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Maintenance and repair articles.

Cast Iron Utensils-Care and Cleaning


Care
Store "seasoned" in a dry place. Do not put lids on
pans when storing as this may increase moisture buildup.

Cleaning
After use, wipe with paper towels, wash quickly
without soaking, in hot suds, rinse; dry thoroughly at
once, and wipe with a thin coating of fat or oil.

Cooked-on, Burned-on Food or Grease
Stubborn cooked-on food is best removed by soaking
in hot water. Use a plastic scouring pad if necessary.
Soak in a solution of 3 tablespoons of washing soda or
baking soda per 1 quart of water to remove burned on
food or grease. Do not scour off the seasoned finish
built up on cast iron over long use. This necessitates
re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring
powder but re-seasoning of the utensil will be necessary.
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