Keep Your Cast Iron in Good Condition
A cast-iron skillet can last a lifetime—or probably several if it’s passed from generation to generation! Here’s how to clean a cast-iron skillet to keep it in the best possible condition and prevent the loss of that all-important seasoning.
Cast iron isn’t just renowned for its durability; cooking with it also has health benefits. Research has shown that cast iron infuses food with a healthy dose of iron. And take it from me—an anemic gal—cooking on a cast-iron skillet is waaaay better than choking back liquid Geritol. It’s the most forgiving cooking utensil, able to withstand neglect and easily restored when it falls into the right hands. Anemic or not, an inexpensive and indestructible cast-iron skillet deserves a space in every cook’s cabinet.
How to Clean a Cast-Iron Skillet
First and foremost, do NOT use soap on cast-iron pans! The soap will break down the pan’s seasoning, dissolving its natural non-stick layer.
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Instead, if your pan is in good shape, follow these instructions after each use:
- Wipe the pan clean with a paper towel, preferably while it’s still warm, which will make it easier to remove bits of food.
- Using a non-metal brush or non-abrasive scrubber, rinse the pan under hot water (no soap!) and give it a good scrub. Alternatively, use a small handful of coarse salt and scrub with that.
- Dry the skillet thoroughly with a cloth or paper towel—drip drying is a no-no—then heat it on a medium-low burner to evaporate any remaining moisture. (Rust will accumulate if water sits on the pan’s surface.)
- When the pan cools but is still warm to the touch, add a half teaspoon of oil (I used canola).
- Using paper towels, spread the oil around so that the interior is coated. Continue to wipe down the pan with the oiled towels until the entire surface is smooth and there are no pools. Flaxseed oil, sunflower oil, soybean oil, and corn oil will also do the trick.
How to Season a Cast-Iron Skillet
Most cast-iron pans come with a factory seasoning that improves with regular use and proper care. Well-seasoned cast-iron skillets naturally become non-stick. Buh-bye chemicals. Basically, the more you use it, the more non-stick it becomes. How does it work? When heated to its smoke point, oil or fat oxidizes and forms a Teflon-like layer that seeps into the pores of the pan, creating a slick surface known as seasoning. With repeated use, the seasoned layer builds, and less oil is needed for cooking.
Sometimes, a pan will need a bit of TLC, especially if it’s gone unused, to bring its seasoning back up to snuff. Here’s how to breathe new life into an old pan:
- Place the skillet over medium-high heat and get it good and hot.
- Using tongs, dip a paper towel in two tablespoons of oil and wipe the interior until it smokes and there’s no residue. Be sure to grasp the handle with a towel or oven glove.
- Repeat the smoking process three times, allowing the pan to cool a little between each application.
Read more about why we love using cast iron for cooking!
Heather Blackmore
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Yep Mike, go ahead and scrub some soap on yer tongue. Haaahaaahaaa. Clean yer cast iron properly every-time, and you'll need no soap like Mike.
I've been cooking in cast iron skillets for years and one of the first things I learned if you wouldn't put it in your mouth then don't us it to clean cast iron, i.e. no soap. As a cast iron veteran, I only use a chain mail scrubber or a stainless-steel scouring pad and scalding hot water from the tap to get the chunks off and prepare the surface to oil and make them ready or the next meal. One other thing I've learned, is the last meal you prepared in a cast iron skillet will be tasted in your next meal. One time, and one time only, I "baked" fish sticks in the skillet in my oven. The next meal I cooked was scrambled eggs... the eggs had a hint of fish sticks - not good.
I Love my cast iron cookware. I have been cooking and baking with cast iron for over 40 years. It is imperative to take extra care in cleaning cast iron, but fortunately it is not difficult to do. When possible, I clean my cast iron immediately after using while my the pan is still warm. I do not use soap at all, if necessary some course salt will scour any large particles up. Run the pan under very hot water, and scrub with non-metal scrubber. Rinse thoroughly. When done place pan on stove-top, turn burner on high to dry. When completely dry, turn off burner while pan is still hot brush about 1/2 tsp light vegetable oil all around surface of pan let dry and cool, use a natural not plastic brush. Wipe any excess oil off with cloth or paper towel.
I have Aquired a few cast iron pans and a Dutch oven that have been spray painted black. Is there a way to restore these?
Hi, Chris- You can use lacquer thinner to remove the paint. Make sure you wear safety goggles and rubber gloves and it is a good idea to also use a ventilation mask. Once you’ve removed as much paint as you can and wiped it with a cloth, use a wire brush to scrape the pan.
I have cleaned lots of rusty cast using only salt and paper towels cleans them up just fine. And for the build up on the outside save some money and toss it in your fire pit the next time you are sitting outside enjoying the evening dig out the next day clean it off and season it, I use cooking grease ie.Crisco or better yet Lard coat it lightly outside heavier inside and stick in oven at 250 for half hour cool and wipe down done!
Thanks, good article!
I have many cast iron pans, but one that won't clean up. Each time I wipe it after oiling it down, black continues to wipe off.
The pan came to me with a small amount of rust. My husband used a wire brush to remove it. What do i do?
Do not use a common wire brush from the hardware store. Those brushes are not safe for food, grills or pots. Common steel wire brushes do leave a dark residue, and that may be what you keep seeing as dark smudge upon cleaning your cast iron.
Get a wire brush from a restaurant supply house or get a quality brand BBQ grill brush from a department store or cooking section of the hardware store.
Better yet, do not use a grill brush on your cast iron. Follow cleaning guidelines in this article.
Hi, Lynne. Some ÃÛÌÒÁµÈË readers below recommend putting it in the oven on a self-cleaning cycle. We can’t say for sure if it works, but if you can’t clean your pan maybe it is worth a try.
I have tried every type of seasoning over the years, and find that the best way, is to leave the grease from bacon or other high fat or oils in the pan to cool completely.I pour off the fat,saving it for the birds,mixed with peanut butter and seed. Then I use warm water and a scrub sponge,removing bits.
