Cleaning Cast Iron: Salt Scrub Method

Cast iron pans are a versatile and affordable kitchen essential, but they do require some maintenance. One of the most effective ways to clean a cast iron pan is to use salt. Salt is a great option as it is softer than cast iron, so it won't scratch the surface of your pan. It also helps to break up bits of stuck-on food and residue without disturbing the seasoning of the pan.

How much salt to use

The amount of salt you should use to clean a cast-iron pan depends on the size of the pan. For a 10" pan, 2 to 3 tablespoons of coarse kosher salt is recommended. If you have a smaller pan, one tablespoon will do. It is important to use a coarse-grained salt as this will provide the traction needed to remove food particles.

If you are cleaning with salt and lukewarm water, use about a tablespoon of coarse salt.

How to use salt to scrub the pan

Using salt to scrub your cast iron pan is an effective way to clean it without damaging the seasoning. Salt is softer than cast iron, so it won't scratch the surface of your skillet. Here is a step-by-step guide on how to use salt to scrub your cast iron pan:

Step 1: Prepare the Salt

Pour a small amount of coarse kosher salt into your cast iron skillet. The amount of salt will depend on the size of your pan. For a smaller pan, one tablespoon should be enough, while for a larger pan, you can use two to three tablespoons. Coarse-grained salt is essential as it provides the traction needed to remove food particles effectively.

Step 2: Scour the Pan

Using a clean kitchen rag, folded paper towel, or a stiff brush, gently move the salt around the pan, scouring the surface. You can also use a natural fiber cleaning brush or a sponge to help with this process. Be sure to get into all the nooks and crannies of the pan, including the sidewalls. The salt will act as an abrasive cleaner, breaking up any stuck-on food or residue without disturbing the seasoning.

Step 3: Rinse and Dry the Pan

Once all the unwanted food and residues have been cleaned off, discard the salt by rinsing the pan with a little warm water. You can also use lukewarm water for this step. Then, dry your pan thoroughly with a clean rag, paper towel, or kitchen towel. It's important to ensure that your pan is completely dry before moving on to the next step.

Step 4: Heat the Pan

Place the dried pan on the stovetop and heat it over medium-low heat for about five minutes. Continue heating until you see the first wisp of smoke coming off the surface of the pan. This step helps to evaporate any remaining moisture and prepares the pan for the next step.

Step 5: Cool and Oil the Pan

Let the pan cool down until it is safe to touch. Then, using a cloth, rag, or paper towel, wipe down the entire pan with a thin layer of cooking oil, such as canola or vegetable oil. Use just enough oil to coat the skillet, but avoid leaving a thick layer. The pan should still have a matte appearance even when oiled. This step helps to protect the pan, maintain its seasoning, and prevent rusting.

How to dry the pan after rinsing

Drying your cast iron pan is an important step in the cleaning process, as any remaining moisture can cause rusting. Here is a detailed guide on how to dry your cast iron pan after rinsing:

• After rinsing your cast iron pan with warm water, use a clean cloth or paper towel to absorb any remaining water. Make sure to wipe down the entire pan, including the handle and the bottom. Remove as much moisture as possible with the towel.
• Place the pan on the stovetop and turn the heat to low. You can also use a medium flame, depending on your stove's settings. This step ensures that any remaining moisture evaporates. Leave the pan on the heat for a few minutes.
• Once the pan is dry, remove it from the heat. At this point, you can apply a thin layer of oil to the pan. This step is optional but helps to maintain the seasoning and prevent rust. Use a neutral, high-heat cooking oil, such as canola, vegetable, or grapeseed oil. Rub the oil all over the pan, including the handle, with a paper towel or clean cloth.
• Return the pan to the stovetop and heat it until the oil just starts to smoke. This step polymerizes the oil, creating a non-stick coating. Then, turn off the heat and let the pan cool down to room temperature.
• Once the pan is cool, you can put it away. Store it in a dry place, away from moisture, to prevent rusting.

Remember, moisture is the enemy of cast iron, so it is crucial to dry your pan thoroughly after each use. This process will help maintain your cast iron pan and ensure it lasts for generations.

How to re-season the pan after cleaning

To re-season a cast-iron pan, follow these steps:

• Wash your cast iron cookware by hand. You can use a small amount of soap. If there is stuck-on food, use a pan scraper or scrub brush to remove it. If the food is stubborn, simmer a little water for 3-5 minutes and then use the scraper after the pan has cooled.
• Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal.
• 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.
• Place the cookware in the oven upside down on the top rack. Place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip off the cookware.
• Bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool and repeat as necessary to achieve the classic black patina.

Some additional tips for re-seasoning cast iron:

• It is important to thoroughly dry your cast iron pan before beginning the re-seasoning process. You can place it over low heat on the stovetop or in the oven at a low temperature to ensure all moisture is removed.
• When applying oil to the pan, use a very thin layer. If you use too much oil, your cookware may become sticky.
• You can use a variety of cooking oils and fats for seasoning cast iron, such as vegetable oil, melted shortening, or canola oil.
• Re-seasoning in the oven adds a more thorough layer of seasoning to the entire pan, strengthening the bond to the iron.
• It is beneficial to season your cast iron in the oven a few times a year, especially when restoring a rusty cast iron pan.

How to remove stubborn bits of food

To remove stubborn bits of food from a cast-iron pan, you can use salt, water, and a scrub brush. While the pan is warm (not hot), add 1 tablespoon of kosher salt and a few drops of warm water. Use a non-abrasive sponge, a Dobie sponge, a Scotch-Brite sponge, or a scrub brush to gently scrub and remove the stuck-on food. The salt will dissolve as you scrub without damaging the seasoning.

If the food is still stuck, try the boiling water method. Add 1 to 2 cups of water to the pan and bring it to a boil. If the food doesn't come off on its own after a few minutes, use a wooden spatula or a pan scraper to gently scrape it off.

After removing the stuck-on food, wash the pan with mild dish soap and hot water, then dry it completely with a dish towel. You can also place the pan in the oven at 200 to 300 degrees Fahrenheit to ensure it's completely dry.

Finally, coat the pan with a thin layer of neutral oil, such as canola or vegetable oil, using a paper towel or clean rag. This will help maintain the seasoning and prevent rust.

Frequently asked questions