Clean a Cast Iron Pan
Clean a cast iron pan without stripping its seasoning. Use salt, hot water and a quick stove drying to keep it rust-free.
Quick answer
Rinse the warm pan with hot water and scrub with coarse salt and a soft brush. Rinse again, dry thoroughly with a paper towel, then heat it on the stove for two minutes. Rub a thin layer of cooking oil over the surface and store it in a dry place.
Cast iron pans need cleaning without soap most of the time. Harsh detergents strip the protective seasoning layer and invite rust. Salt and hot water lift food residue while preserving the non-stick coating.
What you’ll need
- coarse salt
- soft sponge or brush
- hot water
- cooking oil
- paper towel
- stove or oven
Step by step
- 1
Rinse while the pan is warm
Wait until the pan is cool enough to handle safely, but still warm. Hold it under hot running water. The warmth helps loosen food particles.
- 2
Add coarse salt
Sprinkle two to three tablespoons of coarse salt into the pan. The salt acts as a gentle abrasive that scrubs without scratching the seasoning.
- 3
Scrub with a brush or sponge
Use a soft sponge or a dedicated pan brush to work the salt around the cooking surface and up the sides. Scrub in small circles until the residue lifts. Add more salt if needed.
- 4
Rinse and inspect
Rinse the pan under hot water again. Check for any stuck bits. If food remains, repeat the salt scrub. Do not soak the pan in water.
- 5
Dry immediately and thoroughly
Wipe the pan with a paper towel to remove water droplets. Place the pan on a burner over low heat for one to two minutes. The heat evaporates any remaining moisture and prevents rust.
- 6
Apply a thin layer of oil
Turn off the heat. Fold a fresh paper towel, dip it in cooking oil and rub a very thin layer over the entire inner surface. Buff until the pan looks almost dry, with no pooled oil. Let it cool before storing.
The pan and stove burner get hot. Use oven gloves or thick towels when handling a warm pan. Do not leave a hot pan unattended on the stove.
Common mistakes
- Soaking cast iron in water, which causes rust spots
- Using washing-up liquid on a regular basis, which strips seasoning
- Storing the pan while it is still damp
- Applying too much oil after cleaning, which turns sticky and rancid
Frequently asked
Can I ever use soap on cast iron?
A small amount of mild soap is fine occasionally, especially if the pan is well seasoned. Avoid harsh detergents and do not make soap a habit.
What if my pan already has rust?
Scrub the rust away with steel wool or coarse salt until you see bare metal. Rinse, dry completely, then re-season the pan by coating it with oil and baking it upside down in the oven at 200 degrees Celsius for an hour.
Is it safe to put cast iron in the dishwasher?
No. The dishwasher will strip the seasoning and promote rust. Always wash cast iron by hand.
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