如何清洁铸铁煎锅而不破坏它
铸铁煎锅似乎混淆了人们。在不可克服的炊具和不锈钢时代，它可以令人生意是有道理的，他们可能是恐吓。规则是不同的。他们必须在和他们开始烹饪之前经过调味。为了保持全天然的不粘涂层，您也必须在清理它们时要小心。你不会浸泡它们。你不能把它们放在洗碗机里。如果你提到你在Twitter上有一个，那么许多白人帅哥都会讲述他们正确的护理和维护，让你奇迹。但我在这里抚慰你的神经，让你知道一个简单的真理：它非常非常难以弄乱一个铸铁煎锅。
Are there best practices for keeping cast iron at peak condition? Sure there are. First, it’s helpful to know that when people warn against “ruining” a cast-iron skillet, usually they’re talking about the seasoning. Cast iron pans improve every time you use them, thanks to an accumulation of oil and fat particles baked onto the surface. That layer is the seasoning, and the more it accumulates, the more nonstick the pan will be.
That’s why it’s best to avoid cleaning the pan using products that strip oils and fats from its surface dishwashing detergent and dish soap. (A little soap if you need it is probably fine, just be super sparing.) But if you, or your roommate, or some other well-meaning kitchen helper ends up putting your skillet through the dishwasher, don’t panic.You can re-season a cast iron skillet. All you need to do is coat the pan, inside and out, in a neutral oil, like vegetable oil. I usually splash a little onto a paper towel and rub it all over the skillet until it looks evenly coated—a tablespoon or two should do it. It doesn’t need to be and put it in a 300F oven for three or four hours. Then the seasoning will start building back up.
清洁a的最佳方式铸铁煎锅is by hand. Lodge, the iconic cast-iron cookware company, recommends a three-step process. First, scrape off any bits of food—a pan scraperworks well for this. I own this聪明的小枷锁t帽子容易擦洗任何流浪的食物颗粒，如果你对清洁铸铁很亚搏电竞紧张，我推荐它。如果你需要，你可以使用一点点洗碗肥皂，但请务必立即冲洗它。如果食亚搏电竞物真的被困住了，在平底锅里煨一点水三到五分钟，让锅凉爽，然后尝试刮刀。
Second, dry your skillet promptly with a dish towel or paper towels. Cast iron is a big hunk of iron, after all. Too much exposure to water will cause it to rust. You can still salvage a rusted pan by scraping and re-seasoning it as long as it hasn’t totally rusted through, but it’s more of a pain than just wiping the skillet dry every time you use it. If I’m doing other work in the kitchen, I sometimes put the clean skillet over a low flame on the stove for a few minutes just to make sure all the water has evaporated.
Third, coat the pan in a little bit of neutral oil. You don’t need much here, just a light coating. Again, I’d splash a little onto a paper towel and rub it in, or you can use aseasoning spray.That’s it! You did it, the pan is good to go. Don’t stress too much about cast iron skillets. They’ve been around a long time, and you have to really work hard—or throw one into the ocean and never retrieve it—to make it unusable.