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I've seen this a number of times (for example here, or here at cooking.SE), and I do it at home, but I'd like to know for what reason salt is good for cleaning (cast) iron cookware.

I know it's a stop-gap measure when a non-stick pan looses it's coating (I can't find the reference).

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BaffledCook
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1 Answers1

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The purpose for cleaning with salt is that it is an abrasive, and helps remove anything sticking to the pan, without being harsh enough to remove the seasoning.

Its not a stop-gap measure for poor seasoning; it is intended to preserve the seasoning. The main issue is avoiding soaps and detergents which would tend to remove the seasoning that makes cast iron fairly non-stick.

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