Sterilizing cast iron

Discussion in 'Random Ramblings' started by CityGirlintheCountry, Nov 8, 2010.

  1. CityGirlintheCountry

    CityGirlintheCountry Green Eggs and Hamlet

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    I have some cast iron skillets that a wayward mouse pooped all over. The other dishes in that cabinet I am running through the dishwasher on the industrial strength SaniWash setting. I'm worried about doing that to my cast iron though. Hot soapy water in the sink just doesn't seem strong enough. Any thoughts?
     
  2. EweSheep

    EweSheep Flock Mistress

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    Try in self cleaning oven....set it on self clean and let it run thru the cycle. It would be sterilized.

    Once that is done, you would need to season it.
     
  3. Hillsvale

    Hillsvale Chillin' With My Peeps

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    I have ashed with hot soapy water, oven cleaner.... and everything in between.... my cast iron pan is currently 38 years old! I inherited one in my new house, silly old moo new even used it! But then of course now I have to break in number 2.
     
  4. MandyH

    MandyH You'll shoot your eye out!

    Hot soapy water should be sufficient. Back in the old days they built a fire and put the whole skillet in it to burn off any rust or gunk, maybe you cna try that.
     
  5. littlefork

    littlefork Chillin' With My Peeps

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    How about adding some bleach to the hot soapy water. We had a mouse invasion into our pantry and we wiped down all the shelves, cans etc. with hot water, bleach and soap and I felt like it was clean when we finished.
     
  6. CityGirlintheCountry

    CityGirlintheCountry Green Eggs and Hamlet

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    [​IMG] I'm kind of scared to run my oven on its self cleaning mode. The wiring in this old house is pretty creaky. I'm scared I'll burn the house down. [​IMG]

    That's a great suggestion though. I wonder if I can find a friend with a self-cleaning oven...

    What do we think about dunking it into hot bleach water and then giving it a good scrubbing in boiling hot soapy water. I'd have to reseason, but I'm pretty sure I'll have to do that no matter what. Do we think between the bleach and hot water I'd kill anything ooky the mouse tracked in?
     
  7. MandyH

    MandyH You'll shoot your eye out!

    I vote yes on the bleach water. I would feel safe enough to eat out of it if it had been bleached.
     
  8. greathorse

    greathorse Chillin' With My Peeps

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    Wash it in any way that you are comfortable with as mild a detergent as you can. I in fact would take course salt and rub it very well and get all signs of visible dirt etc out of it and put it on the stove and get it smoking hot. No bacteria will survive that heat. As it begins to cool oil lightly. Asisde from the notion of it there is no risk of illness or anything like that after you get the skillet hot.
     
  9. Organics North

    Organics North Chillin' With My Peeps

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    I am a cast iron collector.
    Soap is not so good. It sucks the seasoning out.
    I say put a little oil in and put it on the stove top and get it smoking hot. Rub the oil in and repeat.

    A new (100 year old) pan I buy I make a fire and get it real real hot put on thick gloves and rub grease on it with steel wool. Yes the steel wool catches fire too.. I get a deep seasoning this way that lasts a long time.

    The iron should not look white when dry it should be black. Use a copper scrubber and water to clean, then ALWAYS dry on the stove top with a little oil rubbed in with a paper towel..

    We cook 100% on 75 to 150 year old cast iron and dovetailed heavy copper cookwear...[​IMG] NO Teflon no stainless///

    I love it if in a bind, I can sell my cookwear for thousands.. It only goes up in value..[​IMG]

    SO tell us about the markings on this pan... Is it old?

    ON
     
  10. CityGirlintheCountry

    CityGirlintheCountry Green Eggs and Hamlet

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    Ummm... I think they're old. I pilfered them from my parents. [​IMG] I'll go see if there are markings.

    My favorite skillet is actually not that old. My cousins gave it to me maybe 10 years ago. I think they got it at Cracker Barrell. It's a really small skillet. I use it to make single serving cornbread. I can't eat a full pan of cornbread by myself. This skillet uses exactly half a regular recipe. It's just perfect.

    I have fire issues, so the thought of putting the skillet on the stove top and making it smoke kind of freaks me out. I'm a fire wuss. Strong chance I'd either burn myself or burn the house down. [​IMG]
     

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