Cast Iron Cleaning: A Step-By-Step Guide To Seasoning And Care

Keeping cast iron pans clean can be a challenge, but it's not as scary as it seems. While there are a lot of don'ts when it comes to cast iron care, a few simple steps will keep your skillet clean, rust-free, and well-seasoned for years to come. Here's a quick introduction to the dos and don'ts of cast-iron pan cleaning.

Use hot water and a spatula

Cleaning a cast-iron pan is easy, but there are some things to keep in mind to avoid damaging the pan. Firstly, never soak the pan in water or leave it in the sink, as this can cause rusting. It's best to clean the pan while it's still hot or warm, as stuck-on food hardens as it cools.

If there is burnt-on food, fill the pan with hot water and bring it to a boil. The hot water will help loosen the food. If the food is really stuck on, you can use a wooden spatula to gently scrape it up. Avoid using metal utensils as they can scratch the pan's seasoning. You can also add a small amount of mild dish soap to the hot water if needed, but make sure to rinse the pan well afterward.

Once the burnt-on food has been removed, dry the pan thoroughly. Place it on the stove over medium heat for a few minutes to ensure all the water evaporates. It's important to get the pan completely dry before storing it to prevent rust.

After drying, season the pan by coating it with a light layer of vegetable oil, canola oil, or flaxseed oil. Use a cloth or paper towel to rub the oil all over the inside and outside of the pan, including the handle. This will help maintain the non-stick coating and prevent rust.

Dry on the stove

Drying your cast iron pan on the stove is an effective way to ensure that all the water evaporates, leaving your pan bone dry and ready for seasoning. Here is a step-by-step guide:

Firstly, after cleaning your cast iron pan, gently heat it on the stove. This will ensure that any remaining water is evaporated. It is important to dry your pan promptly and thoroughly to prevent rust from forming. You can use a lint-free cloth or paper towel to initially dry your pan, but for that extra level of dryness, the stove is your friend.

Secondly, place the pan on a stovetop flame for a minute or two. This will drive off any lingering water molecules. This step is especially important if you have been cleaning your pan with water, as cast iron is highly reactive and can rust within minutes.

Thirdly, once you are satisfied that your pan is completely dry, you can begin the seasoning process. Seasoning is a protective coating that is formed by heating thin layers of fat, such as oil, on the cast iron. This process is known as polymerization, where the fat converts into a form of plastic, creating a hard, blackened skin that protects the metal.

Finally, heat your clean, dry cast iron pan on the stove until it is very hot. Then, using a paper towel, rub a small amount of cooking oil all over the pan, including the handle. Neutral oils with a high smoke point, such as vegetable, canola, grapeseed, or flaxseed oil, are best. Ensure you wipe away any excess oil with a clean paper towel. You do not want a thick layer of oil on your pan, as this will result in a sticky mess. Allow the pan to cool, and then enjoy your newly seasoned cast iron!

Use a small amount of soap

When cleaning a cast iron pan, it is important to use only a small amount of soap. Large amounts of soap can strip the seasoning off your pan, but a small amount can be used to effectively clean your cast iron cookware.

If you are using soap, start by washing your cast iron cookware by hand with a small amount of mild dish soap. You can use a scouring pad, a cast iron pan cleaning brush, or a pan scraper to help scrub away stuck-on food. If there is stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use the scraper after the pan has cooled. Be sure to thoroughly dry your pan with a lint-free cloth or paper towel after washing. If you notice a little black residue on your towel, don't worry, it's just the seasoning coming off.

After drying, you can rub a very light layer of cooking oil or seasoning spray onto the surface of your cookware. Use a paper towel to wipe the surface until no oil residue remains.

It is important to note that you should not soak your cast iron pan in water, as this can cause rusting. If you need to remove sticky or stubborn stuck-on food, you can use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water.

Remove rust with steel wool

If your cast iron pan has developed rust, don't panic! It can be saved. You'll just need to remove the rust with steel wool and then re-season the pan.

First, scour the rusty sections with steel wool. You can also use a Lodge Rust Eraser if you have one. This will help to remove the rust from your pan. Next, wash the pan with warm, soapy water. This step may remove some of the seasoning, but that's okay because you're going to be re-seasoning the pan after this anyway.

Once you've removed the rust and washed the pan, it's important to dry it thoroughly. Use a paper towel or a lint-free cloth to dry the pan. You can also place it on the stovetop on low heat for a few minutes to ensure it's completely dry.

After the pan is dry, add a very thin layer of cooking oil to the entire surface. Be sure to use just a thin layer of oil, as too much can make your pan sticky. Then, preheat your oven to 450-500 degrees F and place the pan upside down on the center rack. Place aluminium foil on the bottom rack to catch any excess oil that may drip. Bake for 1 hour, then turn off the heat and let the pan cool in the oven. This allows the seasoning to cure and adhere to the iron.

And that's it! Your cast iron pan should now be rust-free and ready to use. Just be sure to properly clean and dry your pan after each use to prevent rust from forming in the future.

Season with oil

Seasoning a cast-iron pan is the process of bonding oil to the iron to create a protective, rust-resistant, non-stick surface. This is done by heating a thin layer of oil on the pan at a high temperature.

Step 1: Clean and Dry Your Pan

Wash your pan with mild dish soap and hot water, or just hot water if you prefer. Use a scouring pad or a cast-iron pan cleaning brush to scrub away any stuck-on food. Rinse the pan and then dry it thoroughly with a lint-free cloth or paper towel. You can also place the pan on the stove and heat it for a minute or two to ensure it is completely dry.

Step 2: Apply a Thin Layer of Oil

Pour a small amount of oil onto a paper towel or clean cloth. Rub the oil all over the inside and outside of the pan, including the handle. You can use a variety of oils for this process, such as canola oil, vegetable oil, flaxseed oil, or avocado oil. Avoid using oils with a low smoke point, like olive oil or butter, as these can burn and turn rancid. Make sure to apply a very thin layer of oil, as too much oil can result in a sticky or gummy residue.

Step 3: Heat the Pan

Place the oiled pan in an oven preheated to around 450°F (230°C). Leave it in the oven for about 30 minutes. The oil will smoke and polymerize, bonding to the pan and creating a hard, blackened coating. You may want to place a baking sheet or aluminium foil on the rack below to catch any oil drips.

Step 4: Repeat the Process

Remove the pan from the oven and let it cool. Once it is cool enough to handle, apply another thin layer of oil and repeat the heating process. You will want to do this oiling-and-heating cycle three to four times to build up a good initial layer of seasoning.

Step 5: Maintenance

Once you have completed the initial seasoning process, your pan is ready to use! Each time you cook with your cast-iron pan, you will be adding more seasoning. Be sure to clean and dry your pan after each use, and occasionally re-season it by repeating the steps above. With proper care, your cast-iron pan will last for generations.

Frequently asked questions