Cast Iron Pan Cleaning: Tricky But Worth The Effort

Cast iron pans are beloved by many home cooks for their durability, affordability, and superior heat retention. However, they have a reputation for being challenging to clean due to their susceptibility to corrosion and the potential for food to stick to the surface. Proper maintenance and seasoning are crucial to counteract these issues, but there is much confusion surrounding the best cleaning methods for cast iron. While some advocate for avoiding soap and water to prevent stripping the seasoning, others argue that the seasoning is resilient enough to withstand soap and that it is more important to minimise the time the pan is exposed to water.

Cast iron pans are not dishwasher-safe

The seasoning on a cast iron pan is a thin layer of oil that has bonded with the cooking surface, creating a slick texture that prevents food from sticking. The water jets and harsh detergents in a dishwasher will strip away this seasoning, which can take years to build up. A well-seasoned pan is also essential for great cooking.

The dishwasher's prolonged exposure to water will also cause the cast iron to rust easily. Even the heat-dry setting is not enough to remove all the moisture, and the remaining water will cause rust. To prevent rusting, cast iron should be dried thoroughly after each use, and it is recommended to rub a light layer of oil onto the surface of the pan after cleaning.

To clean a cast iron pan, simply scrape off any loose food scraps with a metal spatula and then wipe the pan with a dry paper towel or cloth. If there are stubborn bits of food, a small amount of mild dish soap and warm water can be used, but the pan should be dried thoroughly afterward.

Soaking in water can cause rusting

Cast iron pans are beloved by cooks for their durability, affordability, and superior heat retention. However, they do require special care and maintenance to keep them in optimal condition. One common misconception is that cast iron pans should not be cleaned with soap and water, as it is believed that this will damage the seasoning—the thin layer of polymerized oil that gives the pan its nonstick properties. While it is true that excessive soaking can be detrimental, a quick wash with mild soap and water is generally safe and effective for cleaning.

One of the primary concerns with soaking cast iron pans is the risk of rusting. Cast iron is a porous material that can rust if not properly maintained, and submerging it in water for extended periods can accelerate this process. Water can seep into the pores of the pan, leading to oxidation and the formation of rust. Therefore, it is generally recommended to avoid soaking cast iron pans for prolonged periods.

To effectively clean a cast iron pan without risking rust, it is advisable to follow these steps: First, allow the pan to cool down to room temperature. Then, use a mild soap and a stiff-bristled brush or sponge to gently scrub away any food residue. Rinse the pan with water, ensuring that you do not leave it submerged for too long. Finally, thoroughly dry the pan with a lint-free cloth or paper towel. Placing the pan in a warm oven for a few minutes can also help ensure it is completely dry.

In cases where food is stubbornly stuck on, it is recommended to simmer a small amount of water in the pan for 3-5 minutes to loosen the residue. Alternatively, coarse salt can be used as an abrasive cleaner. Sprinkle a layer of kosher salt onto the pan and use a wooden spoon or spatula to scrape away any burnt-on bits. This method is particularly effective at maintaining the pan's seasoning.

While it is important to avoid excessive soaking, occasional deep cleaning of a cast iron pan is beneficial. If your pan has developed rust, you can remove it by scouring the surface with warm, soapy water and steel wool or a stainless steel chainmail scrubber. After removing the rust, be sure to thoroughly dry the pan and re-season it by coating it with a thin layer of cooking oil and baking it in the oven at a high temperature.

Soap can strip the seasoning

While it is possible to use soap to clean cast iron pans, it is important to be mindful of the fact that soap can strip away the seasoning—a thin layer of polymerized oil that gives cast iron pans their non-stick properties. This is especially true for brand-new pans, where the initial layers of oil applied during the manufacturing process can be removed by soap.

To avoid stripping the seasoning, it is recommended to simply wipe down the pan with a dry paper towel or cotton dishcloth. If there are stubborn bits of food stuck on the pan, scraping them off with a plastic spatula or pan scraper is advised. If this does not work, a small amount of soap can be used, but it is important to promptly dry and re-season the pan afterward to prevent rusting.

If you do decide to use soap, it is recommended to use a small amount of mild dish soap and to avoid letting the pan soak in water. Immediately after washing, dry the pan by placing it in an oven or on a cooktop until it is completely dry. Once dry, rub a small amount of cooking oil into the pan to re-season it.

Avoid using steel wool or metal scrubbers

Cast iron pans are a great addition to your kitchen, but they do require some special care. While cast iron is naturally non-stick, indestructible, and affordable, it does have a reputation for being hard to clean and quick to corrode. This is because cast iron needs to be properly maintained and seasoned, or it will rust and food will stick.

One of the most important things to remember when cleaning cast iron is to avoid using steel wool or metal scrubbers. While these may seem like an effective way to remove stuck-on food, they can actually damage the pan's seasoning—the thin layer of oil that bonds with the cooking surface, creating a slick texture that prevents food from sticking. Instead, use a pan scraper or a chainmail scrubber to remove any stuck-on residue.

If your cast iron pan does become rusty, you can use steel wool or a metal scrubber to remove the rust before reseasoning the pan. Fill the pan with hot, soapy water and scrub with steel wool or a metal chainmail scrubber. If the rust doesn't come off, try spraying the pan with oven cleaner and letting it sit for 10 minutes before scrubbing again. Be sure to thoroughly rinse and dry the pan after removing the rust, then apply a light layer of cooking oil to the surface before placing the pan in the oven to reseason.

By avoiding the use of steel wool and metal scrubbers on your cast iron pans, you can help protect the seasoning and keep your pans in good condition for years to come.

Dry thoroughly before storing

Cast iron pans are notoriously difficult to clean and quick to corrode. This is because if they are not properly maintained and seasoned, they will rust and food will stick to them. Therefore, it is important to dry them thoroughly before storing.

Even the slightest bit of dampness will cause a cast-iron pan to rust. In fact, cast iron rusts more easily in summer than in winter. This is because cast iron is highly reactive and can rust within minutes in humid air alone. Therefore, it is important to ensure that your cast-iron pan is completely dry before storing it away.

One way to ensure that your pan is thoroughly dry is to place it in an oven at a low temperature (around 350°F or 180°C) for 10 minutes until it is completely dry. You can also dry it out on the cooktop. If you are going to use this method, it is a good idea to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Another tip to ensure your cast-iron pan is thoroughly dry before storing is to place a paper towel inside the pan to absorb any excess moisture or humidity. This will help to prevent rust from forming and keep your pan in good condition.

Frequently asked questions