Cast Iron Care: Mastering Dish Soap Maintenance

Maintaining a cast iron pan is not as difficult as some may think. While it's true that cast iron pans require some special care, it's a common misconception that you can't use soap to clean them. In fact, you can absolutely use a small amount of soap to wash your cast iron pan without damaging the seasoning. The reason for this is that the seasoning is a thin layer of polymerized oil, which has bonded to the surface of the metal and is no longer at risk of being stripped away by mild modern soaps. However, it's important to avoid using large amounts of soap, as this can strip the seasoning, and to always dry the pan thoroughly after washing to prevent rust.

It is okay to use a small amount of soap to clean cast iron cookware

It is perfectly okay to use a small amount of soap to clean cast iron cookware. While older dish soaps were made with lye, which would strip the seasoning and even damage pans, modern soaps are much milder and gentler. They are not strong enough to affect the nonstick seasoning of the pan.

However, it is important to note that you should not use a large amount of soap, as it can strip the seasoning off your pan. Instead, use a small amount of mild dish soap, along with a nylon brush or sponge, to clean your cast iron cookware.

After cleaning with soap, it is crucial to dry the pan thoroughly. Water can cause rust on cast iron, so ensure you hand-dry the pan with a lint-free cloth or paper towel. You can also place the pan on a stove over medium heat for a few minutes to ensure complete drying and evaporation of any remaining moisture.

Once dry, the final step is to apply a light layer of cooking oil, such as canola, vegetable, or flaxseed oil, to the surface of the pan. This helps maintain the seasoning and protects the cast iron. After oiling, wipe out any excess oil with a paper towel, and your pan is ready to be stored until its next use.

Avoid using steel wool or metal scrubbers to clean cast iron pans

While steel wool or metal scrubbers can be used to clean cast iron pans, they should only be used to remove rust before reseasoning. Using steel wool or metal scrubbers to clean cast iron pans regularly will remove the seasoning, and the pan may lose its non-stick properties.

If you have stubborn, stuck-on food, it is recommended to simmer a little water for 3-5 minutes, then use a nylon brush, pan scraper, or a Lodge Chainmail Scrubber to remove the residue after the pan has cooled. You can also pour salt into the pan, set it over high heat, and rub the charred gunk out with some paper towels. The salt acts as an abrasive that is safe for the seasoning, and the heat can help carbonize any remaining bits of food, making them easier to scrub away.

If you do use steel wool or a metal scrubber, be sure to reseason the pan afterward. To reseason, scrub the pan thoroughly with a touch of dish soap and a plastic scrub brush, dry it completely, then season it just as you would before its first use.

Do not let cast iron pans soak in water

Leaving cast iron pans to soak in water is a surefire way to damage your cookware. Cast iron is porous, meaning that long exposure to water will cause it to soak up the moisture and eventually rust. Even a short soak can be harmful, and forgetting about your pan can ruin the cure you've worked so hard to develop.

If you need to remove sticky or stubborn stuck-on food, it's best to use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water, being sure to thoroughly dry it afterward.

If you do accidentally leave your cast iron pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware. Scour the rusty pan with warm, soapy water and steel wool. Rinse and hand dry the pan thoroughly, then apply a thin, even layer of cooking oil to the cookware, inside and out. Place the pan upside down on the top rack of the oven, and place a large baking sheet or aluminum foil on the bottom rack to catch any excess oil that may drip off. Bake at 450-500 degrees Fahrenheit for one hour, then allow the pan to cool. Repeat as necessary to achieve the classic black patina.

Dry cast iron pans promptly and thoroughly after washing

Drying your cast iron pan after washing is crucial to prevent rust. Water is the enemy of cast iron, so it's important to dry your pan thoroughly with towels or a lint-free cloth after washing. You can also place the pan over a high flame to speed up evaporation and ensure that all moisture is gone. Leaving water in the pan can lead to rust spots, which will require scrubbing and re-seasoning.

After drying, it's recommended to add a light layer of cooking oil, such as canola, vegetable, or flaxseed oil, to the surface of the pan. This helps to maintain the seasoning and protect against rust. Make sure to wipe out any excess oil with a paper towel so that the cast iron has a matte black finish rather than an oily, shiny, lumpy, or sticky appearance.

It's important to note that if you accidentally leave your cast iron pan in water for too long and it develops rust, don't panic. With a little extra care, you can remove the rust and continue using your cookware. Scour the rusty pan with warm, soapy water and steel wool, then rinse and dry thoroughly. Apply a thin layer of cooking oil and place the pan upside down in the oven at a high temperature for an hour. Repeat the process if necessary until the classic black patina is restored.

Re-season your cast iron pan after washing

To re-season your cast iron pan after washing, follow these steps:

Firstly, scrub the pan with warm, soapy water. You can use a nylon brush or sponge to remove any stuck-on food or residue. It is important to ensure that you rinse and thoroughly dry the pan after washing to prevent rusting. You can place the pan back on the stove and turn the heat to medium to ensure it is completely dry.

Next, apply a thin, even layer of cooking oil to the pan, inside and out. Oils such as safflower, canola, vegetable, or flaxseed oil are recommended. Make sure to buff out the oil so that the pan is not too greasy and there is no excess oil remaining.

Then, place the pan upside down on the middle rack of an oven preheated to between 450-500˚F. Place a sheet of aluminium foil on the lower rack to catch any drips. Bake the pan for around one hour.

Finally, turn off the oven and allow the pan to cool completely before removing it. You may need to repeat this process a few times to achieve the desired level of seasoning. Once the pan is cool, wipe away any excess oil with a paper towel.

Your cast iron pan is now ready to be used and stored until its next use!

Frequently asked questions