The Ultimate Guide To Sterilizing Your Cast Iron Pan

Sterilising a cast-iron pan is a straightforward process, but it's important to do it properly to avoid damaging your cookware. Firstly, wash the pan with warm soapy water and a sponge or scrub brush. If there are stubborn burnt-on bits, you can use salt and a dry towel to help lift the food away, or try boiling a little water in the pan first to loosen it. Rinse the pan and dry it thoroughly with a towel, then place it on the stove over a low heat or in a warm oven to ensure all moisture has evaporated. Once dry, rub a light layer of cooking oil or seasoning spray over the surface of the pan and wipe away any excess with a paper towel. Your cast-iron pan is now sterilised and ready for use!

Use hot soapy water, then dry and re-season

To sterilize a cast iron pan, you can use hot soapy water. This method is especially useful if your pan has been exposed to mouse droppings or other contaminants. Here is a step-by-step guide:

Step 1: Wash with Hot Soapy Water

Use a small amount of antibacterial dish soap and hot water to scrub your cast iron pan. You can use a non-abrasive sponge, scrub brush, or even steel wool if the pan has tough, stuck-on food residue. If the food is stubborn, you can simmer some water in the pan for 3-5 minutes and then use a scraper after it has cooled. Be sure to wash the pan by hand and avoid using the dishwasher, as this can damage the pan's seasoning and cause rust.

Step 2: Dry Thoroughly

After washing, promptly and thoroughly dry your cast iron pan with a lint-free cloth or paper towel. It is important to ensure that the pan is completely dry to prevent rust. You can place the pan on the stove and gently heat it to ensure all water evaporates.

Step 3: Re-season the Pan

Once the pan is dry, it's time to re-season it. This will help restore the pan's natural non-stick cooking surface and protect it from rust. Here's how:

• Rub a very light layer of cooking oil or seasoning spray onto the surface of the pan, including the handle. You can use canola, vegetable, or any neutral oil.
• Use a paper towel to wipe the surface until no oil residue remains. The pan should look nearly dry, with no excess oil.
• Place the pan upside down in the oven and preheat it to 450-500 degrees Fahrenheit.
• After 5-10 minutes, remove the pan from the oven and allow it to cool completely.
• Repeat the above steps several times to build up multiple layers of seasoning. Your pan is now sterilized and ready for use!

Try a self-cleaning oven

If you want to sterilize a cast iron pan, one way to do it is by using a self-cleaning oven. Here's a step-by-step guide on how to do it:

Step 1: Prepare the Cast Iron Pan

Before placing the cast iron pan in the oven, it's important to remove any stuck-on food residue or grease. Use a pan scraper or a nylon scrubbing brush to remove any residue. Avoid using metal scrubbers or steel wool as they can damage the pan's surface. If there is stubborn, stuck-on food, simmer a small amount of water in the pan for 3-5 minutes, then use the scraper after it has cooled. Dry the pan thoroughly with a lint-free cloth or paper towel. Make sure there is no water residue, as it can cause rusting.

Step 2: Place the Pan in the Self-Cleaning Oven

Once your cast iron pan is clean and dry, place it upside down in the self-cleaning oven. Place a large baking sheet or a layer of aluminum foil on the bottom rack of the oven to catch any drippings or residue that may fall from the pan during the cleaning cycle.

Step 3: Run the Self-Cleaning Cycle

Close the oven door and set it to the self-cleaning mode according to the manufacturer's instructions. The oven will heat up to a high temperature, typically between 800-1000°F (427-538°C), burning away any grease or residue on the pan and inside the oven. This process may take several hours, so ensure proper ventilation during and after the cycle to get rid of any smoke or odours.

Step 4: Re-season the Pan

Once the self-cleaning cycle is complete and the oven has cooled down, remove the cast iron pan. If needed, scrub the pan again with a mild detergent and water to remove any remaining residue. Dry the pan thoroughly, then re-season it by rubbing a thin layer of cooking oil or seasoning spray on its surface. Use a paper towel to wipe away any excess oil until no residue remains.

Using a self-cleaning oven is an effective way to sterilize your cast iron pan and restore it to its original condition. This method is particularly useful for removing stubborn residue or grease that has built up over time. Remember to always exercise caution when working with high temperatures and follow the manufacturer's instructions for your oven.

Bleach and hot water

First, create a solution of hot water and bleach. The exact ratio is not specified, but one source suggests a ratio of 1:3 (bleach to water). Be sure to use this solution in a well-ventilated area, and wear rubber gloves to protect your hands.

Next, dunk the cast iron pan into the solution. Leave it there for several hours, or up to 24 hours if there is severe contamination.

After removing the pan from the solution, rinse it thoroughly with running water. You may see a thin layer of rust develop as soon as you remove the pan from the bleach solution. This is known as "flash rust" and is nothing to worry about.

If flash rust appears, or if there is remaining rust on the pan, you can remove it by making a slurry of Bar Keepers Friend and a couple of tablespoons of water in the pan. Scrub the rust off using a stainless steel scrubber. Rinse the pan again and dry it thoroughly.

Finally, re-season the pan. To do this, coat the pan with a thin layer of neutral oil, such as canola or vegetable oil. Use a paper towel or clean rag to rub the oil all over the pan, inside and out. Then, place the pan in the oven and preheat it to 450-500 degrees Fahrenheit. After 5-10 minutes, remove the pan from the oven and wipe off any excess oil with a clean towel. The pan should look nearly dry. Finally, bake the pan for one hour, then turn off the oven and let the pan cool inside.

Burn off rust or gunk

If your cast iron pan has rust or gunk on it, don't panic! It can be saved.

First, scrub the pan with a steel wool scouring pad and a little warm water. If you don't have steel wool, you can use coarse salt instead. This will help to remove any stuck-on food or grease.

Next, use a mild abrasive like baking soda. Cover the bottom of the pan with baking soda, then add vinegar to the pan in small increments until the baking soda stops bubbling. Let the mixture set for 10-30 minutes, then begin scrubbing with a dishcloth.

If you still see rust stains, coat the pan with pure vinegar and let it soak for 6-8 hours or overnight. After soaking, rinse the pan and dry it thoroughly.

Once your pan is dry, apply a thin layer of canola or vegetable oil to the pan. This will help to loosen any remaining rust spots. Scrub the rust spots with scouring pads or an old dishcloth. Rinse and dry the pan again when you're finished.

Finally, place the pan on the stove over low heat to remove any remaining moisture. Completely drying your pan is crucial, as neglecting to do so will only lead to more rust problems.

Use a scrubber and water

Using a scrubber and water is an effective way to sterilize your cast iron pan. Here is a step-by-step guide:

Firstly, it is important to clean the pan while it is still hot, as this will save you time and effort later. Stuck-on food will harden as the pan cools, so it is best to start the cleaning process as soon as possible.

Next, fill the pan with hot water. Do not use soap, as this can strip the seasoning from the pan. Instead, use a heavy-duty cast-iron scrubber to firmly scrub the pan. For stuck-on food, you can add some salt to the pan and scrub with a dry towel. The salt will act as an abrasive to help lift the food away.

If there is still food stuck to the pan, try boiling a little water in the pan for 3-5 minutes. Then, use a nylon scrubbing brush or a pan scraper to remove the remaining food once the pan has cooled. Rinse the pan under warm water, being careful not to soak the pan, as this can cause rust.

Finally, thoroughly dry the pan with a lint-free cloth or paper towel. If you notice any black residue on the towel, don't worry, this is just seasoning. Place the pan on the stove over low heat or in a warm oven to ensure all the water has evaporated.

Once the pan is completely dry, you can rub a very light layer of cooking oil onto the surface. Use a paper towel to wipe the surface until no oil residue remains.

By following these steps, you can effectively sterilize your cast iron pan using a scrubber and water.

Frequently asked questions