To clean a cast iron pan properly, follow these expert steps:
- Clean Soon After Cooking
Clean the pan while it’s still warm to prevent food from hardening and sticking
- Use Hot Water and Avoid Harsh Soap
Rinse the pan with hot water to loosen food particles. Use a non-abrasive scrubber or a stiff brush to clean. Soap is generally discouraged because it can strip the seasoning, but a small amount of mild soap can be used occasionally if needed, especially if you plan to re-season the pan afterward
- For Stuck-On Food, Use Salt or Scraping
Coarse kosher salt acts as a gentle abrasive to scrub off stubborn bits without damaging the seasoning. You can rub salt with a paper towel or use a wooden spatula to scrape off residue. Alternatively, simmer a little water in the pan for a few minutes to loosen stuck food, then scrape after cooling
- Dry Thoroughly
Dry the pan immediately and completely with a lint-free cloth or paper towel. To ensure all moisture is gone and prevent rust, place the pan on low heat on the stove until fully dry
- Re-Season Lightly After Cleaning
Apply a very thin layer of cooking oil (vegetable, canola, grapeseed, or flaxseed oil) to the inside and outside of the pan using a paper towel. Wipe off any excess oil to avoid stickiness. Heating the pan briefly on the stove after oiling helps bond the oil to the surface, maintaining the non-stick seasoning
- Avoid Dishwasher and Abrasive Tools
Never put cast iron in the dishwasher or use metal scrubbers that can strip the seasoning
Summary:
- Clean warm with hot water and a soft scrubber
- Use coarse salt or simmer water for tough residue
- Dry immediately and thoroughly
- Apply a thin coat of oil and heat to maintain seasoning
- Avoid dishwasher and harsh soaps or scrubbing tools
This routine keeps your cast iron pan clean, rust-free, and well-seasoned for long-lasting use
