Emilie Meyer
Cast iron pans are durable, versatile, and inexpensive, but they require some TLC when it comes to cleaning and maintenance. If not properly maintained, cast iron can rust and become frustrating to cook with. However, with the right care, cast iron pans can last for generations. So, how do you clean a cast iron pan? Firstly, never use an abrasive cloth, steel wool, or put it in the dishwasher. Instead, hand wash the pan with hot water and a sponge or stiff brush. For stuck-on food, scrub with a paste of coarse kosher salt and water, then rinse or wipe clean. You can also use a cast iron cleaner, which is a chainmail scrubber that won't damage the seasoning. To remove rust, use steel wool or a raw potato with baking soda. After cleaning, thoroughly dry the pan on the stove, then season it by rubbing a thin layer of oil all over the pan.
How to clean a cast iron pan
| Characteristics | Values |
|---|---|
| Cleaning tools | Paper towel, soft sponge, coarse salt, vegetable oil, dish soap, pan scraper, steel wool scouring pad, chainmail scrubber, plastic pan scraper, brush |
| Cleaning methods | Wash with hot water, scrub with salt, scrub with oil, boil water, dry on the stove, wipe with oiled paper towel, wash with dish soap, scrub with steel wool, scrub with chainmail scrubber, scrub with brush, wash with cold water |
| Drying methods | Dry with a lint-free cloth, paper towel, or dish towel |
| Storage | Hang the pan or stack with paper towels in between pans |
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What You'll Learn
Use hot water and a brush to scrub the pan
To clean a cast-iron pan with hot water and a brush, follow these steps:
Firstly, it is important to remember that cast iron is brittle and prone to rusting. Therefore, avoid causing thermal shock by running a hot pan under cold water, as this may warp or crack the pan. Instead, allow the pan to cool before cleaning.
Once the pan is cool, use a spatula or a flat metal utensil to remove as many stuck-on food bits as possible. Then, add hot or boiling water to the pan. The amount of water added can vary, but ensure it is enough to cover the stuck-on food.
Next, use a brush to scrub the pan. The brush should be made of natural fibers or plastic with stiff bristles. Avoid wire brushes or steel wool, as they are too abrasive and may damage the pan's surface. Scrub the inside of the pan, paying attention to any dark carbon buildup from cooking. Ensure the cooking surface is thoroughly cleaned.
After scrubbing, pour out the dirty water and rinse the pan with more hot water. Blot the pan dry with paper towels or a clean cloth, ensuring no moisture remains.
If there is still food stuck to the pan, you can try using kosher salt as an abrasive cleaner. Add a few pinches of kosher salt to the pan and use dry paper towels to scrub and loosen the remaining food bits.
Finally, once the pan is clean and dry, you may want to re-season it by applying a thin layer of cooking oil or vegetable oil to the surface. Use a paper towel to wipe the surface until no oil residue remains.
By following these steps, you can effectively clean and maintain your cast-iron pan using hot water and a brush.
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Avoid using soap as it strips the seasoning
It is generally advised to avoid using soap when cleaning cast iron pans as it is believed to strip away the seasoning. Seasoning is a layer of oil that has reacted with the iron surface of the pan when heated. Bonds are formed through a process called polymerization, resulting in a practical, non-stick layer that also helps prevent rusting.
The belief that soap should be avoided stems from the fact that traditional soap contained lye, which could indeed strip away the seasoning. However, modern soaps are milder and less likely to damage the seasoning. Nevertheless, it is still possible for soap to dry out a cast iron pan by removing the top layer of oil, which can lead to rusting. Therefore, it is recommended to reseason the pan after each cleaning session and always cook with a layer of fresh oil.
When cleaning a cast iron pan, it is best to avoid harsh detergents or abrasive scrubbers, as these can also strip away the seasoning. Instead, use a soft sponge or brush to gently scrub the pan with warm water. If there is stuck-on food, a nylon scraper or pan scraper can be used to remove it without damaging the seasoning.
While soap is not as harmful to the seasoning as once believed, it is still important to use it in moderation when cleaning cast iron pans. A mild dish soap should be used, and only a small amount is necessary. After washing with soap, it is crucial to thoroughly dry the pan with a towel or paper towel to prevent rusting.
In summary, while modern soap is less likely to strip the seasoning from a cast iron pan, it can still remove the top layer of oil, leading to potential rusting. Therefore, it is advisable to avoid using soap if possible and opt for alternative cleaning methods to maintain the seasoning and longevity of the pan.
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Use salt to scrub the pan for stuck-on food
Salt is an effective way to clean stuck-on food from a cast-iron pan. It is a cheaper alternative to specific products like Caron & Doucet Cast Iron Scrub, which is just salt combined with coconut oil and essential oils.
To clean your cast-iron pan with salt, start by sprinkling a layer of salt on the cooking surface. You can use regular table salt, but coarse-grained salt is recommended as it provides better traction to remove food particles. If you have a smaller pan, one tablespoon should be enough. For a larger pan, use two to three tablespoons.
Next, use a clean paper towel or a folded paper towel to scrub the salt around the pan. You can also use a clean kitchen rag. If you have a half potato, you can cut it in half and use the cut side to scrub the salt around the pan. The moisture in the potato, along with its natural oxalic acid, will help dissolve any rust or burned bits.
As you scrub, the salt will dissolve, and any stuck-on food will lift off without damaging the seasoning. Once you have removed all the unwanted food and residues, discard the salt and rinse your pan with warm water.
After rinsing, dry your pan with a rag or paper towel. Then, place it on the stovetop and heat it over medium-low heat for about five minutes or until you see the first wisp of smoke. Let the pan cool until it is safe to touch, then wipe it down with a thin layer of oil.
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Dry the pan with a lint-free cloth or paper towel
Drying your cast iron pan with a lint-free cloth or paper towel is an important step in the cleaning process. After washing your cast iron pan by hand, using a small amount of soap or hot water, it is crucial to dry it promptly and thoroughly. Use a lint-free cloth or paper towel to absorb any remaining water or moisture from the pan's surface. Ensure that you dry the pan completely to prevent rusting, a common issue with cast iron cookware.
Once the pan is dried, you may notice a black or dark residue on the cloth or towel. This residue is normal and indicates the presence of seasoning or baked-on cooking oil. It is harmless and will disappear with regular use and proper care of your cast iron pan.
To enhance the drying process, you can place the pan on the stove and gently heat it until all the water evaporates. This step ensures that any remaining moisture is removed, reducing the risk of rust formation. After heating, wipe the inside of the pan with an oiled paper towel. Use neutral oils like vegetable, canola, or grapeseed oil. This step not only removes any remaining water but also helps maintain the pan's seasoning, which provides a natural, non-stick finish.
Additionally, always let the pan cool completely before storing it away. Proper drying and maintenance of your cast iron pan will ensure its longevity and performance, allowing it to last for generations with proper care.
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Re-season the pan with a light layer of cooking oil
Re-seasoning a cast iron pan with a light layer of cooking oil is a straightforward process that can be done in a few simple steps. Firstly, ensure that the pan is clean and dry. It is important to note that cast iron pans should not be cleaned in the dishwasher or with soap, as this can damage the seasoning. Instead, use a cast iron cleaner, coarse salt, or hot water to remove any stuck-on food. After cleaning, dry the pan thoroughly with a lint-free cloth or paper towel.
Once the pan is clean and dry, it's time to apply the cooking oil. Use a paper towel or cloth to rub a very light layer of cooking oil onto the surface of the pan, ensuring that there is no excess oil. You can also use a seasoning spray for this step. The entire pan should be lightly coated, including the handle, but be careful not to apply too much oil, as this can affect the seasoning process.
After applying the oil, place the pan in an oven preheated to a minimum of 400°F (204°C). The oven temperature may vary depending on the type of oil used, as different oils have different smoke points. For example, extra virgin olive oil has a lower smoke point of around 375°F (191°C), while refined or light olive oil has a higher smoke point of 410-430°F (210-220°C).
Place the pan in the oven for 30 minutes to an hour. During this time, you will see smoke coming from the pan as the oil begins to polymerize. Once the smoke disappears, the polymerization process is complete. Turn off the oven and leave the pan inside to cool slowly. This helps to solidify the layers of seasoning.
Once the pan has cooled, you may need to repeat the oiling and heating process to build up more layers of seasoning, especially if you are restoring an old, previously rusted skillet. However, this is optional and depends on your preference. Each time you cook with some type of fat or oil in your cast iron pan, you will naturally be adding more seasoning, so regular use is essential for maintaining the seasoning.
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Frequently asked questions
Wash your cast iron pan by hand using hot water and a brush or sponge. Avoid using soap, as this can strip the seasoning from the pan. For stuck-on food, scrub the pan with salt on a paper towel or rag, or use a pan scraper. If food is still stuck on, try boiling a little water in the pan for 3-5 minutes, then use the scraper after the pan has cooled.
To remove rust, scrub your pan with a steel wool scouring pad and warm water. You can also use coarse salt if you don't have steel wool. Dry your pan thoroughly with paper towels and place it on the stove to gently heat until all the water evaporates.
Dry your cast iron pan promptly and thoroughly with a lint-free cloth or paper towel. To ensure your pan is completely dry, place it on the stove and gently heat until all the water evaporates.
Rub a light layer of cooking oil or seasoning spray onto the surface of your pan. Use a paper towel to wipe the surface until no oil residue remains.
No, you should not put your cast iron pan in the dishwasher.
