How to Clean a Cast Iron Skillet
How to Clean a Cast Iron Skillet: Learn how to do it the easy way, and maybe a little lesson on How to Season a Cast Iron Skillet as well!
Cast Iron Skillets
I get a lot of questions about cooking with and cleaning cast iron skillets. Maybe it’s because I live in the Carolinas.
I will say, my cast iron skillets do have a much better season going on than they did before we moved here. Families in the south pass on well-seasoned cast iron like a precious heirloom.
Things To Know Before Cleaning
So I’d like to clear up a few misconceptions about cast iron.
The first thing to know about cast iron skillets is that they must be “seasoned” in order to cook as a nonstick surface. The seasoning is a protective nonstick layer sealing the iron. This layer is developed over time by the microscopic pores in the iron absorbing fats.
In order to keep the seasoning, you must never wash a cast iron pan with dish soap, which is a degreaser. If you do, you strip away the protective coating, which will cause your skillet to rust.
Let’s first talk about how to season a cast iron skillet, and then I’ll go into how to clean a cast iron skillet so you don’t lose your seasoning.
Most skillets you buy nowadays are sold as “pre-seasoned” but I always season them anyway, just to be sure.
I’ll save my soapbox message on false advertising.
How to Season a Cast Iron Skillet
- Preheat the oven to 350 degrees F. Place a rimmed baking sheet on the bottom rack.
Vegetable Shortening
- Then rub the skillet’s interior with a generous layer of vegetable shortening. Place the pan on the middle oven rack, up-side-down, over the baking sheet.
Cast Iron Absorption
- Bake the skillet for approximately 2 hours. The pores in the iron will open and absorb the shortening, and the excess fat will drip down on the baking sheet.
- After 2 hours, turn off the oven and allow the skillet to cool to room temperature in the oven.
Cast Iron Improves with Time
You should do this to new, or newly acquired, cast iron skillets and again anytime your seasoning seems to be wearing off, i.e. when the babysitter puts your cast iron skillet in the dishwasher!!
However, if you care for your skillets properly after you’ve seasoned them… You may never have to season them again. Through cooking and proper cleaning, the seasoning will improve over time.
How to Clean a Cast Iron Skillet
So now that you have a newly seasoned skillet, how should you clean it?
Ingredients and Materials
With salt. And oil. And a little bit of fresh water if needed.
That’s it.
Here’s how to do it…
- Place a spoonful of salt in your dirty skillet. Pour an equal amount of cooking oil over the salt.
Salt Paste
- Using a paper towel, rub the salt-paste over the skillet in a circular motion to loosen debris.
- If the food is really caked on, use a flat metal spatula to scrape it off.
Wipe Out Excess
- Then, and this is important, wipe the salt out of the skillet and wipe out any excess oil.
The oil not only helps loosen the crud, but it also adds a little more “seasoning” to the skillet every time you clean it.
Think of it as skillet moisturizer.
If you happened to overkill on the salt (or burnt something in your skillet and have a TON of debris) you can rinse your cast iron skillet with fresh water and dry thoroughly.
Then you’ll need to rub the skillet again with oil to make sure you’ve added that thin layer of seasoning.
Worried About Germs?
I can feel some of you out there brooding over germs. Yep, I’m talking to you… You want to add a drop of dish soap to your skillet when no one is looking.
RESIST!
Did you know salt is antibacterial?
Rubbing your cast iron skillet down with salt and oil is not only safe for your seasoning, but it naturally kills germs in the process. (Like swigging warm salt water in your mouth when you have a sore throat or sore gums.)
And remember, this is a tool that gets heated to scalding temperatures day after day. Germs are not an issue here, I promise.
As long as you remove the debris with salt and rub the skillet with oil, each time you use it, your seasoned cast iron should just keep getting better and better with age!
I LOVE my cast iron pan. I leave it on my stove top and use it all the time. Thanks for the how-to!
Great post, Sommer! I was patting myself on the back as I read it because I have been cleaning and seasoning my cast iron skillets correctly. Go me! ;)
omg the other week my husband put my cast iron skillet in the dishwasher and I was devastated!! This would have been perfect for him :)
great how-to!! i always buy seasoned cast irons cause i’m too afraid to season them..but i guess i have to re-season at some point so thanks for this informative how-to!! :)
Thanks for the helpful and useful tips, Sommer! If I want my cast iron to last a lifetime, I have to take better care of it! Great post.
Thank you. I actually really needed this tutorial Sommer!
Thank you! I’ve been struggling with mine. Something always seems to stick. I haven’t used soap but I’ve used water. I apprecaite the tips!
I know this is a silly question, but what kind of salt is that? It looks corse. Not like regular table salt? Thank you! :)
Haha, I used kosher salt in the photos so you could see it better, but table salt is fine. :)
Yep exactly the way my Mom taught me with grapeseed oil and salt.
Such a great how to!! Thank you for this!
Great how-to!! I love my skillets and can remember my mother threatening bodily harm to anyone who ever even thought of suggesting to wash her’s with soap!! I’ve never used the salt/oil method but I must try it!!
I have something to add to your post… great post by the way, because most people don’t know how to care for their cast iron skillets. If you do need to use water.. you should turn place your skillet in the oven at 400 degrees for 5 -10 minutes or heat it up very well on the stove top for 15 minutes before you re-oil the skillet. That way it dries out thoroughly. My mom always did this when she had to use water to wash a skillet and her’s always looked wonderful because she made sure she dried them completely.
Awesome, thanks Diane!
Thank you! I don’t have much experience with cast iron, although I do have a pan and I’ve used it a few times. I’ve definitely broken some rules, and the tip about salt is incredibly useful!! I feel more confident now using and cleaning (and maintaining) my cast iron now. Thanks so much!!
You know I needed this post. I know nothing about cast iron skillets and I have a little collection (collecting dust) in my cabinet! You have inspired me to pull them out! Well maybe just one. :) Great great post.
Thanks for writing this post! I’ve been intimidated by cast iron for a while now, but after we talked at FBF, I’m asking for a couple of skillets for Christmas. :)
I ruined my cast iron skillet with soap. Now it has a small rust patch. Can I re-season? Thanks :)
I brought one back to life that was nearly solid orange. It might take a couple good seasonings and some oil massages, but I think its possible! :)
Fabulous how-to post, Sommer! Great tips and very thorough with the seasoning and cleaning methods. It’s really sort of like the OCM (oil cleansing method) for our facial skin and pores with natural antibacterial ingredients. Thanks for sharing! Pinning!
Great tips! I pretty much just cook with cast iron (and my Dutch oven!)
I do this with my flat-bottom skillets, but how do you do it with a ribbed-bottom skillet? (The kind that keeps the meat away from sitting in the fat when you grill it) It always takes me forever to clean this one, and I love using it.