Cast Iron Cleanup: Removing Mouse Droppings From Your Pan

If you've discovered mouse droppings in your cast-iron pan, you're not alone—many people have been in the same boat. The good news is that there are several ways to clean your pan and ensure it's safe to use again. Here's a step-by-step guide:

1. Wash the pan with hot water and soap. Some sources recommend using a scrub brush or sponge for a thorough clean.

2. Dry the pan with a paper towel or on the stove.

3. Heat the pan. You can do this on the stove or in the oven. Heating the pan will kill any remaining bacteria or viruses. Aim for a temperature of at least 350°F (176°C) for a minimum of 5 minutes. Some sources recommend heating the pan to 425°F (218°C) or even 500°F (260°C) for an hour.

4. Re-season the pan if desired. This can be done using the stovetop or oven method.

If you're concerned about the presence of viruses such as hantavirus, you can use a diluted bleach solution (10%) to soak the pan for at least 30 seconds before washing and drying as usual. Alternatively, you can start from scratch by stripping the pan of its seasoning and re-seasoning it.

Use soap and water to clean the pan

If you have discovered mouse droppings in your cast-iron pan, it is understandable that you would want to thoroughly clean it before using it again. Here is a detailed guide on how to use soap and water to clean your pan effectively:

Step 1: Wash with Soap and Water

Use hot water and a mild dish soap to wash the pan. You can scrub the pan with a stiff nylon brush or a plastic pan scraper to remove any stuck-on droppings or residue. Avoid using metal scrubbers or abrasive sponges as they can damage the pan's surface. Rinse the pan thoroughly with hot water to remove any soap residue.

Step 2: Dry the Pan

After washing, dry the pan with a clean cloth or paper towel. Make sure to get rid of any remaining moisture. You can also place the pan on the stove and heat it at a low temperature for a few minutes to ensure it is completely dry.

Step 3: Re-Season the Pan (Optional)

If you feel that the pan needs to be re-seasoned, you can do so by applying a thin layer of cooking oil to the surface and placing it in an oven preheated to 350°F for about an hour. This step is not necessary if your pan already has a good seasoning, but it can help restore the non-stick properties and provide an extra layer of protection.

Step 4: Heat the Pan

To kill any remaining bacteria or viruses, heat the pan on the stove at a high temperature for a few minutes. You can let it smoke a bit, but be careful not to overheat it, as cast iron can handle high temperatures, but extreme heat over a prolonged period can affect its structural integrity.

Step 5: Repeat if Necessary

If you still feel uncomfortable using the pan, you can repeat the above steps as many times as needed. However, keep in mind that a single wash with soap and water, followed by proper heating, should be sufficient to clean and sanitise the pan.

Remember, while it is important to clean your cast-iron pan thoroughly, you don't need to be overly concerned about the presence of mouse droppings. Our food and cookware are often exposed to various contaminants, and normal cleaning and heating procedures are usually enough to deal with them.

Bleach the pan

Bleach is a powerful disinfectant, and it can be used to clean mouse droppings from your cast iron pan. Here is a step-by-step guide to doing this safely and effectively:

Step 1: Protective Gear

First, put on protective gear. This includes long pants, long sleeves, and rubber, latex, or vinyl gloves. It is important to cover as much skin as possible to avoid any potential contact with mouse droppings, urine, or saliva, which may contain harmful bacteria or viruses.

Step 2: Prepare the Bleach Solution

Create a bleach solution by mixing one part bleach with ten parts water. Be sure to use this recommended concentration to ensure both effectiveness and safety.

Step 3: Apply the Bleach Solution

Using a spray bottle, apply the bleach solution generously to the affected areas of the cast iron pan. Be sure to thoroughly saturate the pan, including any areas where mouse urine may have come into contact. Allow the solution to soak for at least five minutes. This will give the bleach enough time to disinfect the surface and kill any pathogens.

Step 4: Wipe Down the Pan

After the soaking period, use paper towels to wipe down the pan, removing all the mouse droppings, urine residue, and bleach solution. Dispose of the paper towels in a sealed plastic bag.

Step 5: Reapply the Bleach Solution

For added peace of mind, you can reapply the bleach solution to the pan and any surrounding areas that may have been contaminated. This will provide an extra layer of disinfection.

Step 6: Final Cleaning

Finally, wash the pan with hot, soapy water and dry it thoroughly. You can also place the pan in the oven at a high temperature (around 425 degrees Fahrenheit for about an hour) to ensure any remaining pathogens are inactivated or killed.

By following these steps, you can effectively clean and disinfect your cast iron pan, removing any traces of mouse droppings and urine. Remember always to put your health and safety first when dealing with any potential hazards.

Re-season the pan

Once you've cleaned your cast iron pan, you'll need to re-season it. Here's how:

Scrub

• Use steel wool or coarse salt and a potato to remove all rust and cooked-on gunk.
• Rinse with warm water and soap, if desired.
• Dry the pan immediately with a cloth towel.
• Warm it on medium-low heat to evaporate all moisture.
• Place aluminium foil on the bottom rack of your oven to catch any drips.

Bake

• Heat oven to 500 F (or your highest setting).
• Place the cleaned, dry pan in the oven and bake for one hour, un-oiled at first. This will allow the pores to open up and better soak in the oil in the next step.

Season with oil

• Carefully remove the pan from the oven, using double oven mitts if necessary.
• Immediately rub a coat of oil all over the pan (inside and out) with a wadded paper towel or cotton cloth; the hot cast iron will absorb the oil into its pores and within minutes you’ll begin noticing a sheen.
• Keep rubbing oil into the metal until it begins to build up, then use new paper towels to wipe up excess oil until the pan just looks wet. Be very careful to avoid burning yourself. (The oil may smoke, but that’s ok.)
• You can use olive oil, lard, or any other oil you want, but try to find a high smoke-point oil if you can.

Return to the oven

• Turn off the oven and return the pan to the oven, upside-down.
• Every 10 minutes or so, wipe the pan to catch any build-up of oil drips before they bake on, and return to the oven.
• After 30 minutes, prop the oven door partially open to cool.

If your pan is in bad condition, you may need to repeat the seasoning method a few times to build up a non-stick base coat. Simply rub oil on the cool pan and bake upside down for one hour at 500 F, letting the pan cool in the oven.

Aftercare

• You only need to rub oil into a hot pan the first time around; any further coats of oil go on a cool pan.
• For long-term care, it is best practice to oil an iron skillet after each use.
• A well-seasoned skillet has a distinct look to it. It is noticeably dark with a shiny, semi-gloss finish.
• Of course, if you rarely use your cast-iron skillet, oiling it only two to three times a year will work.

Heat the pan to kill bacteria

Heating your cast iron pan to a high temperature is an effective way to kill bacteria and viruses. The World Health Organization (WHO) states that temperatures of 140–150°F (60–65°C) are enough to kill most viruses, and boiling water (212°F or 100°C) makes it safe from pathogens like bacteria, viruses, and protozoa.

According to the New York Department of Health, heating food breaks the structure of germs, which makes them unable to function. Heat kills most food-borne bacteria and viruses, like Salmonella, which is a bacteria contracted from undercooked poultry and eggs, and can cause diarrhea and vomiting.

To ensure your cast iron pan is clean, you can heat it in the oven at 350°F (176°C) for a couple of hours. You can also heat it on the stove, ensuring it gets hot enough to kill bacteria, which is around 165°F (74°C).

• Wash the pan with hot water and soap, or a salt scrub, to remove any food residue and grease.
• Dry the pan thoroughly with a paper towel or on the stove on low heat for about 5 minutes.
• Re-season the pan by applying a thin layer of oil and heating it in the oven or on the stove until it reaches smoking point.
• Store the pan in a dry place to prevent rusting.

Use oil to clean the pan

If you want to clean your cast iron pan with oil, you can follow these steps:

Step 1: Wash the Pan

Use a small amount of soap and hot water to wash your pan. You can use a sponge or a pan scraper to remove any stuck-on food. If there are stubborn bits, you can simmer some water in the pan for 3-5 minutes and then use the scraper after it has cooled. Make sure to dry the pan thoroughly with a lint-free cloth or paper towel after washing.

Step 2: Oil the Pan

Apply a thin layer of cooking oil or seasoning spray to the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains. You do not want a thick layer of oil, as this can make your pan sticky.

Step 3: Heat the Pan

Place the pan in the oven upside down on the top rack. Place a baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip off. Heat the pan at 450-5000 degrees Fahrenheit for one hour. This will create a rust-resistant, non-stick surface.

Step 4: Repeat as Needed

If your pan was very rusty, you may need to repeat the process of heating, oiling, and cooling the pan 2-3 times. Each time you clean and season your cast iron pan, it will become easier to clean and less prone to rust.

Step 5: Daily Maintenance

To maintain your pan, simply wash it with mild dish soap and a scouring pad or brush after each use. Dry the pan on the stove to ensure all water is gone, then rub a few drops of oil on the cooking surface and wipe it out well. Store the pan with a paper towel covering the cooking surface.

Frequently asked questions