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For some people, a "Visual" is preferred, over a good lesson provided you like to read, btw - thank you Aiden,...
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Posted on Apr 08, 2015
Wash your cast iron in hot water immediately after use. Due to concerns about bacteria, I recommend washing with soap and water - although there are many cast iron users who feel it is best to stick to water. Whichever route you choose, be sure not to scrub too vigorously, and be careful not to submerge the pot in water. This can cause damage to the spices in the pan.
Wipe your cookware brand. Cast iron will rust if not dried immediately after washing. Start by towel drying your cookware. Then place it on the stove over low heat for a minute or two to pull out any remaining moisture. If desired, easily coat the inside of the pan with the oil, and heat for a minute or two longer. This will help restore any spices that might have been lost during washing.
Store with lid. To further protect against rust, store cookware with lid. Many cast iron users also recommend placing a paper towel inside the cookware to absorb additional moisture that may be present - either in the pot or in the surrounding environment.
received from http://frugalliving.about.com/od/doityourself/a/Cast_Iron_Care.htm
Posted on May 01, 2013
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Posted on Jan 02, 2017
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1. Rinse your wok in warm soapy water
and remove any food from the inside surface.
2. If you need to clean the wok more
thoroughly you can do it in hot water but don't use any soap or chemicals.
3. Dry the wok with a towel
4. A properly seasoned wok won't give
off any black smudges. If yours does, it may still be dirty or just need to be
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