Cleaning Iron Cast Pan: Easy Steps For Sparkling Cookware

Cleaning an iron cast pan is a straightforward process, but there are some important things to keep in mind to ensure you don't damage your cookware. Firstly, always clean your pan by hand with hot water and avoid using the dishwasher. While some sources say it's okay to use a mild soap, others claim that even a small amount of soap will strip the seasoning from your pan. To remove stuck-on food, scrub your pan with coarse salt and water, then rinse or wipe it with a paper towel. You can also try using a pan scraper, a nylon scrubbing brush, or a chainmail scrubber. After cleaning, thoroughly dry your pan on the stove over low heat to prevent rusting. Finally, apply a light coating of vegetable, canola, grapeseed, or flaxseed oil to the inside of the skillet using a cloth or paper towel.

Use hot water and a sponge or stiff brush

When cleaning an iron cast pan, using hot water and a sponge or stiff brush is an effective method. Firstly, it is important to clean the pan while it is still hot, as stuck-on food hardens as it cools. The hot water will help to loosen any food that is stuck to the pan. It is best to avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Make sure to use tongs or gloves if the water is extra hot!

For stuck-on food, scrub the pan with a paste of coarse kosher salt and water, then rinse or wipe with a paper towel. Stubborn food residue can also be loosened by boiling water in the pan. This is a great way to remove seriously burnt-on food, similar to how cooks clean flat-top grills in restaurants.

After scrubbing, thoroughly dry the pan with a towel or on the stove over low heat. It is important to ensure the pan is completely dry to prevent rusting. Once dry, apply a light coat of vegetable oil or melted shortening to the inside of the skillet with a cloth or paper towel. Buff to remove any excess oil.

Dry the pan on the stove

Drying your cast iron pan on the stove is a great way to ensure that all the water evaporates and that your pan is ready for its next use. Here's a step-by-step guide:

• After cleaning your cast iron pan with hot water and a sponge or stiff brush, it's time to dry it thoroughly. Place the pan on the stove and turn the burner to high heat.
• Make sure to use a stove burner that is similar in size to your pan. This ensures even heating and effective evaporation of water.
• As the pan heats up, the water will start to evaporate. You may see steam rising from the pan, which is a good indication that the water is boiling off.
• Keep the pan on the stove for a few minutes, especially if it was thoroughly wet. You want to ensure that all the water is gone to prevent rusting.
• If desired, you can use a paper towel or a clean cloth to wipe down the pan as it heats up. This can help speed up the drying process and ensure that any remaining water droplets are absorbed.
• Once you're confident that the pan is completely dry, turn off the burner and allow the pan to cool down.

By drying your cast iron pan on the stove, you can effectively remove any moisture and prevent rust from forming. This step is crucial in properly maintaining your cast iron cookware and ensuring it remains in good condition for years to come.

Season with a few drops of oil

Seasoning a cast-iron pan is a simple process that will keep your pan in good condition for years to come. It involves bonding a thin layer of oil to the iron, creating a protective coating with non-stick properties.

To season your pan, start by ensuring it is clean and dry. You can do this by washing it with hot water and a sponge or stiff brush, avoiding the use of soap, steel wool, or the dishwasher. Then, dry the pan on the stove over low heat or with a lint-free cloth or paper towel.

Once your pan is clean and dry, it's time to add a few drops of oil. You can use a variety of cooking oils, such as vegetable, canola, corn, or flaxseed oil. Rub the oil all over the inside of the pan, including the handle, using a cloth or paper towel. Make sure to buff the pan well to remove any excess oil. You don't want a thick slick of oil on your pan, as this will result in a sticky, gummy mess.

After oiling, place the pan in the oven upside down at a temperature between 350-500°F (175-260°C) for about 30 minutes. This process, known as polymerization, will bond the oil to the metal, creating a hard, protective coating. You may need to repeat this oiling and heating process a few times to build up a good initial layer of seasoning.

Once your pan is seasoned, make sure to maintain it by regularly cooking with oil and following proper cleaning and drying techniques. With proper care, your cast-iron pan will last for generations.

Remove rust with steel wool

Removing rust from a cast-iron pan is a simple process, but it does require some elbow grease. First, scour the rusty sections with steel wool. You may need to scrub hard to return the pan to its raw cast iron state. This will remove the seasoning, but that's okay because you're going to re-season the pan after cleaning.

Once you've removed the rust, wash the pan with warm, soapy water. You can use mild dish soap and scrub with a bristle brush, gentle scouring pad, or mesh sponge if needed. This step will ensure that any remaining rust or residue is removed. After washing, thoroughly dry the pan with a clean cloth or paper towel. You can also place it on the stovetop over low heat for a few minutes to ensure it's completely dry.

Now that the pan is clean and dry, it's time to re-season it. This will help protect the pan from future rust and create a non-stick surface. Start by adding a very thin layer of cooking oil or seasoning spray to the entire surface of the pan, including the bottom and handle. Be sure to use just enough oil to create a thin layer, as too much oil can make the pan sticky.

Finally, place the pan upside down in the oven on the top rack and bake at 450-500 degrees Fahrenheit for one hour. Place a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. After an hour, turn off the heat and let the pan cool in the oven. This allows the seasoning to cure and adhere to the iron, creating a durable, non-stick finish.

Store with paper towels between pans

Storing your cast iron pans with paper towels between them is a great way to protect your cookware. Paper towels act as a buffer, preventing scratches or damage to the pans' surfaces. They also absorb any moisture that could lead to rusting, which is essential as rust can compromise the non-stick properties of a well-seasoned pan.

When using paper towels between cast iron pans, it's important to use a light touch when wiping down the pans to avoid leaving paper residue. Cheap paper towels tend to leave more lint, so it may be worth investing in a more durable brand. Alternatively, you could use a lint-free cloth, an old t-shirt, or newspaper to separate your pans.

If you're stacking multiple cast iron pans, you can use two paper towels to be extra careful. It's not necessary to change the paper towel after each use, but if it becomes dirty or damaged, it's a good idea to replace it.

By taking this simple step of storing your cast iron pans with paper towels between them, you can help maintain the quality and longevity of your cookware.

Frequently asked questions