Cast Iron Pans: A Healthy And Hygienic Cooking Option

Cast iron pans are a popular choice for professional chefs and home cooks alike. They are versatile, durable, and can last a lifetime if properly cared for. One of the most common questions surrounding cast iron cookware is whether or not it is hygienic to use, especially since many sources advise against cleaning cast iron with soap. So, are cast iron pans hygienic?

Is it safe to use soap on cast iron pans?

It is safe to use soap on cast iron pans, but it is not necessary.

There is a common misconception that soap will ruin cast iron pans by stripping away the seasoning that protects the pan from rust and helps to make it non-stick. This was true when soaps were made with lye and vinegar, but modern soaps are much milder and will not affect the seasoning. Lodge Manufacturing Co., the maker of cast iron skillets, has also eased up on its no-soap rule, saying that "soap isn't always necessary" because "cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F".

However, if you do choose to use soap, it is important to take a few extra steps to care for the pan to prevent rust. This includes never letting the pan soak in water and always drying it immediately after washing. It is also recommended to lightly oil the pan after washing and heating it until the oil bonds to the cast-iron surface.

If you do not want to use soap, you can simply scrape the pan clean and rinse it with hot water before drying it off. Heating the pan after rinsing will also kill any bacteria.

How to clean a cast iron pan without soap

Cast iron pans are unique in that they are often recommended not to be cleaned with soap, as it can degrade the seasoning that protects the pan and gives it non-stick properties. However, some people do use a small amount of mild soap to clean their cast iron pans without issue.

Step 1: Scrub with Water

Use a soft sponge or brush to scrub your pan with water. Do not let the pan soak in water, as this can cause rusting. If your pan has stuck-on food, try adding some coarse salt to the pan and scrub with a damp sponge. The salt acts as an abrasive cleaner without disturbing the seasoning.

Step 2: Boil Water for Stubborn Bits

If there are still stubborn bits of food clinging to the pan, try bringing a small amount of water to a boil in the skillet. Let it simmer until the water evaporates, then wipe or scrub the pan again.

Step 3: Dry Thoroughly

After cleaning, it is important to dry the pan thoroughly. You can place the pan over low heat on the stovetop or in an oven at a low temperature to ensure that all moisture evaporates. Make sure the pan is bone dry before storing it, as any remaining moisture can cause rust.

Step 4: Coat with Oil

Once the pan is completely dry, use a cloth or paper towel to coat it very lightly with cooking oil, such as vegetable oil or canola oil. Rub the oil all over the inside and outside of the pan, including the handle. Use a paper towel to wipe the surface until no oil residue remains.

Step 5: Store

Let the pan cool completely before storing it. With proper care and maintenance, your cast iron pan will last for many years.

How to season a cast iron pan

Cast iron pans are often marketed as being pre-seasoned, but over time, the seasoning erodes, and you will need to re-apply it. Seasoning is a hard, protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. This process is called polymerization, where the fat converts into a form of plastic.

• Wash and Dry Your Pan: Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so place the pan on a stovetop flame for a minute or two to drive off any lingering water.
• Rub It All Over With Oil and Buff Well: Use a neutral oil like canola, vegetable oil, or corn oil. Rub the oil all over the pan, including the bottom, handle, and outside, then buff it so thoroughly that the pan no longer looks greasy. Excess oil can pool during seasoning, forming hardened droplets, or turn sticky if left unused.
• Heat It in the Oven: Place the oiled pan upside down in a preheated oven at 450°F (230°C) for 30 minutes. It may get smoky, so keep your kitchen well-ventilated. This step polymerizes the oil, forming a hard, plastic-like coating. The oven provides even heat for more effective seasoning.
• Repeat: Once the time is up, remove the pan from the oven and rub it again with oil, buffing it out. Repeat the process of oiling and heating the pan for a total of three to four times to set a good initial layer of seasoning.
• Cool the Pan: After the final round of heating, turn off the oven and let the pan cool down inside before touching it.

By following these steps, you will create a smooth, non-stick finish on your cast iron pan, which will improve over time with regular use and proper care.

How to dry a cast iron pan after washing

Cast iron pans are hygienic to use, but they do require special care to keep them in good condition. Contrary to popular belief, you can use a small amount of mild soap to wash cast iron pans. Large amounts of soap can strip the seasoning from the pan, but it can be reseasoned if this happens.

After washing your cast iron pan, it's important to dry it thoroughly. Here are the steps to properly dry your cast iron pan:

• Use a lint-free cloth or paper towel to dry the pan promptly and thoroughly. It is normal to see some black residue on your towel, as this is just the seasoning coming off.
• Make sure to get the pan bone dry before storing it to prevent rust. You can place it over low heat on the stovetop or in an oven set to 200-300°F to ensure all moisture is evaporated.
• After drying, apply a light layer of cooking oil or seasoning spray to the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains.
• If your pan has stuck-on food, use kosher salt and a scrub brush to remove it. While the pan is still warm, add 1/4 cup of kosher salt and a few drops of warm water. Gently scrub the pan with a non-abrasive sponge or scrub brush until the food comes off.
• For very stubborn stuck-on food, you can use the boiling water method. Add 1-2 cups of water to the pan and bring it to a boil. The food should loosen, but if it doesn't, use a wooden spatula to gently scrape it up. Afterward, wash, dry, and oil the pan as usual.
• If you notice any rust on your cast iron pan, use the rough side of a dry Scotch-Brite sponge to gently rub it off. You can add a little water and dish soap if needed. Rinse and thoroughly dry the pan, then reseason it.
• For more severe rust, create a mixture of distilled white vinegar and water and submerge the pan in this solution for up to 24 hours. Keep an eye on the pan and remove it once most of the rust is gone. Rinse, dry, and reseason the pan.
• Always make sure your pan is completely dry before storing it to prevent rust. A thin layer of oil can also be applied before storage for extra protection.

How to store a cast iron pan

To keep your cast iron pans in good condition, it's important to store them correctly. Here are some tips on how to store them:

Clean and Dry Thoroughly

Before storing, ensure your cast iron pan is free of food particles. Rinse the pan after each use, but avoid using abrasive cleaners or soaking the pan, as these can damage the seasoning. Thoroughly dry the pan with paper towels or a dish towel. Cast iron is highly reactive with water, so it's crucial to dry skillets promptly to prevent rust.

Season and Oil

Before storing cast iron for the first time, season it. The layer of seasoning protects against rust. Additionally, after each use, apply a thin layer of oil on top of the seasoning for extra protection. Oils with a high smoke point, such as avocado oil, grapeseed oil, or canola oil, are ideal for this purpose.

Choose a Storage Location

Cast iron pans can be stored in various places, including kitchen cabinets, the countertop or stovetop, the oven, or by hanging them on the wall. If you opt for a cabinet, consider placing heavier skillets on lower shelves for safety. Ovens are also suitable, provided you remove the pans before heating the oven and ensure they are free of wooden parts. Hanging pans on the wall is a decorative and functional option, but ensure the hooks are securely mounted due to the weight of the pans.

Use Paper Towels

To prevent scratching and rusting, place paper towels between pans when stacking them. Paper towels help keep the pans dry by absorbing any excess moisture.

Long-Term Storage

For long-term storage, choose a stable, dry place in your pantry. Cast iron should be stored in a dry environment to prevent rust.

Frequently asked questions