D.Currie wrote:
> "Charlie S." > wrote in message
> news:Wmflg.232$VF.122@trndny03...
>> On the recommendations from either this group or another cooking
>> group I bought some cast iron frying pans. (I have to blame
>> someone:-) From a cooking point of view I've been very happy. The
>> meats cook evenly and there is plenty of heat. The problem I'm
>> having is cleaning.
>
> Most things I cook in cast iron, I deglaze at the end of cooking, and
> that gets up all the crusty bits. If I don't need to deglaze for the
> recipe, if I toss a little water in the pan while it's still hot, I
> can scrape up whatever is there, then let it cool so I can wash it.
>
> Even if I don't deglaze, there's really not much that sticks.
>
> Donna

I, too, usually add some water right after cooking and give it a scrape, as
if deglazing. Anything that's stuck usually comes off after that with a hot
water rinse, and I put the pan back on a low burner to dry it out. If it's
really badly gunked up, I use hot water and a non-metal scrubbing thing--no
soap. When in doubt, I oil it lightly.