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!
Do you find that Kosher salt or regular salt works better, or does it not make a difference? Thank you.
Hi Tammy, it doesn’t really make a difference. :)
I’ve used the salt trick many times but this is the first I’ve seen on using it WITH oil. Thanks for sharing!
My cast iron skillet is showing rust spots. How do I get rid of them?
Scrub with salt and re-season! :)
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Cooking with cast iron is my favorite. Great tips!
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This is a great posting! I grew up with cast iron and it was the first thing my mom bought for my own kitchen when i moved out. I’ve had “help” (I.e. husband) ruining nonstick skillets right and left for the last 10 years. I put them away before he could do more damage and got the iron back out…he won’t touch it and that’s ok! Iron skillets were cleaned with sand and water, if you had it, on the frontier, so it stands to reason salt would work…will have to try this next time I use mine.
My mom always preached about cast iron skillets :-) She made the most perfect corn bread in a small one.
I never knew you could season one yourself– I just thought someone had to GIVE you a good one. Great to know this–Fantastic post!
Another tip I was given for cast iron skillets – you can remove rust on the pan by using a cut half of a raw potato. Just rub the potato over surface of the skillet. It did work for me.
That’s awesome! Thanks for sharing!!
There was a recent blog entry on The Kitchn addressing the same subject. They stated to rub away rust on your cast iron with a raw potato and either dish soap or baking soda. I did the raw potato and baking soda and it works!!!
REMOVE RUST WITH A POTATO
The Kitchn Blog
In our discussion of cast iron cleaning, we mentioned that you can rub rust away using a raw potato. This tip is so unusual, yet handy (and non-toxic!), that we thought it deserved its own spotlight. And the potato trick isn’t limited to cast iron – you can use it to remove rust from baking pans, knives, and other household tools.
To clean rust with a potato, cut it in half lengthwise or crosswise, depending on how large a surface area you want. Dip the cut end in dish soap or baking soda and firmly rub it over the rusted area. If the end of the potato gets slick, slice it off and apply more soap or abrasive. Repeat until rust is removed, rinse, and dry.
Apparently this works because the oxalic acid in the potato helps to dissolve rust
Great tutorial, and so helpful!
I always wash mine with dawn dish washing liquid to disinfect all of the food gunk, then I rinse, dry and spray cooking spray on it and rub it around with a paper towel. It turns out fine! I never have any rust or anything, mine looks great!
Such a great post and so many helpful tips! Thank you!
Love this article! So so important with cast iron!
Thanks! this is great information as i love my skillet and now I know how to keep it in good shape.
Thanks for this article. I think this should be given to all with a purchase of a cast iron skillet and to newly married couples. It would help them tremendously.
The skillets I have belonged to both of my Grandmothers. I gave a couple to my one Son. He uses them all the time just like I do. I feel very fortunate to have these and would not say how old they are. All three of my Sons also used cast iron skillets and dutch ovens when they were with Boy Scouts. They all know how to respect and take care of them. It would be interesting to see how many times these skillets will be passed down in the future. I am sure there are a lot of cast iron items with a long history. :-)
This is just what I’ve been looking for! I live in the UK and saw a special offer on a Lodge Skillet (yet to use…!) but I have noticed on many blogs that people also use their skillet for sweet dishes – do you keep one pan for sweet and another for savoury – if not does the savoury food ‘taint’ the sweet food? Love your blog.
Best wishes from the UK – Lesley
Love cast iron and the other day I was wondering how to best take care of it! Great post :)
Such a great how-to, I have some serious skillet envy over here! ;)
Wonderful post and great tips. My grandmom used cast irons a lot and she passed on some to me and I am so scared of using them, don’t wanna rust them up. Your tips will help to keep them as they are. Thanks.