I’m seasoning my cast iron skillets. Fried fresh hamburger in the big one for lunch. Then I realized I wasn’t sure how to clean it up. I decided to heat up a little water in it to loosen the crumbles, then I scrubbed it out with a kitchen brush, dried it, rubbed in some lard, and stuck it back in the oven on 350 for just a bit. Looks okay, but I still feel like it couldn’t really be clean. Don’t want to make the kids sick. Any suggestions. Seems like I use more paper towels than I do with a non-stick pan.
Well, when you are first using a cast iron the worst things you can do is to use water and scrap it with a brush of any kind. Most people will tell you NEVER clean a cast iron skillet. Now, I’m not one of those people-lol. But let me tell you what I do because I only cook with cast iron. I have maybe two pots that aren’t but there not non-stick-(be careful because chemicals from the non-stick leach into your food while the only thing that leaches into your food from a cast iron is iron). When I first start using a cast iron pre-dark coating,I found it easier after all these years to get the coating I want by just cooking with it, usually just frying, no matter what type it is unless it’s one for cornbread or baking. But, I stopped seasoning it in the oven because it would be uneven or smoke up the entire house and it would smell horrible for quite a long time. So now, I just cook with it. I have several types including mini frying pans to the larger chicken fryers to two different types of griddles. I used to have more but I gave some to family/friends because I couldn’t lift them and moving with heavy cast irons wasn’t ideal but I will be getting more soon. I have my eye on a set with everything including saucepans…Sorry to get side tracked…