The Care And Cleaning Of A Well-Seasoned Cast-Iron Pan

Well-seasoned cast-iron pans are durable and versatile, and they can last for generations. However, they require special care to maintain their non-stick and rust-resistant properties. Here's how to wash a well-seasoned cast-iron pan:

Firstly, avoid soaking the pan or leaving it to air-dry, as this can cause rust. Instead, wash the pan promptly by hand with mild dish soap and warm water. Use a non-abrasive sponge or scrub brush to gently scrub the pan, removing any stuck-on food. For stubborn residue, you can simmer a little water in the pan for a few minutes and then use a pan scraper after it has cooled. Dry the pan thoroughly with a lint-free cloth or paper towel, and then rub a light layer of cooking oil or seasoning spray onto the surface.

By following these steps, you can keep your cast-iron pan in good condition and ensure it remains non-stick and rust-resistant.

It's fine to use soap

Contrary to what many people believe, it is perfectly fine to use soap when washing a well-seasoned cast-iron pan. While it is true that soaps used to be made with lye and vinegar, which would strip the seasoning and even damage cast-iron pans, soaps today are much milder and gentler. They are not powerful enough to remove baked-on seasoning.

In fact, even Lodge, the iconic cast-iron brand, endorses the use of soap. A small amount of soap can be used to clean cast-iron cookware. However, it is important to note that large amounts of soap can strip the seasoning off your pan, so it is recommended to re-season the pan as needed.

• Use a pan scraper to get rid of stuck-on food and debris after the pan has mostly cooled down.
• Pour a small amount of mild soap into the pan, along with a small bit of warm water.
• Use a nylon brush or sponge to clean the pan, inside and out.
• Dry the pan promptly and thoroughly with a paper towel or lint-free cloth.
• Put the pan back on the stove and turn the heat to medium. Let the pan heat up for about 3 to 5 minutes, and then let it cool completely.
• Rub a very light layer of cooking oil, such as flaxseed, canola, or vegetable oil, on the surface of the skillet.
• Wipe out any excess oil with a paper towel and store the pan until you are ready to use it again.

Remember to always dry your cast-iron skillet completely after washing to prevent rust.

Don't soak the pan

If you do accidentally leave your pan to soak and it develops rust, don't panic. It can be saved! You will need to scrub and re-season the pan, but it can be restored to its former glory.

To avoid this extra work, it's best to wash your cast-iron pan promptly after use. Scrape off any food bits, and if necessary, use a small amount of dish soap and a non-abrasive sponge or brush to gently scrub the pan. Rinse it clean, then thoroughly dry it with a lint-free cloth or paper towel. You can also place it over low heat on the stovetop or in a low oven to ensure all the moisture evaporates.

Once dry, it's important to re-season the pan. Coat the pan with a light layer of cooking oil or seasoning spray, then use a paper towel to wipe the surface until no oil residue remains. This will help to maintain the pan's non-stick properties and protect it from rust.

Dry the pan thoroughly

Drying your cast-iron pan thoroughly is a crucial step in the cleaning process. Leaving water in the pan can lead to rust, which will require scrubbing and re-seasoning. To dry your pan, use a lint-free cloth or paper towel to remove as much moisture as possible. You can also place the pan over a low flame or in a warm oven to speed up the evaporation process and ensure the pan is completely dry.

After drying, it is essential to apply a light layer of cooking oil or seasoning spray to the surface of the pan. Use a paper towel to wipe the surface until no oil residue remains. This step helps to protect the pan and maintain its non-stick properties.

If you notice a black residue on your towel, don't be alarmed. This is normal and is just a sign of the seasoning coming off.

Remember, moisture is the enemy of cast iron, so always make sure your pan is thoroughly dried and oiled before storing it away.

Oil the pan lightly

Oiling your cast-iron pan is an important step in maintaining its seasoning and preventing rust. After washing and drying your pan, you should oil it lightly before putting it away. This will help to protect the pan and ensure that it remains non-stick.

When oiling your cast-iron pan, it is important to use an unsaturated cooking fat, such as canola, vegetable, or corn oil. Only a very light layer of oil is needed, and you should buff away any visible grease so that the pan appears almost dry. You can use a paper towel or a clean rag to rub the oil all over the inside and outside of the pan, including the handle.

Once you have oiled the pan, it is important to heat it on the stovetop or in the oven. This will help to set the oil and prevent it from becoming sticky or rancid. Place the pan over a burner on high heat for a couple of minutes, or in a preheated oven for 20 to 30 minutes. If using the oven, remember to use a potholder or dish towel to protect your hands.

After heating the pan, allow it to cool completely before putting it away. Your cast-iron pan is now ready for storage and will be protected from rust and other damage.

Heat the pan after oiling

Once you've cleaned and dried your cast-iron pan, it's time to heat it after oiling. This is the final step in the cleaning process and primes the pan for its next use.

Rub the pan very lightly all over with an unsaturated cooking fat, such as canola, vegetable, or corn oil. Make sure to buff away any visible grease so that the cast iron almost doesn't look like it's been oiled at all. You do not want a thick layer of oil on your pan, as this will result in a sticky, gummy mess.

After oiling, place the pan back on the burner on high heat and leave it for a couple of minutes until it is heated through and lightly smoking. Alternatively, you can place the pan in the oven for more even heating. However, this is less convenient as part of a daily ritual.

And that's it! Your cast-iron pan is now clean, dry, and primed for your next cooking adventure.

Frequently asked questions