Before the availability of modern cleaning products like Bar Keepers Friend, people used different methods to clean their cast iron pans. Here are a few common approaches:
Hot water and a brush: After cooking, the cast iron pan was usually scrubbed with hot water and a stiff-bristled brush or a non-abrasive sponge. The goal was to remove any food residue or stuck-on particles.
Salt scrub: Coarse salt was often used as an abrasive agent to help remove stubborn food particles or residue. The pan would be sprinkled with salt and then scrubbed using a brush or sponge.
Oil and salt scrub: Another method involved creating a paste by combining oil and salt. The paste was applied to the pan, and then a scrubbing motion was used to remove any grime. The oil helped lubricate the surface and prevent excessive scratching.
Boiling water: For particularly stubborn food residue, boiling water was sometimes used. The pan would be filled with water and brought to a boil, which would help loosen the stuck-on food. After boiling, the pan would be scrubbed with a brush or sponge.
Seasoning: Seasoning refers to the process of coating the cast iron pan with a layer of oil or fat to protect it from rust and provide a non-stick surface. Regularly seasoning the pan helps prevent food from sticking and makes it easier to clean. After cooking, excess oil or fat would be wiped off, and the pan would be lightly re-oiled before storing.
It's important to note that these cleaning methods are applicable to cast iron pans with a well-established seasoning. Using harsh or abrasive cleaning agents can strip away the seasoning and damage the pan. Modern cleaning products like Bar Keepers Friend can be helpful for deep cleaning or restoring heavily soiled cast iron pans, but they are not always necessary for regular maintenance.