Emilie Meyer
Cleaning a cast-iron pan is easy, but it does require a little TLC to maintain the non-stick coating and prevent rusting. Here's a step-by-step guide to cleaning your cast-iron pan daily:
- Clean the pan while it's still hot. Stuck-on food hardens as it cools, so cleaning your pan immediately after use will save you time later.
- Wash the pan with mild dish soap and hot water. You can use a sponge, scouring pad, or a cast-iron pan cleaning brush. Contrary to popular belief, a small amount of soap won't strip the seasoning from your pan.
- For stuck-on food, use some salt and a dry towel. The abrasion of the salt helps lift the food away. If the food still won't come off, try boiling a little water in the pan and scraping it with a wooden spatula.
- Dry the pan thoroughly. You can place it on the stove over low heat to ensure all the water evaporates.
- Season the pan with a light layer of cooking oil. Use a paper towel to wipe the surface until no oil residue remains.
| Characteristics | Values |
|---|---|
| Cleaning tools | Mild dish soap, scouring pad, cast iron pan cleaning brush, hot water, spatula, kosher salt, paper towels, vegetable oil, non-abrasive sponge, scrub brush, pan scraper, nylon scrubbing brush, lint-free cloth, seasoning spray, stainless steel scrubber, rubber gloves, cleanser, Lodge Rust Eraser, baking sheet, aluminium foil, vinegar, water, scrubber, chainmail scrubber |
| Cleaning methods | Wash by hand, scrub with hot water, dry promptly and thoroughly, rub with cooking oil, use paper towel to wipe surface, use pan scraper for stuck-on food, simmer water for 3-5 minutes, use scraper after pan has cooled, use nylon scrubbing brush or pan scraper, dry on the stove, coat in a thin layer of cooking oil, use paper towel to rub oil all over the pan, use a small amount of soap, use steel wool or a metal scrubber to remove rust, scour with warm soapy water, rinse and hand dry, apply a thin layer of cooking oil, place in the oven upside down, place baking sheet or aluminium foil on the bottom rack, bake at 450-500 degrees F for one hour, let cool, scrub with a dry Scotch-Brite sponge, use a rust eraser, wash and dry the pan, follow steps to re-season the pan, scrub with Bar Keepers Friend and a Dobie sponge, fill the pan with equal parts distilled white vinegar and water, rinse and wash the pan, dry and re-season the pan, use an oven cleaner solution, wear rubber gloves, place the pan in a large trash bag, spray the oven cleaner over the pan, invert the pan and tie the bag closed, leave for several hours, scrub the pan with dish soap and a stainless steel scrubber, dry the pan with a towel, place in a warm oven or on a low heat on the stovetop, use a paper towel to rub the oil all over the pan, heat the pan on the stove with water, scrape bits with a wooden spatula, clean with mild dish soap, scrub with a scouring pad, rinse, dry on the stove, season with a few drops of oil, store with a paper towel covering the cooking surface, use hot water and a spatula to remove burnt-on food, use boiling water, clean with a soft sponge, scrub with water, scrub with kosher salt and a damp sponge, simmer water, wipe out or scrub the pan, coat with vegetable oil, dry with paper towels, heat gently until all water evaporates, wipe the inside with an oiled paper towel, wash with warm soapy water, dry with towels, set over a high flame, rub the pan with oil, heat over a burner set to high heat, rub the pan with an unsaturated cooking fat, heat in the oven, wash with soap and water, dry and heat |
| Cleaning tips | Do not soak the pan, do not put in the dishwasher, do not scrub with steel wool or a metal scrubber, do not use a dishwasher, do not use steel wool or a metal scrubber, do not leave the pan in water, do not "shock" a hot pan with cold water, do not use too much oil, do not use saturated fats, do not use extra virgin olive oil, do not soak in water, do not use metal scouring pads, do not use steel wool or a metal scrubber, do not leave the pan in water, do not "shock" a hot pan with cold water, do not use too much oil, do not slather on the oil, do not touch a hot pan with your unprotected hand, do not store in the oven, do not use a dishwasher, do not use metal scouring pads |
What You'll Learn
- Use mild dish soap and a scouring pad or a cast iron pan cleaning brush
- Avoid soaking the pan in water to prevent rusting
- Dry the pan on the stove to ensure all water is gone
- Season the pan with a few drops of oil and store with a paper towel covering the cooking surface
- Store the pan by hanging it or stacking it with paper towels in between pans
Use mild dish soap and a scouring pad or a cast iron pan cleaning brush
To clean a cast-iron pan, you can use mild dish soap and a scouring pad or a cast-iron pan cleaning brush. Firstly, scrub the pan with mild dish soap and hot water. 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 Full Circle Tenacious C Cast Iron Brush.
If there are stubborn bits of food stuck to the pan, you can use a combination of kosher salt, warm water, and a scrub brush to remove them. The salt acts as an abrasive cleaner that won't damage the seasoning of the pan. You can also try bringing a small amount of water to a boil in the pan, which will help to loosen any stuck-on food.
After scrubbing and rinsing the pan, it's important to dry it thoroughly. You can place the pan on the stove over low heat or in an oven at a low temperature to ensure that all the moisture evaporates.
Once the pan is completely dry, you can season it by rubbing a very light layer of cooking oil, such as canola or flaxseed oil, on the surface. Use a paper towel to wipe the surface until no oil residue remains.
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Avoid soaking the pan in water to prevent rusting
Cast iron pans are a versatile and durable cookware option. However, they do require some special care to keep them in good condition. One important thing to remember is to never leave your cast iron pan soaking in water as this can lead to rusting.
Cast iron is a porous material, and if left soaking, it will absorb moisture. This can eventually lead to rust forming on the pan. While a short soak may not cause any harm, it is generally best to avoid soaking cast iron pans to prevent the risk of forgetting about them and causing damage to the pan's seasoning.
If you have stuck-on food that needs to be removed, there are alternative methods to try. One option is to fill the pan with a small amount of water and bring it to a boil. As the water heats up, use a wooden spatula to scrape off any food bits. You can also try using a small amount of soap and hot water to gently scrub the pan. Just be sure to dry the pan thoroughly afterward and apply a light coating of oil to prevent rusting.
Another method for removing stubborn residue is to use kosher salt and a glug of oil. This combination can help to scour the pan and remove any stuck-on food. You can also try using a nylon scrubbing brush or a pan scraper to loosen the residue before rinsing the pan with warm water.
Remember, always dry your cast iron pan promptly after washing and apply a light layer of cooking oil to prevent rusting. With proper care and maintenance, your cast iron pan will last for many years.
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Dry the pan on the stove to ensure all water is gone
Drying your cast-iron pan is an important step in the cleaning process, as any remaining water can cause rusting. After washing your pan, dry it thoroughly with a lint-free cloth or paper towel. You can also use the stove to ensure your pan is completely dry. Place the pan on the stove and turn the burner to high. Leave the pan on the burner until the water has boiled out. This will ensure your cast iron is completely dry and ready for the next step in the cleaning process, which is seasoning.
Seasoning your cast-iron pan will help to maintain its natural, non-stick finish and prevent rusting. To season your pan, heat a small amount of cooking oil, such as canola or flaxseed oil, in the pan until it is very hot. Use a paper towel to rub the oil all over the pan, including the handle. Be sure to wipe away any excess oil with a clean paper towel, as too much oil can result in a sticky, gummy mess. Allow the pan to cool completely before storing.
Repeat the process of drying your pan on the stove and seasoning it with oil each time you clean your cast iron. By doing so, you will find that your pan becomes easier to clean, increasingly non-stick, and less prone to rusting.
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Season the pan with a few drops of oil and store with a paper towel covering the cooking surface
After cleaning your cast-iron pan, it's important to season it with a few drops of oil and store it with a paper towel covering the cooking surface. This will help to maintain the non-stick coating and prevent rusting.
To season your cast-iron pan, start by drying it thoroughly with a lint-free cloth or paper towel. Make sure to remove all moisture to prevent rust. Next, rub a very light layer of cooking oil onto the surface of the pan. You can use canola oil, flaxseed oil, or any neutral oil such as vegetable, grapeseed, or sunflower oil. Use a paper towel to wipe the surface until no oil residue remains. You do not want a thick layer of oil on your pan, as this will result in a sticky, gummy mess. Allow the pan to cool completely before storing.
When storing your seasoned cast-iron pan, place a paper towel over the cooking surface to protect it from dust and debris. You can also hang the pan or stack it with paper towels between the pans to prevent the finish from scraping.
By properly seasoning and storing your cast-iron pan, you will maintain its natural, non-stick finish and ensure that it lasts for years to come.
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Store the pan by hanging it or stacking it with paper towels in between pans
Once your cast-iron pan is clean, dry and seasoned, you'll want to store it properly to protect its finish. The best ways to store your pan are by hanging it or stacking it with paper towels in between the pans.
If you choose to hang your pan, make sure that the hook is strong enough to support its weight. Hanging your pan is a great way to keep it within easy reach and prevent it from getting scratched or damaged.
If you prefer to stack your pans, place paper towels between them to prevent the finish from getting scraped. This method helps to protect the seasoning layer on your pan and ensures that it stays in good condition.
By following these simple storage tips, you'll be able to maintain the quality of your cast-iron pan and enjoy its durability and performance for years to come.
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