Cleaning Cast Iron: A Step-By-Step Guide

Cast iron pans are a must-have for any home cook, but they can be tricky to clean and care for. The good news is that it's not as difficult as some might think, and with just a few simple steps, your pan can last for many years. In this article, we'll cover everything from cleaning and drying to seasoning and storing your cast iron pan, so you can keep it in tip-top shape for all your culinary adventures.

Use hot water and a sponge or stiff brush

When cleaning a cast-iron pan, it is important to remember that you should never use a dishwasher, soap, or steel wool. Instead, use hot water and a sponge or stiff brush to scrub away any food residue. You can also use kosher salt, a scrubber, and neutral oil to scrub away any mess. If you are dealing with stubborn, stuck-on food, you can simmer a little water for 3-5 minutes and then use the scraper after the pan has cooled.

Make sure to thoroughly dry your pan after washing. You can do this by placing it on the stove over low heat until all the water evaporates. Then, use a cloth or paper towel to apply a light coat of vegetable oil or shortening to the inside of the skillet. This will help protect the pan and keep it in good condition.

It is also recommended to clean your cast-iron pan immediately after use while it is still hot or warm. This will make it easier to remove any stuck-on food and prevent rusting.

Avoid dishwashers, soap, and steel wool

When it comes to cleaning cast iron pans, there are a few key things to avoid: dishwashers, soap, and steel wool. While it may be tempting to throw your cast iron pan in the dishwasher or give it a good scrub with soap and steel wool, these methods can actually do more harm than good.

Let's start with dishwashers. While it may seem like a convenient option, the harsh conditions of a dishwasher can be too much for your cast iron pan. The high temperatures and strong detergents can strip away the pan's seasoning, leaving it vulnerable to rust. So, it's best to stick to hand washing your cast iron pans.

Now, let's talk about soap. While modern soap no longer contains lye, which was once known to degrade seasoning, it's still best to use it sparingly. A small amount of mild soap can be used if needed, but be sure to rinse the pan thoroughly afterward. Overuse of soap can strip away the seasoning, so it's generally best to avoid it if possible.

Finally, let's address steel wool. While it may seem like an effective way to scrub away stuck-on food, steel wool can be too abrasive for your cast iron pan. It can scratch and damage the pan's surface, ruining the seasoning you've worked so hard to build up. If you need to remove stuck-on food, it's best to use a pan scraper or a chainmail scrubber, which is designed specifically for cast iron.

So, when it comes to cleaning your cast iron pan, a little care goes a long way. Avoid the dishwasher, keep soap to a minimum, and steer clear of steel wool. Instead, opt for hand washing with hot water, a stiff brush, and a pan scraper or chainmail scrubber for those stubborn bits. Your cast iron pan will thank you!

Dry the pan on the stove to prevent rusting

After cleaning your cast iron pan, it is important to dry it thoroughly to prevent rusting. Leaving cast iron to air dry is not recommended as it will lead to rusting. Instead, dry the pan on the stove over low heat. This will ensure that all the water is gone and your pan is completely dry.

Cast iron is highly reactive and can rust within minutes in humid air. Even after towel-drying, some surface moisture may remain, so drying on the stove is the best way to drive off any lingering water. Simply place the pan on a stovetop flame for a minute or two.

Once the pan is dry, you can then season it with a light coat of cooking oil. This will help to prevent rusting and create a non-stick surface.

By taking the time to dry your cast iron pan thoroughly on the stove, you can ensure that it remains in good condition and is easy to use for years to come.

Season the pan with a thin layer of oil

Seasoning a cast iron pan is the process of bonding polymerized oil onto the metal pan to create a rust-resistant, non-stick surface.

To season a cast iron pan with a thin layer of oil, follow these steps:

• Clean the pan thoroughly. This includes scrubbing away any food residue, rinsing with water, and drying the pan completely.
• Apply a thin, even layer of cooking oil to the pan's surface. You can use a cloth or paper towel to rub the oil onto the pan. Oils such as vegetable oil, canola oil, grapeseed oil, or flaxseed oil are recommended.
• Ensure there is no excess oil on the pan. Use a clean paper towel to wipe away any excess, leaving a thin coating of oil.
• Place the oiled pan in the oven. Preheat the oven to between 350 and 450 degrees Fahrenheit and bake the pan for 45 minutes to an hour.
• Turn off the oven and let the pan cool slowly inside. This allows the oil to bond to the iron, creating a non-stick surface.

By following these steps, you will create a well-seasoned cast iron pan that will be rust-resistant and easier to clean over time.

Buff out excess oil

To buff out excess oil from your cast iron pan, follow these steps:

Firstly, it's important to understand what "seasoning" means in the context of cast iron pans. Seasoning is a protective coating formed by heating thin layers of fat (like oil) on the cast iron. This process, called polymerization, converts the fat into a form of plastic, creating a hard, blackened skin that protects the metal and provides nonstick properties.

Now, to ensure there is no excess oil on your pan, you should thoroughly buff it after applying oil. Even a small amount of excess oil can pool during the seasoning process, forming hardened droplets or a sticky residue if left unused for a few days.

Use a paper towel or cloth to buff the pan's surface until no oil residue remains. Make sure to wipe away any excess oil after each application during the seasoning process. This will help prevent a buildup of excess oil, which can lead to a sticky coating.

If your pan does become sticky due to excess oil, you can remedy this by placing the pan upside down on the top rack of the oven and baking it at 450-500 degrees Fahrenheit for one hour. Allow it to cool, then repeat if necessary.

By following these steps, you can effectively buff out excess oil and maintain a well-seasoned cast iron pan.

Frequently asked questions