New to CI -- use and washing guidelines?

[Ellery_Holt]

I've bought Griswold skillets for my wife and to give to friends and family.  Thanks to this site I've cleaned and seasoned them very nicely using the posted advice.

I and everone who is getting skillets from me is new to cast iron.

What I hope for is the advice of folks here about use and care of these beautiful skillets.  I've compiled some info from Lodge's site and a few others but still have a couple of questions.  And, I'd like to see if the experts here agree with what I've pasted below.  Questions inserted into the lists.

washing
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Hand wash only.

clean with hot water and a brush.

Never use soap or abrasive pads; these will damage the seasoned surface.

Don't mix cold water and a hot skillet! Thermal shock can cause skillet to warp or crack.

Dry thoroghly.  Q: IS WARMING ON A STOVE-TOP NECESSARY OR IS A TOWEL OKAY?

If something sticks, use a soft nylon scraper to dislodge it.

For cleaning something really stuck on: Put hot water in the pan and bring it to a boil. Let the pan soak for several minutes, then wipe it out with a paper towel.

Q: IS IT NECESSARY TO APPLY OIL OR SOMETHING AFTER USE?


using
===================

Q: OIL, SPRAY OR CRISCO BEFORE USE?

Q: ARE THERE ANY TEMPATURE MAXIMUMS WITH STOVE-TOP USE?

Thanks.  :)

[Greg Stahl]

Q: IS IT NECESSARY TO APPLY OIL OR SOMETHING AFTER USE?

Ellery,

Newbie?  I think not, sounds like you know what you are doing!!!!

When i had an electric stove i would just clean my skillet/pot and then wipe it with a dry cloth and sometimes a thin coat of olive oil.  now that i have gas cook top i put it on the cook top and turn on the heat until the skillet/pot until it is dry and let it go.  i don't have a lot of experience with this method, but am trying it to see if it will be ok.  i'm sure others will kick in.

Q: OIL, SPRAY OR CRISCO BEFORE USE?

Q: ARE THERE ANY TEMPATURE MAXIMUMS WITH STOVE-TOP USE?

I use some sort of lubricant depending on what i'm cooking.  PAM for eggs, nothing for sausage or bacon, butter for other things like chicken or other meats.  whatever I use, I like it to compliment the taste of what I'm cooking.

As long as you don't go above the temp of a self cleaning oven, then you are ok.  i don't think there is a temp that will affect the pots/skillet on a cooktop.

glad to have you here on our site.  hope you and your family and friends decide to join WAGS, as we'd love to have you as members!!!!

[Roger Barfield]

Ellery, I clean my cast iron with a plastic vegetable scrubber and hot water only after use.  I dry them off with a towel and spray with pam and wipe with a paper towel.  I use the  Pam because it seems to not attract as much dust for some reason.  When cooking, I use oil or Pam if it is something like eggs, but not with bacon or something that makes it's own oil.  As far as stove top use, remember to heat and cool slowly.  That's the key.  Once the iron is hot, you can crank it up as high as the burner will allow.  Just don't add cold water to a hot pan and you'll be alright.   Sudden temperature changes and cast iron don't mix well.  Good luck with your cooking, and welcome.

[Steve_Stephens]

Once the iron is hot, you can crank it up as high as the burner will allow.  Just don't add cold water to a hot pan and you'll be alright.  

Maybe and maybe not.  Use common sense.  You can cook on high but not leave a pan on high with nothing in it or unattended for very long.  You probably won't hurt an iron pan on high but do watch it when you are doing so.

I often clean my skillets when still hot (but not so hot the water sizzles) by pouring some water in (hot is better) and either scrubbing with a plastic scrubbie or scraping with a metal spatula until all stuck on stuff is gone.  Since the pan is still quite warm I only have to wipe well with a paper towel and put the pan away.  I don't oil after cleaning but there is usually some oil left on the pan which I rub all over, in and out, with the trusty paper towel.  You'll get the hang of things from using the pans.  While there are some don'ts most of using the pans becomes a personal matter and what works best for you.

Have fun!

Steve

[Roger Barfield]

Maybe and maybe not.  Use common sense.  You can cook on high but not leave a pan on high with nothing in it or unattended for very long.  You probably won't hurt an iron pan on high but do watch it when you are doing so.

Steve, since his question was:  Q: ARE THERE ANY TEMPATURE MAXIMUMS WITH STOVE-TOP USE?

I assumed he meant while cooking, and not just a heating a skillet with nothing in it unattended.  I doubt very seriously that cooktop temperatures will approach that of an oven on self cleaning cycle during normal use.  

[Steve_Stephens]

Roger, I had my heart star waffle iron a dull red on my electric stovetop.  I was trying to burn off the carbon which was so hard that lye would not remove it.  Took off the wire handles and placed one waffle pan directly on the burner coils and covered it with tin foil.  Did the trick.  Of course I did heat the pans slowly.   I know what you mean, though, about a stovetop not easily getting a pan too hot (unless the pan is heated too quickly like the buyer of a handle griddle I sold did and the griddle cracked from center to the edge.  The center of the pan was burned a dark color and I suspect he placed it on a preheated small burner and left it there.  The mall returned his money much to my chagrin.

Steve