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 love my three cast iron skillets. Yesterday I added a large dutch oven to my collection and can’t wait to try it out!
Please log in or create a free account to comment.My daughter in law uses her cast iron on her glass cooktop all the time. She said just remember to lift, not slide and it will be fine.
I can’t find the cookie recipe, either!
Please log in or create a free account to comment.I have a cast iron tea kettle that is rusted on the inside. The outside looks great, cleaned and season. Any recommendations on how to clean it? Thanks!
Please log in or create a free account to comment.I have my Mom’s 3 pc. set of cast iron frying pans. They almost went in the trash after she passed away. Mom took the “do not wash” rule way too far. If she fried something, grease and all went into the oven for storage. I got them with the outside peeling chunks of burnt on grease, nasty. I put all 3 of them in a plastic bag with a little ammonia. After 24 hours, the outsides were almost clean, repeated that one more time. Compared to what you can buy now, the cooking surface on these is like glass! I do occasionally let them soak in hot soapy water, scrub, and reoil. One note: Tomato sauces shouldn’t be cooked in iron….the acid in the tomatoes gives off a metal taste.
Please log in or create a free account to comment.There is a wonderful group on Facebook called Cast Iron Cooking that has many knowledgeable members! They post very often with all kinds of information on recipes, cleaning uses of the various sizes and shapes of cast iron~~anything you can thinkof! As i was reading through all of the previous questioning comments here, I could remember every single one of them having been answered on this site! My advice is join it!
Please log in or create a free account to comment.Hi Jillee!
Please log in or create a free account to comment.I received a Le Creuset cast iron pan with ridges on the bottom for Christmas. Is it okay to season it ( the outside of the pan has the familiar orange coating, but the inside is black cast iron)? Also, I’m puzzled by the ridges (for searing , I assume ). What should and shouldn’t I cook in this pan, aside from steaks and fillets?
Thanks for your advice!
Here’s some info on that type of pan from Le Creuset :-) There’s even a couple recipes! http://www.lecreuset.com/cookware/grill-pans—griddles/grills—grill-pans/signature-10-1-4-round-skillet-grill
Please log in or create a free account to comment.Please don’t put your CI’s in a fire. You risk warping them. Facebook has several CI sites that give much better ways of cleaning your precious pans, from an E-tank to vinegar baths. I’ve also washed mine in soapy water many times but made sure to dry and season it quickly. I have a large collection and value them above any pans made today. Check out the other ways to clean off the crud correctly…
Please log in or create a free account to comment.Thank you for all the iron fry pan instructions. I have my mother’s pans and use them, but I had forgotten some of these cleaning processes. I am 85 years old.
Please log in or create a free account to comment.Hey Jillee, Thank you for the great tips on cleaning my cast iron pans. Just a thought for you in case you didn’t already think of it–remember not to use your pan for cooking anything for your son with celiac disease unless you are cooking completely gluten free in this pan…too many chances of cross contamination otherwise.
Please log in or create a free account to comment.I have a few old cast iron pans and always use them on my smooth top stove without a problem.
Please log in or create a free account to comment.I found an oldish cast iron Dutch oven but it’s a bit rusted (it was kept in a humid place)….can it be recuperated?
Please log in or create a free account to comment.I would use a fine grit sand paper to remove the rust (there may be other methods, but I know this works fairly quickly) then go through the entire seasoning process as if it were new. I’ve had to do this before (my husband thinks it’s “ok” to leave a pan in the sink.
Please log in or create a free account to comment.Place your iron skillet in a “camp fire” – right in the flames. Let it burn on the bottom for a few minutes, then turn over and let the inside burn. Carefully remove from the fire and after it cools, wash it with HOT SOAPY WATER WITH VINEGAR INSIDE. Then, start with Jillee’s instructions as though it were NEW. NEVER use soap again, and NEVER put cold water in it when it’s hot.
Please log in or create a free account to comment.Thanks Lisa! Great suggestion :-)
I HAVE FOUND THE BEST WAY TO REMOVE RUST FROM ANY CAST IRON IS BY ELECTROLYSIS. THE CAST IRON COMES OUT LIKE NEW! GO TO YOU TUBE AND REQUEST HOW TO CLEAN CAST IRON BY ELECTROLYSIS. IT IS AN AMAZING PROCESS AND VERY CONVENIENT ONCE TRIED.
Please log in or create a free account to comment.Throw whatever cast iron you need to restore or season on your BBQ grill. Works with both gas and charcoal grills. You Tube has a lot of videos on how too!
Please log in or create a free account to comment.Love my cast iron pan – but can’t use it on the smooth top stove :))))
Please log in or create a free account to comment.oops ment ;(((not :))))
Please log in or create a free account to comment.This is in reply to Joan; I too have a glass top stove and own two cast iron pans … My go to fry pans are and will always be “cast iron”. These pans are on the heavy side so be careful when placing them on your glass top stove, and don’t slide them, lift them! Enjoy your pans … don’t be afraid!
Please log in or create a free account to comment.First, I did not answer any you in an eariler post because I work all day. Second, I have always had the old stove with “eye.” Just bought a new stove with a smooth top (Two weeks ago and the manufacture’s instructions says “No cast iron pans on the smooth top.” Have wanted to but did NOT want to negate the warranty.
In reply to Joan, why can’t you use your cast iron pans on your smooth cook top? I use mine all the time, couldn’t stand to be without my cast iron pans. As long as your pans do not wobble and you do not scrape them across the cook top, you should be fine. Cook away!
Please log in or create a free account to comment.I’ve used my cast iron pans on my glass top stove all the time. You just have to be careful as mentioned above.
Joan – I have a glass top stove as well… I use my cast iron pans all the time. Just ensure there are no burrs on the bottom of the pan(s) – if there are, use a file to remove them. And yes, lift the pans, don’t slide them. I wouldn’t encourage using a grill-bottom pan as a friend tried this and the heat buildup shattered the glass. May have been a defect in the glass, but no warranty coverage.
Why can’t you? I’ve used mine on smooth top surfaces with no problem.
Please log in or create a free account to comment.Joan hasn’t answered yet, but I’m betting it’s because her cast iron pans aren’t smooth on the bottom, but have a ridge about an inch inside the outside edge of the bottom. My Mother’s are like that. Very disappointing — I wish I could use them. I have bought a smooth-bottom one that I use a lot, but hers are so much better quality.
I use my cast iron skillets on my smooth top stove. I had heard that, but no issue I am just very careful when sitting it down. Better than the toxins from the ‘non stick’ So mine is Rusty inside I guess from a bit of time of no use. I rubbed oil on it and placed in oven. don’t have fireplace Any suggestions? Thanks Jacalyn
Please log in or create a free account to comment.Miss Jillee, Where have you been all our lives! Your topics are timely, effective, fun! You encourage us to reach our potential. YOU are one great thing! xxoo M
Please log in or create a free account to comment.Wow, thank you SO much Mary :-) How sweet!
Please log in or create a free account to comment.Do you have any thoughts about how to clean a cast iron skillet that has a grill bottom? We have one that we use all the time, and it’s getting a build up in the ridges. I’m thinking about putting it into my oven during a self-clean mode, and starting the seasoning process over again with it.
Please log in or create a free account to comment.I use the same technique on my chapalon.
Please log in or create a free account to comment.Here is how I clean my grill bottom cast iron. Place water about 1/2 up the pan. Heat until the edges begin to boil. Allow to cool enough to avoid a burn. Dump the water and then follow Jill’s steps with the salt and oil.
Please log in or create a free account to comment.i was given some cast iron pans that need a real cleaning will the salt and oil do it or do i do something else
Please log in or create a free account to comment.My MIL had a cast iron pan that was “forgotten” during a move and sat for years in their barn. It was rusty and gross and I thought it would never be good again but she threw it in the bonfire one night until it glowed red from the heat. It was quite a sight. Everything burned away and all that was left to do was to give a good scrubbing and re-seasoning. After watching all of that I realized that cast iron pans are forever!
Please log in or create a free account to comment.How cool! Thanks Stephanie :-)
Thanks Stephanie,
I also have a very old rusty dutch oven. I have tried several ways and only had a small change in the appearance. I definitely will try this method.
Similar to Stephanie, I just put mine in the fireplace and burn all that junk off! Then go ahead with the seasoning. I usually use a higher heat, like 400 or so to season it. Also, I use coconut oil for the seasoning oil. Love my cast iron! And Jillee, love your suggestion about turning it over and using it as a pizza stone!
Please log in or create a free account to comment.Yes! I hope folks who are new to cast iron heed this … no soap … sigh.
I have my mother’s pans (two of them) and she used to have my stepfather take them out to his shop and grind them totally smooth – then she’d do the seasoning with oil in the oven. They are remarkably “non.stick” to cook in. (I used to keep a rag to wipe them out with and when it got a funky oil smell I’d compost it). When something is a bit stuck on – I just put some hot water in – while the pan is still hot and scrape around with one of those plastic pan.scraper.outer.thingys — works a charm.
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