Tiffany Haney
Cast iron pans are resilient and can handle heavy-duty cooking, but they do require some care to keep them in good condition. One of the most common questions about cast iron pans is whether they can be cleaned in a fire. While some people claim that putting a cast iron pan in a fire can cause a permanent pink hue if it gets too hot, others have reported doing so without any issues. So, what's the verdict? It appears that while cast iron pans can withstand high temperatures, it's not advisable to leave them in a fire for an extended period, as it may affect the seasoning and cause discolouration. Instead, it's recommended to clean cast iron pans by hand with hot water and a small amount of mild dish soap, and then dry and re-season them.
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What You'll Learn
Use a small amount of soap
It is a common misconception that cast iron cookware cannot be cleaned with soap. In fact, a small amount of mild dish soap will not harm your cast iron cookware, as long as it is well seasoned. Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed.
To clean your cast iron cookware with soap, start by rinsing the pan under hot water to remove any excess food or residue. Then, add a drop or two of mild dish soap and scrub away any stubborn areas with a non-abrasive sponge or scrub brush. You can also use a pan scraper or the Lodge Chainmail Scrubber to remove stuck-on food. Once you're done scrubbing, rinse the pan again with warm water and use a towel to thoroughly dry it.
Regardless of whether you use soap or not, the most important step of cleaning cast iron cookware is to wipe a thin coat of oil on the skillet before storing it. This protective layer of carbonized oil, known as seasoning, prevents the cast iron from rusting. If your pan does develop rust, don't panic! Simply scour the rust with warm, soapy water and steel wool, then rinse and hand dry thoroughly. Apply a thin layer of cooking oil to the cookware and place it upside down in the oven at 450-500 degrees F for one hour.
Remember, cast iron cookware should always be washed by hand. Do not put it in the dishwasher or leave it in a sink full of water overnight, as this will cause it to rust. Always dry your cast iron cookware promptly after each use to prevent water from sitting in the pan and forming rust.
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Rinse with warm water
Rinsing with warm water is an important step in cleaning your cast iron pans. It is recommended to start with warm water to clean out as much of the residue as possible. After rinsing with warm water, you can then add a small amount of soap, if desired, to scrub away any remaining stubborn bits. It is important to note that while some sources suggest that a small amount of soap is acceptable, others advise against it as it may strip the seasoning from your pan.
After rinsing with warm water, use a towel to thoroughly dry your cast iron pan. Make sure to dry promptly and completely, as leaving water in the pan can lead to rust. If you notice any rust, it can be removed by scouring the pan with steel wool or a metal scrubber. You can then rinse, dry, and rub the pan with a thin layer of cooking oil or seasoning spray.
In addition to rinsing with warm water, boiling water in the pan can also help to loosen stuck-on food. This method is especially useful for removing stubborn residue. After boiling water in the pan, you can use a wooden spatula to scrape off any remaining food bits. Always be sure to dry the pan thoroughly after rinsing or boiling water to prevent rust.
For everyday cleaning, rinsing with warm water and drying with a towel should be sufficient. However, if your cast iron pan has developed rust, you may need to take additional steps. As mentioned earlier, you can scour the pan with steel wool or a metal scrubber to remove the rust. Alternatively, you can use distilled white vinegar to soak or submerge the pan and remove the rust.
Once your cast iron pan is clean and dry, it is important to season it before storing it. Apply a thin layer of cooking oil, such as canola or vegetable oil, to the surface of the pan, including the handle. Use a paper towel or clean rag to rub the oil all over the pan until it is fully coated. This will help protect the pan and prevent rust.
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Scrub with a non-abrasive sponge
It is important to clean cast iron pans promptly after use, as food stuck to the pan can harden as it cools. Cast iron is quite brittle, so avoid "shocking" a hot pan with cold water, as the temperature change could cause the pan to warp or crack.
To clean cast iron, start by rinsing the pan under hot water to remove any excess food or residue. Then, scrub the pan with a non-abrasive sponge, such as a Dobie sponge or the soft side of a Scotch-Brite sponge, and a small amount of mild dish soap if desired. If there are stuck-on bits, try using a wooden spatula to gently scrape them off, or add a bit of kosher salt to the sponge to help scrub away the food residue.
If there are stubborn, stuck-on bits of food, try simmering a little water in the pan for 3-5 minutes, then scraping the food off with a pan scraper after the pan has cooled. You can also try deglazing the pan with beef stock or alcohol to get the burnt bits to unstick.
After scrubbing, rinse the pan again with warm water and use a towel to thoroughly dry it. The most important step of cleaning cast iron cookware is then wiping a thin coat of oil on the skillet before storing. This protective layer of carbonized oil, called seasoning, helps prevent rust.
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Dry with a paper towel or cloth
After cleaning your cast-iron pan, it's important to dry it thoroughly. Leaving cast iron to air dry can cause rust, so it's best to use a paper towel or cloth to dry it promptly and thoroughly. If you notice a black residue on your towel, don't worry—this is just the seasoning and is perfectly normal.
Once your cast-iron pan is dry, you can then add a thin layer of oil to the pan. You can use a paper towel or cloth to rub the oil all over the inside and outside of the pan, including the handle. This protective layer of oil, or 'seasoning', will prevent rust from forming. It is important to ensure that you use a neutral oil, such as canola or vegetable oil, and only a couple of drops are needed. If you use too much oil, your cookware may become sticky.
If your cast-iron pan has developed rust, you can refurbish the finish by scouring the pan with warm, soapy water and steel wool. Rinse the pan and dry it thoroughly with a paper towel or cloth. Then, apply a thin, even layer of cooking oil to the cookware, inside and out. Place the pan upside down on the top rack of the oven and bake at 450–500°F for one hour. Allow the pan to cool, and repeat the process as necessary to achieve the classic black patina.
Cast iron is quite brittle, so it's important to avoid shocking a hot pan with cold water, as the drastic temperature change could cause the pan to warp or crack. It's also important to avoid leaving cast iron to soak in water, as this can lead to rust. Instead, always be sure to dry your cast-iron pan promptly and thoroughly with a paper towel or cloth after cleaning.
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Re-season the pan
Re-seasoning a cast-iron pan is a simple process that can be done in a few easy steps. Firstly, it is important to clean and dry the pan thoroughly. Use warm, soapy water and a non-abrasive sponge or scrub brush to scrub the pan gently. You can also use coarse salt to scrub away any stuck-on food or residue. Rinse the pan with water and dry it completely with a paper towel or lint-free cloth.
Once the pan is clean and dry, it's time to coat it with oil. You can use a variety of oils for this process, such as grapeseed, avocado, canola, vegetable, or sunflower oil. Use a paper towel or clean rag to rub a thin layer of oil all over the inside and outside of the pan, including the handle. Make sure to use just a couple of drops of oil, as too much can make the pan sticky.
After the pan is coated in oil, it's time to bake it in the oven. Place the pan upside down on a rack in an oven preheated to between 375°F and 500°F. If using canola or sunflower oil, it is recommended to increase the temperature to 475°F to ensure the oil reaches its smoke point and bonds to the metal. Place a baking sheet or aluminium foil on the rack below to catch any dripping oil. Bake for around 30 minutes, then turn off the oven and allow the pan to cool for 10-15 minutes or until safe to handle.
Repeat the baking process two to four times, or as necessary, to achieve the desired level of seasoning. Your cast-iron pan is now ready to use and will become more non-stick the more you use it.
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Frequently asked questions
Yes, you can. Some people throw their cast iron pans directly into the fire and let them sit in the coals. This method may cause a pink hue to develop on the pan, but it won't ruin it. You can also heat up the pan and deglaze it with beef stock or alcohol to get burnt bits to unstick.
After using and cleaning your cast iron, it's important to make sure it's thoroughly dry. Then, wipe a layer of oil over it before storing it.
You can wash your cast iron cookware by hand with a small amount of soap and hot water. If there is stuck-on food, you can use a pan scraper, a nylon brush, or salt to scrub the pan. You can also simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled.
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