The Great Debate: Soap And Cast Iron, Friends Or Foes?

There are many misconceptions about how to clean cast iron pans, with some people believing that washing them with soap will destroy the pan's seasoning. However, this is not true. While soaps decades ago were made with lye and vinegar, which were too harsh for cast iron, today's soaps are much milder and will not affect the seasoning. In fact, even the iconic cast iron brand Lodge endorses the use of soap. Nevertheless, it is important to dry the pan thoroughly after washing and apply a light layer of oil to protect the non-stick surface and prevent rusting.

It is fine to use a small amount of soap to wash cast iron pans

It is perfectly fine to use a small amount of soap to wash cast iron pans. While it is true that soaps from decades ago were made with lye and vinegar, which were too harsh for cast iron, today's soaps are much milder and gentler. They are not powerful enough to remove baked-on seasoning, and will only remove some excess oil, which is likely to be wiped away with a paper towel anyway.

However, it is important to note that if you have just purchased a cast iron pan, using soap and a scrubbing sponge may remove the first layers of oil that were applied in the factory. Therefore, it is recommended to season the pan again before cooking with it.

Additionally, it is crucial to dry cast iron pans thoroughly after washing, as moisture can lead to rust. Following the washing process, the pan should be dried with a lint-free cloth or paper towel, and then placed on the stove over low heat for a few minutes to ensure no trace of moisture remains. Applying a light layer of cooking oil after the pan has cooled will help protect the non-stick surface and further prevent rust.

Avoid using steel wool to wash cast iron pans

While steel wool can be used to clean cast iron pans, it is not recommended as it can damage the pan's seasoning. The abrasive nature of steel wool can strip away the protective seasoning layer that develops over time, which is crucial for maintaining the pan's non-stick surface and preventing rust. Therefore, it is better to use gentler methods like a brush or a non-metallic scrubber to clean your cast iron pans.

If you do decide to use steel wool, it is important to exercise caution as it can damage the pan's surface. Cast iron comes in different types, such as enamel, bare, and coated, and steel wool can scratch and damage the coating. If you are using steel wool on a coated cast iron pan, be sure to scrub in the same direction as the grain of the pan. Avoid using excessive pressure when cleaning with steel wool, as this can also lead to damage.

Instead of steel wool, it is recommended to use a pan scraper or a chainmail scrubber to remove any stuck-on residue. These tools are less likely to damage the pan's seasoning and are safer options for preserving the longevity of your cast iron. If you are concerned about removing stuck-on food, try simmering soapy water in the pan and using a pan scraper after the water has cooled. This method is effective and less likely to damage the pan's surface.

In summary, while steel wool can be used on cast iron pans, it is not recommended due to its abrasive nature and potential to damage the pan's seasoning. Gentler cleaning methods, such as using a brush or a non-metallic scrubber, are preferable and safer options for maintaining the quality and longevity of your cast iron cookware.

Do not soak cast iron pans in water

While cast iron pans are incredibly durable and can last for decades, they do require specific care. One of the most important things to remember is to never soak your cast iron pan in water. Here are some reasons why you should avoid soaking your cast iron pan:

Rust Prevention

Cast iron is a porous material, and long exposure to water can cause it to absorb moisture and eventually rust. Soaking is, therefore, a surefire way to end up with a rusty cast iron pan. Even a short soak can be harmful, and it's best to avoid soaking altogether to prevent accidentally forgetting about it and causing damage. Water is the natural enemy of iron, and even a drop of water left in the pan when stored away can lead to rust spots.

Proper Cleaning Techniques

To avoid soaking, use alternative cleaning methods. For stuck-on food, simmer a small amount of water for 3-5 minutes and then use a pan scraper after the pan has cooled. You can also use a nylon scrubbing brush or a pan scraper to remove stuck-on food and rinse the pan under warm water. Be sure to dry the pan thoroughly after rinsing. If you do end up with a rusty pan, don't panic! You can remove the rust and restore your cast iron by using steel wool or a metal scrubber to scrape away the rust before re-seasoning.

Timely Cleaning

To prevent the need for soaking, clean your cast iron pan promptly after use. Start the cleaning process soon after cooking to prevent food remnants from getting stuck as the pan cools. Wash the pan while it's still warm, using a small amount of mild dish soap and warm water. Avoid steel wool and abrasive scrubbing pads, opting instead for a sponge, stiff brush, or chain mail scrubber to gently scrub off food bits and oil.

Proper Drying and Storage

After washing, it's crucial to dry your cast iron pan thoroughly. Use an absorbent dishcloth, and then place the pan on the stovetop over low heat for a few minutes to ensure no moisture remains. Avoid putting the pan away until it is completely dry, as residual water can cause rust. For added protection, rub a light layer of cooking oil on the surface of the pan after drying. This helps protect the non-stick surface and further prevents rust.

Dry cast iron pans promptly and thoroughly after washing

Drying your cast iron pans promptly and thoroughly after washing is crucial to prevent rust and maintain the cookware's longevity. Here are some detailed instructions to ensure your cast iron pans are dried effectively:

First, use a lint-free cloth or paper towel to dry the pan immediately after washing. Absorb as much moisture as possible with the cloth or towel. It is important to note that if you notice any black residue on your towel, it is normal and is just a sign of seasoning.

Next, place the cast-iron pan on the stovetop over low heat for a few minutes. This step ensures that any remaining moisture is completely evaporated. It is recommended to heat the pan for about three to five minutes, and then turn off the heat.

After removing the pan from the heat, allow it to cool completely before proceeding to the next step.

Once the pan is cool, apply a light layer of cooking oil, such as canola or vegetable oil, to the surface of the pan, including the bottom and handle. This step helps protect the non-stick surface and further prevents rust. Use a paper towel to wipe the surface until no oil residue remains.

Finally, store the cast iron pan in a dry place until you are ready to use it again.

By following these steps, you can effectively dry your cast iron pans and maintain their quality for years to come.

Re-season cast iron pans after washing

If you've washed your cast iron pan with soap, you may need to re-season it. Here is a step-by-step guide to re-seasoning your cast iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Now that your pan is clean and dry, rub it all over, inside and out—including the handle—with cooking oil. Oils such as vegetable, canola, and corn oil are recommended. The key here is to rub the oil all over, but then buff it so thoroughly that the pan no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface, or turn sticky if left unused for a few days.

Step 3: Heat It in the Oven

Put the oiled pan in a preheated oven at a temperature of around 450-500°F (230°C) for 30 minutes. It may get a little smoky, so keep your kitchen well-ventilated. During this time, the oil will polymerize and form the first of several hard, plastic-like coatings. The oven provides an even heat that will set the oil all over the pan, whereas a stovetop burner may produce hot and cool spots, leading to uneven initial seasoning.

Step 4: Repeat the Process

When the time is up, remove the pan from the oven. Now, rub it once more all over with oil, buffing it out as before. Then, put it back in the oven for another 30 minutes. You'll want to do this oiling-and-heating process three to four times to set down a good initial layer of seasoning.

Step 5: Let It Cool

Once you've completed the above steps, let the pan cool down. It is now ready for cooking!

Frequently asked questions