Cast Iron Cleaning: Removing Hair With Ease

Cast iron pans are a great addition to any kitchen, but they can be a little high-maintenance. One of the most common issues is hair or dust sticking to the pan, especially if it's hung up for storage. While it's not a deal-breaker, it can be frustrating to have to clean your pan every time you want to use it. So, what's the best way to keep your cast iron pan hair-free? Well, there are a few options. You could try covering it with foil or a paper bag, or even a cast-iron pan cover if you're feeling crafty. Alternatively, you could store it in the oven or a low-humidity area to prevent dust and hair from settling on it. If your pan is already covered in hair, a simple wash with some mild soap and warm water should do the trick.

Soak the pan in vinegar

If your cast iron pan is rusty, you can soak it in vinegar to remove the rust. However, it's important to note that submerging cast iron in liquid is generally not recommended as it can damage the seasoning and lead to rust. Therefore, you should only soak your pan in vinegar if it is already rusty.

• Mix equal parts water and distilled white vinegar in a container large enough to submerge your pan, such as a bucket or a deep foil pan.
• Submerge your cast iron pan completely in the vinegar mixture, making sure the handle is also covered.
• Check the pan every 15 to 30 minutes. Remove the pan from the vinegar mixture once the rust easily flakes away. This can take as little as one hour or up to eight hours, so frequent check-ins are important to ensure your pan doesn't soak for longer than necessary.
• Once the rust has been removed, wash the pan with mild dish soap and warm water. Use a mildly abrasive sponge or scrubber to remove any lingering rust. Be careful not to scrub too hard to avoid damaging the surface.
• Dry the pan thoroughly with a paper towel or kitchen towel. You can also place it on the stovetop over low heat for a few minutes to ensure it is completely dry.

It's important to note that the vinegar solution will only dissolve the rust. Once the rust is gone, the vinegar can penetrate further and start eating away at the original cast surface of the pan, causing irreversible damage. Therefore, you should not leave the pan in the vinegar solution for longer than necessary and always keep a close eye on it during the soaking process.

After removing the rust, you will need to re-season your cast iron pan to restore the protective layer that prevents rust and creates a non-stick surface. To do this, preheat your oven to 350-500°F. Wipe a thin layer of cooking oil, such as vegetable oil, all over the pan, inside and out. Then, place the pan upside down in the oven, with a baking sheet or aluminium foil on the rack below to catch any drips. Leave it in the oven for about an hour, then turn off the heat and let the pan cool completely before removing it.

Scrub with salt

If your cast iron pan has a few rust spots, you can scrub it with salt to remove them. Start by rubbing about 1/3 cup of kosher salt into the surface of the pan using a scouring pad or kitchen towel. You can also try mixing equal parts water and distilled white vinegar in a bucket or deep foil pan and submerging the entire pan (including the handle) in the mixture. Check the pan every 15 minutes and remove it once the rust easily flakes away. This can take anywhere from one hour to eight hours, so be sure to check frequently to avoid over-soaking the pan.

Once the rust is gone, wash the pan with mild dish soap and warm water, and use a mildly abrasive sponge to clean away any lingering rust. Always use warm water to clean your cast iron to prevent warping or cracking from temperature changes. Dry the pan immediately and thoroughly with a kitchen or paper towel, and then place it on the stovetop over low heat for a few minutes to ensure it's completely dry.

After your pan is dry, it's time to reseason the cast iron. Start by preheating your oven to 450-500°F. Wipe a thin layer of neutral cooking oil with a high smoke point, such as vegetable oil, all over the pan, including the inside and outside surfaces. Then, buff any excess oil and set the pan upside down in the oven, with aluminum foil or a baking sheet on the bottom rack to catch any drips. Turn off the heat after an hour and let the pan cool in the oven overnight, or remove it and set it aside for at least 45 minutes before using.

Remember to wash your cast iron pan with warm, soapy water and dry it thoroughly after each use. This will help prevent rust and maintain the seasoning.

Wash with soap and water

If you're looking to get hair out of your cast iron pan, it's a good idea to give it a thorough wash with soap and water. Here's a detailed guide on how to do it:

Firstly, fill your sink with warm water and add a few drops of mild dish soap. You don't need to use a lot of soap—a small amount will do the trick. Submerge your cast iron pan in the soapy water, making sure to include the handle. If there's stuck-on food or hair, you can use a nylon scrubbing brush or a pan scraper to gently loosen it. You can also try simmering a little water in the pan for 3-5 minutes to soften any stubborn residue before scraping and rinsing the pan under warm water. It's important to avoid using steel wool or a metal scrubber at this stage, as they can damage the pan's seasoning.

Once you've removed the hair and any stuck-on food, rinse the pan thoroughly under warm water to remove any soap residue. Cast iron should always be washed by hand, as dishwashers can remove the seasoning and cause rust.

After rinsing, it's crucial to dry your cast iron pan promptly and thoroughly. Use a lint-free cloth or paper towel to absorb any water, and don't be concerned if you notice some black residue on the towel—it's just the seasoning coming off. Place the pan on the stovetop over low heat for a few minutes to ensure it's completely dry.

Now that your pan is clean and dry, it's a good idea to re-season it to protect the surface and maintain its non-stick properties. Start by rubbing a light layer of cooking oil or seasoning spray onto the pan's surface, using a paper towel to wipe away any excess oil. Then, place the pan upside down in a preheated oven at 450-500 degrees Fahrenheit for about an hour. This process will help create a protective layer of fat molecules, enhancing the pan's non-stick surface and signature dark finish.

By following these steps, you can effectively remove hair from your cast iron pan and maintain its seasoning. Remember to always wash your cast iron pan with soap and water after each use, ensuring it's completely dry before putting it away.

Dry the pan

Drying your cast iron pan is a crucial step in the cleaning process, as improper drying can lead to rust. Here are some detailed instructions to ensure your pan is thoroughly dried:

First, use a lint-free cloth or paper towel to dry the pan promptly and thoroughly after washing. It is important to remove as much moisture as possible with this initial drying step. If you notice any black residue on your towel, don't be alarmed—this is just seasoning and is perfectly normal.

Next, place the pan on the stovetop over low heat for a few minutes to ensure any remaining moisture is evaporated. This step is especially important if you washed your pan with cold water, as it helps to speed up the drying process and prevent the pan from warping or cracking due to temperature changes.

After removing the pan from the heat, inspect it closely for any signs of moisture. If necessary, repeat the drying process with a clean cloth or paper towel to ensure the pan is completely dry. Remember, even a small amount of lingering moisture can lead to rust, so it's important to be thorough.

Once you are confident that your cast iron pan is completely dry, you can proceed with the next steps in the cleaning and maintenance process, such as re-seasoning the pan with cooking oil or storing it in a dry, low-humidity environment.

By following these detailed instructions for drying your cast iron pan, you can help ensure its longevity and maintain its optimal cooking performance.

Re-season the pan

Re-seasoning your cast iron pan is a simple process, but it can be time-consuming. It's important to do this to restore the protective layer of fat molecules that bind to the pan, creating a non-stick surface and signature dark matte finish.

Firstly, scrub and wash your pan with warm, soapy water. You can use a scouring pad, scouring pad, or steel wool to remove any stuck-on residue. This step may remove portions of the seasoning, but that's okay, as you're preparing to re-season the pan.

Next, dry your pan thoroughly with a paper towel or lint-free cloth. You can place it on the stovetop on low heat for a few minutes to ensure it's completely dry.

Now, add a very thin layer of cooking oil to the entire surface of the pan, including the handle and the bottom side. You can use vegetable oil, extra virgin coconut oil, flaxseed oil, canola oil, or sunflower cooking oil. Go easy on the oil—you want just a thin layer, not enough to drip or run when you tilt the pan. Thin layers are important for baking seasoning into the pan.

Preheat your oven to between 450-500°F. Place aluminum foil on the bottom rack of the oven to catch any excess oil. Put your cookware upside down on the center rack. This helps prevent oil from pooling on the cooking surface. Bake for 1 hour.

After an hour, turn off the heat and allow the cast iron to cool in the oven. This allows the seasoning to further cure and adhere to the iron.

You can repeat the process of adding oil and baking until you achieve the classic black patina.

Every time you use your seasoned pan, wipe it clean or give it a gentle scrub with warm soapy water, then dry thoroughly and coat lightly with another layer of oil. These mini-seasoning sessions will gradually build up the protective layers of seasoning, making for a better cooking surface and guarding against future rust. Repeat the complete seasoning process once or twice a year for regular upkeep.

Frequently asked questions