Washing off the coarse black powder that forms on newly seasoned (smoked) cast iron before cooking something in it for the first time can be beneficial for a few reasons:
Removes Residue: The coarse black powder that forms during the seasoning process is a byproduct of the oil polymerization. While the seasoning itself is essential for creating a non-stick surface and preventing rust, the loose residue can be gritty and not ideal for cooking. Washing it off helps remove any loose particles and prevents them from mixing with your food.
Improves Food Safety: The coarse black powder can contain any debris or impurities that were present on the cast iron surface before seasoning. By washing it off, you ensure that any potential contaminants are removed, reducing the risk of foodborne illness.
Better Aesthetics: Washing off the coarse black powder can make your cast iron cookware look cleaner and more visually appealing, especially if you plan to use it for serving food directly at the table.
Here's a suggested method to wash off the coarse black powder from newly seasoned cast iron:
Let it cool: Allow the cast iron to cool down completely after the seasoning process.
Rinse with warm water: Gently rinse the cast iron under warm running water. Avoid using soap, as it can strip away the seasoning layer.
Light scrubbing: If there are stubborn spots, you can use a soft sponge or brush to gently scrub the surface.
Dry thoroughly: After washing, pat the cast iron dry with a clean cloth or paper towel.
Apply a thin layer of oil: To preserve the seasoning and protect the cast iron, apply a thin layer of cooking oil to the entire surface of the pan before using it for the first time.
By following these steps, you can start with a clean and well-prepared cast iron surface, ready to provide excellent cooking performance and a well-seasoned, non-stick surface for your culinary creations.