Cleaning Cast Iron: Easy Steps For Perfect Results

Cleaning a cast iron pan is easy, but there are a few things to keep in mind. Firstly, cast iron pans should not be cleaned in the dishwasher as this can cause rust. Instead, wash the pan by hand using hot water and a sponge, stiff brush, or scouring pad. While some sources advise against using soap, others say a small amount of mild soap is okay and will not strip the pan's seasoning. For stuck-on food, try using a pan scraper, scrubbing with coarse salt, or boiling water in the pan. After washing, thoroughly dry the pan on the stove over low heat to ensure all the water has evaporated. Finally, rub a light layer of cooking oil onto the surface of the pan to season it.

Use hot water and a sponge or stiff brush

To clean a cast-iron pan, you'll need hot water and a sponge or stiff brush. You should always clean cast iron by hand, avoiding the dishwasher at all costs.

First, fill the pan with hot water and let it sit for a few minutes. This will help loosen any food that's stuck on. Then, firmly scrub the pan with your sponge or brush. If you're dealing with a lot of stuck-on food, you can also use a pan scraper to remove it. Be sure to avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning.

If you're having trouble removing stuck-on food, you can try simmering some water in the pan for 3-5 minutes. Let the pan cool, then use the scraper to remove the food. Alternatively, you can try scrubbing the pan with a paste made from coarse kosher salt and water. The abrasion of the salt will help lift the food away.

Once you've removed all the food residue, rinse the pan with water and dry it thoroughly. You can use a lint-free cloth, paper towel, or place it on the stove over low heat to dry. It's important to make sure the pan is completely dry to prevent rusting.

After the pan is dry, you can apply a light layer of cooking oil or seasoning spray to the surface. Use a paper towel to wipe the surface until no oil residue remains. This will help protect the pan and keep it in good condition.

Dry the pan on the stove

Drying your cast iron pan on the stove is a great way to ensure that all the water is gone after cleaning. To do this, simply place the pan on a burner set to high heat and wait for the water to boil off. This step is crucial in preventing rust from forming on your cast iron.

It is important to dry your cast iron pan promptly and thoroughly after washing. While some sources recommend using a lint-free cloth or paper towel to dry the pan, others suggest drying it on the stove over low heat. This method ensures that your pan is completely dry before storing it away.

If you live in a humid environment, drying your cast iron pan on the stove is especially beneficial. The high heat from the stove will help evaporate any remaining moisture, preventing the formation of rust.

After drying your cast iron pan on the stove, it is essential to season it properly. Seasoning creates a rust-resistant, non-stick surface that improves with age. To season your pan, heat it on the stove until it is very hot. Then, using a paper towel, rub a thin layer of oil, such as canola or flaxseed oil, all over the pan. Be sure to wipe away any excess oil, as you do not want a thick layer of oil on your pan. Finally, allow the pan to cool before storing it.

By following these simple steps, you can effectively dry your cast iron pan on the stove, ensuring that it is rust-free and well-maintained for years to come.

Season with a few drops of oil

Seasoning a cast iron pan is a simple process that will ensure your pan is rust-resistant and non-stick. Seasoning is a protective coating that is formed by heating thin layers of fat (like oil) on the cast iron. This process is called polymerization, and it converts the fat into a form of plastic.

To season your cast iron pan, follow these steps:

• Clean your cast iron pan thoroughly. Use a mild dish soap and a scouring pad or a cast iron pan cleaning brush. Rinse and dry the pan completely.
• Apply a few drops of oil to the surface of the pan. You can use a variety of oils such as vegetable oil, canola oil, flaxseed oil, or grapeseed oil. Make sure to use a thin, even layer of oil and wipe away any excess with a paper towel.
• Heat the oiled pan in the oven. Place the pan upside down on the top rack of the oven and put a baking sheet or aluminium foil on the bottom rack to catch any oil drips. Heat the oven to between 350-500°F (180-260°C) for about an hour.
• Allow the pan to cool. Your cast iron pan is now seasoned and ready to use!

Repeat this process regularly to maintain the seasoning and ensure your pan remains in good condition.

Remove rust with steel wool

Removing rust from a cast iron pan is a simple process. First, scrub the rusty sections with fine steel wool until the area returns to raw cast iron. You can also use the Lodge Rust Eraser. This step may remove some of the seasoning, but this is okay because you will be re-seasoning the pan later. Next, wash the pan with warm, soapy water. Use a mild dish soap and scrub the pan with a bristle brush, gentle scouring pad, or mesh sponge if needed. Make sure to thoroughly dry the pan with a clean dish towel or paper towel. You can also place the pan on the stovetop on low heat for a few minutes to ensure it is completely dry.

Now, apply a thin layer of cooking oil to the entire surface of the pan, including the bottom and handle. Be sure to use just a thin layer of oil, not enough to drip or run when you tilt the pan. Thin layers are important for baking seasoning into the pan. Finally, preheat your oven to 450-500 degrees Fahrenheit. Place a sheet of aluminum foil or a foil-lined baking sheet on the bottom rack to catch any oil drips. Place the pan upside down on the center or top rack and bake for one hour. Turn off the heat and let the pan cool in the oven. This allows the seasoning to further cure and adhere to the iron.

Don't use soap or a dishwasher

Cast iron pans should not be cleaned in a dishwasher. The dishwasher can ruin the seasoning on your cast iron pan. The water jets and harsh detergents strip away the solid seasoning you may have spent years building up. A well-seasoned pan is a key part of great cooking.

The dishwasher can also cause rusting. Cast iron cookware rusts easily when exposed to moisture. The prolonged exposure to water in a dishwasher is too much for cast iron. The heat-dry setting doesn't do a good job either, as it tends to leave a lot of moisture behind.

Cast iron pans should also not be soaked in the sink for the same reason. Similar to the dishwasher, the prolonged exposure to water will make your pan rust.

Instead, clean your cast iron pan by hand. Start by cleaning the pan shortly after cooking. Wait until the pan has cooled before you put it near any water so as not to cause thermal shock. This occurs when you put a hot cast iron pan into much cooler water. The drastic change in temperature can cause the pan to crack, weaken, or warp.

Scrape any loosely attached food scraps from the cast iron using a metal spatula and dispose of them. Then, use warm, soapy water and a dishcloth to clean your pan. Contrary to some old-fashioned advice, using gentle dish soap is completely safe when cleaning a cast iron pan.

If you have some cooked-on remnants of food that aren't coming off easily, you can use a plastic scrubber or a chain-mail scrubbing pad. Try not to use steel wool on your pan as it will damage the pan's seasoning.

Rinse well and dry the pan thoroughly with a clean, dry towel.

It is important to note that large amounts of soap can strip the seasoning off your pan, so be sure to use only a small amount and always dry your cast iron pan completely after washing to prevent rust.

Frequently asked questions