The Ultimate Guide To Cleaning Cast Iron Pans

Cast iron pans are a must-have for any home cook, but they can be a little tricky to clean. While some people suggest avoiding soap, this is only because old soap contained lye, which degraded the seasoning. Modern soap is fine to use, as long as it's mild. You should also avoid using steel wool, scouring pads, or putting your cast iron pan in the dishwasher, as these can strip the seasoning. Instead, use a pan scraper, a nylon scrubbing brush, or a chainmail scrubber to remove stuck-on food. For stubborn residue, try simmering some water in the pan for 3-5 minutes, then use the scraper after it has cooled. Once clean, dry your pan on the stove over low heat, then rub a light layer of cooking oil on the surface.

Use hot water and a sponge or stiff brush

To clean cast iron pans, you can use hot water and a sponge or stiff brush. It is important to clean the pan while it is still hot, as food residue hardens as it cools, making it more difficult to remove. Fill the pan with hot water and let it sit for a few minutes to loosen any stuck-on food. Then, use a sponge or stiff brush to scrub away any remaining food residue. Avoid using steel wool or abrasive scrubbing pads, as these can damage the pan's seasoning. If you're having trouble removing stuck-on food, you can try using a pan scraper or a nylon scrubbing brush.

Once you've removed all the food residue, rinse the pan with hot water and dry it thoroughly. It's important to ensure that the pan is completely dry before putting it away, as any remaining moisture can lead to rusting. To dry the pan, you can place it on the stove over low heat until all the water has evaporated.

After the pan is clean and dry, it's a good idea to season it with a light coat of vegetable oil or cooking oil to maintain its non-stick properties and prevent rusting.

Scrub with coarse salt and water

To clean a cast iron pan with salt and water, start by sprinkling a big pinch of coarse salt (such as kosher salt or sea salt) onto the cooking surface. The salt should be coarse-grained to provide the traction needed to remove food particles. Next, use a clean kitchen rag, folded paper towel, or a stiff brush to gently scrub the salt around the pan, scouring the surface.

Once all the unwanted food and residue have been cleaned off, discard the salt by rinsing the pan with a little warm water. Dry the pan with a rag or paper towel, and then place it on the stovetop over medium-low heat for about five minutes, or until smoke starts to rise from the surface. Let the pan cool until it is safe to handle, then wipe it down with a thin layer of cooking oil. The pan should still have a matte appearance even when oiled.

Dry on the stove over low heat

Drying your cast iron pan on the stove over low heat is an effective way to ensure your pan is thoroughly dried after cleaning. Leaving cast iron to air dry can result in rust, so it's important to dry your pan promptly and thoroughly.

To dry your cast iron pan on the stove, place it on a stovetop flame for a few minutes. This will drive off any lingering water and ensure your pan is completely dry. You can also turn the burner to high and set the pan on it, waiting for the water to boil out.

Once your pan is dry, you can begin the process of seasoning it. Seasoning creates a rust-resistant, non-stick surface that will improve with age if properly cared for. To season your cast iron pan, heat it on the stove until it's very hot, then rub a small amount of cooking oil all over the pan with a paper towel. Be sure to wipe away any excess oil, as too much oil can result in a sticky, gummy mess. Allow the pan to cool before storing it.

Oil the pan with a cloth or paper towel

Oiling your cast iron pan is an important step in the cleaning process. After you have washed, scrubbed, and dried your pan, you will need to oil it to keep it in good condition. Using a cloth or paper towel, apply a light coat of vegetable oil, canola oil, grapeseed oil, or flaxseed oil to the inside of the skillet. You can also use melted shortening or any other food-safe cooking oil. Make sure to buff and wipe away any excess oil with a clean paper towel. You do not want a thick slick of oil on your pan, as this will result in a sticky, gummy mess. The pan should have a thin, even coat of oil.

If your pan was super rusty, you may want to repeat the heating, oiling, and cooling process, reseasoning the pan two or three times before you use it. Every time you clean and season cast iron, your pan will become increasingly non-stick and less prone to rust.

Re-season the pan after cleaning

Re-seasoning a cast iron pan is a straightforward process that will keep your pan in good condition for years to come. Here is a detailed, step-by-step guide to re-seasoning your cast iron pan after cleaning:

Firstly, scrub the pan with warm, soapy water. It is important to use a mild dish soap here, as large amounts of soap can strip the seasoning from your pan. You can use a nylon scrubbing brush, a pan scraper, or fine steel wool to remove any stuck-on food residue or rust. Once you have thoroughly cleaned the pan, rinse it and hand-dry it until it is completely dry, both inside and out.

Next, apply a thin, even layer of cooking oil to the pan, coating the inside and outside. You can use any cooking oil or fat for this, but vegetable oil, canola oil, or flaxseed oil are particularly good choices. Be careful not to use too much oil, as this can make your pan sticky. Use a paper towel to wipe the surface of the pan until no oil residue remains.

Now, it's time to bake your pan. Preheat your oven to between 450-500 degrees Fahrenheit. Place the pan upside down on the top rack of the oven, and put a large baking sheet or a sheet of aluminum foil on the bottom rack to catch any excess oil that may drip. Leave the pan to bake for one hour.

After an hour, turn off the oven and allow the pan to cool completely. You may need to repeat the baking step a few times to achieve the desired finish. Once the pan is cool, wipe away any excess oil with a paper towel.

And that's it! Your cast iron pan is now reseasoned and ready to use. Just be sure to wash it with hot water (no soap) and dry it thoroughly after each use. Keeping on top of your cast iron pan's seasoning will ensure it remains non-stick and rust-free for years to come.

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