Technique on How to wash Your Cast Iron Paniyaram Pan for Best results.

Imagine that warm feeling you get when you are greeted by the nice smell of paniyaram fresh out of the kitchen. But after whipping up these delicious South Indian treats, the question arises: how do you clean cast iron paniyaram pan? You should do it without compromising on the cooking surface’s “seasoning” Fear not, paniyaram enthusiasts because I have the answer as to how you can easily maintain a clean pan and be ready for the next batch of cakes and cookies.

Before I rush to the “formula 1”, remember that unlike Non-stick cookware, Cast Iron actually needs some loving care immediately after it has been used. I call it “Formula 1” because it’s the best! Well these are the things you will need for cleaning cast iron skillet after use:

Hot water and Vim dish wash: clean and soupy with clean dish washer, the best kitchen assistant you can ever have!

Soft sponge or brush: Always be very careful to prevent scratching the paniyaram. Do not use hard steel wool material that many use for washing pot and wash plates made from other material.

Kosher salt (optional): To deal with the difficult during utensil wash. It is a natural scrubbing agent.

Paper towels or clean kitchen towel: For the final process of drying and most effective one.

Vegetable oil (optional): This is fast rub after washing but before sun drying especially if it is going to be stored for a few days.

The Cleaning Process using “formula 1”.

Before cleaning cast iron skillet after use, take your time and let it cool! A big no-no is pulling out your hot pan and throwing it into a sink full of cold water as this will damage the pan. Allow the pan to cool to a handle-able state before cleaning cast iron skillet after use.

Scrape off any leftover batter: When the pan is still hot, use a wooden spatula or any other flat-ware to wash off any batter remaining on the paniyaram pan. This will make cleaning easier because the change in the position of items from their original places results in their being moved to another area where they are easy to clean.

Rinse with hot water: Place it under a running water and using your hands, wash the dish by moving it in circles so as to wash away easily washable foods just like we do in any utensil wash.

Scrub with a soft sponge or brush: Soak the sponge or brush in hot water and then very softly wash the dish.

Tackle stubborn bits (optional): If there is any stubborn food that is hard to be cleaned, it is recommended to put a little kosher salt and give it a soft rub.

Rinse again: Wash off the pan with clean water so that there is no remaining vim dish wash soupy liquid or excess salt in the pan.

Dry thoroughly: This is very essential in order to avoid any chances of rusting of the different parts of the paniyaram pan. Now, using clean paper towels or a kitchen towel, dry the pan very well, especially the hidden corners of the paniyaram pan.

Seasoning touch-up (optional): In case your pan seems to be dry or you would want to have the feeling that some of the seasoned parts have been rendered useless, use a paper towel or a kitchen cloth to spread some vegetable oil on the pan. This will assist to maintained the non-stick surface of the paniyaram pan.

Things you need to be careful about

Do not use harsh detergents on your cast iron paniyaram pan as it will interfere with the layer of seasoning on the pan.

If you meet burnt-on food, it is possible to attempt to fill a sink with hot water and immerse the pan in it during 10-15 minutes. This can soften up compact dirt before rubbing the surface without a lot of pressure.

DO not wash the cast iron paniyaram pan using weak dishwasher as it attracts bacteria easily on this surface. The tough detergents used and hot water also cause the seasoning on the pan to be destroyed and also has a short lifespan.

This way, your Healthy cliq cast iron paniyaram pan will remain clean, seasoned and ready to give you those perfect paniyarams for a very long time!