Cleaning Cast Iron: Easy, Quick, And Efficient Methods

Cast iron pans are a versatile kitchen essential, perfect for searing steaks, frying chicken, and baking cakes. However, they require careful maintenance to keep them in good condition. Here's a step-by-step guide to cleaning your cast iron pan to ensure it lasts a lifetime.

Use mild dish soap and a scouring pad or cast iron pan cleaning brush

To clean a cast iron pan, you can use mild dish soap and a scouring pad or cast iron pan cleaning brush. Start by washing the pan with some warm soapy water, wiping it with a non-scratch sponge or cleaning cloth. If there are stubborn burnt-on bits, you can use the scouring pad on the back of many kitchen sponges, as it's not as harsh as steel wool.

If there are more difficult, stuck-on bits of food, you can pour some kosher salt into the pan, set it over high heat, and then rub the charred gunk out with some paper towels. The salt acts as an abrasive that's safe for the seasoning, while the heat can help carbonize any remaining bits of food, making them easier to scrub away. Then, just rinse out the salt, wash the pan with warm soapy water, and continue to the next step.

It's important to dry the pan thoroughly after washing. You can do this by hand with a towel, and then by placing the pan on a high flame to speed up evaporation and guarantee that the pan is totally dry.

The final step is to rub the pan very lightly all over with an unsaturated cooking fat, like canola, vegetable, or corn oil, making sure to buff away any visible greasiness so that the cast iron almost doesn't look like it's been oiled at all. Then, put the pan back over a burner set to high heat and leave it for a couple of minutes until it's heated through and lightly smoking.

Use hot water and a spatula to scrape off burnt-on food

Cleaning a cast-iron pan is easy, but it does require a little TLC to maintain the non-stick coating and prevent rusting.

Step 1: Add hot water

Wash the pan by hand using hot water and a sponge or stiff brush. Avoid using the dishwasher, soap, or steel wool.

Step 2: Scrub off stuck-on bits

Scrub the pan with a paste of coarse kosher salt and water, then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan. If food bits don't come off on their own after a couple of minutes, use a spatula to scrape them up.

Step 3: Dry the skillet

Thoroughly towel dry the skillet or dry it on the stove over low heat.

Step 4: Oil it

Using a cloth or paper towel, apply a light coat of vegetable oil to the inside of the skillet.

Step 5: Put it away

Store the skillet in a dry place.

Dry on the stove to ensure all water is gone

To ensure all water is gone from your cast iron pan, dry it promptly and thoroughly with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal.

Then, place the pan on the stove and gently heat until all the water evaporates. It is important to get your pan bone dry before storing it, otherwise, it may rust.

Season with a few drops of oil and store with a paper towel covering

Seasoning a cast iron pan is an important step in its care and maintenance. It helps to create a rust-resistant, non-stick surface that will improve with age. After cleaning your cast iron pan, it is essential to season it with a few drops of oil and store it with a paper towel covering the cooking surface.

To season your cast iron pan, start by ensuring it is thoroughly cleaned and dried. You can dry it on the stove over high heat to ensure all the water has evaporated. Once dry, heat the pan on the stove until it is very hot. Be careful not to touch the hot pan with your unprotected hands.

Next, you will need a few drops of oil. Oils such as canola oil, flaxseed oil, or vegetable oil are commonly used for seasoning cast iron. Apply a thin coat of oil to the inside of the skillet using a cloth, paper towel, or a wad of paper towel. Make sure to wipe away any excess oil with a clean paper towel. You do not want a thick layer of oil, as this will result in a sticky, gummy mess.

Allow the pan to cool completely before storing it. Place a paper towel or paper plate inside the skillet to absorb any moisture and prevent rust. Store the pan in a dry place, such as a cabinet or pantry.

By regularly cleaning and seasoning your cast iron pan, you will maintain its non-stick properties and ensure it remains rust-free for years to come.

Use coarse kosher salt and water to scrub off stuck-on bits

Cleaning a cast-iron pan with kosher salt and water is an effective way to scrub off stuck-on bits of food. Here's a step-by-step guide:

Step 1: Add Kosher Salt and Water

While the cast-iron pan is still warm, not hot, sprinkle in about 1/4 cup of coarse kosher salt. Then, add a few drops of warm water. The amount of salt and water will depend on the size of your pan; use less for a smaller pan.

Step 2: Scrub the Pan

Using a non-abrasive sponge, such as a Dobie sponge, or a scrub brush, gently scrub the pan. The salt will act as a natural abrasive, helping to lift and remove the stuck-on food without damaging the pan's seasoning.

Step 3: Rinse and Dry

Once the food particles have been scrubbed away, rinse the pan with warm water to remove any remaining salt and food residue. Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. It's important to ensure the pan is completely dry before storing it to prevent rusting.

Step 4: Re-Season the Pan (Optional)

If desired, you can re-season the pan after cleaning. Heat the pan over medium-low heat for about 5 minutes, or until you see the first wisp of smoke. Let the pan cool until it's safe to touch, then wipe it down with a thin layer of oil, such as vegetable, canola, or grapeseed oil. Use a paper towel to distribute the oil evenly and remove any excess, leaving a thin, matte coating.

Using this method of cleaning with kosher salt and water, you can effectively remove stuck-on food from your cast-iron pan while preserving the seasoning and preventing rust.

Frequently asked questions