Marianne Martinez
Cast iron pans are a versatile and affordable kitchen essential. However, they require regular maintenance to keep them in good condition. This includes cleaning and re-seasoning the pan to prevent rusting and improve its non-stick properties. While it may seem daunting, the process is relatively simple and only requires a few common household items.
How to Clean and Re-Season Cast Iron Pans
| Characteristics | Values |
|---|---|
| Cleaning Products | Dish soap, non-abrasive sponge/scrub brush, kosher salt, wooden spatula, neutral oil, paper towels/clean rag, scrubbing tool, rubber gloves, stainless steel scrubber, cleanser, distilled white vinegar, Lodge Rust Eraser, Bar Keepers Friend |
| Cleaning Methods | Use a non-abrasive sponge or scrub brush with mild dish soap and hot water, dry completely with a dish towel, coat the pan with a thin layer of neutral oil, use kosher salt and warm water for stuck-on food, boil water in the pan to loosen food bits, use a rust eraser or a rough sponge to remove rust, use a slurry of Bar Keepers Friend and water to scrub off rust, submerge the pan in a solution of vinegar and water to remove severe rust |
| Re-Seasoning Products | Cooking oil, paper towel, cotton swab, clean towel |
| Re-Seasoning Methods | Preheat the oven to 450-500˚F, rub the pan with a small amount of oil, wipe off excess oil, place the pan upside down in the oven, put a baking sheet or aluminium foil on the lower rack, bake for one hour, allow to cool, repeat as needed |
What You'll Learn
Use a small amount of mild dish soap and a non-abrasive sponge to scrub the pan
To clean and re-season a cast-iron pan, you'll need to start by giving it a good scrub. Contrary to popular belief, it is safe to use a small amount of mild dish soap to clean cast iron cookware. You can use a non-abrasive sponge or scrub brush, such as a Dobie sponge, the soft side of a Scotch-Brite sponge, or a Lodge Care Scrub Brush.
After scrubbing the pan with hot water and a small amount of mild dish soap, be sure to rinse it clean and then dry it completely. You can place the pan over low heat on the stovetop or in an oven set to 200-300 degrees Fahrenheit to ensure all moisture has evaporated. It is important to get your pan completely dry before storing it, as any remaining moisture can cause rusting.
Once your pan is dry, you can then begin the re-seasoning process. This involves coating the pan with a thin layer of cooking oil or seasoning spray. Use a paper towel or clean rag to rub the oil all over the inside and outside of the pan, including the handle. Be sure to use only a small amount of oil, as too much can make the pan sticky.
After oiling, place the pan upside down in an oven preheated to 450-500 degrees Fahrenheit. Place a large baking sheet or aluminium foil on the rack below to catch any excess oil that may drip. Bake the pan for about an hour, then turn off the oven and allow the pan to cool completely.
Repeat the oiling and baking process as needed to build up a strong layer of seasoning. A well-seasoned cast-iron pan will have a distinct dark and semi-gloss finish. With proper care and maintenance, your cast-iron cookware will last for years to come.
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Rinse and dry the pan thoroughly
Rinsing and drying your cast iron pan is a crucial step in the cleaning and reseasoning process. After scrubbing your pan with hot, soapy water, it's important to ensure that all soap residue is removed by rinsing the pan thoroughly with clean water.
Once rinsed, the pan should be dried promptly and thoroughly. Use a lint-free cloth or paper towel to absorb any remaining water. It's important to be thorough during this step, as any remaining moisture can cause rusting. If necessary, place the pan on a stovetop flame for a minute or two to drive off any lingering water. You can also put it in the oven at a low temperature (200 to 300 degrees Fahrenheit) to ensure complete dryness.
Cast iron is highly susceptible to corrosion and rusting, so it's crucial to ensure your pan is completely dry before moving on to the next step of the reseasoning process.
After drying, you may notice a little black residue on your towel. This is normal and is just a sign of the seasoning coming off. Don't worry; this doesn't mean your pan is ruined. With regular care and use, this will disappear, and your pan will develop a natural, easy-release finish.
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Apply a thin layer of cooking oil to the pan
After cleaning your cast iron pan, it's important to apply a thin layer of cooking oil to the pan's surface. This process is called seasoning, and it helps to protect the pan from rust and creates a natural, easy-release finish.
To season your pan, start by drying it thoroughly with a lint-free cloth or paper towel. Then, apply a very thin and even layer of cooking oil to the pan's surface, making sure to coat both the inside and outside of the pan, including the handle. You can use a variety of cooking oils, such as vegetable oil, canola oil, or safflower oil. Avoid using too much oil, as this can make the pan sticky. Once the oil is applied, use a paper towel to wipe the surface until no oil residue remains.
After oiling, place the pan in the oven upside down on the top rack. Place a large baking sheet or aluminium foil on the rack below to catch any excess oil that may drip. Preheat the oven to between 450-500°F (230-260°C) and bake the pan for about an hour. Allow the pan to cool, and repeat the process as necessary to achieve the desired finish.
For long-term care, it is recommended to oil your cast iron pan after each use. A well-seasoned pan will have a distinct dark and shiny semi-gloss finish. However, if you don't use your pan often, oiling it two to three times a year should be sufficient.
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Place the pan upside down in the oven and bake at 450-500°F for an hour
After cleaning and drying your cast iron pan, it's time to season it. Place the pan upside down in the oven and bake at 450-500°F for an hour. This process is called polymerization, where the oil bonds to the metal and to itself, creating a hard, protective coating.
Placing the pan upside down is important as it prevents oil from pooling inside the pan. It also ensures that any excess oil drips out, which can be caught on a baking sheet or aluminium foil placed on the rack below. This is crucial as oil pooling can cause sticky spots in your pan.
Baking the pan at a high temperature for an hour will give it a dark matte finish. After this, you can leave the pan to cool in the oven overnight, or on a heat-proof surface if you need to use the oven.
Once cool, you can rub another light coat of oil all over the pan, buffing out any excess. Then, your pan is ready to be stored in a dry place.
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Repeat the process as necessary to achieve the desired level of seasoning
To achieve the desired level of seasoning, repeat the process of applying a thin layer of cooking oil to the cookware, inside and out, and baking it in the oven at 450-500°F for an hour. Allow the cookware to cool in the oven, and repeat the process as needed to achieve a classic black patina.
The number of repetitions will depend on the condition of your cast iron pan and your desired level of seasoning. If your pan has rusty spots or looks dull, you may need to repeat the process a few times to restore its glossy finish and non-stick properties.
It is important to thoroughly clean and dry your cast iron pan before beginning the reseasoning process. This ensures that the oil can properly bond to the metal and creates a smooth, non-stick surface.
Additionally, using a paper towel or clean rag, be sure to wipe away any excess oil before placing the pan in the oven. Too much oil can pool during seasoning, forming hardened droplets or becoming sticky if left for several days.
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