Cast Iron frying pan cleaning
I've got a cast iron frying pan and as I understand, it shouldn't be washed in soap and warm water along with everything else. I find this kind of gross, is it a hard and fast rule?
No, as far as I am concerned. But it is true that once a pan is well-seasoned, it can be cleaned with nothing more than hot water and a scrubber. After a short soak in hot water, and a scrub, I put the pan over the hear for half a minute, and wipe dry with a paper towel. The pan is then clean and dry.
But if I cook something particularly greasy, like sausage, I add a couple of drops of dish detergent to the soak water to cut the grease. Then I continue as before.
I typically use cool or luke warm water and a plain scrubber. If alot of grease is in the pan, I'll use hot water. I never use detergent.
You use detergent to get greasy things clean. You don't have to use it to take food debris off.
I usually just place on a burner to help dry as the pan is usually still a bit oily after the wash. A minute over some heat and a quick wipe with a paper towel is all it takes. If it's a bit oily, I leave it...if it looks dry, I dampen the paper with some oil and wipe it back to a sheen.
I have never had any reason to clean & re-season a pan.
I always use a little water while the pans just turned off the burner to "de-glaze" it. When I get to cleaning after eating, it's just hot water and a plastic scrub pad. If there's anything tough to get off, I just use a bit of salt with the scrub pad with the pan getting water only from the scrubber.