Cooking with cast iron is making a comeback, and with good reason. Cast iron skillets and Dutch ovens are extremely versatile cookware items that boast a wide range of amazing advantages over stainless steel, copper and other varieties of pots and pans. And while some people may at first feel intimidated by the care and maintenance of cast iron, with a little know-how and technique, cleaning and maintaining your cast iron skillet can be incredibly simple and rewarding.

What makes cast iron so great?

Cast iron, which is made form a molten mixture of iron and steel, has unique properties that make it both visually appealing, naturally non-stick and extremely durable. It’s no wonder chefs the world over are turning once again to this traditional cookware.

Properly seasoned cast iron is naturally non-stick.

Unlike other cooking materials, cast iron is actually porous. When heated, these pores expand allowing for cooking oil, fat or lard to penetrate the surface of the pan where it is cooked into the cast iron surface. This coating of fat or oil accumulates every time you cook and helps to form the seasoning on your cast iron, which makes your pan non-stick. By maintaining a proper seasoning on your cast iron, you will no longer need to purchase conventional non-stick cookware.

Cast iron is a safer and healthier material to cook with than many other options.

Conventional non-stick cookware often contains Teflon which can be hazardous to humans. Studies have linked Teflon-coated pans to an increased risk of some types of cancer, changes in liver enzymes, increased blood cholesterol levels and other issues. Teflon also poses some environmental risks and is hazardous to birds and should be avoided in any home with pet birds. Cast iron, on the hand, does not pose these risks and is a much safer alternative.

Durable and nearly indestructible, cast iron pots and pans can last a lifetime.

Cast iron is a heavy and resilient material that can take a surprising amount of wear and tear. While many first-time users may feel intimidated by it at first, particularly when pans rust, even a very rusted pan can be rehabilitated and look as good as new with a little know-how. Because cast iron is such as durable material, many cast iron pans can last lifetimes, becoming family heirlooms that are passed down from generation to generation.

Cast iron pots and pans are simple and easy to clean and maintain.

Although they may look a little different, cleaning and maintaining cast iron skillets is not that much different than the maintenance required for stainless steel pots and pans. By knowing how to clean your cast iron, maintain your seasoning and which cleaning tools work best, you’ll have your cast iron looking great and frying up delicious recipes in no time.

Cast iron pots are incredibly versatile.

The unique properties of cast iron make it one of the best materials to cook with. Not only is it naturally non-stick, but it also maintains an even cooking temperature and retains heat longer. Great for sauteing and frying, cast iron skillets can also be used for broiling, baking and much more.

How to Clean and Care for your Cast Iron Skillet

Whether you are looking for tips on the general care of your cast iron, you purchased a brand new skillet or you need to refurbish an old pan, follow the tips below to get started.

Regular maintenance and care for your cast iron

When properly maintained, cast iron is simple to use and clean and will not need to be re-seasoned frequently. The trick to keeping your cast iron in tiptop shape is to use gentle cleaning techniques and keep your pan dry.

For general cleaning, if there is not a lot of stuck on food on your pan, clean your pan immediately after use by simply wiping the surface clean with a moist paper towel or washcloth. After cleaning, be sure to thoroughly dry your pan to prevent rust. If a small amount of dark residue wipes off your pan during cleaning, it is just excess seasoning and is perfectly normal.

For dirtier pans with stuck on food, you will need to take care not to remove your pan’s seasoning during cleaning. For general cleaning, do not use copper scrubbers or steel wool as these can be too abrasive and will remove seasoning. Instead, opt for chainmail scrubbers, pan scrapers or cast iron scrub brushes which will be gentler on your pan’s seasoning. Though it may be tempting for stuck on messes, never soak your cast iron in water to prevent rust.

Gently scrub your cast iron with hot water. While it is a commonly held belief that you should not use soap on your cast iron, a small amount of soap will not affect your seasoning and will make cleaning greasy pans easier. If you’re using dish soap, only use a drop or two and be sure to thoroughly rinse your pan; too much dish soap can destroy your pan’s seasoning so a little goes a long way. After cleaning, thoroughly dry your pan.

If food seems to be really stuck onto your pan, fill your pan with water and lightly simmer for three to five minutes then allow your pan to cool before cleaning with your scrubber as above.

From time to time, if your pan starts to look dry or dull or food seems to be sticking, rub a bit of vegetable oil on your pan when it is still warm to maintain your pan’s seasoning.

How to refurbish and season an old cast iron skillet

Old, dull and rusty cast iron pieces may look daunting at first, but they are simple to refurbish when you know what you’re doing and you can save a lot of money by purchasing your cast iron secondhand. Often, old cast iron will have spots of rust or old, cooked on oil that has turned rancid over time and needs to be removed. If you’re pan has begun to rust, smell or has sticky areas of cooked on oil, it’s time for a deeper clean.

The only time you will want to use copper scrubbers or steel wool on your cast iron is when you are doing a deep clean. After wetting your pan, thoroughly scrub your pan inside and out with your scrubbers until all rust and other cooking residue is removed. If needed, it’s okay to use dish soap during this process because you will be re-seasoning your pan next.

After your cast iron is thoroughly cleaned, preheat your oven to 325° F. Next, using a paper towel, evenly coat your pan with a light layer of vegetable oil; your pan should be coated but not dripping with oil. Placing your pan upside down in your oven, cook your pan for one hour to allow the seasoning to bake into your cast iron forming a natural, non-stick coating. This process can get a bit messy so you may want to place aluminum foil under your pan to catch any drippings and turn on your stove vent to limit any smoking.

After one hour, turn off your oven and allow your pan to cool completely before removing. Your old cast iron pan is now re-seasoned and ready to use. To maintain your seasoning, simply follow the general care instructions above to keep your cast iron looking great for years to come.

For small amounts of rust, you likely won’t need to completely re-season your pan. Scour any rusted areas to remove rust and then reapply a thin layer of vegetable oil.

Getting started with a brand new cast iron skillet

While there is a lot to be said for buying your cast iron secondhand, there is a lot of great cast iron cookware on the market today. Sometimes it can be difficult to find used cast iron at second stores and the like, so at times, buying new may be your only option.

If you’re starting your cast iron journey with a new piece, your pan will likely be coated in an anti-rust wax from the manufacturer. Just as if you were working with a rusty pan, thoroughly scrub your new cast iron with a chainmail scrubber or cast iron scrub brush until the wax is removed. Next, follow the steps above to season your pan with vegetable oil before use.

Tips for cooking with and keeping cast iron skillets.

While cast iron can be used to cook most dishes, highly acidic foods, such as wine and tomatoes, can react with your skillet causing metallic flavors to leach into your dishes. If cooking with acidic foods, make sure your pan is well-seasoned and try to keep cooking times short. Once you’re done cooking, remove all food from your pan as soon as possible.
To ensure food doesn’t stick on your pan, warm your pan before adding your cooking oil or butter. Once your oil is heated, add your food and it will be much less likely to stick.
Though cast iron is quite durable, it can be sensitive to temperature shocks. When cleaning hot pans, only wash them in warm water. Cold water can shock your pan causing it to crack.
For proper storage, keep your cast iron skillet in a dry place and store it with its lid in place.
When is it time to replace your cast iron? Likely never! Cast iron can last decades if not lifetimes. Improper cleaning, however, can damage your cast iron over time. If your skillet develops a crack or begins to corrode with holes, it’s time to replace your pan.

How to Clean and Re-Season a Cast Iron Skillet

Author: Melissa Griffiths - Bless this Mess

Print Recipe

Description

Here's a simple tutorial on how to clean cast iron which is a great skill to know for when you see cast iron skillets or Dutch ovens at the thrift store.

Ingredients

Cast iron skillet or other cookware pieces
Scrubby
Soap and water

Instructions

Get your hands on some beautiful cast iron pieces.
Wash them in hot soapy water. If they are rusty or coarse use a copper or untreated steel wool pad to really scrub them. You can scrub inside and out. The goal is to remove any old oil, sticky spots, or general "crud". Don't fear the scrub or the soap. This is a one time deep clean.
Rinse very well and then pat dry with a dish towel or paper towels.
Evenly coat the inside and outside of the pan with vegetable oil using a paper towel. This is just a light layer, no need to put it on thick. It should be darker in color but not dripping with oil.
Preheat your oven to 325 degrees F. and place the pan upside down in the hot oven. You can line the bottom of the oven with foil to catch any oil drips if you like. Let the pan bake for one hour. Expect it to be pretty smoky 🙂 After one hour, turn off the oven and let the pan stay in the warm oven until it has cooled (that will take a few hours).
Your cast iron is now clean, seasoned and ready to use.

Get your hands on some beautiful cast iron pieces.
Wash them in hot soapy water. If they are rusty or coarse use a copper or untreated steel wool pad to really scrub them. You can scrub inside and out. The goal is to remove any old oil, sticky spots, or general "crud". Don't fear the scrub or the soap. This is a one time deep clean.
Rinse very well and then pat dry with a dish towel or paper towels.
Evenly coat the inside and outside of the pan with vegetable oil using a paper towel. This is just a light layer, no need to put it on thick. It should be darker in color but not dripping with oil.
Preheat your oven to 325 degrees F. and place the pan upside down in the hot oven. You can line the bottom of the oven with foil to catch any oil drips if you like. Let the pan bake for one hour. Expect it to be pretty smoky 🙂 After one hour, turn off the oven and let the pan stay in the warm oven until it has cooled (that will take a few hours).
Your cast iron is now clean, seasoned and ready to use.

Notes

When you cook with your cast iron skillet, it's best to warm the skillet and then add a layer of fat to the pan before adding your food. This helps things like eggs to not stick. So put your pan on the burner, have it warm up a bit (maybe a minute), add some grease/butter/oil, AND THEN add your egg.
When you are cleaning your new pieces of cast iron moving forward - it it's not too dirty, just wipe it out with a paper towel or a damp cloth. If it's quite dirty or things stuck to it, wash it in hot water and use a stainless steel chainmail scrubber. This is a life saver for cast iron and I use mine all of the time. The chainmail scrubs but doesn't scratch and I love it.
You can reoil your cast iron as needed, if it's looking a little dull, add a light layer of oil to the inside and outside and spread it around with a paper towel, no need to heat it again in the oven.

Check out these yummy recipes using a Cast Iron skillet:

And now you know how to clean cast iron and it's not even that hard! Sure it takes a little elbow grease and a little time but it's well worth the effort. I look for quality cast iron any time I am out thrifting and have refinished many pieces and given them as gifts.