Cast iron cookware has always held a special place in my heart because it’s economical, durable, versatile, retains heat well, and cooks food evenly. And when it is properly cleaned and cared for, cast iron can last for generations—quite literally!
I use my cast iron skillets to make all sorts of delicious creations, like pan-seared steaks, berry cobbler, and chocolate fudge skillet cake. I’ve even turned a cast iron skillet upside down and used it in my oven as a makeshift “pizza stone!”
And although I’ve mentioned cooking in cast iron skillets several times in blog posts over the years, I realized I had neglected to share how to clean cast iron or care for it—until now, that is! So today I’m going to do just that by sharing my super simple guide to cleaning and caring for cast iron cookware.
Related: Problem Solved! The Best Way to Reheat Leftover Pizza
How to Clean Cast Iron
When you clean a cast iron skillet, the more gently you can do it, the better off you’ll be. If your cast iron skillet isn’t all that dirty after cooking in it, you may find that you can clean it up simply by wiping it out with a paper towel or a dish cloth!
If you need a little more cleaning power, pour a handful of coarse kosher salt into your still-warm pan, then add enough vegetable oil to the kosher salt to form a gritty paste. Use a clean, dry dish rag to scrub the kosher salt and oil paste around the inside of the pan.
The salt will provide the extra scouring power you need to remove those stuck-on food bits, while the oil soaks up the grime and helps to build up the seasoning on your pan. When you’re done scrubbing, dump the salt mixture out and wipe up any residual salt and oil with a paper towel or another clean rag.
Related: How to Clean and Care for Your Butcher Block
4 Rules to Remember When Cleaning Cast Iron
As I’m sure you can gather from the instructions above, cleaning cast iron isn’t exactly complicated. But there are a few rules you should follow in order to avoid damaging your cast iron in your quest to keep it clean:
- Clean it promptly after each use.
- Don’t soak it.
- Use the right tools.
- Dry it thoroughly after cleaning.
Rule #1: Clean It Promptly
Cast iron is easiest to clean while it’s still hot or warm. And lest you worry that means you have to clean the pan before you can sit down and enjoy your meal, keep in mind that cast iron holds onto heat a lot longer than other materials, so it will stay warm for a lot longer than you might think!
Rule #2: Don’t Soak It
Raw or exposed cast iron can easily rust if it’s exposed to too much moisture. And although a pan that’s properly cared for won’t usually rust because of its protective seasoning, even that will start to break down if the pan is submerged in hot water for too long.
For those reasons, you should not clean a cast iron skillet by soaking it. Even if there are stubborn stuck-on food bits, soaking it in hot water will do more harm than good! (And even if it seems obvious, it bears repeating—avoid using the dishwasher at all costs!)
Rule #3: Use the Right Tools
When tackling more serious messes in a cast iron pan, using the right tools will make all the difference. If the mess is more than a paper towel or a salt-and-oil scrub can handle, use the scrubby side of a sponge or a heat-safe brush designed specifically for cast iron to remove stuck-on food bits. (This brush even has a handy scraping edge for tackling particularly stubborn gunk.)
If those don’t get the job done, you can use hot water, a small amount of mild dish soap, or even a piece of steel wool to clean your cast iron pan. Keep in mind that both dish soap and steel wool can wear down the seasoning on your pan over time. So just don’t use soap or steel wool any more frequently than you have to.
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(If you accidentally scoured off more of the seasoning on your pan than you intended to, never fear! You can easily restore it by following the instructions under “How to Season Cast Iron” below.)
Rule #4: Dry It Thoroughly
When you’re finished cleaning your cast iron pan, it’s important to dry it thoroughly right away. Use a lint-free cloth or paper towel to dry the pan inside and out to prevent any rust from forming due to lingering moisture.
What Is Seasoning, and Why Is It Important?
When it comes to caring for cast iron, keeping it clean is only part of the equation. Seasoning cast iron (or maintaining a well seasoned skillet) is equally important, but what exactly is “seasoning” anyway?
Well, when fats and oils are heated to their smoke point in a cast iron vessel, the fatty acids oxidize and reorganize in a process called polymerization. This new, plastic-like polymerized layer adheres to the pitted surface of the pan, creating the dark-colored, non-stick coating known as seasoning.
And the more you use the pan to heat fats or oils to high temperatures, the more durable and non-stick the seasoning on your pan will become. That’s why it’s important to build that layer up so that it becomes more well seasoned over time, even though many modern cast iron skillets come “pre-seasoned.”
How to Season Cast Iron
To season a cast iron skillet, start by applying a light coat of oil or fat to the entire pan, including the inside, outside, bottom, and even the handle. Vegetable oil, sunflower oil, soybean oil, corn oil, and canola oil all work well here, because they are high in polyunsaturated fats that polymerize readily.
Preheat your oven to 350°F, then “bake” your oiled pan or skillet for one hour. To help keep your oven clean, you may want to place a baking sheet lined with tin foil on the rack beneath the pan to catch any oil drips. (But as long as you haven’t gone overboard with the oil, it shouldn’t drip much at all as it bakes!)
After an hour, turn off the oven and let the pan cool inside. Then when it’s cool enough to handle, remove the pan and remove any excess oil with a lint-free cloth or paper towel. Read more here!
How to Remove Rust from Cast Iron
Whether you’ve inherited an old, rusty cast iron skillet, or you accidentally broke Rule #2 of cleaning cast iron, the good news is that it isn’t too difficult to restore rusty cast iron. And all you need is some fine steel wool, a bit of soap, and a sponge to do it!
- Start by using steel wool to scrub the rusty areas of the pan. Add a bit of water and scour until the raw cast iron is exposed. (Look at the color—the raw cast iron will quite a bit lighter than the dark seasoned layer.)
- Once the rust is gone, wash the pan with soap and water, then dry the pan right away. Take your time and make sure the pan is completely dry, otherwise the rust might return and you’ll have to start all over!
- Once your pan is dry, you’ll need to season it again following the instructions provided in previous section. Once you’ve done that, your previously rusty cast iron will be fully restored and ready to use again!
With the help of these tips and techniques, your well-seasoned cast iron will serve you well for decades to come. Oh, and one last thing before you go… give this cast iron skillet cookie recipe a try, and you can thank me later! ;-)
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What’s your favorite thing to cook in cast iron?
I have been really enjoying all your posts. Do you have any suggestions for non stick fry pans that have begun to stick? I have tried using baking soda with a bit of water to clean it but am finding that food is sticking and that it’s no longer non stick.
Please log in or create a free account to comment.Thanks for all the marvellous ideas.
I had a great little cast iron skillet which I used for years, but eventually I found it too heavy even though it wasn’t that big. Ordinary table salt is fine for cleaning. I used to heat the dirty skillet and pour in about a tablespoon of salt, no oil, then scrub it with a folded paper towel. This method worked fine for me and was less messy.
Please log in or create a free account to comment.Just found your website tonight and have been devouring your “solutions” section for over and hour!! Such great info.
I have a problem with my cast iron pan that I can’t seem to resolve. I always clean with oil and coat with oil when storing. However, a year or so ago every time I wipe it there are black specks in it as though the seasoned part is coming off. I’ ve also noticed this on my pancakes.
What can I do to resolve this. I doubt the black stuff is good to ingest. I’ve tried, steel wool and scraping it and then re-seasoning but it doesn’t solve this problem. What should I do?
Thanks for any help, suggestions.
Please log in or create a free account to comment.Did you try the salt method in this post? It should definitely help! It’s not a super serious issue, should be good as new afterwards!
Please log in or create a free account to comment.Yes try Jillee’s suggestion! If it still occurs, call Lodge cast iron good in Tennessee. They are brilliant with advice
Please log in or create a free account to comment.Made the jump to “the dark side” about a month ago and have wondered why I hadn’t made the switch sooner.
LOVE cooking with cast iron. I don’t have gas where I live and miss the gas stove, but with the cast iron on an electric stove, hot/cold spots are gone.
Thank you for the cleaning ideas, as well as recipes; can’t wait to try them.
Please log in or create a free account to comment.I recently discovered a large pot my mother used to use when I was a small child. She used it daily…. it was the potato kettle, soup kettle, spaghetti kettle. It is not cast iron, it is as heavy however, it is silver. It is in very, very sad shape; it has been neglected over the years and shoved back in the corner of a garage. I just found it recently. I’m wondering if I should use the method you are suggesting with salt and oil? I know my mother used soap and water on this kettle all the time.
Please log in or create a free account to comment.I just bought a cast iron skillet with a porcelain coating outside. I seasoned it, but when I fried meat in it, it stuck BAD. I couldn’t get it clean with just water and a plastic scraper so I cleaned it with soap and reseasoned it again. Then I tried to fry eggs in it. Big mess! They stuck terribly. I cleaned it and reseasoned again twice. I haven’t used it again because I’m really tired of everything sticking. Do you think the porcelain outside makes any difference? If I just keep seasoning it several times before I use it will it help?
Please log in or create a free account to comment.Just 2 comments about cast iron. Cast iron does not heat up real evenly so you need to preheat before starting to cook. Once it is at the right temp they hold the temp ( heat) better then any other pan. I don’t know if I am just lucky but cast iron pans do not need all the delicate work everyone seems to advise. They are kitchen work horses and almost indestructible. I agree NEVER clean in dishwasher. They stay and sit damp. Otherwise clean as you see fit. I wash mine with soap and a nylon pad at least once a week. You must dry as soon as you are done or you will get rust. I guess my point is never let them sit or put away damp. But water does not hurt them otherwise you couldn’t cook wet things in them. Great site!
Please log in or create a free account to comment.Thank you so much for this!! I’ve been cleaning my skillet with a Dobie pad (scrubber) and wiping it with oil, but it never really looked like it was doing much good, seasoning-wise. I just cleaned it per your instructions, and it looks SO MUCH BETTER!!! Thank you for all that you do, Jillee, we love you!!
Please log in or create a free account to comment.Yay, glad to help Shauna :-)
Please log in or create a free account to comment.Hi, my 81 year old Aunt told me to use mineral oil. I love this very wise lady.
Please log in or create a free account to comment.The link’s in the 2nd paragraph.
https://onegoodthingbyjillee.com/2013/05/get-well-chocolate-fudge-skillet-cake-gluten-free.html
As for the skillet, I don’t use vegetable oil or shortening (yuck) on mine, only coconut oil and it works great. I have several but only one is truly non-stick. I need to work on the others but never seem to think about it until I want to use one. lol Oh well, future project.
Please log in or create a free account to comment.What help can you lend to the fact that my cast iron skillet does not heat evenly at all? Thanks.
Please log in or create a free account to comment.I love my cast iron skillets too (yes plural!!!) I have my “go to” flat pan and skillet, my Dutch oven skillet, and then skillets in several sizes, and my dads camp Dutch oven.
My youngest daughter, a senior in college, has learned to appreciate them too and asked if I would leave mine to her in my will, lol! Hah, I think I will print your post here and put it in with the will too…
Please log in or create a free account to comment.I read this today and had to try it. I’m tired of frying my eggs and having them stick and everything else. I decided to just do it.
I didn’t have kosher salt but I did have canning salt so used that and olive oil garlic flavored (all I had).
I followed the instructions and after leaving it for a couple hours, I oiled it then warmed it up and fried and egg. It came out perfect with nothing stuck and this was an old pitted skillet. I am so thrilled. Thank you for sharing this. Now if I can fry potatoes and they don’t stick I will love my iron skillets too.
Please log in or create a free account to comment.Love my cast iron and have a smooth top stove. I pan sear steaks on each side a couple minutes to get that great sear and then put the pan in a hot oven for a couple to 4 min depending on how thick they are, to finish. They must rest a few minutes before you eat them or all the good juice will be on your plate. I’ve never had a better one than one I can make at home. I take the steak out of the fridge about 30-45 min before cooking, depending on thickness. Put a few drops of oil on them and rub around to cover each side. Then season and let come to room temp and cook. I use a mixture of kosher salt, ground black pepper and garlic powder mixed together and put on the steak.
Please log in or create a free account to comment.Sounds delicious!
Please log in or create a free account to comment.I LOVE the salt and oil method! Thank you!
Please log in or create a free account to comment.Jilllee, I cleaned my frying pan in the oven, I oiled it all over and wiped out the excess and turned it over, i put a piece of aluminum foil on the shelf below to catch any drips. when I took it out it was all spotted, looked like grease burned on it. I am about to give up on this pan I just can’t seem to get a good results in seasoning it. any suggestions?
Please log in or create a free account to comment.Great tips! I’m looking into getting my first cast iron pan, and I had been wondering about how to season it so this helps a lot!
Please log in or create a free account to comment.I’d sure like your recipes – in this ad, it sez they are below but I don’t find them! Would love the chocolate cake and the cookie recipe. Thanx
Please log in or create a free account to comment.You just click on the words in the post – the names of the recipes are in green and you can click on them :-)
Please log in or create a free account to comment.I have two cast iron skillets that have wooden handles. How do I season them?
Please log in or create a free account to comment.Same way – just ignore the handles :-) I would try this this spoon butter on them, it’s a protectant for wooden utensils that keeps wood in great condition! Here’s the link: https://onegoodthingbyjillee.com/2014/07/make-spoon-butter.html
Please log in or create a free account to comment.Hi!
Please log in or create a free account to comment.Our cast iron skillet has rust on the bottom-side :(
Any tips?
thanks!
I just can’t get enough cast iron.
Please log in or create a free account to comment.Using the oven for the first seasoning process can produce a lot of smoke. If you can, bake it on the outside grill instead.
Great tip!
Please log in or create a free account to comment.I have old & “new” cast iron and I am very happy to get all the good info on them. We are about to purchase an induction cooktop and I am wondering if they are okay on them as well as “glass tops”? Is that the same?
Please log in or create a free account to comment.No problem, they’ll work on any of these surfaces.
Please log in or create a free account to comment.I inheirited a cast iron bean pot from my dad. It hadn’t been used in a couple years and it smelled terrible – like the oils on it had gone rancid. I have re-seasoned it, put it in the oven, on the stove over high flame until it smoked, even gone so far as to scour it with a soap pad and re-season it all over again. The smell is better but still there. Any advice from anyone?
Please log in or create a free account to comment.Cast iron offers the added benefit of adding a tiny bit of Iron into your diet, something many of us a low on anyway.
Please log in or create a free account to comment.I too love my cast iron skillets and use them all the time. I hadn’t heard of the salt/oil paste before for cleaning, have got to give that a try. Love to bake in cast iron, just have to remember not to over bake as the cooking process will continue after removing from the oven!
I can’t find the recipe either!
Please log in or create a free account to comment.Just click on the names of the recipes in the post! Sorry for the mishap!
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