Author: Sorting Last Post on Top Message:
SLIMMERKIWI SparkPoints: (176,778)
Fitness Minutes: (35,355)
Posts: 23,183
5/25/13 6:28 P

The oil from the pan wouldn't even amount to 1 calorie. Don't worry about it. I LOVE cast iron but only have one frypan made with it.


Co-Moderator Dealing with Depression

Team Leader Essential Tremors :-) (Benign and Familial)

Co-Leader Crohn's Can't Stop Me

I am not a Dr - please check with your qualified Health Professional for a diagnosis and treatment plan
ANARIE Posts: 12,840
5/25/13 5:28 P

OOh, please don't use the wire brush! You don't want to remove the coating that's already on there; you just clean off any food that's stuck on. In most cases, a damp paper towel will do the trick.

I wouldn't worry about the oil you use to maintain the seasoning of the pan. Most of the oil is soaking down into the pores of the metal. You'll notice that if you touch the empty pan, you get little to no oil on your fingers; the iron absorbs it, so it's not transferring to your food.

5/25/13 10:55 A

I love my cast iron pans. They are great to cook with because they make foods amazingly crispy. I usually clean mine with hot water and I make sure it's completely bone dry before storing. I don't oil it before storing instead I add coconut, olive oil or butter right before I cook in it.

The only way to know how much oil is on them is to measure it. The pans do absorb some of the oil but the measurement should be pretty accurate.

JERF - Just Eat Real Food

I'm a Certified Personal Trainer.

I'm not a doctor or dietitian. I'm just a real whole foods nutrition nerd.

I eat mostly vegetables, fats, meats, some fruit and dark chocolate. Unprocessed and preservative free food. And it's changed my life!

Goal weight 125lbs
38 years old
2 kids

Lowering my A1C and keeping my blood sugar levels steady eating LCHF.
KYLAR_STERN SparkPoints: (22,234)
Fitness Minutes: (23,806)
Posts: 1,053
5/25/13 10:34 A

So I rented out an upstairs room of some lady's house for my summer internship, and she has all cast iron pans to cook on. For cleaning, its just wash it out with water while they're still hot and scrub them with a wire brush. Then drizzle some olive oil on the, and set them back on the stovetop so they're ready to go next time and don't rust or something.

My question is, anyone have a best guess for how much oil is picked up on the food when the pan has a very thin layer of olive oil on it to start? Thanks

Page: 1 of (1)  

Other Diet and Nutrition Topics:

Topics: Last Post:
Best Advise for Sticking with Healthy Food 1/18/2015 11:29:40 AM
Anyone trying white kidney bean supplements? 11/5/2014 12:12:35 PM
lowing my carbs 12/16/2014 2:46:39 PM
Calorie Limit and Fitness Questions 9/30/2014 10:09:55 AM
Fuel for workouts 1/21/2015 11:19:00 AM