Qs re cast iron skillet

[Anonymous]

I have read on here how versatile cast iron skillets are, so I am trying to use mine more (its previous purpose was simply taking up cabinet space). Three questions have repeatedly popped up for me, which I'm hoping someone can help with:
1- can I spray a cast iron skillet with Pam, or does that ruin the finish?
2- if I cook fish in it, but I can't wash it with soap, how do I get the fish smell (and likely taste) out of it?
3- is it possible to cook a thin delicate fish like flounder in it? Every time I have tried, the fish breaks into a million pieces and looks terrible (although still tastes fine). I get the pan hot at medium and then add a bit of oil and heat that, then add the fish.
Thanks for any/all tips.

[Anonymous]

1. Forget Pam and season the pan - http://www.nwta.com/couriers/11-96/castiron.html
2. Scrap, water, salt.
3. Yes, once you have seaside the pan. I season mine a couple of times a year.

[Anonymous]

We clean ours with soap. I know that is considered a 'no no' but I read somewhere you could do it and we haven't noticed a difference in the pan, other than that it seems a lot cleaner. We don't use it that much though. Never tried fish in it.

I have come to hate the "nonstick" sprays. They leave a sticky residue on everything. I just use oil.

[Anonymous]

1) No Pam. Use oil.
2) Hot water, salt. I've used a tiny bit of soap before with lots of hot water with no problem. Be sure to dry the pan well and add a thin coat of oil to to pan after you use soap.
3) Should be fine with a seasoned pan.

I love my Lodge cast iron.

[Anonymous]

Agree with 9:17. Our cast irons are in great shape. Use really hot water to clean them.

FYI, instead of cooking spray, you can pick up a pump spray bottle at any kitchen supply store (Sur la Table, even Crate and Barrel or perhaps Target) for about $10. Fill with olive oil and spray away! Much better for you and your skillets and cheaper, too.

[Anonymous]

As long as your pan is well-seasoned, you should not have any of the problems you are having. I.e., a well-seasoned pan wouldn't need non-stick spray, would not retain fish smells/be hard to clean, and would provide a great cooking surface for delicate foods (even eggs).

[Anonymous]

We had a pre-seasoned one liek Lodge and still seasoned it. Wash with soap anyway,and it's great. Gives a super-great sear, cooks well. When we dry it, we dry it on top of the oven to make sure water doesn't sit on it so it doesn't rust. I can't imagine Pam would be a problem, but honestly, I would just use oil.

[Anonymous]

OP here. Thanks to all for the advice. I did "season" my pan, per the Lodge directions (and mine was pre-seasoned, too). I may just not be a fan of cast ironskillet cooking - the pan never seems totally clean to me, and I am unable to master cooking delicate foods in it. I am going to try the salt for cleaning. Thanks again.

[Anonymous]

OP, the more you use it, the more non-stick it will become.

I used to get so annoyed with my cast-iron skillet and my carbon steel wok. Now they are a slippery, amazing duo in the kitchen. All the heating and oil really eventually gives you an amazing patina on which to cook.

One thing that helps is to stick to cooking oily foods for a while (think things you need to fry in about an inch or two of oil, like beignets or something). That really gets the oil into the metal surface. Your pot should be amazing if you do that a couple of times.

I hope you stick with it!

[Anonymous]

ok i don't think i saw this anywhere, but when we talk about cleaning with salt, we are talking about kosher salt because it is very abrasive. i have had my pan for about 3 months and it is amazingly easy to clean as long as you oil it everytime you use it. i just rub some oil in and set it on the stove for about 10 minutes on low to coat it.

[Anonymous]

i have a small lodge pan. i have no idea if it was preseasoned but i think it was. we use soap on it (gasp!!) and just wash it and dry it right away, then rub with oil. no problems.