Season or Clean ?

[mendyweiss]

I know the Polar Ice Caps are melting and the world is under terrorist threats, but this is the big debate in the Mendy household.
Mendy likes to fire it up in the kitchen from time to time. ALot of Garlic, onions shallots and olive oil are a must.
Mrs. Mendy cleans the pans with soap and hot water, I say you should season the pan by just wiping it down with a clean damp towel. She thinks I'm nuts, says bacteria will form if not cleaned properly. I think future meals will taste better by just wiping it clean.
Any thoughts ?

[TheMojoPin]

If you're using the pan to cook raw meat, yes, cleaning it is a pretty good idea.

[Chip196]

I"m pretty sure Cast Iron is the only pan you can do that in where it's both beneficial and safe.

[King Hippos Bandaid]

gotta clean the pot, can't trust the Bacteria that may develop


also id also think that your pans would need to be replaced alot quicker


gr8 idea though

[nate1000]

I"m pretty sure Cast Iron is the only pan you can do that in where it's both beneficial and safe.

What he said

[OGC]

Looks like mendyweiss is correct. :clap:

Caring for Cast Iron Cookware (http://kitchenemporium.com/info/castiron.html)

Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.

[Jujubees2]

I always thought you season a pan before you use it for the first time.

[Death Metal Moe]

Ech. I don't care what people say, if you are cooking raw meat in something you clean it.

[Cleophus James]

Seasoned is better. Old ovens cook better food than new ovens.

Bacteria, you are cooking stuff. No bacteria.

[reillyluck]

I"m pretty sure Cast Iron is the only pan you can do that in where it's both beneficial and safe.

totally agree with you, here.

[FUNKMAN]

not sure about the 'meat' thing and the bacteria. people don't scrub down their grill rack after every use... just a thought

[TheMojoPin]

not sure about the 'meat' thing and the bacteria. people don't scrub down their grill rack after every use... just a thought

Scrub down EVERY rack after use, you filthy animal.

[Chigworthy]

Cast iron needs to be seasoned otherwise it's pointless in using it. After cooking, I wipe it out with hot water, dry it promptly, and rub a smidge of olive oil to coat the entire inside. I actually keep my skillet in the oven, as it acts as kind of a thermal mass for better baking, and the frequent heating seems to improve the seasoning.

Tony Bourdain insists that non-stick pans should be treated this way to, but I always wash mine.

[MadMatt]

Looks like mendyweiss is correct. :clap:

Caring for Cast Iron Cookware (http://kitchenemporium.com/info/castiron.html)

Seasoning a cast iron pan is a natural way of creating non-stick cookware. And, like you cook and clean the modern non-stick cookware with special care to avoid scratching the surface, your cast iron cookware wants some special attention too.
Clean the cookware while it is still hot by rinsing with hot water and scraping when necessary. Do not use a scouring pad or soap (detergent) as they will break down the pan's seasoning.

Bingo - but this concept only applies to Cast Iron cookware (like somebody mentioned earlier), not modern aluminum, steel, or non-stick. Cast Iron is a different material and carries/stores heat a little differently than the other types.

I always thought you season a pan before you use it for the first time.

It is actually both. You initially 'season' a Cast Iron skillet by coating the interior with bacon grease or lard then baking it in the oven at a few hundred degrees for several hours. Then you wipe it clean and use. It is also a good idea to go through the initial seasoning pattern several times if you want your pan to perform better - it's essentially a shortcut over prolonged 'natural' use.

Seasoning also applies to the process of regularly cooking with a pan then wiping it out rather than scouring it clean with abrasives. Meaning, it is both the initial treatment for the pan AND the long term use of the pan that is called seasoning.

Of course you want the pan to be clean, but you are supposed to avoid too much scrapping or abrasion of the surface. Rinsing with water is acceptable, but should be done while the pan is hot.

I guess the Boy Scouts were good for something. :smoke:

[FUNKMAN]

Scrub down EVERY rack after use, you filthy animal.

ahhh be honest, all we do is wirebrush. nobody takes it into the sink for scrubbin or uses a cleanser

like on ma ballz

[Jujubees2]

Scrub down EVERY rack after use, you filthy animal.

Alright but if my wife complains that her breasts are sore, I'm blaming it on you!