Cleaning Cast Iron: A Step-By-Step Guide For Kitchen Pans

Cast iron skillets are a versatile kitchen essential, perfect for one-pan dinners, searing steaks, and even cakes and pies. However, the one downside to this long-lasting cookware is the special care needed to keep them clean. The internet is awash with advice on how to clean cast iron, with many dos and don'ts. In this article, we cut through the noise to bring you a simple step-by-step guide on how to clean and care for your cast iron skillet, so it stays rust-free and well-seasoned for years to come.

Wash with hot water and a sponge or stiff brush

When cleaning a cast-iron pan, the first step is to wash it with hot water and a sponge or stiff brush. It is important to wash cast iron by hand and avoid using a dishwasher, as this can damage the pan's seasoning and cause rust. You should also avoid using steel wool or other abrasive materials, as these can strip away the pan's seasoning. Instead, opt for a sponge or a stiff brush specifically designed for cast iron.

When washing your cast-iron pan, it is best to use hot or warm water. Avoid using cold water, as it may not be as effective at removing stuck-on food and grease. The heat from the water will help loosen and dissolve any stubborn residue, making it easier to clean. Fill your sink with hot water and add a small amount of mild dish soap if desired. Some people prefer to avoid soap altogether when cleaning cast iron, as it can affect the seasoning. However, a small amount of mild soap can be useful for cutting through grease and built-up residue. Just be sure to rinse the pan thoroughly afterward to remove any soap residue.

As you wash the pan, use your sponge or stiff brush to scrub away any stuck-on food or grease. The brush will help you reach all the nooks and crannies of the pan, ensuring a thorough clean. If you encounter particularly stubborn residue, you can create a paste by mixing coarse kosher salt and water, and use this as a natural abrasive cleaner. Simply scrub the paste onto the affected areas with a sponge or brush, and then rinse or wipe the pan with a paper towel.

It is important to be gentle yet firm when scrubbing your cast-iron pan. While you want to ensure a thorough clean, avoid using too much force as it may damage the pan's surface. Cast iron is a durable material, but it can be prone to scratching if not handled with care. Take your time and work the sponge or brush in circular motions, applying light to moderate pressure as needed.

Once you have finished scrubbing and rinsing the pan, make sure to dry it thoroughly. You can use a clean dish towel or paper towels to absorb any remaining water. Ensure that you dry the entire pan, including the bottom and handle, to prevent rust from forming.

Scrub with kosher salt and water

To clean a cast-iron pan, you can use kosher salt and water to scrub off any stuck-on bits of food. This method is effective and won't damage the pan's seasoning.

Start by adding hot water to the pan and scrubbing it with a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool as these can strip the pan's seasoning and cause rust.

Next, make a paste with coarse kosher salt and water. Scrub the pan with this paste to remove any stuck-on food residue. You can use a paper towel, a folded kitchen towel, or a stiff brush for this step. If there are still stubborn bits of food, you can try boiling some water in the pan and using a wooden spoon to scrape them off.

Once you've removed all the stuck-on food, rinse or wipe the pan with a paper towel to remove any remaining salt or food residue. It's important to thoroughly dry the pan after washing to prevent rusting. You can use a towel to dry the pan or place it on the stove over low heat.

Finally, apply a light coat of vegetable oil or melted shortening to the inside of the skillet using a cloth or paper towel. This will help maintain the pan's seasoning and prevent rust.

Dry on the stove over low heat

Drying your cast iron pan on the stove over low heat is an effective way to ensure your pan is thoroughly dried and ready for its next use. This method is preferred by many over towel drying, as it ensures no moisture is left on the pan, which can lead to rusting.

To dry your pan on the stove, simply place it on the stove over low heat until the pan is completely dry. This method is particularly useful if you have a pan with hard-to-reach spots, such as grooves or ridges, as it will ensure that all areas of the pan are dried.

Drying your cast iron pan on the stove is a straightforward process, but it is important to note that you should not leave the pan unattended. Keep an eye on the pan to prevent overheating, which can lead to damage or discolouration.

Once the pan is dry, you can proceed to the next step of the cleaning process, which is oiling the pan. Oiling your cast iron pan is crucial to maintaining its seasoning and preventing rust.

Apply a light coat of vegetable oil

After cleaning your cast iron pan, it's important to dry it thoroughly. Once it's completely dry, it's time to apply a light coat of vegetable oil. Using a cloth or paper towel, gently rub a small amount of vegetable oil onto the inside of the pan. You only need about half a teaspoon of oil for a 10-inch pan. Make sure to get an even coat, and don't forget to oil the outside of the pan as well. This step helps to maintain the non-stick coating and prevents rusting.

When oiling your cast iron pan, less is more. You want to apply a very light coat of oil, as using too much can make the surface sticky. Use a paper towel to wipe the surface until no oil residue remains. The pan should look dark and smooth when you're done.

Buff the pan with a cloth or paper towel to remove any excess oil. Continue wiping the surface until the pan is free of any oil residue. This step ensures that your pan is properly seasoned and ready for storage.

Once you've applied the oil and buffed away any excess, your cast iron pan is ready to be put away. Store it in a dry place, and make sure it's completely cool before putting it away.

By following these simple steps, you'll be able to keep your cast iron pan clean, rust-free, and well-seasoned for years to come.

Remove rust with steel wool or a raw potato and baking soda

If your cast-iron pan has developed rust, don't panic! You can remove the rust using steel wool or a raw potato and baking soda. Here's a detailed guide:

Using Steel Wool:

• Start by washing your cast-iron pan by hand using warm, soapy water. You can use a small amount of soap, but avoid using too much as it can strip the seasoning.
• Use a pan scraper or nylon scrubbing brush to remove any stuck-on food residue. For stubborn residue, simmer a little water in the pan for 3-5 minutes and then use the scraper after it has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. It's important to ensure the pan is completely dry before moving on to the next step.
• Scour the rusty areas of the pan with steel wool. You can use steel wool to remove the rust, but be gentle and avoid applying too much pressure to avoid damaging the pan's surface.
• Rinse the pan with warm water to remove any residue from the steel wool.
• Dry the pan again with a clean cloth or paper towel. Make sure the pan is thoroughly dried to prevent new rust from forming.
• Apply a light layer of cooking oil or seasoning spray to the pan's surface. Use a paper towel to wipe away any excess oil until no residue remains.

Using a Raw Potato and Baking Soda:

• Cut a raw potato in half. The potato contains oxalic acid, which is a natural rust remover.
• Sprinkle some baking soda on the cut side of the potato. Baking soda is mildly abrasive and will help scrub away the rust.
• Use the potato like a scouring pad and scrub the rusty areas of the pan. The oxalic acid in the potato will react with the baking soda and help dissolve the rust.
• Continue scrubbing until the rust is removed. You may need to cut off the end of the potato and apply more baking soda if it becomes too soft or discoloured.
• Rinse the pan with warm water to remove any residue.
• Dry the pan thoroughly with a clean cloth or paper towel. Ensure the pan is completely dry to prevent new rust from forming.
• Apply a light coat of vegetable oil or melted shortening to the inside of the pan. Buff away any excess oil with a clean cloth or paper towel.

Remember, if your cast-iron pan has rusted, it's important to clean and remove the rust as soon as possible. After removing the rust, you may need to re-season the pan to restore its non-stick surface and protect it from future rust.

Frequently asked questions