![]() Let the pan cool completely before storing it. A clean barbecue is an attractive view It shows care and gives your guests the feeling that the food they eat is safe. This acts as a mini seasoning session and helps to repair any seasoning that was damaged during cooking and cleaning. But, get the pan as clean as possible before using soap, and use it sparingly.Īfter cleaning, oil your grill pan lightly wipe off all the oil, and return it to a burner, upside down, on medium-high heat until it smokes lightly. Depending on how dirty your pan is, you might need to use some hot soapy water at the end. If you follow the advice of avoiding extreme high heat and sugar, these should be the only tools you’ll need. ![]() For tougher situations, it’s useful to add a bit of kosher salt when scrubbing with the scouring pads. If you want a specialty tool, Lodge’s polycarbonate pan scrapers are shaped to fit the grates of their pans, and they work on many other brands of grill pans as well. Folding the pad to fit in between the grates works very well for most grill pans. Our go-to tool for cleaning is a non-scratch scouring pad. Fill it with very hot water, and let it sit for 1 to 2 minutes. BEST CLEANING PRACTICESĪfter using a grill pan, let it cool until it’s warm to the touch. If you do use sauce, keep your heat lower, and wait until the very end to add it. On a regular grill, it’s normal to finish foods with a brush of sauce, but in a grill pan, it can be very tricky to avoid burning and sticking. When using grill pans, wipe or brush off any sweet or sticky marinades from your food before you add it to the pan. Sugar and hot cast iron don’t always mix well. A solid 7 to 8 minutes and sometimes even longer is needed before use. Adequately preheating your pan will help the grates in the outer areas become hot enough to cook and sear properly. When cooking in a grill pan, you’ll most likely need every inch of space on the cooking surface. A good rule of thumb is the thicker the meat, the lower the heat. Medium to medium-high heat will produce beautiful grill marks, will give the spaces between the grill marks time to brown, and will give meats ample time to reach your desired degree of doneness internally. If your heat is too high, the outside begins to burn long before the inside is done. Because there is less contact with the iron, foods take a bit longer to cook. Staying away from high heat when cooking meats in a grill pan is crucial. ![]() It’s improper use that turns them into cleaning nightmares. PROPER GRILL PAN USEīefore you think about cleaning your pan, first think about using it properly. We freely admit it can be pesky to keep clean, so here’s the 411 on keeping it in tip-top shape. WHAT’S THE BEST WAY TO DO IT?Ī: If you’re like us, you’re no stranger to pulling out this trusty pan in the summer months (and beyond). This will help burn up food residue left on the grids. I put it on medium heat.Q: I HAVE A HARD TIME GETTING MY: CAST-IRON GRILL PAN CLEAN. After youve finished grilling, the first step to clean your grids is to crank the heat up to full blast. Put it on the stove and let it heat up for a couple of minutes. ![]() Start out with a pan that has the food on the bottom that just won’t budge. Use a paper towel to spread one to two tablespoons of vegetable oil to all surfaces of the griddle until it is black and shiny.Which is hard for me because I frequently am too tired to do one more load of dishes after cooking from scratch all day and so the dinner dishes become my morning chore) so I kinda felt helpless over what to do.Įven though I consider cooking in cast iron one of the more healthy ways to cook (no bpa like in non-stick cookware, and no copper toxicity that can happen when using copper), I figure that iron is an essential nutrient that we need so it suits me just fine cooking with it… but there just had to be a way to make it a little easier to clean.Īs luck would have it, I was watching someone that has cooked with cast iron for a very long time (40+ years) and they showed me a little cleaning trick that has been passed down from one cook to the next for countless generations.Įven now, years later, I still consider myself a newbie to cast iron, so I just had to share in case any of you other “newbie’s” out there need this tip too. Though at the beginning, I kind of gave up for a while because it can be hard to clean and you really shouldn’t soak it. Many years ago I started cooking with cast iron. How to clean stuck on food from cast iron.
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