How to maintain your cast iron cookware with a chainmail scrubber
If you’re serious about cooking up delicious food for yourself, your family and your friends, then chances are pretty good that you know your way around a cast iron skillet.
Cast iron skillets are known for their jet-black appearance, their heaviness and their ability to cook just about anything. That’s right, if a cast iron skillet is taken care of correctly, it can perfectly cook anything from a hardy steak to a delicate fried egg.
With that being said, one other thing that cast iron skillets are known for is being pretty hard to clean! Cooking things at high heat tends to yield quite a lot of debris that can actually burn right onto the skillet due to the high temperatures that it can be cooked in.
This can lead to downright difficult cleaning jobs. This fact is made even more true due to the fact that cast iron skillets are not like other types of pans. Unlike a non-stick or stainless steel pan, you cannot soak a cast iron skillet and you cannot use dish soap to break up grease and oily bits of food stuck to your pan.
The reason why is because just like other types of iron, cast iron will rust. While a cast iron skillet that rusts over can be refurbished and made like new, it takes quite a bit of time and work to recover.
That’s where a chainmail scrubber for cast iron comes in!
A chainmail scrubber works to clean cast iron through the process of abrasion. Beyond that, the flexible nature of chainmail allows you to fit the scrubber into every curve and crevice of the pan or griddle. This is especially useful with some cast iron pans that have grill lines on them. Gunk and debris can easily get stuck in those and then become practically impossible to remove. That is not the case when you have a chainmail scrubber for cast iron.
When cleaning a cast iron pan, the best way to do so is to start cleaning with warm water when the pan is still warm, but not still hot. You want it to be warm because any debris will not have had the chance to seal onto the pan. Though you do not want it to be hot because colder water on a hot cast iron can actually warp the pan!
From there, begin scrubbing with your chainmail scrubber. Continue to scrub until all debris has been cleared.
From there, you will want to make sure to thoroughly dry the top and bottom of the pan. Drying is crucial to avoid rusting. To further dry the pan, put it over medium heat on your stove. Once the pan is completely dried, make sure to put a teaspoon or so of high-burn temp oil and spread it around. Make sure there are no pools of residual oil on the pan. One this is done, your pan is cleaned and ready to go for your next use!