Cast Iron Pan Care: Removing Grease And Maintaining Seasoning

Removing grease from a cast-iron pan can be a tricky task, as you want to clean the pan without damaging the seasoning. While some people advocate for simply using hot water and a non-scratching scrubbing pad, others suggest using a small amount of soap. If you do use soap, it's important to make sure that the pan is thoroughly dried afterward, as cast iron is prone to rusting. One way to ensure that the pan is completely dry is to place it over a high flame for a few minutes. Once the pan is dry, it's a good idea to rub a light layer of cooking oil or seasoning spray onto the surface to prevent rust and maintain the non-stick properties of the pan.

Use hot water and a non-abrasive sponge

To remove grease from a cast-iron pan, you can use hot water and a non-abrasive sponge. Here is a step-by-step guide:

• Start by heating up some water. You can do this by boiling a kettle or heating the water directly in your cast-iron pan.
• Once you have hot water, carefully pour it into your cast-iron pan. You can also add a small amount of mild dish soap at this stage if desired, but it is not necessary.
• Let the hot water sit in the pan for a few minutes to help loosen any stuck-on grease.
• Using a non-abrasive sponge, gently scrub the pan. You can use a sponge specifically designed for cast iron, such as a Dobie sponge, or the soft side of a Scotch-Brite sponge. Avoid using steel wool or metal scrubbers, as these can damage the seasoning of your pan.
• Rinse the pan with clean water to remove any remaining grease and soap residue.
• Dry the pan thoroughly with a dish towel or lint-free cloth. It is important to ensure that the pan is completely dry before storing it to prevent rust.
• If desired, you can place the pan over low heat on the stovetop or in an oven set to 200-300 degrees Fahrenheit to ensure all moisture is evaporated.
• After drying, you can apply a light coating of cooking oil or seasoning spray to the surface of the pan. This will help maintain the seasoning and prevent rust. Use a paper towel to wipe the surface until no oil residue remains.

By following these steps, you can effectively remove grease from your cast-iron pan while also maintaining the seasoning and preventing rust.

Dry the pan with a paper towel or lint-free cloth

Drying your cast iron pan is an important step in the cleaning process. Leaving cast iron wet can cause rust, so it's important to dry your pan promptly and thoroughly. Using a paper towel or lint-free cloth is an effective way to do this. Make sure to get into all the nooks and crannies of the pan to ensure that it is completely dry. If you notice any black residue on your towel, don't be alarmed—this is normal and is just a sign of seasoning.

Once your pan is dry, you can move on to the next step in the cast iron cleaning process, which is to rub a light layer of cooking oil or seasoning spray onto the surface of the pan. Using a paper towel, wipe the surface until no oil residue remains. This step will help to protect your pan and ensure that it remains non-stick.

It is important to note that different sources recommend different methods for drying cast iron pans. Some sources suggest drying the pan on a high flame for a few minutes, while others recommend placing the pan in a warm oven or over low heat on the stovetop to ensure that all moisture is removed. Choose the method that you are most comfortable with and that works best for your pan.

Use a small amount of soap

Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware. Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan if needed.

For everyday cleaning, use a mild dish soap, like Seventh Generation Dish Liquid, which is made without any dyes or synthetic fragrances. Gently scrub the pan using hot water and a non-abrasive sponge (such as a Dobie sponge or the soft side of a Scotch-Brite sponge) or a scrub brush. Rinse the pan and then dry it completely with a lint-free cloth or paper towel. You can also put it over low heat on the stovetop or in the oven (at 200 to 300 degrees Fahrenheit) to be sure all of the moisture evaporates. It’s important to get your pan bone dry before storing it, otherwise, it may rust.

If your pan has stuck-on bits, try removing them by adding ¼ cup kosher salt and a few drops of warm water while the pan is warm (not hot). Use a sponge or scrub brush to gently scrub the pan and remove the gunk. The salt will dissolve as you scrub and won’t damage the seasoning. Wash, dry, and wipe the pan with oil as usual.

If food is really stuck on, try the boiling water method. Add 1 to 2 cups of water to the pan and bring it to a boil over high heat until the gunk loosens. If the food bits don’t come off on their own after a couple of minutes, you can use a wooden spatula to scrape them up. Afterward, wash, dry, and wipe the pan with oil as usual.

Avoid soaking the pan

Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust. While a short soak won't do much harm, it's best to avoid soaking your cast iron pan for fear of forgetting it and ruining the cure you've worked so hard to develop. Leaving your cast iron pan in water for too long can cause rust, and you'll have to put in a little extra care to remove it and restore the pan.

If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water. Be sure to thoroughly dry your pan after rinsing. If you do accidentally leave your 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. It's okay to use soap since you are preparing to re-season the cookware. Rinse and hand-dry the pan thoroughly.

Apply a very thin, even layer of cooking oil to the cookware, inside and out. If you use too much oil, your cookware may become sticky. Place the cookware in the oven upside down on the top rack. Place a large baking sheet or aluminium foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450–500°F for one hour. Allow to cool and repeat as necessary to achieve the classic black patina.

If it's just a few rusty spots, simply scour the rust, rinse, dry, and rub the pan with a little vegetable oil. If the rust problem persists, follow the directions to refurbish the finish of your cast iron cookware.

Re-season the pan after cleaning

Re-seasoning your cast iron pan is important to prevent rust and maintain its non-stick properties. Here is a detailed guide on how to re-season your pan after cleaning:

Firstly, ensure your pan is completely dry. It is crucial to remove all moisture to prevent rusting. You can place the pan over low heat on the stovetop or in an oven set to 200-300 degrees Fahrenheit to ensure it is bone dry.

Once dry, take a paper towel or a clean rag and rub a thin layer of neutral oil, such as canola, soybean, sunflower, or vegetable oil, all over the pan's surface, including the handle. You only need a couple of drops of oil; too much can make the pan sticky. Use a cotton swab to reach any nooks and crannies.

Next, wipe off the excess oil with a separate, clean towel. The pan should look almost dry. If there is too much oil, it may produce a blotchy, uneven seasoning and generate smoke during the baking process.

Now, place the pan upside down in the oven and preheat it to 450-500 degrees Fahrenheit. Allow it to heat for 5-10 minutes, then carefully remove the pan using oven mitts.

Finally, allow the pan to cool completely inside the oven. You may notice some light smoke during the process, so ensure your kitchen is well-ventilated by using your range hood or opening a window.

Repeat these steps several times, or as necessary, to build up a sufficient non-stick coating. You should be able to fry an egg without it sticking to the pan.

To maintain the seasoning, use the pan often. Cooking fatty foods like bacon will also help develop a strong seasoning.

Frequently asked questions