*Have you ever wondered about those unsightly black residues on your beloved cast-iron skillet? While they may not be harmful, they certainly detract from its appeal.
You might have even noticed tiny black specks in your food and wondered if they were safe to eat. They’re usually harmless carbon deposits resulting from overheated oils.
Taste of Home writes, “Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.”
Meanwhile, here are some common cast iron cooking mistakes.
Below are additional tips from tasteofhome.com on how to clean and season your skillet:
Clean Your Cast Iron
You can use two methods to give cast iron a good scrub: salt or a stiff brush.
Pour a quarter cup of salt into your pan and use a flat-edged kitchen utensil to push the salt around the pan. The salt will begin to discolor as you scrub. Remove all grains from the pain to avoid corrosion, then apply a light coat of oil.
For a stiff brush, let your pan soak in water for about an hour. Scrub with your brush using a small amount of soap if necessary. Dry with a towel and set on high heat over the stove. Let all moisture evaporate, and then allow the pan to cool. Apply a light coat of oil.
Season Your Pan
Using cast iron means regular maintenance, aka seasoning your cast iron skillet. Fortunately, it’s an easier task than most people expect.
- Clean off all residue (as described above)
- Cover the entire surface with oil and remove excess with a paper towel
- Place pan in the oven at 500°F (or as high as possible) for an hour
- Turn off oven and allow pan to cool inside
- Repeat as many as five times
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