Cleaning a cast iron pan is easy! No dishwashers! A clean, well seasoned creates a rust resistant, nonstick surface. Properly cared for, this durable skillet will just keep getting better with age. Here's how to take care of a cast iron skillet.
Stack of Old Cast Iron Pans | Photo by Meredith.
How to Clean a Cast Iron Frying Pan
To clean, just use mild dish soap (that's right, it's okay to use a little soap!) and a scouring pad or a cast iron pan cleaning brush. Wash it, scrub it, rinse it, then wipe it out well and season it with a few drops of oil and store with a paper towel covering the cooking surface.
Besides soap and a scrubby, you can also use some really hot water and a spatula to take off seriously burnt-on food. It's how cooks clean flat-top grills in a restaurant, so it'll work for you, too.
How to Dry a Cast Iron Pan
It's cleaned and rinsed, now make sure the rust doesn't come back. It's easy: just turn the burner to high, set the pan on it, and wait for the water to boil out. That cast iron is practically parched now.
Dry the pan on the stove to make sure all the water is gone | Photo by Noel Christmas.
How to Season Cast Iron
Now, it's clean and dry, but you want it seasoned. "Seasoning" is, basically, oil bonding to the iron (there's more to it than that, but once the scientists say "long-chain polymers" I start looking out the window and just want some lunch). So, in lieu of a class on metallurgy, just follow these 2 easy steps:
1. Heat your clean cast iron pan on the stove until it's crazy hot.
2. Pour a little canola oil or flaxseed oil on a wad of paper towel and rub it all over the pan. Do not touch that hot pan with your unprotected hand. Then wipe the surface with a clean paper towel to remove excess oil. You do NOT want a thick slick of oil on your pan, otherwise you'll end up with a sticky, gummy mess. Let the pan cool.
Wiping Oil on a Clean Cast Iron Pan | Photo by Meredith.
And that's how to season a cast iron pan! Easy, right? NOTE: If you've totally stripped down your pan with steel wool and you're seasoning from scratch, you'll want to repeat these steps a half dozen times until the pan looks shiny and smooth. But don't be tempted to slather on the oil to speed up the process; you'll just end up with a gummy pan. If you're doing routine maintenance on your pan, one round of seasoning should do it.
Taking Care of Your Cast Iron Pan
If your pan was super rusty, you may want to repeat the heating/oiling/cooling process, reseasoning the pan 2 or 3 times before you use it. For more on cleaning rusty cast iron, check out how to clean a rusty cast iron pan.
What you'll find is that every time you clean and season cast iron -- clean it, dry it on the stove, then oil it and cool it -- your pan will clean easier, become increasingly non-stick, and even get less prone to any rust appearing on it. It's true, cleaning a seasoned cast iron pan is easier.
Cast Iron FAQ
So that's how to clean and season a cast iron skillet. Now we have a few answers to your burning cast-iron care questions
Why is my cast iron pan sticky and gummy?
Using too much oil when you season cast iron will make your pan sticky. You'll need to wash the pan with soap and hot water to remove the excess oil, then reseason it using just a thin, thin, thin coating of oil.
What kind of oil should I use to season my cast iron pan?
Many fans of cast iron cooking swear by flaxseed oil, as it builds up a smooth, hard finish every time you properly season your pan. But because flaxseed oil can be very expensive and fragile (you have to refrigerate it), canola oil is often the next best choice.
My new pan says it's already seasoned. Do I still have to season it?
It's a good idea to give your pre-seasoned cast iron pan a little more protection before you use it for the first time, and always season it again after you use it.
Can I season my cast iron pan in the oven?
Yes, in fact many people do. Here's how to season cast iron pans in the oven. First, wash and dry the cast iron pan. Add vegetable oil to a paper towel and wipe a thin, even coat of oil on the inside and outside of the pan. Then place the pan upside down in a preheated 350 degree F oven (lay a sheet of aluminum foil on the bottom rack to catch any oil drips). Let the cast iron "bake" for an hour. Then let it cool down. That's also how to cure a new cast iron pan. After curing cast iron in the oven, it's ready for routine use.
Can I soak my cast iron pan in water to soften up crusted-on food before I wash it?
What? No! Never soak your cast iron pan. What you can do is heat the pan on the stove with water in it and scrape off the bits with a wooden spatula as it comes to a boil.
Now Start Cooking
Honestly, what are you waiting for? This pan is going to be your go-to for eggs, potatoes, cornbread, or just about anything you want.
No! Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan.
Note: If you do accidentally leave your pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware.
We love cooking in our big cast iron skillet. I thought I would share how to easily clean a cast iron skillet (or any cast iron cookware). A lot of people are hesitant to use cast iron when cooking because they don’t know how to clean it, or they are afraid or ruining it. Hopefully, I can shed some light on these concerns as it’s actually REALLY easy to clean cast iron.
And it’s pretty indestructible, so it will likely last much longer than any non-stick pan with just a few simple tips.
Related: How to Clean Copper, How to Clean Brass, Cast iron skillet handle cover
No. This is a somewhat personal preference, but we only clean our cast iron skillet a couple times a month at the most. And we cook with it at least a few times every week.
The little bits of cooked food that build up on the pan between, so long as it’s not excessive, actually adds to the flavor and texture of meals we make.
We mostly make stir fry in our pan, things like shrimp, chicken, vegetables, rice, and savory seasoning and sauces that you might expect in a stir fry.
If we cook something with a very different flavor profile, we would likely go ahead and give our skillet a good wash before and/or after.
Scrub away any food residue.
Rinse with water only.
Wipe the surface until no residue remains.
Rub with vegetable oil.
Don’t put cast iron in the dishwasher.
Don’t use soap ever (even a mild dish soap is not necessary).
If you (or your partner/roommate) forget and use soap or put it the dishwasher just rinse well, and then season the cast iron again like you did when you bought it. Some come pre-seasoned, too.
If you need a more powerful cleaning agent than just water, you can use course salt. You can use kosher salt, a scrubber and neutral oil to scrub away any mess.
If your cast iron rusts, just scrub/rinse the rust off and rub with oil. It’s not ruined!
Scrub away any food residue. This is likely cooked food bits from previous meals, but it could also be dried sauces, gravies, etc. All you need is hot water and a scrubbing brush, steel wool or a copper cleaning cloth to do this. You can use kosher salt, a scrubber and neutral oil to scrub it.
Important- do NOT use any soap.
If you find it difficult to remove, you can leave water in the pan overnight to soften the debris. This can slightly rust the pan, but just scrub that away with the residue and it’s fine.
Another thing you can try for super stubborn bits is to add boiling water in the pan to loosen things.
Rinse the skillet well, and then pat dry with a clean kitchen towel or paper towel. You don’t want to leave water droplets as it can rust the pan (which doesn’t ruin it, but you will have to clean it again).
I have one kitchen towel I use for this task as it gets pretty dingy, even after washing the towel. So, don’t use any fancy kitchen towels you like to use for decor or serving. This task is for your can-get-stained-forever kitchen towels only.
Rub the cast iron skillet with oil once it’s dry. I typically use olive oil as it’s what we usually cook with, but any food-safe cooking oil is fine to use. This will keep your cast iron skillet looking like new. Wipe away any excess oil.
Again, a can-get-messy kitchen towel or paper towel is best here, too.
Begin by soaking, scrubbing or rinsing your pan with warm water. Make sure all food residue is removed. If you are seasoning a brand new pan, just rinse it with water.
Dry your pan completely.
Pour 1 teaspoon of oil (vegetable oil, canola oil or flaxseed oil) into your pan and run it into the surface of the pan evenly using a clean cloth or a paper towel. Keep rubbing and buffing until there is a thin coating of oil all over the pan and the pan no longer looks greasy.
Peheat your over to 450 and bake the cast iron for 45 minutes. Then, turn the oven off, leaning the cast iron inside the over to cool slowly.
Benefits of seasoning your pan- seasoning your pan creates a rust resistant, nonstick surface to cook with. A well seasoned pan will last indefinitely and become better with age. Seasoning increases the quality and longevity of your cast iron pan.
Yes, but only if you break them or severely scratch them. Otherwise, it’s just a matter of cleaning (and if needed, re-seasoning them) if they have been washed in soap.
So, as long as you don’t break the pan (which is hard to do), it will last you for many years with heavy use. Cast iron skillets are a very safe and economical pan for cooking.
If you used soap or put it in the dishwasher- don’t worry! Just rinse well, and then season the cast iron again like you did when you bought it. Seasoning is baking a thin layer of oil into the pan.
Water! You don’t need (and should not use) soap to clean a cast iron. Simply use water and a scrub brush, or for a big mess use some course salt and oil to scrub away to residue and then rinse with water.
If your cast iron rusts, just scrub/rinse the rust off and rub with oil. It’s not ruined!
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