how do remove buildup from castiron?
Answers:
There are apparently several different ways to clean cast iron cookware, which I can only assume you are asking about.
Here's a good page also with advice on why not to immediately cook on modern cast iron (their coated) and how to prepare them for use.
http://whatscookingamerica.net/Information/CastIronPans.htm
How to remove old debris and grease from cast iron cookware
http://antiques.about.com/cs/miscellaneous/ht/CleanCastiron.htm
A very simple solution to cleaning cast iron cookware
http://www.kountrylife.com/content/how153.htm
And of course our friendly neighborhood Yahoo! directory links.
http://dir.yahoo.com/Society_and_Culture/Home_and_Garden/Cleaning/Cast_Iron_Cookware/
In case your cast or wrought iron needs are different.
How to clean cast iron railings and other architectural decorations.
http://www.cr.nps.gov/hps/tps/briefs/brief06.htm
Good luck! :-)
Other answers:
well i use steel wool and a littel dawn. and then you rinse and heat on the stove for pans.
well i use steel wool and a littel dawn. and then you rinse and heat on the stove for pans.
Heat it at very high heat but keep an eye on the stove.
it is easy just call (972)-487-8888; it is Restaurant Headquarters. they sell the item called carbon off. it is tough on buildups on castirons. so dont worry just trust me. go to their website at:
http://www.restaurant-hq.com/
On new cookware, fill the pot about 2/3 full of water mixed with 1/3 cup white vinegar per gallon of water. Boil one hour. Cool and dump the vinegar water. Scour the inside of the pot with fine-grit wet/dry sandpaper or steel wool. Again fill the pot 2/3 full with fresh water adding fresh vegetable scraps such as carrot tops, potato peels, etc. Boil for one hour. After the pot has cooled, empty it out and again scour the inside until the surface is smooth. Wash the pot inside and out with plain water (no soap). Apply a light coating of vegetable oil or unsalted fat on both the inside and outside surfaces. (Spray cooking oils may be used.) Heat in a 250? to 350? oven for an hour then turn off and let cool down with the door closed. Alternatively hang over a slow fire for about two hours. New cookware will absorb the oil and may need additional applications during this process. When the article has cooled, wipe off any excess oil. The seasoning is now complete and you are ready to cook.
Well-seasoned ironware requires very little effort to clean. A copper Choir Boy scouring pad may be required for badly burned on food. Our old time cooks keep a container of clean fine sand for this purpose. Generally a little boiling water, a light scraping with a wood spoon and a quick wipe with a clean cloth are all that is required. Dry thoroughly and lightly re-oil. Store pots with the lids off to prevent condensation and possible rusting.
Thou shalt not apply soap or detergent to thy cast iron cookware.
Never pour cold water into hot cast iron or you may cause permanent damage.
Attempting to clean your cast iron by burning crud off in the fire will destroy the seasoning and may lead to warping or even cracking of the iron. Severe cleaning with soaps or detergents will remove the seasoning which will require a repeat of the seasoning process. Keep it clean, dry, and oiled.
Used cast iron of unknown ancestry or badly rusted requires a bit more extensive cleaning before seasoning. Badly rusted pots should be soaked in kerosene overnight to loosen the rust, then scoured. Wire brushes are best to remove the rust. Really bad cases may require the use of sandpaper and or commercial rust removers. (Avoid products that leave a paint primer.) Excess burned on food and grease may be removed with common oven cleaners. This is the only time that the use of soap or detergents might be recommended. Rinse well then season as new goods above.