How to Clean a Cast Iron Skillet in 6 Easy Steps

If you’ve recently purchased a brand new cast iron skillet, or have been eyeing one but aren’t quite sure what you would do with it or how to take care of it, consider this your one-stop-shop for learning how to take care of one. Cast iron has a naturally non-stick surface, incredible heat retention, and is extremely durable, but it does require a little extra TLC to keep it in top shape. These skillets are also great for using on an induction cooktop!

How to clean a cast iron skillet - great info! |

Before you cook with your cast iron skillet, there are a few “don’ts” to know about cleaning it – don’t use soap, don’t use steel wool, and don’t put it in the dishwasher. These things could take off the pan’s seasoning and could cause it to rust (more about that later). So what should you do? Here’s how to clean a cast iron skillet in 6 easy steps.

How to clean a cast iron skillet - great info! |

How to Clean a Cast Iron Skillet

1. Clean the pan just after use, while it is still warm or hot.

Avoid placing the pan into the sink or letting it soak, as this may also cause rust to start to form.

2. Wash the skillet using warm water and a stiff brush or sponge.

You’ll want to use a non-metal brush or the abrasive side of a sponge to remove most food. Don’t use soap, a metal brush, steel wool, or anything else that could scratch the pan or remove its seasoning.

3. If food is stuck to the pan, boil water in it.

You can also try scrubbing with a paste of kosher salt and water, or a combination of both if necessary.

4. Thoroughly towel dry.

Since you’re trying to avoid rust, make sure you towel dry your pan well. You can also put it on the stove over low heat to evaporate any remaining moisture.

5. Once dry, apply a light coat of oil.

Using paper towels, apply half a tablespoon of vegetable oil to the interior of your pan, and the exterior as well if you like. Buff the skillet to remove any excess oil and until it looks dark and smooth, but not oily. Let it cool completely.

6. Store it in a dry place.

Keep your skillet in a dry, easily accessible spot so it’s ready for you the next time you want to use it!


How to clean a cast iron skillet - great info! |

There you go! We hope cleaning your cast iron skillet isn’t too daunting anymore. However, if you’ve been cleaning your pan the wrong way for a while, you might need to do more than this to restore it to where it needs to be.

The great thing about cast iron is that it’s naturally seasoned, which means that when fat or cooking oil reaches its smoke point, the fatty acids oxidize and create a slick coating on the pan. The seasoning gives the pan its non-stick qualities, and the more you cook on it, the better the seasoning will become.

However, if you don’t clean the pan correctly, you could strip it of the seasoning, and you’ll need to re-season your skillet. You can tell this is necessary if your pan looks blotchy or dull. Follow the steps below to find out how to re-season!

How to clean a cast iron skillet - great info! |

How to clean a cast iron skillet - great info! |

How to Re-Season a Cast Iron Skillet

1. Heat oven to 500 degrees (or as hot as it will get).

Turn on your oven and preheat it to a max of 500 degrees.

2. Coat the surface of the pan in oil.

Using paper towels, rub every surface of the skillet (interior and exterior) with vegetable oil. Wipe out any excess oil with paper towels until the surface looks dark and smooth.

3. Place the pan into the oven for one hour.

As the skillet becomes hot, this will complete the oxidation process of the oil to coat your pan in a new seasoning.

4. Use hot pads to remove your pan and let it cool completely.

Once cool, your skillet has a new layer of seasoning and will be ready for normal use!

How to clean a cast iron skillet - great info! |

Now go grab your skillet and make some yummy food! If you want to get more out of your other kitchen items and appliances, check out our posts on better dishwasher performance and cooking with convection!

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4 Reasons to Go With Induction Cooking

Whether you’re remodeling your kitchen, or just looking to replace old cooking appliances, you’ve surely heard the pros and cons of both gas and electric cooktops. Gas is very responsive and precise, but electric has a smooth look and is easy to clean. So, which one is better?

What if we told you there was a third option – one with the responsiveness of a gas cooktop and the ease of use of an electric one? There is, and it’s called induction cooking.

What is induction?

An induction cooktop looks just like an electric one, and it does use electricity to create the heat, but it does it in a different way. A magnetic array called an inductor is placed under the glass surface, and it vibrates at a high frequency.

If there’s nothing above the inductor on the glass, nothing happens and it shuts off. However, when you place a pan on top, the magnetism begins to vibrate the molecules in the pan and that generates heat – making the pan itself the heating element. This creates the ability to cook with extremely responsive heat and the best efficiency. If you need more convincing, here are four reasons to switch to induction cooking.

1. Efficiency of induction cooking

Compared to gas and electric cooking, induction is definitely the most effective use of energy. With a gas range top, you’ll be using 65% of the energy produced, 75% with electric, and 85% with induction. What does this mean? Your cooking time will be shorter and you’ll be spending less money to run your appliance.

2. The chocolate test

We have several fun tests that we do to compare the efficiency of different types and brands of burners (for example, did you know an induction burner can boil water in under 40 seconds?), but one of our favorites is the chocolate test.

We put chocolate chips in a pan – we use the same one for every test – and turn the burner to the lowest setting. Once the chocolate is melted, we time how long it can maintain without scorching.

The typical consumer gas burner will scorch the chocolate in ten minutes or less. Great professional ranges can make it last 40 minutes, but most scorch the chocolate in 20 or less (only the Wolf gas burner can exceed an hour without scorching, and it can do it all day). Which induction burner can go all day without scorching? All of them. As the home cook, this means you will never burn your delicate sauces and never have to use a double boiler.

3. Ease of use

Whether it’s cleanliness you’re worried about or the ventilation of your home, induction fits the bill.

The top never gets hot enough to sear on spills – you can even touch the surface right next to a boiling pan and it won’t be hot. You’ll be able to cook inside in the summer without breaking a sweat, since you’ll only need to ventilate steam and smoke. This is one of the main reasons that restaurant kitchens in France and Spain are beginning to switch over to induction.

Induction cleanliness is by far the most simple. Since the glass top won’t sear spills on, simply spray it with glass cleaner, wipe down, and move on.

4. Get the most for your money

With a gas range top, the differences are very pronounced between good, better, and best, which means you’ll need to spend a pretty penny for the best. When you start looking at induction, though, the variance between models isn’t as pronounced. You’ll be able to get just what you need with any model, and as you spend more, you’ll be getting upgrades in features, not power or control.

Some features you might want to splurge on with the higher-end models include the capability to bridge two burners so you can straddle them with a large pan or griddle and control them together, or the ability for your cooktop to detect the exact location of a pan. GE Café and Monogram models have the ability to couple with a temperature probe you can place into your pot and it will maintain a precise temperature – eliminating the need for a separate sous vide appliance.

As you move from cooktops to ranges, the prices vary a lot more, mostly because of other factors in the range like oven performance, size, and style.

Induction cooktops are available in 30” and 36” widths. Bertazzoni makes a wonderful combination cooktop with three gas burners and two induction burners for those who enjoy both. Induction ranges are common in 30” and 36” widths, like the GE, Bertazzoni and Wolf ranges pictured. Aga makes a 48” wide induction range.

Cons to induction cooking

After all this, you might be wondering if there’s anything induction doesn’t do. It does have one detriment, and that is that not all cookware will respond. Your pot or pan must have iron or nickel in it – aluminum will not respond.

Cast iron, stainless steel, and copper all work beautifully, and most cookware will indicate on the box whether it is ready to be used for induction. If you’re not sure, try holding a magnet to the bottom and if it sticks, it will work! There’s also a smartphone app called Induction Ready that can help you out if you can’t track down a magnet.

So, what do you think? Are you ready to switch over to induction? If you have any questions, we’d be happy to answer them! Give us a call at 801-295-9413!

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Our Favorite Christmas Fudge Recipe

We always have so much fun cooking with Nicea on ABC’s Midday News! Today we made some easy Christmas fudge that is great to give as gifts or to serve at your holiday gatherings.

Easy Christmas Fudge
4 cups sugar
1 stick of butter
1 can evaporated milk
1 large Hershey bar broken up(7oz.)
1 pkg. milk chocolate chips (12oz.)
2 cups miniature marshmallows
2 cups chopped walnuts
1 tsp. vanilla
Combine butter, sugar, and evaporated milk in a pot and bring to a boil. Continue at a medium boil for 7 minutes. Remove from heat and slowly stir in the rest of the ingredients. Pour into a grease 9X13 pan and allow to cool. Cut into squares to serve or give as gifts. This fudge freezes really well.
Yummiest Christmas fudge recipe! | Duerden's Appliance
Yummiest Christmas fudge recipe! | Duerden's Appliance
Yummiest Christmas fudge recipe! | Duerden's Appliance
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Zion Summit Kitchen Remodel

This downtown Salt Lake City condo remodel maximizes every inch of the limited space available in the kitchen. Working with designer Bengt Erlandsson, our clients chose to combine several different brands of appliances including Wolf, Samsung and G.E. Profile in a way we haven’t seen before and the results are fantastic! Check out the Zion Summit kitchen remodel!

This beautiful Zion Summit kitchen remodel is what dreams are made of! | Duerden's Kitchen

This beautiful Zion Summit kitchen remodel is what dreams are made of! | Duerden's Kitchen

Range & Hood

The high-rise  building doesn’t allow natural gas for a gas cooktop, and so the G.E. Profile induction cooktop  is the perfect choice. The heat can be ventilated and recirculated with this Zephyr hood instead of having to vent to the outside. A Wolf 36″ wall oven is big enough to handle full sized catering trays which is important for entertaining.

This beautiful Zion Summit kitchen remodel is what dreams are made of! | Duerden's Kitchen


The design called for a freestanding refrigerator and this Samsung 4 door beauty fits the style and space of the kitchen. It has a flex zone in the bottom left door that can either be a refrigerator or a freezer.

This beautiful Zion Summit kitchen remodel is what dreams are made of! | Duerden's Kitchen

Steam Oven & Dishwasher

The addition of a Wolf steam oven under the counter is something our clients adore. If you have ever wondered what steam ovens do better than regular ovens, the answer is….everything!

This beautiful Zion Summit kitchen remodel is what dreams are made of! | Duerden's Kitchen

Because of the wide open floor plan of the condo, the kitchen needs a dishwasher that is quiet as well as stylish. The Bosch dishwasher is so quiet that you don’t even know it’s running until you see the indicator light!

This beautiful Zion Summit kitchen remodel is what dreams are made of! | Duerden's Kitchen

Scotsman nugget ice maker completes the kitchen. Once you have tasted this chewable ice in your drinks, you will never want to go back to regular ice cubes again!

Zephyr Luce Wall Hood – ZLU-M90AS
G.E. Profile 36″ Induction Cooktop – PHP960SMSS
Wolf Wall Oven – SO36U/F
Samsung 4 Door Refrigerator – RF32FMQDBSR
Wolf Steam Oven – CSO24TE/S/TH
Bosch Dishwasher – SHP65TL5UC
Scotsman Nugget Ice Maker – SCN60PA1SS

Cabinets by Peppertree Kitchen and Bath.

For more photos of this kitchen visit our Houzz page.

Photos by Lindsay Salazar Photography

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This month we are featuring favorite recipes from Sugar Bliss Cookies in our demos! Here is their Rice Pilaf recipe that we’ll be making on 7/23 at 10 am and 7/25 at 5pm:

3 cups extra fine pasta or vermicelli

46 oz. chicken broth

½ lb butter

3 chicken boullion cubes

2 ½ cups rice

Brown pasta in butter in large frying pan. Add other ingredients and cover. Cook together approx 20 min until rice is tender. Stir occasionally. Serves 18

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