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How to clean a cast iron pan

Learn the proper way to clean your cast iron pan to maintain its seasoning and longevity. This guide covers everything from initial cleaning to dealing with stubborn food residue.

Initial Cleaning & Seasoning (If Needed)

If your cast iron pan is brand new, it might have a protective coating. Wash it with hot, soapy water to remove this coating. Dry it completely. Then, lightly coat the entire pan, inside and out, with a thin layer of cooking oil (vegetable, canola, or flaxseed oil work well). Place the pan upside down in a 350°F (175°C) oven for one hour. This is to begin the seasoning process. Place a baking sheet on the rack below to catch any drips.

Immediate Post-Cooking Cleaning

The best time to clean your cast iron pan is immediately after cooking, while it's still warm. This prevents food from sticking and becoming difficult to remove. Simply scrape out any excess food particles with a spatula or scraper. A plastic scraper is recommended to avoid scratching the seasoning.

The Water & Scrub Method (For Regular Cleaning)

Rinse the pan with hot water. Use a stiff brush or non-abrasive sponge to scrub away any remaining food residue. Avoid using harsh detergents or steel wool, as they can damage the seasoning. Some people avoid soap altogether, but a little bit of mild dish soap is generally acceptable if needed.

Dealing with Stubborn Food

If food is stuck on and difficult to remove with scrubbing, add about a cup of water to the pan and bring it to a simmer on the stovetop. This will help loosen the stuck-on food. Then, use a scraper or spatula to remove the residue. Once the food is loosened, proceed with the regular cleaning method.

Drying is Crucial

Thoroughly dry the pan immediately after cleaning. The best method is to place it back on the stovetop over low heat for a few minutes until all moisture has evaporated. Alternatively, you can dry it with a clean towel and then place it in a warm oven for a short time.

Re-Oiling (Maintaining the Seasoning)

After drying, while the pan is still slightly warm, add a small amount (about a teaspoon) of cooking oil to the pan. Use a clean cloth or paper towel to rub the oil into every surface of the pan, inside and out. Then, use a clean part of the cloth to wipe away excess oil. You want a very thin, almost imperceptible layer of oil. This helps maintain the seasoning and prevent rust.

Storage

Store your cast iron pan in a dry place. To prevent rusting, consider placing a paper towel inside the pan to absorb any moisture. If you stack cast iron pans, place a paper towel or piece of felt between them to prevent scratching.

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FAQ

  • Can I use steel wool to clean my cast iron pan?

    No, avoid using steel wool or abrasive scrubbers, as they can remove the seasoning from your cast iron pan.
  • Is it okay to use soap on my cast iron pan?

    A little bit of mild dish soap is generally acceptable, especially for heavily soiled pans. However, avoid using harsh detergents. Be sure to rinse and dry the pan thoroughly after washing.
  • What happens if my cast iron pan rusts?

    If your cast iron pan rusts, you can remove the rust with steel wool (this time it's okay!). Wash the pan with hot, soapy water, dry it completely, and then re-season it by applying a thin layer of oil and baking it in the oven.
  • How often should I re-season my cast iron pan?

    Re-seasoning is typically only necessary if the seasoning has been damaged or removed. If you clean and maintain your pan properly after each use, you may only need to re-season it once or twice a year, or even less frequently.
  • What kind of oil is best for seasoning cast iron?

    Oils with a high smoke point are best for seasoning cast iron. These include vegetable oil, canola oil, flaxseed oil, and shortening.