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

Cast iron pans are highly versatile and durable, and with the right care, they can last for generations. While cast iron is not as fragile as some claim, it does require regular maintenance. Deep cleaning a cast iron pan is necessary when food is burnt onto it or when you want to remove residual flavours. Here is a step-by-step guide to deep cleaning your cast iron pan.

When to deep clean

Cast iron skillets are incredibly durable and can last for generations if cared for properly. While they don't need to be scrubbed with soapy water or put in the dishwasher, there will be times when a deep clean is required.

Deep cleaning a cast iron skillet is necessary when food is badly burnt onto the pan. It is important to note that cast iron is not as fragile as some claim, and it can withstand a thorough cleaning. However, it is crucial to avoid using steel wool or scrubbing pads, as these can damage the pan and strip the protective coat, also known as the "seasoning".

• Badly burnt food: If food is stuck to the pan and cannot be easily removed, it's time for a deep clean. You can try simmering some water for a few minutes to loosen the residue, but if that doesn't work, you'll need to soak and scrub the pan.
• Dull appearance: Cast iron skillets are known for their shiny, black patina. If your pan starts to look dull or grey, it's time for a deep clean and reseasoning.
• Mixing strong flavours: If you've cooked something with a strong flavour, like fish, and want to use the same pan for a more delicate dish, such as eggs, it's a good idea to deep clean the pan first to avoid any flavour transfer.
• Rust: While cast iron skillets are designed to be rust-resistant, if they are not properly cared for, rust can occur. If you notice any rust spots, it's time for a deep clean. You can use vinegar, salt, or even electrolysis to remove the rust before reseasoning the pan.
• Buildup of black residue: Over time, you may notice a buildup of black residue on your cast iron skillet. While this is not harmful, it can be unsightly and may affect the taste of your food. To remove it, you can use salt or a hard-bristled brush to scrub the pan clean.

Remember, proper maintenance is key to keeping your cast iron skillet in good condition. Always clean your pan after use, dry it thoroughly, and add a thin layer of oil before storing it. By following these simple steps, you can ensure your cast iron skillet lasts for many years to come.

What to do before deep cleaning

Before deep cleaning a cast-iron pan, there are several things you should do to prepare. Firstly, it is important to note that cast iron should never be soaked in water, as this will lead to rusting. Therefore, if you are dealing with stubborn, stuck-on food, it is recommended to simmer a little water for 3-5 minutes and then use a scraper to remove the food once the pan has cooled.

After removing stuck-on food, the next step is to clean the pan while it is still warm. This will prevent food particles from drying and sticking heavily to the pan. Use a paper towel to wipe down the cooking surface and remove any remaining food particles. If the pan is still dirty or smells of the last meal, you can wash it briefly with a non-abrasive sponge and soapy water. It is generally recommended to avoid using soap, as it can dry out the iron and strip the seasoning. However, a small amount of soap can be used sparingly if needed.

Once the pan is clean, it is crucial to dry it immediately. Use a clean cloth or paper towel to pat the pan dry, ensuring that you wipe off any liquid from the pan, including the handle and the bottom. Leaving water in the pan can cause rusting.

After drying, the final step before deep cleaning is to add a light coating of oil to the pan. This will protect the metal and maintain its non-stick surface. You can use vegetable oil, coconut oil, flaxseed oil, or lard. Rub the oil into the pan using a paper towel or cloth, ensuring that the entire surface, including the bottom and handle, is coated.

How to deep clean

Cast iron pans are durable and can last for generations if maintained properly. Here is a step-by-step guide on how to deep clean your cast iron pan:

Step 1: Scrape Off Food Particles

Use a cast-iron food scraper to remove food particles while the pan is still warm. This prevents the food from drying and sticking heavily to the pan. Avoid letting the pan soak in water or sit in the sink.

Step 2: Wash with Soap and Water

Add a small amount of dishwashing liquid and scrub the pan lightly. Use a soft sponge or cloth to clean the pan. If you prefer not to use soap, simply rinse the pan under hot water and use a soft sponge to remove the food particles.

Step 3: Rinse and Dry

Rinse the pan with hot water and dry it promptly and thoroughly. You can use a lint-free cloth, paper towel, or a clean cloth to pat the pan dry. Make sure to wipe off any liquid from the pan, including the handle and bottom.

Step 4: Apply a Thin Layer of Oil

After cleaning and drying, apply a light coating of cooking oil, such as vegetable oil, to the pan's surface. Use a paper towel to wipe the surface until no oil residue remains. This step helps protect the pan and maintain its non-stick properties.

Additional Tips:

• Never soak a cast iron pan in water as it can lead to rusting.
• Clean cast iron pans after use, preferably while they are still warm.
• If dealing with sticky food, simmer some water for a few minutes before scrubbing.
• Avoid using steel wool, metal scrubbers, or abrasive pads as they can damage the pan and strip the seasoning.
• For stubborn, stuck-on food, you can simmer some water for a few minutes to loosen it before scraping and rinsing the pan.
• To remove rust, you can use vinegar, salt, or steel wool.

How to dry

Drying your cast iron pan is an important step in the cleaning process, as it prevents rusting. Here is a detailed guide on how to dry your cast iron pan effectively:

• Use a clean cloth or paper towel: After washing your cast iron pan, use a clean, lint-free cloth or paper towel to pat it dry. Wipe off any excess liquid from the pan, including the handle and the bottom. This step should be done immediately after washing to prevent water spots and rusting.
• Air dry or low heat: After patting the pan dry, you can either let it air dry naturally or place it on a stovetop over low heat. Turning on the stovetop will help to remove any remaining moisture from the pan. Ensure that you only use low heat to avoid damaging the pan's seasoning.
• Ventilate the area: Place the pan in a well-ventilated area while it air dries. This will help speed up the drying process and prevent any musty odours from developing.
• Re-season if necessary: If your cast iron pan has lost its seasoning or has become rusty, you may need to re-season it before storing it away. Apply a thin layer of vegetable oil, lard, or cooking oil to the pan's surface, including the handle and bottom. Then, place the pan in a cool, dry place to store.
• Avoid air drying: While it is important to dry your cast iron pan thoroughly, avoid leaving it to air dry for extended periods. The water can dry out the iron, leading to rusting and a decrease in the pan's non-stick properties. Instead, opt for drying with a cloth or paper towel and low heat on the stovetop.
• Regular oil coating: To maintain your cast iron pan and prevent rusting, consider regularly coating it with vegetable oil or another type of cooking oil. This will help to keep the pan seasoned and protected from moisture.

How to reseason

Reseasoning a cast-iron pan is a straightforward process that will help to prevent rust, ensure an even cooking surface, and create an easy-release cooking surface. Here is a step-by-step guide:

• Clean and Dry the Pan: Start by scrubbing the pan well in hot, soapy water. Use a nylon scrub brush or fine steel wool scrubber to remove any rust or stuck-on food residue. Rinse thoroughly and then dry the pan completely inside and out.
• Apply Oil: Coat the entire pan, inside and out, with a thin layer of cooking oil. Oils with a high smoke point, such as canola, safflower, or vegetable oil are recommended. You can also use melted shortening. Avoid using too much oil, as this can make the pan sticky. Aim for a nice, even coating.
• Preheat Oven: Preheat your oven to a high temperature, typically between 400-500 degrees Fahrenheit (200-260 degrees Celsius). The exact temperature may vary depending on the type of oil used.
• Place Pan in Oven: Place the oiled pan upside down on the middle or top rack of the oven. This prevents excess oil from pooling inside the pan. Place a sheet of aluminium foil or a baking sheet on the lower rack to catch any oil drips.
• Bake the Pan: Bake the pan for approximately one hour. The oil will undergo a process called polymerization, creating a natural non-stick surface. You may see smoke coming from the pan as the oil begins to polymerize.
• Cool the Pan: After baking, turn off the oven and leave the pan inside to cool completely. This helps to solidify the layers of seasoning. Once cool, wipe away any excess oil with a paper towel.
• Repeat if Necessary: Depending on the condition of your pan, you may need to repeat the seasoning process one or more times to achieve the desired non-stick surface. A well-seasoned cast-iron pan will have a distinct dark colour with a shiny, semi-gloss finish.

Tips for Maintaining Seasoning:

• After each use, clean your cast-iron pan with hot water (no soap) and dry it thoroughly.
• Rub a small amount of oil onto the pan after each cleaning to protect the surface.
• Avoid cooking acidic foods, fish, or eggs in cast iron, as these can break down the seasoning.
• Avoid using abrasive utensils or scouring pads, as they can remove the seasoning.

Frequently asked questions