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!
Would it be okay to use bacon fat to re-season my pans? Â I happen to have that on hand and I don’t have any lard. Â
OMG!!! So easy way to clean my iron skillet! Thank you so much for sharing so incredible way of cleaning! Keep going with the amazing advices!Edmonton Carpet Cleaners Ltd.
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I’ve had a cast iron skillet since college. I never knew how to season or clean it properly. (I’m talking YEARS before the internet.) Last year, after many years of disuse and ridges of rust, I was ready to throw out my pan. I decided to give it one last shot, figuring I had nothing to lose, since I was ready to get rid of it. I placed the cast iron pan in my self-cleaning oven when I ran that cycle.
I only recommend it if it’s beyond saving by more conventional means. The result was all the rust was gone; all the finish was gone–just down to bare cast iron; but I had a clean, smooth pan. I’ve since reasoned it (had to do it 2x) and maintained it following instructions here.
Thank you for the salt scrubbing tip. It’s fabulous!
I will think about salt.
i used to just burn of my scraps and scrape witha putty knife but then I got a fancy alarm system that brought the fire dept. so now I put water in the bottom, get it very hot and then scrape with the putty knife and let it cool a tad and dump hot water into sink with the cold water running. Then rub some oil on pan when cold.
Is it safe to put the cast iron pans in the oven when they have wooden handles?
Hi Anne! Hmmm…. I don’t think I would try it, but I don’t know for sure. Sorry!
I recently bought a Lodge pre-seasoned cast iron skillet. After seasoning it and using it, I’ve been wiping it out and then adding a thin layer of vegetable oil and putting it in a warm oven. However, the inside of the pan is sticky rather than smooth as everyone else has stated it should be. What do I need to do to get it right?? All suggestions are welcome!
i was having the same problem. try using a more solid fat (crisco, lard, coconut oil) and turning up the heat of the oven. coconut oil at 400 for an hour worked for me – let the pan sit in the oven after you turn it off. i turned out a perfect pan of cornbread for thanksgiving after seasoning it that way. it’s very smooth now.
My grandmother has a set of cast iron that’s been somewhat neglected over the years. It’s at least 20 years old and I wanna restore it. She seasons it but she also uses soap to clean it to “kill the germs and bacteria” as she says. I’ve tried to point out to her that that’s part of the reason it’s rusting, but she won’t listen. She also just let’s it air dry with water still on it in the dish drainer in the sink. I’m seasoning the cast iron as I do like using it to cook but it’s not as seasoned as it should be due to her negligence over the years. I prefer the cast iron to the stainless steel ones she has, actually. I don’t know what I can do to keep it looking good and keep it functional short of seasoning it after she cooks with it, which is everyday. To save time putting the shortening on it, can it be melted in the microwave then brushed on or will that be just like putting liquid vegetable oil on it? She has this big roasting pan that is very difficult to season properly due to it’s size and the handles. Any tips on how to make seasoning that particular piece of cast iron, and the rest for it for that matter, slightly easier and less time consuming? I love this set as it really functions well when it’s kept up. I don’t know how to get through to my grandmother to start taking care of it better.
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Sounds like a lot of work i was taught to scrub w/a brush ( not too stiff) in hot water wipe with a paper towel and while still warm spray w/a light coat of pam ( as recommened by lodge) been doing it this way for years
I have tried frying eggs in my cast iron skillet. They ALWAYS stick to the bottom and burn.Is this because I don’t have the skillet seasoned enough, or seasoned wrong? I have three cast iron skillets, that I never use because EVERYTHING sticks. What exactly am I doing wrong? All help is appreciated.
Would you recommend cleaning the cast iron after it cools down after use, or when it is still hot?
Great article, I have ruined 3 cast iron skillets, not knowing how to clean them. Using detergent and water, tried Coca Cola in the oven all the tales I’ve been given, but nothing like your instructions, I will definitely be getting another and will follow your instructions to the letter, even if it say pre-treated.
Good blog post. I definitely appreciate this site. Stick with it!
I have a cast iron grill pan. I have quite a buildup of crud that is building up between the grill ridges that create the grill marks on the food. Only use for cooking salmon in the oven. Any suggestions on getting this heavy buildup out of the bottom of the pan. THanks.
The last time someone commented was 2013 I hope you still check this site!!!
When I cook with my cast iron skillet, the food leaves a thick layer of gunk on the bottom of the pan. Some say clean it immediately after cooking. But I’d like to eat my dinner before it gets cold! How can I easily remove that nights dinner of left over gunk, after I eat? It seems hard as a rock when I’m done cooking. Thank You!
Deb, try soaking it for a few minutes in JUST water, then use a flat metal spatula to scrape off the gunk. THEN clean as instructed above.
we grew up using cast iron pans, and nothing ever sticks i season and clean as you stated…that is how i was taught be my mother, i have given my children cast iron pans and they thought they were ok until they cooked a steak in it and now they are sold on it, i would die without mine for cooking eggs they are the best, never stick
When your ready to clean the pan, just re-heat it with all the gunk in it. Then when it’s nice and hot (5 min) add water and scrub with a handled dish scrubber. Be careful not to get scalded. Steam cleaning works great. Then salt clean, heat dry and re-oil.
I have looked online for various ways to clean my cast iron skillet in the past and have never felt like it was really clean afterwards (the salt!!! Big ole kosher salt for abrasion! Genius!!). My skillet was gross enough that I turned tons of paper towels black and shredded them to pieces (I had serious scrubbing to do), then I read the comments and decided to try a dish rag – worked like magic!!!
Thank you so much for giving my otherwise underused and underloved cast iron new life again!!! Happy girl over here :)
Your welcome, Carin!!