Cleaning cast iron intimidates a lot of cooks. There is a persistent fear that one wrong move will ruin the pan forever. The good news? Cast iron is incredibly durable, and caring for it is actually quite simple once you know the rules.
We will walk you through the correct methods for cleaning, seasoning, and storing your cookware so it lasts for generations.
Key Takeaways
- Cool down: Allow the pan to cool slightly but clean it while it is still warm for the best results.
- Scrub gently: Use hot water and a stiff brush or chainmail scrubber. For stubborn spots, use a paste of coarse salt and water.
- Dry and oil: Dry the pan immediately on the stovetop to prevent rust, then apply a very thin layer of oil before storing.
- Season regularly: Bake a thin layer of high-smoke-point oil into the pan at 450°F for an hour to maintain the non-stick surface.
How to Clean Cast Iron
When you finish cooking, it is best to clean the pan while it is still warm. Follow this simple routine to keep your skillet in top shape.
- Rinse with hot water: Place the warm pan under hot running water. Do not plunge a piping hot pan into cold water, as the thermal shock can crack or warp the metal (1).
- Scrub the surface: Use a stiff brush or a chainmail scrubber to remove food residue. You can use a drop of mild dish soap if you want. Contrary to popular belief, modern gentle soaps will not strip polymerized seasoning.
- Remove stuck-on food: If the brush isn’t doing the job, make a paste using coarse kosher salt and a little water. Scrub this gritty paste over the stuck food with a sponge or paper towel. Alternatively, fill the pan with water and simmer it on the stove for a few minutes to loosen the debris.
- Dry thoroughly: This is the most critical step. Wipe the pan with a dish towel, then place it back on the stove over low heat for two minutes. This ensures all moisture evaporates, which prevents rust.
- Oil: Once dry, apply a tiny drop of oil to a paper towel and wipe the interior. You want a micro-layer of protection, not a greasy residue.
Extra Tips
Never put cast iron in the dishwasher. The harsh detergents and long exposure to water will strip the seasoning and cause immediate rusting.
How to Season Cast Iron
Most new pans come “pre-seasoned,” but adding your own layers of seasoning makes the surface smoother and more non-stick. Seasoning is simply oil baked onto the iron through a process called polymerization. Here is how to do it right.
- Clean the pan: Wash the pan thoroughly and dry it completely.
- Apply oil: Rub a very thin layer of vegetable oil, shortening, or grapeseed oil over the entire pan. This includes the handle, the bottom, and the sides.
- Wipe it off: This is where most people mess up. Take a fresh paper towel and wipe the oil off until it looks like there is nothing left. If you leave too much oil, the pan will come out sticky and uneven.
- Bake: Place the pan upside down on the middle rack of your oven. Place a baking sheet or aluminum foil on the rack below it to catch any drips.
- Heat: Set the oven to 450°F (or slightly above your oil’s smoke point). Bake for one hour.
- Cool: Turn the oven off and let the pan cool inside naturally. Repeating this process a few times builds a stronger finish.
Check This Out
Always check the manufacturer’s instructions when you buy a new skillet. Some enameled cast iron or specialty pans may have specific temperature limits or care requirements.
How to Store Cast Iron
Because iron can rust in humid environments, storage matters. You want to keep your cookware dry and allow for air circulation.
The stovetop is a great place to store your most-used skillet. It keeps the pan accessible and ensures it stays dry. If you prefer to keep it in the oven, just remember to remove it before preheating the oven for dinner!
If you stack your pans in a cabinet, place a paper towel or a thin dish towel between each pan. This protects the seasoning from getting scratched and absorbs any residual moisture.
FAQs About Cast Iron
Can I Clean Cast Iron With Vinegar?
Yes, but only to remove rust. Vinegar is acidic and can eat away at good seasoning if left too long. To remove rust, soak the pan in a 50/50 solution of white vinegar and water for 30 minutes to an hour. Scrub the rust away, rinse, and immediately re-season the pan (2).
Can You Use Dish Soap on Cast Iron?
Yes, you can. The idea that soap ruins cast iron comes from the days when soaps contained lye. Modern mild dish soaps are safe to use in small amounts on a well-seasoned pan. Just don’t let the pan soak in soapy water, and rinse it well.
Is It Ok to Use Steel Wool on Cast Iron?
Only use steel wool if you are trying to strip the pan down to bare metal to restore it. Steel wool is too abrasive for daily cleaning and will remove your hard-earned seasoning. For stuck-on food, use a plastic scraper or a chainmail scrubber instead.
Do You Clean Cast Iron After Every Use?
Yes. You should clean your cast iron skillet after every meal. Leaving food to sit in the pan can lead to rust or corrosion, and acidic foods can break down the seasoning over time.
What is the Best Oil to Season Cast Iron?
Why Is My Cast Iron Sticky After Seasoning?
If your pan feels sticky, you used too much oil. The oil didn’t fully heat up and polymerize; instead, it turned into a gummy residue. To fix this, bake the pan upside down in the oven at 450°F for another hour. In the future, wipe the oil off as if you made a mistake applying it before baking.
Can You Over Season Cast Iron?
Not really. You can have too much oil (which causes stickiness), but you can’t have too many layers of proper seasoning. The more you cook with it, the better the seasoning gets. If the pan looks dull or grey, it is time to add another layer.
How Can You Tell If Cast Iron Is Seasoned?
A well-seasoned pan will have a dark, semi-glossy black finish. It should not look patchy, brown, or rusty. The ultimate test is the “egg test.” If you can fry an egg with a little butter and it slides around without sticking, your seasoning is solid.
When In Doubt
Just keep cooking. Frying bacon, roasting vegetables, and searing meats are the best ways to naturally build up seasoning.
Can You Ruin a Cast Iron Pan?
It is difficult to permanently ruin cast iron, but it is possible. Here are the main ways pans get damaged:
- Cracks: Dropping the pan or exposing it to thermal shock (hot pan in cold water) can crack the iron. A cracked pan is unsafe and must be tossed.
- Warping: High heat on a specific spot or thermal shock can warp the bottom, making it wobble on glass stoves.
- Deep Pitting: If rust is left for years, it can eat deep divots into the metal that are hard to smooth out.
Is Rust on Cast Iron Dangerous?
Ingesting a tiny amount of rust is not generally harmful (5). However, rust tastes bad and ruins the non-stick surface. If you see rust, scrub it off with steel wool, wash the pan, and re-season it immediately.
Does Coke Remove Rust From Cast Iron?
Yes, the phosphoric acid in Coca-Cola can help dissolve rust (6). It is a bit stickier and more expensive than vinegar, but it works in a pinch.
- Fill a basin with enough Coke to submerge the rusty pan.
- Let it soak for 10 to 20 minutes.
- Scrub the rust away with a stiff brush or scrubbing pad.
- Rinse thoroughly and season immediately.
Is Black Residue on Cast Iron Bad?
If you wipe your pan and the paper towel comes away black, it is usually just carbon buildup (burnt food) or a little oil residue. It is harmless. However, if black flakes are peeling off into your food, that is seasoning that has lifted. You should scrub those flakes off and apply a fresh layer of oil.
Cooking With Cast Iron
Cast iron is a kitchen workhorse that gets better with age. While the cleaning process is different from your standard non-stick stainless steel pans, it becomes second nature very quickly.
Remember the golden rules: keep it dry, never use the dishwasher, and don’t be afraid to use a little heat. Treat your skillet right, and it will help you cook the best steaks and cornbread of your life.
