Cast iron pans are an enduring kitchen favourite for their durability, heat retention, and natural, nonstick seasoning, which builds over time. Maintenance can ensure they continue to work efficiently for many years.
Cleaning a seasoned cast iron pan may sound daunting. Still, with the proper methods, you can maintain the condition of your pan without removing its seasoning. This is how you should clean your cast iron pan so that it lasts for years.
Essential Information for Seasoning Cast Iron Pans
What makes a cast-iron pan special is seasoning. It’s a thin, cured layer of oil that’s baked onto the pan’s surface via a process known as polymerisation. This layer bestows the pan’s natural nonstick properties, protects against moisture and rust, and improves cooking over time.
Every time you use oil or fat to cook, you’re adding to this seasoning layer. That’s why the more you use your pan (and adequately care for it), the better it gets.
Here’s what you need to know about what seasoning does and why it’s so critical:
- Nonstick Surface: No chemical coatings; only the natural, built-up oil that aids with food release.
- Rust Prevention: Seasoning helps create a barrier between the metal and moisture, which helps prevent rust.
- Flavour Booster: The seasoned finish helps to flavour your food over time.
- Longevity: With proper care, a well-seasoned pan can last for generations.
Keeping the seasoning going is crucial to keeping your cast iron in great shape. That’s why it’s essential to know how to clean it — and how not to strip away that valuable layer.
Materials Required to Clean a Cast Iron Pan
You will need these simple tools and materials before you begin:
- Hot Water: To rinse off and remove food debris.
- Use a non-abrasive sponge or stiff-bristle brush To scrub gently without damaging the seasoning.
- Kosher salt (optional): Acts as a natural abrasive for stubborn, stuck-on food.
- A soft cloth or paper towel: Properly dry the pan and minimise rust.
- Cooking oil (vegetable or canola oil): Put on a thin layer of oil and keep the seasoning after cleaning.
An Easy Guide to Cleaning a Seasoned Cast Iron Pan
Step 1: Wipe Away Excess Food
After cooking, the pan should be warm but not hot. Scrape off any remaining food or grease with a spatula or paper towel. Don’t allow food to sit in the pan for long, as it can harden and become more challenging to remove.
Step 2: Use hot water to rinse
Using warm water, rinse the pan to remove the remaining residue and food particles. Don’t use soap, as it can strip the seasoning. If you must use soap for hygiene, use the tiniest amount and rinse thoroughly.
Step 3: Scrub Gently
Use a non-abrasive scrubber, such as a sponge or stiff-bristle brush, to remove stuck-on food. If necessary, sprinkle coarse kosher salt into the pan as a natural abrasive. Scrub in a circular motion to avoid damaging the seasoning.
Step 4: Dry Immediately
Wipe the pan dry with a soft cloth or paper towel. Cast iron can rust if left wet, so don’t skip this step. As an extra precaution, stick the pan on a low burner for a few minutes to remove any moisture.
Step 5: Reoil to Maintain Seasoning
When dry, you can put a thin layer of cooking oil on the surface with a paper towel. Then, coat the entire pan lightly with oil, including the handle and exterior. Pour enough oil to coat the bottom of the pan, and heat it on the stove over low heat for a few minutes to seal the oil into the seasoning.
How to Clean That Tough Stuff
If your pan has tough, stuck-on food that doesn’t budge with rinsing and scrubbing, here’s what to try:
- Boil Water in the Pan
Bring it to a boil with a little water. The heat will break down tricky bits of food. Use a wooden spatula to scrape off the softened leftovers.
- Salt Scrub Method
Sprinkle coarse kosher salt into the pan and scrub with a damp cloth or sponge. The salt is a mild abrasive but will not damage the seasoning. Rinse thoroughly afterwards.
- Steer Clear of Steel Wool and Heavy-Duty Scrubbers
Never use steel wool or abrasive cleaning pads; these can strip the seasoning layer and damage the surface.
- Use a Stiff-Bristle Brush
A stiff-bristle brush can work better than a sponge for stubborn spots, but it’s still gentle on the seasoning.
- Reheat the Pan Slightly
Warming the pan gently before scrubbing can help release residue, though the goal is to avoid heavy-duty scrubbing.
What Not to Do When Cleaning a Cast Iron Pan
- Do Not Soak in Water
Soaking for too long will cause rust to form and the seasoning layer to weaken.
- Avoid Using the Dishwasher
The harsh detergents and extended water contact can remove the seasoning and harm the pan.
- Avoid Steel Wool or Rough Scouring Pads
Instead, these can strip the seasoned layer and scratch the pan’s surface.
- Don’t Let It Air Dry
Always dry your pan right away so it doesn’t rust.
- Avoid Harsh Chemical Cleaners
Only use natural cleaners like salt scrubs; chemical cleaners can ruin the seasoning.
- Say No to Metal Utensils
Metal utensils may scratch the surface, so opt for wooden, silicone or plastic tools instead.
How To Restore a Rusty Seasoned Cast Iron Pan
If you notice rust on your pan, don’t panic — it can be saved with the following steps:
1. Scrub Off the Rust
Use steel wool or a wire brush to scrub the pan until all the rust is gone and you’re down to bare cast iron.
2. Wash and Rinse
Use gentle dish soap and warm water to clean the pan and remove debris. This is perhaps one of the few acceptable uses of soap.
3. Dry Completely
Wipe the pan immediately with a towel. Then, turn the stove burner to its lowest heat setting and place the pan on top for a few minutes to ensure all the moisture evaporates.
4. Apply a Thin Layer of Oil
After the pan is dry, rub a thin layer of cooking oil (vegetable, canola and flaxseed oil are great) over the entire surface, inside, outside and handle.
5. Bake to Re-Season
Invert the oiled pan into a 375°F (190°C) oven. Place a sheet of foil or a baking tray beneath to catch oil drips. Bake for 1 hour.
6. Let It Cool in the Oven
Shut off the oven and leave the pan to cool slowly inside. This will allow the new seasoning to set evenly.
How to Maintain Your Cast Iron Pan
1. Cook Regularly
The more we use it, the more the seasoning builds and strengthens, keeping the pan naturally nonstick.
2. Clean After Every Use
Use a softer wipe to rinse the pan while it’s warm, then dry and rub a light layer of oil on the surface to protect it.
3. Store in a Dry Place
Keep your pan always dry so no moisture has been collected and will not rust.
4. Place a Paper Towel in the Pan
Place a paper towel inside the pan to soak up any leftover moisture for storage.
5. Limit Preparation of Acidic Ingredients
Acidic ingredients, such as tomatoes or vinegar, can wear down the seasoning over time — use these sparingly or re-season afterwards.
6. Check and Re-season as Proper
If food begins to stick or the surface appears dull, repeat the seasoning process to restore performance.
The Reason Cast Iron Pans Are Worth the Trouble
Cast iron pans are durable and versatile. They’re ideal for everything from searing steaks to baking cornbread and great for various recipes. Here’s why they stand out:
1. Exceptional Durability
Though durable cast iron pans can last decades — even generations — with proper upkeep, they’re a timeless investment in kitchenware.
2. Even Heat Distribution
It also holds onto heat and distributes it evenly, so each cooking experience delivers repeatable results.
3. Natural Nonstick Surface
These layers build over time to create a natural, nonstick surface without synthetic coatings.
4. Versatile Cooking Tool
It’s great for searing, sautéing, frying, baking, roasting and outdoor cooking—one pan, infinite uses.
5. Flavor Enhancer
The well-seasoned surface pulls in undertones, so the flavour of your food improves with each use.
6. Chemical-Free Cooking
No Teflon or chemical coatings — just natural seasoning from oil and heat.
Proper cleaning will ensure that it stays in pristine condition, allowing you to enjoy all these advantages without risking the integrity of your pan.
Before You Clean: When Should You Clean Your Cast Iron Pan
1. Clean Immediately After Use
Don’t leave food in your pan for too long; it can harden and become more challenging to clean later.
2. Keep the Pan Warm, Not Cool
You certainly don’t want to clean a hot pan (preventing burns), but a pan that’s warm to the touch is easier to clean than one that’s completely cool.
3. Scrape off any food remnants with a spatula.
Use a spatula or wooden spoon to wipe excess food off before washing. This reduces the amount of heavy scrubbing necessary.
4. Avoid Cooking on a Cold Pan
Heat your pan before you put oil or food in it. Larue: Top notches inside the cast or enamelled pieces prevent sticking and help preserve seasoning, thus facilitating cleaning.
5. Don’t Let Excess Grease Sit
If a thick oil or grease residue remains in the pan after you’ve finished cooking, try wiping it away before putting it away or washing it to prevent buildup.
Common Mistakes to Avoid
1. Avoid Soap (Mostly)
While occasional soap is okay for hygiene, it can often remove seasoning. For most cleanings, steady with hot water.
2. Don’t Let It Air Dry
Do not just leave your pan to dry after washing. Always dry it well to prevent it from rusting.
3. Skip the Dishwasher
The harsh detergents and extended exposure to water in the dishwasher can strip the seasoning from and damage your cast iron.
4. Watch Out for Acidic Foods
Cooking with acidic ingredients—such as tomatoes or citrus—for extended periods can strip the seasoning. If you do, remember to season afterwards.
5. Don’t Use Harsh Scrubbers
They may scrape away the seasoning (e.g., steel wool or metal scrubbers). Use only softer sponges or brushes made for cast iron.
6. Ignore Re-Seasoning Needs
The seasoning may fade over time. If food begins to stick or the pan appears dull, take a moment to re-season it to maintain performance.
How to Properly Store Your Cast Iron Pan
Storing them correctly will help in keeping them rust-free and seasoned. Here are some tips:
1. Keep It Dry
Ensure your cast iron pan is fully dry after washing and droplets-free before storing it so it doesn’t rust. If necessary, put it on low heat to evaporate the extra moisture.
2. Use a Paper Towel Inside
Keeping a paper towel inside the pan absorbs any leftover moisture and helps avoid rust while in storage.
3. Store in a Dry Place
Store your pan in a dry, cool place, away from wet cabinets or sinks. Do not keep it in a humid place.
4. Do not stack without an isolation material
If you must stack your cast iron pan with other cookware, use a soft cloth or paper towel between them to prevent scratching and damage to the seasoning.
5. Store with the Lid Off
If the pan has a lid, store it slightly ajar; letting air circulate will help minimise moisture buildup.
Cleaning a well-seasoned cast iron pan isn’t tricky, but it does take a little extra care. With proper care, your pan will develop a rich, nonstick surface that makes cooking easy. Whether searing meats, frying eggs or baking desserts, a well-maintained cast iron pan will produce exceptional results every time.
Invest the time to clean, dry, and re-season your pan every use, and you’ll reap the benefits of this kitchen classic long into the future. Happy cooking!