Emilie Meyer
Cast iron pans are easy to clean, season, and care for. However, there is a lot of mystery surrounding how to clean them. You can scour a cast iron pan with a small amount of mild dish soap, hot water, and a non-abrasive sponge or scrub brush. You can also use a pan scraper, a wooden spatula, or a stainless steel scrubber to remove stuck-on food. If your pan is rusty, you can scour it with warm, soapy water and steel wool, then reseason it.
Can you scour a cast iron pan?
| Characteristics | Values |
|---|---|
| Use of soap | A small amount of mild dish soap is okay to use. Large amounts of soap can strip the seasoning off the pan. |
| Scrubbing tools | Use a non-abrasive sponge, a soft sponge, a scrub brush, a pan scraper, a wooden spatula, or a Lodge Chainmail Scrubber. Avoid using steel wool or a metal scrubber unless removing rust before reseasoning. |
| Removing stuck-on food | Add 1-2 cups of water to the pan and bring to a boil. If food bits don't come off, use a wooden spatula to scrape them up. Alternatively, use coarse salt and scrub with a damp sponge. |
| Drying | Dry promptly and thoroughly with a lint-free cloth or paper towel. |
| Re-seasoning | After drying, coat the pan with a thin layer of cooking oil or seasoning spray. |
| Preventing rust | Do not leave the pan in water for too long or let it soak in water. |
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What You'll Learn
Use a small amount of soap
It is safe to use a small amount of soap to scour a cast iron pan. Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed. Older dish soaps were made with lye, which would strip the seasoning and even damage pans. However, it is perfectly fine to wash cast iron with soap these days. Today's milder soaps will only rinse away surface oil and food debris, and are not strong enough to affect the nonstick seasoning.
If your cast iron pan has developed rust, you can use soap to clean it. Scour the rusty pan with warm, soapy water and steel wool. It is safe to use soap in this case because you are preparing to re-season the cookware. Rinse and hand-dry thoroughly. Apply a thin, even layer of cooking oil to the cookware, inside and out. Place the cookware in the oven upside down on the top rack. Place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.
To clean a cast iron pan with soap, first, allow the pan to mostly cool. Then, use a pan scraper to get rid of stuck-on food and debris. Pour a small amount of soap into the pan, along with a small bit of warm water. Use a nylon brush or sponge to clean the pan, inside and out. Promptly dry the pan with a paper towel or lint-free tea towel. Put the pan back on the stove and turn the heat to medium for about three to five minutes.
It is important to note that cast iron pans cannot go in the dishwasher or be left in a sink full of water overnight, as they will rust. Cast iron is also quite brittle, so avoid "shocking" a hot pan by running it under cold water, as the drastic temperature change could cause it to warp or crack.
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Avoid dishwashers
Cast iron skillets are prized possessions in the kitchen, and proper care is critical when it comes to cast iron. Cast iron skillets should never go in the dishwasher as they will remove the cookware's well-seasoned surface and cause it to rust. The strong detergents used in a dishwasher strip away the protective coating of baked-on oil that gives cast iron its nice black sheen and non-stick surface.
The water jets and harsh detergents strip away the solid seasoning you may have spent years building on your cast iron skillet. A well-seasoned pan makes for great cooking. It can cause rusting as cast iron cookware rusts easily when exposed to moisture. The prolonged exposure to water in a dishwasher is too much for cast iron. The heat-dry setting doesn't do a good job either; it tends to leave a lot of moisture behind.
Cast iron pans are one of the toughest materials used in kitchen tools. Its mortal enemy is excess moisture, so putting cast iron skillets in the dishwasher will create issues for the pan. The dishwasher propels hot water filled with detergent to the dirty dishes via jets for a prolonged period of time. The water then drains, and the air is heated inside (in many but not all dishwashers) to dry the dishes afterward.
Cast iron skillets should be washed by hand. A dishwasher will remove the seasoning and likely cause rust. For everyday cleaning, set aside one to two minutes. If you need to re-season your pan, plan for two to three hours. Deeper cleans, such as removing layers of stuck-on buildup, rust, or stains from enameled cast iron, can take five minutes to 24 hours.
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Use a pan scraper
Using a pan scraper is a great way to clean your cast iron pan without damaging the precious seasoning. It is especially useful for removing stubborn, stuck-on food residue. There are a variety of scrapers available, made from materials such as plastic, wood, and metal.
Plastic scrapers, such as the Lodge Pan Scrapers, are a popular choice for cast iron pans. They are durable, flexible, and safe to use on non-stick pans. The pointed and curved edges of these scrapers make it easy to get into the corners of the pan and remove stuck-on food. It is recommended to use these scrapers when the pan is cool enough to handle, as they can melt at high temperatures.
Wooden scrapers are another option for cast iron pans. These scrapers are made from natural hardwood, such as ash, and are designed to fit the shape of most pots and skillets. They are environmentally friendly and should also be used when the pan is cool to prevent burning.
Metal scrapers are safe to use on untreated cast iron pans but should not be used on coated pans as they can scratch the surface. These scrapers are perfect for removing stuck-on food from griddles, grill grates, and baking trays. When using a metal scraper, apply just enough force to loosen the residue without gouging into the metal.
In addition to the type of scraper, there are also different techniques for using a pan scraper. One method is to run the pan under hot water to loosen the food bits and then use the scraper to remove them. Another technique is to add a little water to the pan and boil it on the stovetop before scraping. After using a scraper, remember to season the pan by drying it thoroughly and rubbing it with a light layer of cooking oil.
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Dry and oil the pan
Drying and oiling a cast iron pan is an important step in the maintenance of your cookware. Cast iron is highly reactive and can rust within minutes in humid air, so it's important to dry your pan promptly and thoroughly after washing. Use a lint-free cloth or paper towel to dry your pan, and don't be concerned if you notice some black residue on your towel—this is normal.
Once your pan is dry, it's time to oil it. Choose a neutral oil such as canola, vegetable, grapeseed, or flaxseed oil. You can also use lard or bacon grease, but these are not the best choices as they are high in saturated fats. Coat the inside and outside of the pan, including the handle, with a very thin layer of oil. Use a paper towel to wipe the surface until no oil residue remains. The pan should feel practically dry to the touch. If you use too much oil, your cookware may become sticky.
If you're seasoning a new cast iron pan, you'll want to repeat the oiling process three to four times to set down a good initial layer of seasoning. Put the pan in the oven upside down at 350-500 degrees Fahrenheit for one hour. Place a baking sheet or aluminum foil on the rack below to catch any excess oil that may drip off. Allow the pan to cool in the oven before touching it. Repeat these steps multiple times until a smooth finish develops.
Even after your pan is well-seasoned, you'll need to re-season it occasionally to maintain its nonstick properties. You'll know it's time to re-season when the surface looks dry and patchy. Simply rub the pan all over with a thin layer of oil and heat it in the oven or on the stovetop until the oil bonds to the metal.
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Re-season the pan
Re-seasoning a cast iron pan is necessary when a pan has been used a lot or when you've bought an old one. It is also important to re-season a pan after you strip and clean it.
Firstly, wash and dry your pan by hand. You can use a small amount of soap and a non-abrasive sponge or scrub brush. If there is stuck-on food, use a pan scraper or a wooden spatula to scrape it up. Rinse and hand dry thoroughly.
Next, coat the pan with a thin layer of oil with a high oleic index (oil that performs well at high temperatures), such as safflower or canola. You can also use grapeseed or sunflower oil. Make sure to coat the inside and outside of the pan, including the handle.
Then, place the pan upside down on a rack in the oven. Place a sheet of aluminium foil on the lower shelf to catch any drips. Preheat the oven to 350˚F to 500˚F and bake the pan for one hour. After one hour, turn off the oven and leave the pan in the oven to cool completely.
Finally, wipe away any excess oil with a paper towel. Repeat the process up to four more times to set your initial layer of seasoning. The pan should develop a gray or amber-colored surface that resembles a non-stick coating.
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Frequently asked questions
To scour a cast iron pan, use a small amount of mild dish soap and a non-abrasive sponge, a scrub brush, or a scouring pad. You can also use a pan scraper or a Lodge Chainmail Scrubber to remove stuck-on food. If there is rust on the pan, use steel wool or a metal scrubber to remove it before reseasoning.
Do not put a cast iron pan in the dishwasher or leave it in a sinkful of water, as it will rust. Do not use large amounts of soap, as this can strip the seasoning from the pan. Avoid "shocking" a hot pan with cold water, as the temperature change could cause it to warp or crack.
After scouring a cast iron pan, rinse and dry it thoroughly. Then, apply a thin layer of cooking oil, such as canola or vegetable oil, to the inside and outside of the pan. Place the pan upside down in an oven preheated to 350-500 degrees F for one hour. Allow the pan to cool before storing.
