How do I clean cast a iron griddle pan?

[JetSetWilly]

I haven't used it for a while. Last time I used it I lightly coated it in veg oil but this seems to have left a sticky gooey layer on it

Had a quick search on net suggests a light scrub with salt and veg oil then season in oven (didn't do this as didn't know). no soap. Can I use a scoured with no soap? (to get goo off)?

Do you have any tips or tricks? Did you season your griddle pan? Is it necessary?

Anybody :) want to use it tonorrow

God, I use mine very irregularly for precisely this problem!

Looooong soak in VERY hot water usually helps, then a good go with a washing up brush. Think you need to avoid anything scouring as it'll just reduce the life of the thing in the long run (sad owner of many ruined le creuset pots here). i have used (eco) washing up liquid tho... perhaps that's another reason they die.

tbh i usually get it as clean as poss, then just cook on the thing and assume ti'll get so hot that whatever's left stuck on will be effectively sanitised!

Hahaha indeed omaoma! But you live and learn hey

Will try that in the morn hopefully the water will remove the goo. I fear all this will be a little pointless though - I imagine it will go back to fester in the cupboard for another year after this outing !

I use a nail brush with fairy liquid for cleaning mine. I don't do anything in between but I do usebit quite a lot. It us a Le Creuset skillet. I don't use the same brush for my nails.

Boiling water. No washing up liquid. Or put water in it on the heat and just keep boiling. Usually works.

I'm probably too late, but soak it in boiling water and then scrub a lot with a scrubbing brush until it's cleaner. Refresh the water from time to time.

To season a pan, rub a bit of oil that is high in saturated fats all over the surface and then wipe it off until it's just looking oily but no oil is pooled on it, then put it in the oven moderately hot for about an hour. (Doesn't hurt to do this every so often). When you take the pan out of the oven, rub again with a clean paper towel until it looks polished (wait til it's cool before doing this step)

I don't think you have to season a LeCreuset pan, or so I've heard.

Never use detergent, no dishwasher, no brillo pads. Just water and a good scrub soon after use.

I use two heavy cast iron pans for just about all my cooking - about 5 days a week at least.

Thanks for all your replies

I've pretty much done what you all said although I didn't use any washing up liquid. Takes ages to scrub the oil off but maybe it will take less time the more I use it??

I did also season it as you said mathanxiety (even though it's a Le crueset pan) and it does seem to be in better shape

The biggest problem I have now is the amount of smOke it generates when I use it - I thought you should cook on it using a high heat but perhaps I should lower it a bit??

I was told you shouldn't put high heat under any pan, even a wok - by an expert in John Lewis - I wasn't convinced...still the pan probably lasts longer if you use lower heat - food probably tastes slightly worse though.

put a dishwasher tab in and some boiling water (best to do it in the sink) give it an hour and you'll be surprised how much comes off.

I think you're right pink cushion I did try a lower heat and it was (obviously) not as smokey but actually food was fine and still well charred.

I have avoided soap so far rieslinger so will prob continue to do that as I'm just not sure if soap ruins the pan. Admittedly it doesn't feel quite right not properly washing the pan but no food poisoning yet!!