Cleaning Sticky Cast Iron: A Step-By-Step Guide

Cast iron pans are great for cooking, but they can be a bit high-maintenance when it comes to cleaning and maintenance. One common issue is stickiness, which can be caused by using too much oil when seasoning the pan, or starting the seasoning process with a cold pan. To fix this, you'll need to get rid of the excess oil and reseason your pan. Simply place the pan upside down in the oven and bake at 450-500°F for an hour. If it's still sticky, you may need to strip the pan and start the seasoning process from scratch.

How to Clean Stickiness from Cast Iron Pan

Use coarse salt as an abrasive cleaner

To clean a cast-iron pan with coarse salt, start by sprinkling a liberal amount of salt—about 2 to 3 tablespoons—into the pan. If you have a smaller pan, 1 tablespoon will do. It's important to use a coarse-grained salt such as kosher salt or sea salt, as this will provide the traction needed to remove food particles.

Next, use a clean kitchen rag, a folded paper towel, or a piece of leather to gently scrub the salt around the pan, scouring the surface. You can also cut an end off a potato and use that to scrub the salt around the pan. The moisture in the potato, along with its natural oxalic acid, will help dissolve any rust or burned bits.

Once you've scrubbed away all the unwanted food or residue, discard the salt and rinse the pan with a little warm water. Dry the pan with a rag or paper towel, then place it on the stovetop 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 very light layer of cooking oil, about 1/4 teaspoon. You're looking to coat the skillet without leaving a thick layer of oil—the pan should still have a matte appearance even when oiled.

Using coarse salt is an effective and natural way to clean your cast-iron pan, and it won't damage your seasoning like some soap or abrasive scrubbers might.

Use a scouring pad or sponge

If your cast iron pan is sticky, it's likely that there is too much oil on the cookware. To remedy this, you can use a scouring pad or sponge to scrub your skillet. If you don't have a scouring pad, you can use a piece of leather or a good sponge. Start by giving your pan a good scrub with hot water. If your pan is still sticky, you can add some coarse sea salt to the pan and scrub again with a damp sponge. The salt acts as an abrasive cleaner without disturbing the seasoning.

If your pan still has sticky residue, you can try bringing a small amount of water to a boil in the skillet. Let it simmer for 3-5 minutes until the water evaporates, then wipe out or scrub the pan again. You can use a mild detergent, but be sure to rinse the pan well afterward. Once your pan is clean, dry it thoroughly and completely. When the skillet is still warm, use a cloth or paper towel to coat it very lightly with vegetable oil. You will need about half a teaspoon of oil for a 10-inch pan. Continue to wipe the surface with oiled paper towels until the oil residue is gone.

If your pan is still sticky, you may need to strip the skillet and start seasoning from scratch. To do this, place the skillet upside down on the top rack of the oven and bake at 450-500 degrees Fahrenheit for one hour. Allow the skillet to cool, then repeat the process if necessary.

Rinse and dry thoroughly

Rinse your cast iron pan with warm water and dry it thoroughly. Leaving water to pool in your pan can cause rusting, so it's important to make sure that your cast iron pan is completely dry before storing it away. You can use a lint-free cloth or paper towel to dry your pan. If you notice a little black residue on your towel, don't worry—this is just seasoning and is perfectly normal.

If your pan is still sticky after rinsing and drying, there might be a build-up of excess oil. To remedy this, place your pan upside down on the top rack of the oven and bake at 450-500 degrees Fahrenheit for one hour. This will cause the sticky residue to polymerize and become part of the finish. If your pan is still sticky after this, you may need to strip it and start the seasoning process from scratch.

If your cast iron pan has stubborn bits of food clinging to it, try bringing a small amount of water to a boil in the skillet. Let it simmer for 3-5 minutes until the water evaporates, then wipe or scrub the pan again. You can also add some kosher salt to the pan and scrub with a damp sponge—the salt acts as an abrasive cleaner without disturbing the seasoning.

Re-season the pan

If your cast iron pan is sticky, it's likely that there is excess oil built up on the cookware. To re-season your pan, follow these steps:

First, scrub your pan with hot water and a sponge. If there are stubborn bits of food stuck to the pan, add some kosher salt and scrub with a damp sponge. The salt acts as an abrasive cleaner without disturbing the seasoning. You can also try bringing a small amount of water to a boil in the pan, letting it simmer for a few minutes, and then wiping or scrubbing the pan again.

Once the pan is clean, rinse it well and then dry it on the stove over medium heat for a few minutes. When the pan is completely dry and still warm, use a cloth or paper towel to coat it very lightly with cooking oil or vegetable oil. You want to use just enough oil to create a thin, even layer on the cookware (inside and out).

Next, place the cookware upside down on the top rack of the oven. Place a baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip off. Set the oven to 450-500°F and let the pan bake for one hour. Allow the pan to cool, and then repeat the process as needed until you achieve the classic black patina.

It's important to note that you should avoid using too much oil when re-seasoning your pan, as this can cause stickiness. After applying the oil, wipe off the excess with a paper towel so that only a thin layer remains.

Avoid using too much oil

When it comes to cast iron pans, a little oil goes a long way. Using too much oil is a common mistake that can lead to a sticky pan. Here are some tips to avoid this issue:

Start with a small amount: When seasoning your cast iron skillet, a small amount of oil is all you need. Use just enough to create a thin, even layer on the surface of the pan. A dab of oil about the size of a quarter is usually sufficient. You want a thin coat that covers the bottom and sides of the pan.

Wipe away excess: After applying the oil, use a lint-free rag or cloth to wipe away any excess. Give the pan a nice wipe all around, and then let it sit for a few minutes. Before you start cooking or using the pan again, give it one last wipe with a clean side of the rag to remove any remaining oil.

Gradually heat your pan: Before adding oil to your cast iron skillet, heat it gradually on the stovetop or in the oven. This helps reduce sticking and ensures that the oil distributes evenly.

Don't oversaturate: It's important to remember that cast iron pans are naturally non-stick due to their seasoning. You don't need to use a lot of oil when cooking. A light coating of oil or fat is usually enough to prevent sticking and maintain the seasoning.

Be mindful of oil type: Different oils have different smoke points. When seasoning your cast iron pan, choose an oil with a high smoke point, such as vegetable, grapeseed, canola, or sunflower oil. Oils with lower smoke points may not polymerize properly at lower temperatures, leading to stickiness.

By following these tips and using just the right amount of oil, you can keep your cast iron pan in great condition and avoid the sticky residue that comes from using too much oil. Remember, when it comes to oil and cast iron pans, less is often more!

Frequently asked questions