Three helpful ways by Paula Deen

#1. Put the pan into a bond fire until it burns off. Then whip down with shortening and it is ready to be used again.

#2. Rub down the pan with solid shortening and place into a paper bag. Then put it into a closet for two months. Then whip clean.

#3. Rub down the pan with solid shortening and put the pan into the oven at 250 degrees and bake for 15 to 20 hours. Then wipe clean.

Let us know if you try one, or have a different way to clean your cast-iron pans.

through all the camping that i do i have several cast iron ware items. things from pans to dutch ovens. the best, and quickest easiest way to do it is...

WHEN CLEANING CAST NEVER!!! EVER!!! USE SOAP!!!!!!!!!!!!!!

1) once you have the majority of the food out rinse it (WATER ONLY) getting the inside and out side rinsed (not clean) to get the charcoal off of it and then leave it about 2/3 full of water. put it on the stove (Coleman camp stove works GREAT) (do not put it in a fire though)

2) heat it up enough so the water is hot but does not burn your hand (some people can get it hotter than others)

3) wipe the excess food off with a paper towel in the water.

4) if you need more power use a copper scrubbier and if you don't have that... take your good old tin foil and crinkle it up and then scrub with that (IT WORKS GREAT!!!)

5) dump your water out and reheat the cast to a hot but not burn to the touch

6) take your veggie oil (works a bit better then shortening) and get it on your paper towel (folded into four with two sheets works best) and wipe it down good inside and out.


the reason for seasoning (oiling) your cast-ware is so it does not rust. i have dealt with several different cast situations... some easier than others.

if you have any questions please ask!!!! cast ware is not an easy thing to fix if you mess it up


tony