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 not lose that all-important seasoning.
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
First and foremost, do NOT use soap on cast-iron pans! The soap will break down the seasoning of the pan, 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 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 down a bit but is still warm to the touch.
- 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!
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Honestly, I just wipe my pan with a paper towel after I cook and then again before (after heating it up), and it stays relatively clean & seasoned. I will occasionally take some soap to it as mentioned in the article, but not after every use.
Thanks for the info on cast irons.
Just like the grills in restaurants which get scrapped down constantly and never washed. that is all I do to my iron skillets. I used a grinder to sand bottom of new skillets smooth, treated them and haven't washed them in 3 years. Wiped out, scrapped good, wiped more and oiled if needed. You won't die.
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.
Hi John,
Most old timers like me that have used cast iron teakettles for their purpose which is as a humidifier that blends in unlike a pot or bucket or other water holder on your wood stove. You can use the hot water for drinking but, there's an heavy mineral and iron content to the water.
Enjoy.
LW
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 in Tennessee makes great cast iron products. Been aro for years.
Did you mean Lodge Cast Iron and logan?
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.
I was happy to read your comment about rust. A friend has her grandmother's iron skillet and it has a few spots of rust. Knowing her, she may just throw it away. I could not confidently tell her it would be safe to use. But I'll tell her of your suggestions and we shall see. Any other ideas about getting rid of rust spots and its safety?
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