Food
How to Clean and Care for a Cast Iron Skillet
Cast iron has a reputation for being fussy. It is actually one of the most forgiving pans you can own.
A cast iron skillet can last for generations, and it only gets better with use. Most of the rules people worry about are myths. Here is what actually matters.
Everyday cleaning
- Clean the pan while it is still warm.
- Rinse with hot water and scrub with a brush or a non-scratch sponge. A small drop of dish soap is fine; modern soap will not strip a well-built seasoning.
- For stuck-on food, scrub with coarse salt and a little water, or simmer some water in the pan for a minute to loosen it.
- Dry it completely, then set it on a low burner for a minute to drive off the last moisture.
- Rub a very thin layer of cooking oil over the inside with a paper towel.
What to avoid
- Soaking it in the sink or leaving it wet, which causes rust.
- The dishwasher.
- Heavy coats of oil, which turn sticky.
Fixing rust
Rust looks alarming but is easy to fix. Scrub the spot back to bare metal with steel wool, wash and dry the pan, then re-season it: coat it with a very thin layer of oil and bake it upside down at around 450°F (230°C) for an hour. Let it cool in the oven.
Build the seasoning by cooking
The best way to improve a pan is to use it often. Searing, roasting vegetables and shallow frying all add to the slick, dark surface that makes cast iron naturally non-stick.
This article is for general information only and is not professional advice. How we work.