One of the best investments I made for the kitchen was a Komin cast iron pan. With proper cleaning your Komin cast iron pan can be passed down from generation to generation. Most importantly, cooking with cast iron will make you a better cook.
Five Tips for Easy Cleaning Your Komin Cast Iron Pan
1. Always season your pan before you use it [see my previous post].
2. Never let your cast-iron pan sit in water, ever.
3. After cooking, let the pan cool just enough for handling – then wipe out with a cloth or paper towel.
4. Thoroughly dry.
5. Re-oil using a tiny amount of any food grade oil.
Tips for Tougher Cleaning Your Komin Cast Iron Pan
Unlike Teflon or enamel coated surfaces, cast iron is naturally bumpy. Therefore, and most importantly, you need learn the differences between the natural pitted cast iron surface and actual food debris.
If there are still bits sticking, which happens even to professional cooks, use one of the following two options.
I get distracted when cooking and there is always food debris left stuck on my pan. Therefore, a non-abrasive scrubber with a little hot water may be just what you need. I use a loosely netted dishcloth from Norwex for scrubbing.
If that doesn’t work, try scrubbing with a dishcloth and small amount of salt. That does the trick for with an added bonus of more seasoning to your pan.
Finally, don’t forget to dry it and wipe it with a tiny bit of food grade oil. Your cast iron pan will give you years of yummy service and will be an object your kids will fight over to cook with.