Emilie Meyer
Cast iron pans are notoriously difficult to clean and maintain. However, it is a myth that they cannot be cleaned with soap—in fact, using a small amount of mild soap is an effective way to remove stubborn residues and odours without stripping the seasoning layer. Cast iron pans should be washed by hand, as dishwashers can cause rust and remove the seasoning. To clean a cast iron pan without soap, users can scrub it with water and coarse salt, which acts as an abrasive cleaner without disturbing the seasoning.
How do cast iron pans stay clean without soap?
| Characteristics | Values |
|---|---|
| Cleaning tools | Coarse salt, pan scraper, scrub brush, nylon scrubbing brush, non-abrasive sponge, soft sponge, paper towel, lint-free cloth, towel, Scotch-Brite sponge, Lodge Rust Eraser, Dalstrong Rust Eraser, Lodge Chainmail Scrubber, steel wool, oven cleaner |
| Cleaning methods | Boil water in the pan, scrub with water, scrub with salt, use a pan scraper after the pan has cooled, scrub with a damp sponge, dry on the stove over medium heat, dry with a paper towel or cloth, rub with vegetable oil, use a rust eraser, scrub with steel wool and soapy water, rinse, dry and re-season, use an oven cleaner, wash with mild dish soap and hot water, scrub with a soft sponge or brush, dry with a clean towel, apply a thin layer of oil and heat in the oven or on the stovetop |
| General advice | Avoid soaking the pan in water, do not put the pan in the dishwasher, do not use cold water on a hot pan, do not use harsh detergents or abrasive cleaners, store the pan in a dry place |
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What You'll Learn
Using mild soap is okay
While some people may advise against using soap on cast iron pans, it is perfectly fine to do so, as long as you are using a mild soap. In fact, Lodge, which has over 120 years of experience making cast iron, endorses the use of a small amount of soap. This is because, unlike older dish soaps, modern soaps are gentler and do not contain lye, which would strip the seasoning and damage pans.
When cleaning a cast iron pan with soap, it is important to use only a small amount and to avoid using abrasive sponges or scrubbers, as these can damage the pan's seasoning. Instead, use a non-abrasive sponge, such as a Dobie sponge or the soft side of a Scotch-Brite sponge, or a scrub brush. It is also important to dry the pan thoroughly after washing, as cast iron pans should not be left in water for too long, as this can cause rusting.
If your cast iron pan has rust, you can remove it by gently rubbing it with the rough side of a dry Scotch-Brite sponge. You can add a little water and a drop of mild dish soap if necessary. After removing the rust, be sure to rinse, dry, and re-season the pan. You can also use a rust eraser to remove rust from a large area.
While it is not necessary to use soap on a cast iron pan, as the pan can be cleaned by simply wiping it out with a paper towel and heating it to dry, some people may prefer to use soap to remove excess oil or food residue. If you choose to use soap, it is important to use a mild soap and to follow the proper cleaning and drying techniques to ensure that your cast iron pan remains in good condition.
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Avoid dishwashers
Cast iron pans should not be washed in a dishwasher. They should be washed by hand and dried immediately. Washing cast iron pans in a dishwasher will likely strip the seasoning from the pan, and rust can quickly form. Cast iron is also quite brittle, so avoid "shocking" a hot pan by running it under cold water, or the drastic temperature change could cause it to warp or crack.
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. Leaving the pan wet can cause rust to develop, compromising the seasoning and longevity. If you notice any loss of seasoning or dull spots on the pan after cleaning, you may need to re-season it. Simply apply a thin layer of oil to the pan's surface and heat it in the oven or on the stovetop to re-season. The best oil for seasoning a cast iron pan is one with a high smoke point and a neutral flavor, such as vegetable oil, flaxseed oil, grapeseed oil, avocado oil, or canola oil. Store the cast iron pan in a dry place to prevent moisture from accumulating and causing rust. You can also place a paper towel or cloth inside the pan to absorb any excess moisture.
To clean a cast iron pan without using a dishwasher, fill the pan with 1 to 2 cups of water and bring it to a boil over high heat until the gunk loosens. If the food bits don’t come off on their own after a couple of minutes, you can use a wooden spatula to scrape them up. Afterward, wash, dry, and wipe the pan with oil as usual.
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Use a pan scraper for stuck-on food
When it comes to cleaning cast iron pans, it's important to remember that they can't be soaked in water or put in the dishwasher, as this can lead to rust. While some sources say that a small amount of soap can be used, others suggest that soap should be avoided altogether to preserve the seasoning of the pan. So, what's the best way to clean a cast iron pan without soap? One effective method is to use a pan scraper to remove stuck-on food.
A pan scraper is a small, sturdy piece of plastic designed to remove stubborn, stuck-on food from cast iron pans. Its pointed and curved edges make it easy to get into all the nooks and crannies of the pan, including the corners and where the bottom meets the sides. This helps to ensure that all the food bits are removed, leaving your pan clean and ready for its next use.
To use a pan scraper effectively, start by allowing your pan to cool down until it's safe to touch. Then, run some hot water over the stuck-on food to loosen it. You can also add a small amount of water to the pan and simmer it on the stovetop for a few minutes to help loosen the food. Once the pan is cool and the food is loosened, use the pan scraper to gently remove the stuck-on food. Be careful not to apply too much pressure, as this could damage the seasoning of the pan.
After scraping, rinse the pan with warm water and dry it thoroughly. It's important to ensure that the pan is completely dry to prevent rust. You can use a lint-free cloth or paper towel for this step. Once the pan is dry, you can re-season it by rubbing a light layer of cooking oil or seasoning spray onto the surface. Use a paper towel to wipe away any excess oil and then store your pan away until its next use.
Using a pan scraper is a simple and effective way to clean your cast iron pan without the need for soap. It helps to remove stuck-on food gently and efficiently, preserving the seasoning and finish of the pan. With proper care and maintenance, your cast iron pan can last for generations.
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Dry promptly and thoroughly
Leaving cast iron pans to soak or air-dry is a surefire way to end up with rust, so it's important to dry your pan promptly and thoroughly. Use a lint-free cloth or paper towel to dry your cast-iron cookware immediately after washing. If you notice a little black residue on your towel, don't worry—this is just the seasoning and is perfectly normal. You can also place your pan on the stove over medium heat for a few minutes to ensure it is completely dry.
Once your cast-iron pan is clean and dry, it's a good idea to re-season it. This will help to protect the pan and ensure its longevity. Simply rub a very light layer of cooking oil or seasoning spray onto the surface of your cookware. Use a paper towel to wipe the surface until no oil residue remains. You can also place the pan in the oven upside down on the top rack and bake at 450–500°F (232–260°C) for one hour. Allow the pan to cool and repeat as necessary to achieve the classic black patina.
Storing your cast-iron pan in a dry place is essential to prevent moisture from accumulating and causing rust. You can also place a paper towel or cloth inside the pan to absorb any excess moisture. It's also a good idea to let the pan cool completely before storing it to prevent warping or damaging the seasoning.
While it's important to dry your cast-iron pan promptly and thoroughly, it's worth noting that you should never "shock" a hot pan by running it under cold water. The drastic temperature change could cause the pan to warp or crack. Always allow your cast-iron pan to cool down completely before cleaning and drying.
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Re-season the pan
Re-seasoning your cast iron pan is a simple process. Firstly, it's important to understand that the 'seasoning' of a cast iron pan is a basic plastic (polymerized oil). The pan is water-resistant, not waterproof, and iron loves to oxidize when exposed to water for any length of time. This is why cast iron pans can develop rust.
If your pan has developed rust, don't panic. With a little extra care, you can remove the rust and continue using your pan. Start by using the rough side of a dry Scotch-Brite sponge to gently rub off the rust. You can add a little water and a drop of mild dish soap if necessary. Rinse the pan and dry it thoroughly.
Now, you can begin the re-seasoning process. This will help to restore the natural, non-stick finish of your cast iron pan. Here's a step-by-step guide:
- Preheat your oven to 350°F (177°C).
- Wash your pan with hot water and a mild dish soap. You can use a soft brush or sponge to gently scrub the surface. Avoid using metal scouring pads, as these can damage the seasoning.
- Rinse the pan with warm water to remove any soap residue.
- Dry the pan thoroughly. You can place it on the stove over medium heat for a few minutes to ensure it is completely dry.
- Apply a thin, even coat of vegetable oil, canola oil, or melted shortening to the entire surface of the pan, including the exterior. You can use a paper towel or a clean cloth for this step.
- Place the pan upside down on a middle oven rack. Place a baking sheet or aluminum foil on the lower rack to catch any excess oil.
- Bake the pan for one hour. After one hour, turn off the oven and let the pan cool completely inside the oven.
- Once the pan is cool, remove it from the oven and admire your newly re-seasoned cast iron!
Your cast iron pan is now ready to use. With proper care and maintenance, your pan will develop a beautiful, natural non-stick finish that will last for years to come.
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Frequently asked questions
To clean a cast iron pan without soap, use a non-abrasive brush or sponge to scrub the pan with water. If there is stuck-on food, add some kosher salt to the pan and scrub with a damp sponge. The salt acts as an abrasive cleaner without disturbing the seasoning. If there are still bits of food stuck to the pan, add a little water and bring it to a boil. Let it simmer until the water evaporates, then wipe or scrub the pan again.
To remove rust from a 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 a drop of mild dish soap if necessary. Rinse the pan, dry it thoroughly, and then re-season it by rubbing a thin layer of cooking oil on the pan's surface.
No, it is not recommended to use steel wool or a metal scrubber to clean a cast iron pan. These materials can be too abrasive and may damage the seasoning. Instead, use a pan scraper or the Lodge Chainmail Scrubber to remove stuck-on residue. Steel wool or a metal scrubber can be used to remove rust before re-seasoning, but be sure to apply only light to medium pressure to avoid micro-cracking.
No, cast iron pans should not be put in the dishwasher. The dishwasher will remove the seasoning and likely cause rust. Cast iron pans should be washed by hand.
