Harry Rosenblum, co-owner of the Brooklyn Kitchen, cleans out his cast iron pan by adding salt (which acts as an abrasive to get rid of bits of food, and will soak up oil), rinsing it, and then drying it over heat. A well-seasoned cast iron pan is something to be proud of, a history of meals cooked. A dirty, rusty cast iron pan is not something to be proud of.
CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.