Cleaning Iron Cookware: Tips For Sparkling Pots And Pans

Cleaning iron pots and pans is a delicate process. You can't just throw them in the dishwasher or leave them to soak in the sink. In this article, we'll teach you how to clean your iron cookware so that it lasts a lifetime. We'll cover everything from removing stuck-on food to dealing with rust and share our top tips for effective cleaning and maintenance.

How to Clean Iron Pots and Pans

Use a non-abrasive sponge or scrub brush

When cleaning cast iron pots and pans, it's important to use a non-abrasive sponge or scrub brush. This is because cast iron is quite brittle and can crack if you use an abrasive material. Abrasive materials can also strip away the seasoning on your pan, which is what makes it non-stick.

There are several non-abrasive sponges and scrub brushes that are suitable for cleaning cast iron. These include the Dobie sponge, the Full Circle Tenacious C Cast Iron Brush, and the Lodge Care Scrub Brush. When using these products, be sure to apply only light to medium pressure to avoid causing microcracking.

If you don't have access to any of the above products, you can use the soft side of a Scotch-Brite sponge. This sponge has a soft, non-abrasive side and a rough, abrasive side. Be sure to use the soft side when cleaning cast iron to avoid damaging the surface.

In addition to using a non-abrasive sponge or scrub brush, it's important to follow other cast iron cleaning best practices. For example, never put cast iron in the dishwasher or leave it to soak in water, as this can cause rust. Instead, wash your cast iron by hand using hot water and a mild dish soap. After washing, dry your cast iron thoroughly with a dish towel or paper towel, and then rub it with a thin layer of oil to protect the surface.

Dry promptly and thoroughly with a lint-free cloth or paper towel

Drying your iron pots and pans is a crucial step in the cleaning process, as it prevents rust from forming. After washing your cast-iron cookware, it's important to dry it promptly and thoroughly with a lint-free cloth or paper towel. This ensures that all excess water is removed and reduces the risk of rusting.

When drying your cast iron, it is recommended to use a lint-free cloth or paper towel. These materials are effective at absorbing water and can help speed up the drying process. Lint-free cloths, also known as microfiber cloths, are made from fine fibres that can absorb and lift away moisture without leaving any residue behind. Paper towels, on the other hand, are absorbent and disposable, making them a convenient option for drying cast iron.

To ensure thorough drying, it is advisable to use a combination of these materials. Start by using a lint-free cloth to wipe down the cookware, absorbing most of the water. Then, use a paper towel to go over the surface again, ensuring that all remaining water droplets are removed. This two-step approach helps prevent any moisture from being left behind, reducing the chances of rust formation.

In addition to using lint-free cloths and paper towels, you can also utilise heat to aid the drying process. After washing your cast iron, place it on the stove over a high flame. The heat will help evaporate any remaining moisture, guaranteeing that the cookware is completely dry. This step is especially useful if your cast iron has any hard-to-reach areas or crevices where water might pool.

By following these steps and drying your iron pots and pans promptly and thoroughly with lint-free cloths and paper towels, you can effectively prevent rust and maintain the longevity of your cookware.

Use coarse salt and hot water to remove stuck-on food

To remove stuck-on food from your cast-iron pan, start by adding a 1/4 cup of kosher salt and a few drops of warm water to the pan while it is still warm (not hot). Use a non-abrasive sponge, such as a Dobie sponge, or a scrub brush to gently scrub the pan and remove the food residue. The salt will dissolve as you scrub, and this method will not damage the pan's seasoning. Once you have removed the stuck-on food, wash the pan with mild dish soap and hot water, dry it completely, and then rub it with a thin layer of oil.

If the food is really stuck on, you can also try the boiling water method. Add 1 to 2 cups of water to the pan and bring it to a boil over high heat. The stuck-on food should loosen, and you can use a wooden spatula to scrape it up. After removing the food, wash, dry, and oil the pan as usual.

It is important to note that cast iron cannot be soaked in water or put in the dishwasher, as this will cause it to rust. It is also important to dry the pan thoroughly after washing to prevent rust.

Avoid using soap, steel wool, or metal scrubbers

When cleaning cast iron pots and pans, it's important to avoid using certain tools and materials to prevent damage to the cookware.

Steel wool, for instance, is too abrasive for regular use on cast iron and can damage the seasoning—the protective layer that makes cast iron pans non-stick. The only time you should use steel wool is when removing rust from your cast iron cookware. In this case, scrub the pan with steel wool, warm water, and a small amount of soap. You can also use coarse salt if you don't have steel wool or need additional abrasiveness.

Similarly, metal scrubbers can damage the seasoning of your cast iron pans. Instead, use a non-scratch sponge or scrub brush, such as a Dobie sponge, a Lodge Care Scrub Brush, or the soft side of a Scotch-Brite sponge. These tools are much gentler and less likely to scratch the seasoning.

Finally, while a small amount of mild dish soap is generally safe for cleaning cast iron, large amounts can strip away the seasoning. Therefore, it's best to avoid using soap whenever possible and opt for other cleaning methods, such as boiling water or coarse salt.

Re-season the pan after cleaning

Re-seasoning a cast-iron pan is necessary when the seasoning has been stripped away, either through cleaning or normal use. Seasoning is a protective coating that prevents rusting and creates a non-stick surface. Here is a step-by-step guide to re-seasoning your pan:

Firstly, ensure your pan is clean and dry. If you have had to use steel wool to remove rust, make sure you wash and thoroughly dry the pan after this process.

Next, apply a very thin, even layer of cooking oil to the pan, inside and out. You can use vegetable, canola, grapeseed, flaxseed, or any other neutral oil. It is important not to use too much oil, as this will make your pan sticky. Use a paper towel to rub the oil all over the pan, including the handle, and then wipe away any excess with a clean paper towel or cloth. Your pan should look almost dry.

Now, place the pan in the oven, upside down, on the top rack. Place a baking sheet or some aluminium foil on the bottom rack to catch any oil drips. Preheat the oven to between 450 and 500 degrees Fahrenheit and bake the pan for one hour.

After an hour, turn off the oven and allow the pan to cool completely inside. The high heat may cause some light smoke, so ensure your kitchen is well-ventilated.

Repeat the above steps several times, or as necessary, until you have built up a sufficient number of layers of seasoning. You should be able to fry an egg without it sticking to the pan.

To maintain the seasoning on your pan, use it often. Cooking fatty foods, like bacon, will also help develop a strong seasoning.

Frequently asked questions