Removing dried plastic from cast iron requires a delicate approach to avoid damaging the seasoning or the cast iron surface. Here's a step-by-step guide to help you get rid of dried plastic from your cast iron cookware:
Cool down the cast iron: If the plastic is still soft, place the cast iron pan in the freezer for a few hours to harden the plastic. This will make it easier to remove.
Scrape off excess plastic: Once the plastic is hardened, use a plastic or wooden scraper (avoid metal as it may scratch the cast iron) to gently scrape off as much of the dried plastic as possible. Be gentle to avoid scratching the surface.
Heat the pan slightly: Warm up the cast iron pan on the stovetop over low to medium heat. Heating the pan slightly can help loosen the plastic.
Use a spatula or wooden spoon: Once the pan is warm, use a spatula or a wooden spoon to gently scrape off the softened plastic. Again, be cautious not to scratch the cast iron.
Baking soda paste: Make a thick paste using baking soda and water. Apply the paste to the remaining plastic area and let it sit for a few minutes. The baking soda can help lift the plastic without harming the cast iron.
Scrubbing with a non-abrasive brush: After letting the baking soda paste sit, use a non-abrasive brush or sponge to scrub off the remaining plastic. Apply gentle pressure and work in small circular motions.
Rinse and dry: Rinse the pan thoroughly with warm water to remove any residue. Dry the pan with a towel and place it on the stovetop over low heat to ensure it is completely dry.
Re-season the pan: After cleaning the pan, it's essential to re-season it to maintain its non-stick properties and protect it from rust. Apply a thin layer of vegetable oil or flaxseed oil to the entire surface of the pan, including the handle, and bake it in the oven at a high temperature (around 400-450°F or 200-230°C) for about an hour.
Remember, patience and gentle handling are crucial when dealing with dried plastic on cast iron. Avoid using harsh chemicals, metal scouring pads, or any aggressive methods that could damage the cast iron surface or its seasoning.