the The roast aroma is transferred back to the food the next time it is roasted and, on the other hand, like one Non-stick coating works.
  • Also something that you should know in order not to go wrong when using cast iron pans: First of all, each item of food bakes. At approx. At 80 degrees, the proteins of the food to be fried combine with the surface of your pan. Do not separate mechanically here and, if possible, scrape - when the right temperature has been reached and the roasting result is good, the food will come off the pan on its own. And the better the patina, the lighter it is.
  • And don't worry: the frying is done at high temperatures. Even if you have the feeling that your pan is "but not clean" - bacteria and germs are "fried away" at such temperatures.
  • If you want to roast meat and fish in a cast iron pan, you should get a second pan buy - because the characteristic that cast iron stores the roasting aroma of previous roasting processes is clearly too sense. And a steak that tastes like fish is of course undesirable.

In summary, it should be said again: Cast iron pans only need hot water for cleaning (never put cold water in the Pour hot pan!) without detergent and scouring sponges, kitchen paper to wipe and cooking oil to grease before Put away. If it happens to you that you have cleaned too intensively and the patina has been removed, then burn out the pan again. Don't forget to re-grease.

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