A cast iron skillet can last a lifetime—probably several if it’s passed from generation to generation. Here’s how to clean and season a cast iron skillet to keep it in the best possible condition.
Cast iron isn’t just renowned for its durability; cooking with it also comes with 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
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 and give it a good scrub. Alternatively, use a small handful of coarse salt and scrub with that. NEVER allow a cast iron pan to soak in soapy water!
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 is allowed to sit on the pan’s surface. Add a half teaspoon of oil (I used canola) to the pan when it’s cooled but still warm. 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. 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!
Reader Comments
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cast iron
My late mom (would be 99 years old this year) cooked all her life with cast iron. She (and others of her generation) always said if a pan gets too badly in need of cleaning, put it in a brush pile that is being burned. Recover it when it's cooled (as a volunteer firefighter, I've recovered several pans from the rubble that would be good as new when cleaned and re-seasoned. NEVER TRY TO COOL THEM QUICKLY WITH WATER! They will crack!) PS: Anybody know how to "season" an old-fashioned iron teakettle? Grease will give you greasy water. Otherwise, they'll rust...any ideas? Thanks.
Cast Iron
I know if you need an abrasive you can put salt on it and use a paper towel. I have seen a little soap and water used but the pan is heated until all water evaporates. Then you add oil all over and heat it until it smokes. These are Iron that has already been seasoned well. not starting out. I have heard there is one American company making cast Iron called "Logan".
Lodge?
Did you mean Lodge Cast Iron and logan?
The "no soap" Myth
I have cleaned my cast iron precisely as described in the article for my entire life.
I was pleased to see a reasonable set of suggestions instead of the usual "no soap, not ever, oh, no!" stuff that is pervasive.
If you can clean it well and not use soap, scalding hot water rinse and dry with paper towels - great. But eventually of course you will find a time when it's absolutely necessary to properly clean a cast iron pan with soap and water.
Just dry it well, dash of oil, dash of heat, good to go. Reseasoning is something you might need to do every few years, but a little oil and a couple minutes on the burner is enough most of the time.
And even if you ever did see a little rust, it will scrub right off and you can then reseason.
Soap? Scrub some on yer tongue!
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.
No Soap
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.
Cast Iron Skillet
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.
Cast iron
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?
remove paint from cast iron pans
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.
Cast Iron Skillets
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!
Cast Iron Pans
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?
cleaning a cast iron pan
Hi, Lynne. Some Almanac 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.
Seasoning cast iron
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.
BEST Pans EVER!
All but 1 of the skillets I have are older than I am (61, to date!)! I have a grill pan, a 10" skillet and one that's the perfect size for frying or basting eggs. I also have 2 different sized porcelain-coated skillets and a Dutch oven (my bread baker) I don't have a single "non-stick" pan in my kitchen. I've found that once they've been properly seasoned they are even better than those coated with Teflon (or the like). It's all about taking care of them. And, contrary to what some folks think, it is QUITE EASY. Follow the instructions given here and your pans will outlive you and your kids and probably their kids too. One suggestion, though: don't use tomato based ingredients when cooking with them. The acid in the tomatoes ruins the seasoning. Better to use stainless steel or porcelain-coated pans for any high-acidic dishes.
cast iron
I have seen videos where the guy sands the inside of the skillet down till it's VERY smooth inside then seasons it. What is everyone's take on this? Good idea or not?
Seasoning cast iron
So it would be better to use an oil with a low temp. flash point so it will smoke or burn when you put it on instead of the grape seed oil I usually use because it has a very high flash point and never burns, smokes or overheats?
cast iron cleaning & restoration
Here's kind of a fun trick. When you go to the flea market or a garage sale and you see a cast iron skillet--that looks beyond repair covered with years and years of greasy god-knows-what--
buy it cheap, then take it home and put it in your self-cleaning oven the next time you clean your oven.
All of that greasy superfluous mess will turn to ashes and you'll get to see that skillet in all its glory for the very first time.
That is brilliant! Thanks
That is brilliant! Thanks Suzanne.
Flaxseed oil
Use Flaxseed oil, toughest coating. Try to get the refrigerated kind.
Black flakes and charred meat
I seasoned and maintained a new cast iron skillet and it worked great for a bit then i made a dish and had really stuck food/burnt food in the middle. Now all but that middle spot is seasoned. Help me.... I really want to get this right. I love cast iron but seem to be cursed! Thanks
Hi Christian! I would try the
Hi Christian! I would try the reseasoning process as described in the article. Clean it up first, making sure not to use an abrasive scrubber, then heat and apply the oil with a paper towel held by tongs. Repeat. Let me know if that works.
Rust
How do I clean rust off of old cast iron pans?
Cleaning rust from cast iron
You can use a 50:50 blend of white vinegar: water. Let the pan soak in this vinegar/water solution for an hour (up to 4-6 hours if the rust is thick), then use fine steel wool or an SOS pad to scour away the rust. Rinse and dry thoroughly, then re-season the pan. For very badly rusted/gunked up cast iron, I've also used my gas oven's cleaning cycle to burn off all the 'gunk' and rust; let the pan(s) cool down, then use the vinegar/water trick to get rid of any flash rust, rinse well, and proceed to re-season. You can make some really ugly, badly mistreated cast ironware look absolutely beautiful, but it will take some effort. Once done, however, you've got a kitchen tool that will outlive you and probably your kids!
Flaking outside of Cast Iron Skillet
The outside of my cast iron skillet have this burned up crud on them that flakes off when it gets hot. Any special care needed, or can I just scrub it away?
Also, I too am curious about seasoning stainless steel pans. I thought I saw something about this on a TV cooking show.
Removing heavy crud/gunk from cast iron
For very badly rusted/gunked up cast iron, I've successfully used my gas oven's cleaning cycle to burn off all the 'gunk' and rust; let the pan(s) cool down in the oven to warm room temperature, then soak for an hour, or longer, in a 50/50 white vinegar/water solution (use a plastic or ceramic vessel for the soaking). Once the vinegar/water removes any flash rust (you can help this along with some fine steel wool), make sure to rinse thoroughly, then dry, and proceed to re-season your pan(s).
seasoning stainless steel?
CJ, stainless steel does NOT need to be seasoned. However carbon steel does. Some of the best advice about seasoning carbon steel is from Grace Young, the Wok Guru. The best woks are made from carbon steel and her wisdom about seasoning woks also applies to other kinds of carbon steel pans.
Other cast iron pans to season
Can I season the other (porcelain) pans or doesn't it make any sense?
Seasoning cast iron
Jim, if you're talking about enamel coated cast iron skillets and dutch ovens, no, you don't need to season them. The coating makes seasoning unnecessary.
Seasoning porcelain-coated cast iron
Jim, there's no need to season a porcelain-coated pan. The coating acts as its own seasoning. I do, however, suggest you NOT use harsh scrubbers on it. This can scratch the porcelain making for unpleasant clean-up afterward. I have 4 such pans (one is a Dutch oven) that were handed down from my mom, and her mom before that. I heat them BEFORE adding any oil to cook (the saying goes "hot pan, cold oil, food won't stick) and when I'm done cooking, I pour a dash of Dawn (soap) and hot water and let the pan sit until it has cooled. Then I use a soft scrub sponge (Scotch-Brite Greener Clean) to get any stubborn bits off. I don't let them air dry; I wash then wipe dry. All of these pans are over 60 years old! And they work better than any "non-stick" pans I've ever used! If you take care of them, they'll last for EONS! (Well, maybe not eons, but a long, long time!)