To wash a cast iron skillet properly and maintain its seasoning, follow these steps:
- Wash with Warm Water and Mild Soap (Optional)
After cooking, while the pan is cool enough to handle, wash it by hand using warm water and a small amount of mild dish soap. Use a soft sponge or a stiff bristle brush to remove food residue. Avoid harsh scrubbing pads like steel wool unless you are removing rust or preparing to re-season
- Remove Stubborn Food
For stuck-on food, simmer a little water in the pan for 3-5 minutes to loosen residue, then use a pan scraper or a nylon scrubber to gently remove it. Coarse kosher salt can also be used as a gentle abrasive by sprinkling it in the pan and scrubbing with a wooden spoon or a towel
- Rinse and Dry Thoroughly
Rinse the skillet well with warm water. Dry it immediately and thoroughly with a lint-free cloth or paper towel. To ensure no moisture remains (which can cause rust), you can place the skillet on the stove over low heat for a few minutes until completely dry
- Apply a Light Coat of Oil
Once dry, apply a very thin layer of cooking oil (such as vegetable or canola oil) to the entire surface of the skillet using a paper towel. Wipe off any excess oil to avoid stickiness
- Store Properly
Store the skillet in a dry place. Some recommend placing a paper towel inside the skillet to absorb moisture and prevent rust
Additional Tips
- Avoid soaking the skillet in water or putting it in the dishwasher, as this promotes rust
- Soap can be used sparingly without damaging the seasoning, but avoid heavy scrubbing that strips the seasoning layer
- If rust appears, scrub it off with steel wool, then re-season the skillet by applying oil and baking it in the oven at around 450-500°F for an hour
This method keeps your cast iron skillet clean, rust-free, and well-seasoned for long-lasting use.
