We love cooking with our large cast iron skillet, and I wanted to share some easy tips on how to clean a cast iron skillet (or any cast iron cookware). Many people hesitate to use cast iron for cooking because they’re unsure how to clean it or fear ruining it. Hopefully, I can alleviate some of those concerns, as cleaning cast iron is easy.
Moreover, cast iron is incredibly durable, meaning it will likely outlast any non-stick pan with just a few simple care tips.
Do You Have to Clean Cast Iron After Every Use?
No. This is somewhat of a personal preference, but we typically clean our cast iron skillet only a couple of times a month at most, even though we cook with it several times weekly.
The Benefits of Minimal Cleaning
The small bits of cooked food that accumulate on the pan between uses—so long as they’re not excessive—actually enhance the flavor and texture of the meals we prepare. This is often referred to as “seasoning” the skillet, as the remnants can contribute to a natural non-stick surface over time.
When to Clean Thoroughly?
We primarily use our skillet for stir-frying, cooking dishes like shrimp, chicken, vegetables, rice, and the savory seasonings and sauces you might expect in a stir-fry. The high heat and quick cooking method of stir-frying works exceptionally well with cast iron, allowing for a beautiful sear and rich flavors.
If we do cook something with a very different flavor profile—like a sweet dish or something heavily spiced—we would likely give our skillet a thorough wash before or after to avoid any unwanted flavor transfer. For instance, if we make a dessert or a dish with strong spices, a good cleaning ensures that the next meal retains its intended flavor.
Cleaning Your Cast Iron Skillet
1. Scrub Away Any Food Residue
Start by scrubbing away any food residue left in the skillet. These are likely to be bits of cooked food from previous meals, but they could also include dried sauces, gravies, or other remnants. To effectively clean your skillet, all you need is hot water and a scrubbing brush. You can also use steel wool or copper cleaning cloth for tougher spots.
For an extra boost, consider using kosher salt as a natural abrasive. Combine it with a scrubber and a neutral oil to create a gentle scrubbing paste. The salt helps lift stubborn bits without damaging the skillet’s seasoning.
Important: Do not use soap. Soap can strip away the seasoning you’ve built up over time, which is essential for maintaining the non-stick properties of your cast iron skillet.
Tackling Stubborn Residue: If you find it difficult to remove certain bits of food, you can leave water in the pan overnight to soften the debris. While this method can slightly rust the pan, it’s usually not a concern. Just scrub away any rust along with the residue the next time you clean it, and your skillet will be just fine.
Using Boiling Water for Tough Spots: For super stubborn bits that refuse to budge, try adding boiling water directly to the pan. The heat will help loosen the food particles, making them easier to scrub away. After pouring in the boiling water, let it sit for a few minutes before using your scrubbing brush or cloth to clean the skillet.
2. Drying Your Cast Iron Skillet
Rinse and Dry Thoroughly: After scrubbing your skillet, rinse it well with hot water to remove any remaining food particles and salt. It’s essential to pat the skillet dry with a clean kitchen towel or paper towel immediately after rinsing. Leaving water droplets on the surface can lead to rust, which, while not catastrophic, will require you to clean the skillet again to restore its condition.
Choosing the Right Towel: I recommend designating one kitchen towel specifically for this task, as it tends to get pretty dingy over time, even after washing. Avoid using any fancy kitchen towels that you like to keep for decor or serving purposes. Instead, opt for those can-get-stained-forever kitchen towels that you don’t mind using for more rugged tasks. This way, you can ensure that your more delicate towels remain pristine while still effectively drying your skillet.
3. Oiling Your Cast Iron Skillet
Apply Oil After Drying: Once your cast iron skillet is completely dry, it’s time to rub it with oil. I typically use olive oil since it’s what we usually cook with, but any food-safe cooking oil will work just fine. The oil helps maintain the skillet’s seasoning, prevents rust, and keeps it looking like new.
How to Oil the Skillet?
Choose Your Oil: Select a cooking oil that you prefer. Options like vegetable oil, canola oil, or grapeseed oil are also excellent choices if you don’t have olive oil on hand.
Apply a Thin Layer: Pour a small amount of oil onto a clean kitchen towel or paper towel. Then, using the towel, rub the oil evenly over the entire surface of the skillet, including the sides and handle.
Wipe Away Excess Oil: After applying the oil, it’s important to wipe away any excess. You want a thin, even layer of oil rather than a puddle. Too much oil can create a sticky residue, which is not ideal for cooking.
Using the Right Towel: Again, a kitchen towel or paper towel that can get messy is best for this task. Since you’re working with oil, it’s wise to use a towel that you don’t mind getting a little greasy. This way, you can keep your nicer kitchen towels reserved for serving or decorative purposes.
How to Season a Cast Iron Pan?
Clean the Pan
Begin by soaking, scrubbing, or rinsing your pan with warm water. Use a non-abrasive scrubber or sponge to ensure that all food residue is removed. If your pan has stubborn bits stuck on, consider using a mixture of coarse salt and water as a gentle abrasive. For brand-new pans, a simple rinse with water is sufficient to remove any factory residue.
Dry the Pan
After cleaning, it’s crucial to dry your pan completely. You can do this by placing it on low heat on the stove for a few minutes or using a clean towel. Ensuring that the pan is completely dry helps prevent rusting and allows the oil to adhere better during the seasoning process.
Apply Oil
Pour one teaspoon of oil (such as vegetable oil, canola oil, or flaxseed oil) into your pan. Using a clean cloth or paper towel, spread the oil evenly across the entire surface of the pan, including the sides and handle. It’s important to apply a thin layer; too much oil can lead to a sticky surface. Keep rubbing and buffing until there’s a uniform coating of oil and the pan no longer appears greasy. This step is essential for creating a smooth, nonstick surface.
Bake the Pan
Preheat your oven to 450°F (232°C). Once the oven is hot, place the cast iron pan upside down on the middle rack. This prevents excess oil from pooling in the bottom of the pan. You may want to put a baking sheet or aluminum foil on the rack below to catch any drips. Bake the pan for 45 minutes. This high heat polymerizes the oil, forming a hard, protective layer. After the time is up, turn off the oven, leaving the cast iron inside to cool slowly. This gradual cooling process helps to strengthen the seasoning further.
Repeat if Necessary
For new pans or those that have lost their seasoning, you may want to repeat the oiling and baking process 2-3 times to build up a strong, durable, nonstick surface. Each layer of seasoning enhances the pan’s performance and longevity.
Benefits of Seasoning Your Pan
Seasoning your cast iron pan creates a rust-resistant, nonstick surface that enhances your cooking experience. A well-seasoned pan not only improves the flavor of your food but also makes cleanup easier. Over time, as you continue to cook with your cast iron, the seasoning will improve, making it even more effective. Additionally, a properly maintained cast iron pan can last for generations, becoming a cherished kitchen tool that improves with age. Regular seasoning increases the quality and longevity of your cast iron pan, ensuring it remains a reliable cooking companion for years to come.
Can You Ruin a Cast Iron Pan?
Yes, it is possible to ruin a cast iron pan, but it typically requires significant damage.
Physical Damage
The most obvious way to ruin a cast iron pan is by breaking it. While cast iron is known for its durability, it can crack or shatter if dropped or subjected to extreme temperature changes. For example, if a hot pan is placed directly into cold water, the sudden temperature shift can cause it to crack.
Severe Scratching
While cast iron pans are pretty resilient, they can be scratched if you use metal utensils or abrasive cleaning tools. Deep scratches can damage the seasoning layer, making it more challenging to maintain a nonstick surface. To avoid this issue, it’s best to use wooden, silicone, or plastic utensils.
Improper Cleaning
Washing a cast iron pan with soap is often discouraged, as it can strip away the seasoning. However, if you do use soap occasionally, it’s not the end of the world. Just be sure to re-season the pan afterward to restore its protective layer. The key is to avoid soaking the pan in water for extended periods, as this can lead to rust.
Neglecting Maintenance
If a cast iron pan is left unseasoned or neglected for a long time, it can develop rust. While rust can often be removed, it’s best to prevent it by regularly cleaning and re-seasoning the pan. A well-maintained cast iron skillet can last for many years, even with heavy use.
Longevity and Safety
As long as you avoid breaking the pan (quite tricky), a cast iron skillet can last you for many years. They are known for their durability and can withstand high heat, making them a safe and economical choice for cooking. With proper care, cast iron pans can become a cherished kitchen tool that improves with age, providing excellent cooking performance for generations.
