Cleaning Cast Iron Pans: Tips For Sparkling Cookware

Cast iron pans are a great addition to any kitchen, but they can be a little tricky to clean. The good news is that they're pretty indestructible, so as long as you don't break them, they will last for many years. Here's a step-by-step guide to cleaning your cast iron pan:

- Clean the pan while it's still hot, as stuck-on food hardens as it cools.

- Wash the pan with hot water and a sponge or stiff brush. Avoid using the dishwasher, as it can damage the pan.

- For stuck-on food, use a pan scraper or a nylon scrubbing brush. You can also try scrubbing with coarse kosher salt and water, then rinsing or wiping with a paper towel.

- Dry the pan thoroughly. You can place it on the stove over low heat to ensure all the water evaporates.

- Apply a light coat of vegetable oil or cooking oil to the inside of the pan. This will help keep it seasoned and rust-free.

- Store the pan in a dry place, either hanging it up or stacking it with paper towels in between pans.

With these simple steps, you can keep your cast iron pan clean, well-seasoned, and rust-free for years to come!

Use hot water and a sponge or stiff brush

To clean a cast iron pan, you can use hot water and a sponge or stiff brush. Start by filling the pan with hot water and letting it sit for a few minutes to loosen any stuck-on food. Then, use a sponge or stiff brush to scrub away any food residue. If there is stubborn, stuck-on food, you can use a pan scraper or a nylon scrubbing brush to remove it. You can also try scrubbing with a paste of coarse kosher salt and water, or boiling some water in the pan to loosen the residue.

After removing the food residue, rinse the pan with hot water to remove any remaining debris. Then, dry the pan thoroughly with a lint-free cloth or paper towel. It's important to make sure the pan is completely dry to prevent rusting. Once the pan is dry, you can apply a light coat of vegetable oil or cooking oil to the surface to season it.

Using hot water and a sponge or stiff brush is an effective way to clean a cast iron pan without the need for harsh chemicals or cleaning tools. It's important to avoid using soap, steel wool, or the dishwasher when cleaning a cast iron pan, as these can strip away the seasoning and damage the pan.

Dry the pan on the stove

Drying your cast iron pan on the stove is an important step in the cleaning process. It ensures that all water is evaporated, preventing rust from forming. Here's a step-by-step guide to drying your cast iron pan effectively on the stove:

Start by rinsing your cast iron pan with hot water to remove any soap or cleaning solution used during the washing process. Make sure to wipe it out well with a clean cloth or paper towel.

Next, place the pan on the stove and turn the burner to high heat. You want the pan to get really hot. This step serves two purposes: it helps to evaporate any remaining water and it opens up the pores of the cast iron, preparing it for the seasoning process.

As the pan heats up, you may see some water droplets or steam. That's normal. Simply take a clean cloth or paper towel and wipe away any remaining moisture. You want the pan to be as dry as possible before moving on to the next step.

Keep the pan on the stove until you're sure all the water is gone and the pan is completely dry. This step is crucial, as any remaining moisture can lead to rusting. Cast iron is highly susceptible to rust, so taking the time to ensure your pan is thoroughly dry is essential.

Once you're confident that your cast iron pan is completely dry, you can proceed to the next step of the cleaning process, which is seasoning the pan with oil to create a non-stick, rust-resistant surface.

Season the pan with oil

Seasoning a cast iron pan is a simple process that will keep your pan in good condition. Here's how to season your pan with oil:

Firstly, ensure your pan is clean and dry. You can use a small amount of mild dish soap and a scouring pad or a cast iron pan cleaning brush to clean your pan. If you have stuck-on food residue, you can use hot water and a spatula to scrape it off. For more stubborn residue, you can use a pan scraper or a nylon scrubbing brush, but avoid steel wool as this can damage the pan's seasoning. After cleaning, dry your pan thoroughly with a lint-free cloth or paper towel.

Now that your pan is clean and dry, it's time to season it with oil. You can use a variety of oils such as canola oil, flaxseed oil, or vegetable oil. Avoid using too much oil, as this can make your pan sticky. Pour a small amount of oil onto a paper towel or cloth and rub it into the surface of the pan. Use a clean paper towel to wipe away any excess oil. You want a thin, even layer of oil on the pan.

If you're happy with the coating, you can stop here. However, if you want to add an extra layer of protection, you can place your oiled pan in the oven. Place a sheet of aluminum foil on the bottom rack of the oven to catch any oil drips. Put the pan upside down on the rack above and preheat the oven to between 350 and 450 degrees Fahrenheit. Let the pan "bake" for an hour, then turn off the oven and let the pan cool down inside.

And that's it! Your cast iron pan is now seasoned with oil and ready to use. With proper care, your pan will only get better with age.

Remove rust with steel wool

Removing rust from a cast iron pan is a simple process, but it does require some elbow grease. The first step is to use fine steel wool to scour the rusty sections of the pan. You should scrub until the rusty areas return to raw cast iron. This will remove the protective layer of carbonized oil, known as seasoning, from the pan, so you will need to re-season it after cleaning.

Once you have removed all the rust, wash the pan with warm, soapy water. You can use a bristle brush, gentle scouring pad, or mesh sponge to scrub the pan clean. This step is important to ensure that all the rust is removed and to prepare the pan for re-seasoning. After washing, thoroughly dry the pan with a clean cloth or paper towel. You can also place the pan on the stovetop over low heat for a few minutes to ensure it is completely dry.

Now that the pan is clean and dry, it's time to re-season it. This will help to protect the pan from future rust and create a non-stick surface. Start by adding a very thin layer of cooking oil 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 a preheated oven at 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. Bake the pan for about an hour, then turn off the heat and allow the pan to cool in the oven. This process will help to cure and adhere the seasoning to the iron.

Don't use soap

When cleaning a cast iron pan, it is generally recommended to avoid using soap. This is because soaps tend to strip away oil and could remove the seasoning from the pan's inner surface, which is considered harmful to the pan's quality. In addition, soap has both polar and non-polar substances, which can bind to the cast iron in a similar way that oil does. While it is possible to scrub off the soap, it is seen as an unnecessary step.

If you do use soap, make sure to rinse the pan well afterward. If soap is used on a cast iron pan that is not well-seasoned, it can remove the pre-seasoning.

Instead of soap, it is recommended to use coarse salt, kosher salt, or regular table salt to scrub the pan. This can be done with a sponge, scrubber, steel wool, or a copper cleaning cloth. For super stubborn bits, you can add boiling water to the pan to loosen the debris. If there is still food stuck to the pan, try bringing a bit of water to a boil in the skillet and then scrub the pan again.

Frequently asked questions