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melted rubber spatula in my cast iron pan

every time i cook with it i get black dots in my food
how do i clean it once and for all

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  1. Are you sure they are burned rubber bits?

    In my Lodge "bare/raw" cast iron skillet, my eggs always get black specks in them from previous cooking.

    In terms of cleaning it out without using the self cleaning cycle in your oven, wet it good, add some dish soap, and add elbow grease with a stainless steel scouring scrubbie.

    1. Do not put the skillet on a heat source and try to burn the rubber out. Trust me on this.

      1 Reply
      1. re: INDIANRIVERFL

        (my suggestion was not to burn it off..just heat it back to its melting point so it can be scraped off.....just for clarification)

      2. it melted once -- heat it up and scrape it off.

        Then go out and buy yourself a *silicone*, not a rubber, spatula. They don't melt.

        Yes, cast iron pans tend to shed small pieces of carbon -- and if you scour it, do remember that you'll need to reseason it, or everything you cook will stick.

        5 Replies
        1. re: sunshine842

          Why silicone and not metal? Its cast iron, metal utensils are fine.

          1. re: Sirrith

            because I would give up every metal utensil I own before even considering giving up my silicon utensils. Far more uses.

            1. re: sunshine842

              But my suggestion was specifically regarding cast iron, and nothing prevents him from having both. Personally I find metal utensils far more useful for cast iron than silicone or wood.

              1. re: Sirrith

                ...not to mention the fact that the rubber spatula is now ruined, so there's an opening on the utensil staff for a decent spatula...so bringing a silicone spatula onboard is a good move.

            2. re: Sirrith

              For cast iron, a metal spatula is preferred, as long as it has a nice straight edge without a curve to it.

              A flat metal spatula will help to even out the thin layer of seasoning on your cast iron -- a plastic or silicone spatula will allow bumps and hollows to form in that layer -- not what you want. Curved spatula is bad for the same reason.
              I love this one: http://www.amazon.com/MIU-France-Stai...

              Also, better check this -- I am thinking that silicone utensils are good up to ~450 F? May not be a good choice if you are doing "screaming hot" in your cast iron.

              But I am prejudiced -- I would give up all other skillets and spatulas to keep my cast iron and appropriate tools!

          2. Decided to use cast iron on gas grill to do veggies for fajitas. Got pan SCREAMING hot and added a little oil. Then used my Pampered Chef brush to slosh oil around in pan. I saw ALL of the bristles DISAPPEAR in a heartbeat!!

            1 Reply
            1. re: kseiverd

              From the Pampered Chef website "Heat-resistant to 500°F." http://www.pamperedchef.com/our_produ...

              Years ago I was a young chemical engineer who destroyed a valuable product in a distillation column at 350F. I talked to one of our senior chemists who said "That's hot enough to fry chicken!" That little exchange really reset my definition of "hot".

            2. wont dish soap wreck my cast iron pan and thank you for all your help

              5 Replies
              1. re: angelasilvester123

                Soap will not ruin your cast iron pan. It will likely remove the seasoning. So you'll have to re-season the pan. But that's not hard to do and it's better than having plastic bits stuck on the cooking surface.

                Don't feel bad. Over the Thanksgiving holiday, one of my helpers burned cheese in my well-seasoned carbon steel pan, then proceeded to try to scrape off the burned cheese with the point of a sharp and expensive knife. The pan is undergoing rehab. The knife suffered fatal abuse.

                1. re: MrsPatmore

                  might not even remove the seasoning. My grandmother's CI skillet is so well-seasoned that the inside is almost shiny, and I wash it in soapy water every time I use it (just as she did before me).

                  1. re: sunshine842

                    Sunshine is right -- washing with soap is OK, and so is scrubbing with a brush. I think my grandmother would have been shocked at the idea that you shouldn't wash with soap.

                    What you do NOT want to do is soak in the sink or use dishWASHER detergent or --shudder-- put it in the dishwasher.

                    And, most important, do not invite Mrs.Patmore's friends to help in the kitchen!!

                    You might end up scrubbing with steel wool, though, or another very abrasive scrubber to get rid of all the plastic, in which case, yes, you will need to reseason -- no big deal. Remember that many people on this board have talked about finding old yucky cast iron at the flea market, and stripping and reseasoning it. One of the reasons cast iron lasts forever is that you can abuse it to the point it is "ruined", strip it, and start over!

                    1. re: DebinIndiana

                      Quote: "And, most important, do not invite Mrs.Patmore's friends to help in the kitchen!!"

                      LMAO

                      In fairness, they were NOT invited to help. In fact, they decided to "help" themselves and make a grilled cheese sandwich for "little susie" who is a picky eater. This, during the middle of prepping and serving the main Thanksgiving meal for 12 people. Apparently "little susie" would starve to death if she didn't get a grilled cheese while everyone else was eating traditional Thanksgiving dinner. I'm not mad about the pan, since I was able to reseason it, but the Shun knife was a total loss. And you realize that someone dumb enough to try to scrape off burned cheese using the tip of a chef's knife has absolutely no clue how much that knife cost . . . and didn't even offer to replace it!

                      1. re: MrsPatmore

                        Maybe I should say "And, most important, do not invite Mrs.Patmore's friends." Full stop.

                        I must admit that I have an urge to hide the good knives when there are people in the house (and none of mine cost as much as your Shun)!