Cast Iron Care: Clean And Season Your Pan

Cast iron pans are a great, versatile addition to your kitchen, but they can be a little high-maintenance. Here's a guide on how to clean and season your cast iron pan to keep it in tip-top condition.

How to Clean and Season a Cast Iron Pan

Use a small amount of mild dish soap and a non-abrasive sponge or scrub brush to clean your cast iron pan

When cleaning a cast-iron pan, it's important to use a small amount of mild dish soap. Avoid using large amounts of soap, as this can strip the seasoning from your pan. Instead, apply a mild dish soap to a non-abrasive sponge or scrub brush. You can use a sponge such as a Dobie sponge or the soft side of a Scotch-Brite sponge. Alternatively, a scrub brush like the Full Circle Tenacious C Cast Iron Brush or the Lodge Care Scrub Brush is suitable.

With your chosen cleaning tool, gently scrub your cast-iron pan with mild dish soap, hot water, and the sponge or brush. This will help remove any food residue or stuck-on bits without damaging the pan's seasoning. After scrubbing, be sure to rinse the pan clean and then dry it completely with a dish towel or paper towel. It's important to ensure your cast-iron pan is bone dry before storing it away, as any remaining moisture can lead to rust.

If you encounter stubborn, stuck-on food, there are a few additional steps you can take. One method is to simmer a small amount of water in the pan for 3-5 minutes and then use a pan scraper after the pan has cooled. Another approach is to add a small amount of kosher salt and a few drops of warm water to the pan while it's still warm. Use your sponge or scrub brush to gently scrub away the food. The salt will dissolve as you scrub, and it won't damage the seasoning.

Remember, always dry your cast-iron pan thoroughly after cleaning and consider applying a thin layer of cooking oil to maintain its seasoning.

Dry your pan promptly and thoroughly with a lint-free cloth or paper towel

Drying your cast iron pan is a crucial step in the cleaning process. Leaving water droplets on the pan can cause rust, which will require additional cleaning. To dry your pan, use a lint-free cloth or paper towel to thoroughly wipe down the pan. You can also place the pan on the stovetop over low heat to ensure all the water is gone. This step is important because it prevents rust and ensures your pan is ready for the next step in the cleaning process, which is seasoning with oil.

It is worth noting that if you do find rust on your cast iron pan, it is not ruined. Simply scrub or rinse the rust off and rub the pan with oil.

Additionally, if you notice a little black residue on your towel, this is normal. It is just the seasoning coming off, and you can easily re-season your pan.

Use a neutral oil like canola, vegetable, or flaxseed oil to season your pan

When it comes to seasoning a cast iron pan, the type of oil you use is important. A neutral oil with a high smoke point, such as canola, vegetable, or flaxseed oil, is ideal. These oils will help to create a smooth, hard finish that will protect your pan and make it increasingly non-stick.

To season your cast iron pan, start by washing and drying it thoroughly. Even a small amount of excess moisture can cause rust, so it's important to ensure your pan is completely dry before moving on to the next step.

Once your pan is dry, it's time to apply the oil. Pour a small amount of canola, vegetable, or flaxseed oil onto a paper towel or clean cloth. Rub the oil all over the surface of the pan, inside and out, including the handle. Make sure to use just enough oil to create a thin, even coating—you don't want a thick, slick layer of oil on your pan.

After you've applied the oil, it's time to heat your pan. Place it in a preheated oven at 450°F (230°C) for about 30 minutes. The oil will polymerize during this time, forming a hard, plastic-like coating. Using the oven ensures even heating, which is important for effective seasoning.

If desired, you can repeat the oiling and heating process a few more times to build up a stronger initial layer of seasoning. However, this is not necessary, especially if you plan to use your pan frequently. Each time you cook with fat in your cast iron pan, you'll naturally add more seasoning.

In addition to creating a non-stick surface, seasoning your cast iron pan also helps to protect it from rust. With proper care and maintenance, your cast iron pan will last for years and become increasingly easier to clean and use.

Do not soak your cast iron pan in water to prevent rust

Cast iron pans are highly susceptible to rusting. Even a well-seasoned pan can rust if it's left in the sink to soak, put in the dishwasher, allowed to air-dry, or stored in a moisture-prone environment. Leaving cast iron pans to soak in water is a recipe for rust.

If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan. Leaving cast iron pans to soak in water will encourage rust to form.

If you do accidentally leave your pan in water for too long and it develops rust, don't panic. With a little extra care, you can remove the rust and continue using your cast iron cookware.

To prevent rust from forming, always ensure your cast iron pan is completely dry before putting it away, and store it in a low-humidity spot. If you're stacking multiple cast-iron pans on top of one another, line each one with a few layers of paper or kitchen towel, or invest in breathable pan separators that won't trap moisture. These simple steps serve to keep your cast iron as dry as possible since lingering dampness can encourage rust to return.

Re-season your pan by rubbing it with oil and heating it in the oven

Re-seasoning your cast iron pan is a straightforward process that can be done in a few simple steps. Firstly, ensure your pan is clean and dry. You can use a small amount of mild dish soap to clean your pan, but make sure to dry it thoroughly with a lint-free cloth or paper towel.

Once your pan is dry, it's time to rub it with oil. You can use a variety of oils for this process, such as canola, vegetable, flaxseed, or olive oil. Pour a small amount of oil onto a paper towel or clean cloth and rub it all over the pan, including the handle. It is important to use just a thin layer of oil and to buff the pan until it no longer looks greasy. Excess oil can pool during the heating process, creating hardened droplets or a sticky residue.

After your pan is coated in a thin layer of oil, place it in the oven. Preheat the oven to between 450°F and 500°F (230°C to 260°C). Place the pan upside down on the top rack, with a baking sheet or aluminium foil on the bottom rack to catch any oil drips. Leave the pan in the oven for 30 minutes to an hour.

Once the time is up, remove the pan from the oven and allow it to cool. Your pan is now re-seasoned and ready to use!

Frequently asked questions