Cast iron pans: how clean do they have to be?
I've recently started using a cast iron skillet for searing steaks and chops. Afterwards, I try to clean the pan just with a sponge and hot water, but there always seems to be residue on the pan. I don't want to use detergent or a scouring pad because that would take off the seasoned coating that I baked on. How clean does the pan have to be anyway?
My method is to pour some water into it as soon as I have used the gravy and let it boil for a few minutes as I am plating up.
After eating rinse the pan out and wipe with oil.
Cast Iron Breakfast: Cooking Eggs
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£49.95
