Cleaning Cast Iron: Post-Cooking Care

Cast iron pans are a versatile and affordable kitchen essential. They can be used for baking, roasting, searing, and frying. However, they require proper maintenance and care to last a lifetime. In this article, we will discuss the dos and don'ts of cleaning a cast iron pan, as well as effective methods for removing stubborn, stuck-on food and rust. We will also provide step-by-step instructions on how to season your cast iron pan to create a rust-resistant, non-stick surface.

How to Clean a Cast Iron Pan

Use hot water and scrub with a cast-iron scrubber

When cleaning a cast iron pan, it is important to remember that cast iron is quite brittle and susceptible to rust. Therefore, avoid "shocking" the pan by running it under cold water, and never leave it to soak in water.

To clean a cast iron pan, start by scrubbing it with hot water and a cast-iron scrubber. The hot water will help loosen any food that is stuck to the pan. You can also use a small amount of mild dish soap, although some sources advise against this, as soap can strip the seasoning from the pan. If there are stuck-on messes, you can use salt and a dry towel to help lift the food away.

If there is stubborn, stuck-on food, you can try simmering a little water in the pan for 3-5 minutes, then using a scraper after the pan has cooled. You can also try adding boiling water to the pan to loosen the food.

Avoid using soap as it strips the seasoning

While it is possible to use soap to clean a cast-iron pan, it is not necessary and may strip the seasoning. Older soaps were made with lye and vinegar, which would strip the seasoning and damage the pan. Even today, using large amounts of soap can have this effect.

To clean a cast-iron pan without using soap, first, use a pan scraper or hard-bristle brush to remove stuck-on food and debris. Then, rinse the pan with hot water, scrubbing it with a long-handled scrub brush. Dry the pan with a paper towel or lint-free cloth, and place it on the stove on medium heat to evaporate any remaining water. Finally, rub a light layer of cooking oil, such as flaxseed, canola, or vegetable oil, on the surface of the pan, and let it cool completely before wiping away any excess oil.

If you do choose to use soap, only use a small amount of mild dish soap, and be sure to dry and re-oil the pan afterward to prevent rust.

For stuck-on food, use salt and a dry towel

When it comes to cleaning a cast-iron pan, it's important to act fast as stuck-on food can harden as it cools. While some people recommend using hot water to loosen stuck-on food, others suggest using salt and a dry towel. Here's a step-by-step guide on how to clean a cast-iron pan using salt and a dry towel:

Step 1: Add Salt

First, while the pan is still warm (not hot), sprinkle a generous amount of kosher salt or regular table salt onto the stuck-on food. The salt will act as an abrasive, helping to lift the food away from the pan. You can also add a few drops of warm water to help loosen the food.

Step 2: Scrub with a Towel

Next, use a dry towel to scrub the salt into the stuck-on food. The towel provides ample surface area and helps to amplify your scrubbing power. Work the salt into the food residue until it starts to lift away from the pan. If the food is still stuck, try boiling a small amount of water in the pan to further loosen it.

Step 3: Remove Salt and Food Residue

Once the food residue has loosened, use a paper towel or clean kitchen towel to remove the salt and any remaining food bits from the pan. Be sure to wipe away all the salt, as leaving it in the pan could lead to corrosion.

Step 4: Dry the Pan

After removing the salt and food residue, it's important to thoroughly dry your cast-iron pan. You can use paper towels or a clean kitchen towel for this step. Make sure to get the pan completely dry to prevent rust from forming.

Step 5: Re-Season the Pan (Optional)

If desired, you can re-season your cast-iron pan after cleaning. To do this, rub a light layer of cooking oil, such as vegetable oil or canola oil, onto the surface of the pan. Then, use a paper towel to wipe away any excess oil, ensuring the pan is not left with a thick, slick layer of oil, which could result in a sticky mess.

By following these steps, you can effectively clean your cast-iron pan using salt and a dry towel, removing stuck-on food and keeping your pan in good condition for future use.

Dry the pan thoroughly with paper towels to prevent rusting

Drying your cast iron pan thoroughly is an important step in the cleaning process, as any remaining moisture can cause rusting. Use paper towels to dry the pan, ensuring that all water droplets are removed. Leaving your cast iron to air-dry is not recommended, as this can lead to rusting.

If you want to be extra sure that your pan is completely dry, you can place it on the stove and gently heat it until all the water evaporates. This is a good way to ensure that your pan is bone dry and ready for the next step in the cleaning process, which is usually seasoning with oil.

It is important to note that you should not leave your cast iron pan in water for too long, as this can cause rust. If your pan does develop rust, don't worry! With a little extra care, you can remove the rust and continue using your cast iron cookware.

Re-season the pan with a thin layer of oil

Re-seasoning a cast-iron pan is a simple process that will ensure your cookware lasts for generations. It involves applying a thin layer of oil and heating the pan to a specific temperature, which polymerises the oil and forms a protective layer that prevents food from sticking. Here is a step-by-step guide to re-seasoning your cast-iron pan:

Start by scrubbing your pan with warm, soapy water. You can use a mild dish soap and a scouring pad or a cast-iron pan cleaning brush. Rinse and hand-dry the pan thoroughly. Even after towel-drying, some surface moisture may remain, so be sure to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Next, rub the pan all over, inside and out—including the handle—with cooking oil. Use a paper towel or a clean cloth. Oils such as vegetable, canola, flaxseed, or corn oil are recommended. Be sure to rub the oil all over and then buff it thoroughly so that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface or turning sticky if left unused.

Now, place the oiled pan in a preheated oven. The ideal temperature is around 450°F (230°C), but temperatures can range from 300 to 500°F depending on the material of your pan. Leave the pan in the oven for 30 minutes. It may get smoky, so ensure your kitchen is well-ventilated. During this time, the oil will polymerise and form a protective coating. Placing the pan upside down on a baking sheet or aluminium foil can help catch any excess oil that drips off.

Remove the pan from the oven and allow it to cool. Then, rub it once more with oil and buff it out again. Place the pan back in the oven for another 30 minutes. Repeat this oiling-and-heating process two to three more times to set a good layer of seasoning.

Once you're done, let the pan cool down. Your cast-iron pan is now seasoned and ready for cooking and years of use!

Frequently asked questions