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Cast Iron Utensils - Care and Cleaning

 

Seasoning

To season utensils, wash and scour with fine cleanser and steel wool. Wash and dry thoroughly. Rub the inside with unsalted fat or cooking oil and place on top of range on low heat or in oven. (250-300 degrees) for 2 to 3 hours. More fat may be added as needed. When finished, wipe out extra fat, wash in soap, and dry thoroughly.

If not properly seasoned, cast iron pans will drip dark liquid into food.

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.

Cleaning China, Crystal, Glassware

To reduce chipping and breakage: Prepare for washing of glassware by having a rubber pad or folded heavy towel in the bottom of the sink or use a plastic dishpan.

If a divided sink is used, have a rubber cover over ridge between both sinks. Never overload sink with glassware. Use mild hand dishwashing liquid detergent, and do not use more than needed to avoid excessive suds.

Hold stemware by the bowl not the stem. With soft cloth under the water, wipe he interior and exterior of the glassware. Rinse in pan of hot clear water, or in second sink of hot water. Allow glass to drain on rack or towel-padded surface. If thoroughly rinsed, they can air dry without dripmarks.

Appearance may be improved or polished if glassware is dried with clean dry lintless cloth.

If by chance there is food dried on surface which does not soak off in washing, never use a metal knife, steel wool scouring pad, or an abrasive cleanser on glass. The least abrasive item in the kitchen suitable for use on glassware is baking soda.

Dishwasher - Cleaning

The interior is self-cleaning. If a stain does occur, clean with dishwasher detergent and water, wearing rubber gloves to protect hands from very alkaline detergent. A heavy film buildup from hard water minerals may be removed by adding vinegar or citric acid crystals (buy at drugstore) to dishwasher without any dishes in it, after it fills with water at start of first cycle. Do this only if appliance manual suggests this is OK, and if the buildup bothers the owner (as it does no harm). However, very hard water can deposit mineral film on dishes, glasses, and flatware, and on dishwasher pump and moving parts; it is wise if water if very hard to install a water softener before installing a dishwasher.

If iron in water causes rust stains inside dishwasher, buy a commercial soluble rust remover (grocery or hardware), checking label to be sure it can be used to dishwasher. Start empty dishwasher on rinse cycle. As it fills, open and add 1/2 cup rust remover. Let dishwasher complete cycle. If iron problem continues so that another treatment is required, better to install an iron filter in water system to remove iron as this will affect dishes, laundry, and all fixtures.

Earthenware, Pottery - Care and Cleaning

Care

Earthenware or pottery is made from baked clay, but does not have as smooth and glassy a surface as china. It conducts heat slowly and evenly, and holds heat well. Glazes may be damaged by sudden temperature changes. It can be damaged by abrasives, and cracked or broken by hard blows.

 

Cleaning

Modern commercial dinnerware, with the glaze applied over the decorations, can be washed in the dishwasher.

 

For hand made pottery, check with the maker to find out if it can be washed in the dishwasher. Never use scouring powders or harsh scourers as they will damage the glaze; if food does not come off after a brief soak, a plastic mesh pad may be used. Remove tea stains in cups with a solution of 2 tablespoons chlorine bleach per quart of water; soak 1-2 minutes; rinse promptly.

Author:

Anne Field, Extension Specialist, with credit to MSU Extension

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