Cast iron care question

[gmotoman]

I have 2 wonderful CI pans, and a great 5 quart CI dutch oven. I have no problems with the pans. I am however, having trouble keeping rust out of the dutch oven. I only use this in my kitchen. After cooking with it I clean it well(kosher salt/water/scrub brush). I then re-season it by spraying canola oil in it and wiping it down with a paper towel. Yet i still get rust that have to clean out before the next use. Only use it about 3-4 X a month. Do need to season it more between uses?

[IrishChef]

The Kosher Salt is probably the culprit. Salt, and iron don't mix well. Everything else looks good.

[Texas-Hunter]

I know what you are saying.. I have had this with one of mine years ago.. First I really did a chitty job of seasoning.. Second when I used the DO I cooked acidic foods, (Chili w/tomatoes, stews) Did a simple oil down as you have and it really never worked as well as I hoped..

Since I stripped it back down.. Did a good seasoning, use it to fry every now and then (fish & taters) I no longer cook high acidic soups, stews, chilis.. It has been a great kitchen tool.. The more you use it the better it gets..

[PitRow]

Another trick is to store it with a crumpled up paper towel in it to absorb moisture and fold up a couple more and hang them over the edge so the lid doesn't sit tight, or store the lid separately. Air circulation in there will help.

[gmotoman]

Thanks dudes. am guilty of what T-H said. Lots of tomato based cooks. Also just did what PitR suggested. 'll get er nailed down thanks for the help.

[TasunkaWitko]

Tom - I had exactly the same problem until I followed this advice, which I now use for all of my cast iron:

My clean-up routine for my plain cast iron pans is to always use plenty of hot water and only ever use soap or an abrasive pad if absolutely necessary (and it almost never is.) Shake off the water and then put the pan on the stove over high heat until any remaining water drops have boiled away and the pan even starts to smoke a little. Then if it looks like it needs it, I coat lightly with oil or cooking spray while the pan is still hot and put it away when it has cooled.

Water and oxygen can penetrate the black carbon build-up on your pans, so if you leave any moisture to get trapped under the oil in the "pores" of the pan's surface, then it can lead to rusting under the carbon that you often can't see, and can even lead to the pan's surface flaking off (which can also happen in a different way from over-seasoning and developing too thick of a coating.) By always heating up my pans to smoking hot before putting them away, I know that I have driven off all the moisture than might otherwise cause rust.

For similar reasons, never leave your cast iron to soak with water in it.

Started doing this, and haven't had any issues since. This, plus the other tips mentioned above, will take care of the problem.

[sweet_magnolia]

All excellent points. I think it's OK to cook acidic foods, just don't let them sit in the cast iron too long. It eats away the seasoning. And as Tas said, be sure that the pan is completely dry before oiling.

[MrZip66]

Tom - I had exactly the same problem until I followed this advice, which I now use for all of my cast iron:



Started doing this, and haven't had any issues since. This, plus the other tips mentioned above, will take care of the problem.

Thats how my pop taught me to do it, and My DO's have stayed seasoned, no rust and are always ready to go. I always put a folded up paper towell in there to absorb any moisture when storing it. Not sure it does any good, but I do it nonetheless.

[sweet_magnolia]

I always put a folded up paper towell in there to absorb any moisture when storing it. Not sure it does any good, but I do it nonetheless.

Trust me...that DOES help! Don't ask how I know.

[Snarlingiron]

only ever use soap or an abrasive pad

Everybody at my house knows they are in for a real tongue lashing if they are caught using soap on cast iron.

For me, unless there is something really crusted or caked in there I lose the water. I know everyone says never use steel wool, and I agree. However a plastic or copper chore boy works very well to loosen most stuff, and is not abrasive. Wipe with paper towel. Put on the heat and when warm, burnish with a mixture of kosher salt and vegetable oil. Wipe out and coat with a light coat of whatever oil you like. The heat, beside driving off water is also your disinfectant.

[TasunkaWitko]

SI - I caught that, too - I never use soap, and have always been ablt to get everything off just by scraping a bit with a wooden spatula. Actually, I almost always deglaze when cooking anyway, so usually there's nothing left to scrape.

[Jimh]

all I can add is I like to use a little bacon grease instead of oil it seams the pan absorb it better

[rbranstner]

all I can add is I like to use a little bacon grease instead of oil it seams the pan absorb it better

I started keeping a jar of bacon grease in my fridge the past few months to use in my cast iron fry pans. Sure gives the food a nice flavor.

[sweet_magnolia]

I started keeping a jar of bacon grease in my fridge the past few months to use in my cast iron fry pans. Sure gives the food a nice flavor.

[rg02]

Tom--- do you store the DO with the lid on or off? Correct me if I am wrong , but isn't it recommended CI with the lid off?