Cleaning Cast Iron: Easy Pan Care Tips

Cleaning a cast iron pan is easy, but there are a few things to keep in mind. Firstly, never put a cast iron pan in the dishwasher as it will remove the seasoning and cause rust. Instead, wash the pan by hand using hot water and a sponge, stiff brush, nylon scrubbing brush, or a cast iron scrubber. For stuck-on food, you can use a pan scraper, scrub with a paste of coarse kosher salt and water, or simmer some water in the pan for a few minutes to loosen the residue. Dry the pan promptly and thoroughly with a lint-free cloth or paper towel, and then rub a light layer of cooking oil or seasoning spray onto the surface.

How to Clean Cast Iron Pan

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 you have a lot of 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 to help lift the food away.

After you've removed all the food residue, rinse the pan with hot water to remove any remaining debris. Be sure to dry the pan thoroughly after washing to prevent rust. You can use a lint-free cloth or paper towel to dry the pan, or you can place it on the stove over low heat to evaporate any remaining water.

Once the pan is dry, it's important to season it with a light layer of cooking oil or seasoning spray. This will help create a rust-resistant, non-stick surface. Simply rub a very light layer of oil or spray onto the surface of the pan and use a paper towel to wipe away any excess.

Dry the pan on the stove

After cleaning your cast iron pan, it's important to dry it thoroughly. One way to do this is to place the pan on the stove over low heat. This will ensure that all the water evaporates and the pan is completely dry. It's important to make sure that the pan is dry before moving on to the next step, which is seasoning the pan.

To dry your cast iron pan on the stove, first, make sure that you have thoroughly washed and rinsed the pan. Then, place the pan on the stove and turn the burner to high. Allow the pan to heat up for a few minutes, which will cause any remaining water to evaporate. You can also turn on the exhaust fan to help remove the moisture from the pan and prevent any smoke alarms from going off.

Once the pan is heated and dry, turn off the burner and allow the pan to cool down slightly. It's important to be careful when handling a hot pan to avoid burns. Use a dry, lint-free cloth or paper towel to wipe out the inside of the pan, ensuring that all traces of water are gone. If you notice any black residue on your towel, don't worry—this is just seasoning and is perfectly normal.

After drying the pan, it's important to season it to create a rust-resistant, non-stick surface. Seasoning is the process of bonding oil to the iron, creating a protective coating. To season your pan, simply rub a light layer of cooking oil, such as vegetable oil or canola oil, onto the surface of the pan using a cloth or paper towel. Then, use a clean paper towel to wipe away any excess oil, as you don't want a thick layer of oil on the pan. Allow the pan to cool completely before storing it.

Season with a few drops of oil

Seasoning a cast iron pan is an important process that will protect the surface from rust and create a non-stick surface. The process involves bonding oil to the iron through a chemical reaction called polymerization.

To season your cast iron pan, you will need to heat the pan until it is very hot. Then, using a paper towel or cloth, apply a light coat of oil to the inside of the pan. You can also season the outside of the pan if you wish.

There are many types of oil that can be used for seasoning cast iron. It is important to choose an oil with a high smoke point, as the most effective temperatures for seasoning cast iron are between 400-500 degrees Fahrenheit. Oils such as avocado oil, grape seed oil, vegetable oil, canola oil, and flaxseed oil are all popular choices. However, it is important to avoid using too much oil, as this can result in a sticky or gummy residue. After applying the oil, use a clean paper towel to remove any excess.

Once the oil has been applied, the pan should be placed in an oven preheated to 450-500 degrees Fahrenheit for 30 minutes. This allows the oil to polymerize and form a hard coating. It is normal for there to be some smoke during this process, so ensure your kitchen is well-ventilated.

After the first round of seasoning, the pan should be removed from the oven and allowed to cool. You can then repeat the process of oiling and heating 3-4 more times to build up a good initial layer of seasoning.

Once you have completed the seasoning process, your cast iron pan is ready to use! Each time you cook with the pan, you will be adding more seasoning and improving its non-stick properties.

Remove rust with steel wool

To remove rust from a cast iron pan with steel wool, you'll first want to scour the rusty sections until the area returns to raw cast iron. Then, wash the pan with warm, soapy water. This step may remove portions of the seasoning, but that's okay, as you'll be re-seasoning the pan after.

Once you've removed the rust, thoroughly dry your cast iron skillet with a paper towel or lint-free cloth. You can place it on the stovetop on low heat for a few minutes to make sure it's completely dry.

After drying, add a very thin layer of cooking oil to the entire surface of the pan. Go easy on the oil—you want just a thin layer, not enough to drip or run when you tilt it. Thin layers are important for baking seasoning into the pan.

Finally, preheat your oven to 450–500 degrees F. Place aluminum foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the center rack. This helps prevent oil from pooling on the cooking surface. Bake for 1 hour.

Use a pan scraper for stuck-on food

If you have stuck-on food in your cast iron pan, you can use a pan scraper to remove it. First, simmer a small amount of water in the pan for 3-5 minutes. Then, once the pan has cooled, use the scraper to remove the food. You can also use a nylon scrubbing brush or a Lodge Chainmail Scrubber to remove stuck-on food. If you don't have a pan scraper, a wooden or metal spatula can be used to scrape off stuck-on food.

It's important to note that you should not use soap or steel wool to clean a cast iron pan, as these can strip the seasoning. Instead, use a small amount of mild dish soap and a scouring pad or cast iron pan cleaning brush. After washing, be sure to dry the pan thoroughly and season it with a few drops of oil.

Frequently asked questions