Cast Iron Care: How to Clean & Maintain Cast Iron Cookware
Cast iron cookware is a timeless kitchen staple, but cast iron care can be intimidating to a newcomer. Valued for its durability, versatility, and superior cooking performance, let’s make cast iron care simple so that you can add it to your cooking arsenal.
As an Amazon Associate I earn from qualifying purchases.
Whether you’re a seasoned chef or a beginner home-cook, understanding the essentials of cast iron care will ensure your pans last for generations. In this guide, I’ll walk you through the best way to clean, maintain, and season cast iron cookware to keep it in top shape.
A cast iron skillet can be the best kitchen side-kick once you’ve cracked the code on this seemingly intimidating cookware.
Why Proper Cast Iron Care Matters
The most important thing to know about cast iron is that it’s not just another pan.
Cast iron cookware develops a unique nonstick surface through a seasoning process, unlike factory coated non-stick pans, which is a completely safe and natural chemical reaction that bonds oil to the pan’s surface. This protective layer enhances cooking performance and prevents rust.
With proper care, your cast-iron skillet, Dutch oven, or vintage cast-iron pan will remain a reliable tool in your kitchen for a long time.
Cleaning Your Cast Iron Cookware
If you’ve seen the endless chatter online about cast iron cookware, cast iron care might seem daunting.
Good news: it’s easier than popular commentary suggests.
Here are the steps to clean cast iron after each use:
1. Avoid Soaking or Using Harsh Cleaners
While it’s a good idea to clean cast iron soon after cooking, avoid soaking it in water for a long time, as this can cause rust and water damage.
A little warm soapy water is fine for cleaning, despite what you might have heard about avoiding soap entirely.
If my cast iron was used around the clock for a whole day, cooking numerous meals of different textures, a little residue is extremely normal. If I followed the paper towel method of wipe and go, I’d end up with torn up paper towels, a dirty skillet, and frayed finger tips.
Simply run your cooled pan under hot water, and begin to wash with your normal scrub sponge or dish brush. If the abrasive action alone isn’t working, add a small squeeze of dish soap to help finish the job.
A well seasoned cast iron pan is not going to lose its finish from a quick contact with soap and water. All you have to do is avoid soaking the pan in water.
2. Use the Right Tools
To remove stuck-on food, try a pan scraper (or metal spatula) or a chain mail scrubber. For tougher spots, kosher salt combined with a few drops of water acts as a gentle abrasive.
Avoid steel wool or overly abrasive cleaning methods, as these can damage the seasoning layer.
For me, the simplest and most effective tool is a run-of-the-mill non-scratch dish sponge. They provide a non-scratch abrasive scrubbing action that can be used over and over.
3. Rinse with Warm Water
Rinse your cast-iron pan under warm water to remove food residue and any remaining gunk. As stated above, using a bit of dish soap is also totally fine as long as it’s rinsed off as soon as you’re done.
If the tools I suggested aren’t getting the job done, a great hack is to boil a bit of water in the pan to loosen particularly stubborn stuck-on food.
This acts the way soaking a pan in soapy water after dinner would, without putting your pan at risk for stubborn rust spots.
4. Dry Thoroughly
Always dry your cast iron immediately with a clean paper towel or clean rag. Leaving it to air dry can cause rust spots to form.
I don’t stress out over this part. I simply use a dish towel and dry the entire pan off, inside and out.
I do recommend using a darker colored towel if you have one. If you miss any oil residue at all, it won’t hurt your pan, however it will ruin a nice light colored rag. (ask me how I know!)
If you find that you have a difficult time, or find it a hassle to hand dry your cast iron every time, you can dry it on the stove as well.
Place the clean pan on your stove top burner (or in your oven) and set to medium heat until dry. Using the stove top heat simply uses evaporation to remove any stubborn water droplets.
5. Apply a Thin Coat of Oil
Rub a small amount of oil (like lard or avocado oil with a high smoke point) over the entire surface of the pan, including the handle. This step protects the pan and maintains the nonstick seasoning.
I usually use my hands to make sure the oil is thoroughly coated on the pan. After the cast iron is coated, I’ll use a paper towel to wipe of any excess.
I must admit, I don’t do this every single time, so don’t fret if this sounds like a hassle. Every few uses or so is fine, more if you are finding the non-stick benefits are starting to fade.
Seasoning Your Cast Iron Cookware
Seasoning is the part of cast iron care that creates a durable, nonstick surface on cast iron. If you pans are starting to look anything like mine do after a few months of lots of use, it’s time to give them a refresh.
Here’s the easiest way to season cast iron:
1. Start with a Clean, Dry Pan
Before seasoning, make sure the pan’s surface is free of excess food, rust spots, or food residue. A scouring pad or a little elbow grease with kosher salt can help if your pan needs extra attention.
We’re trying to bond the oil (fat) we are using to the surface of the pan. Any residue standing in the way of that bond, won’t help you reach that glassy non-stick goal.
2. Apply a Thin Layer of Oil
Coat the entire pan with a thin layer of oil, ensuring even coverage. I like to use lard, but avocado oil is sort of the gold standard.
Lard has a high smoke point, high enough for frying at 374 degrees.
But avocado oil tops that with a smoke point of 520 degrees Fahrenheit.
Be sure to wipe off any excess oil with a paper towel; too much oil can result in a sticky finish that doesn’t harden all the way.
3. Heat in a Preheated Oven
Place the pan upside down in a preheated oven at high heat (around 450°F to 500°F). You can line the oven rack below with aluminum foil or a baking sheet to catch drips.
Bake for about an hour, then allow the pan to cool in the oven.
4. Repeat Seasoning Steps for Best Results
For a new pan, or one that needs extra seasoning, repeat the seasoning process 2-3 times. This builds up a strong, nonstick layer of seasoning.
When I first get a new piece of cast iron cook ware, I will follow these steps a few times over. Once I’ve done that, though, I find that I only need to re-season it with one round of these steps every few months or so.
If you find that food begins to stick to the pan more frequently, or your food isn’t cooking as evenly, that’s your cue to give a little extra cast iron care and re-season.
Cast Iron Care for Long-Term Use
Regular use is one of the best ways to maintain cast iron cookware. Each time you cook with a small amount of oil, you’re reinforcing the seasoning layer with the cooking heat.
Here are additional tips for your cooking journey.
Avoid Cooking Acidic Foods in a New Pan
Tomato sauce, vinegar, and other acidic ingredients can break down the seasoning on a new pan. Wait until you’ve built up a well-seasoned skillet before using it for these dishes.
Even so, long cooking recipes like tomato sauce is probably not a great idea all together. I’ve had my cast iron come out of that looking dull, and my food even seems to imbibe a bit of the iron flavor in a way that I don’t love.
Other recipes don’t have this problem, so consider using an enamel lined dutch oven, or a stainless steel sauce pot for your next spaghetti night instead.
Store Cast Iron Properly
To prevent rust, store your cast iron in a dry place. Seems simple enough, right? Placing a clean paper towel between stacked iron pans can help absorb moisture if you’re concerned.
My favorite way to store my cast iron is hung on a dedicated peg board in my kitchen. That way, my pans are always dry, they don’t rub together, and I find it quite beautiful to have my favorite cookware displayed in that way.
Address Rust Promptly
If you spot a rusty cast iron pan, don’t worry. A scouring pad and some warm soapy water can remove rust. Re-season the pan afterward to restore its protective layer and you’ll be right back to cooking!
Reviving Vintage Cast Iron
If you’ve found a vintage cast-iron skillet at a flea market or yard sale, you can bring it back to life with a little effort.
Start by removing any rust spots or remaining gunk using a pan scraper, scouring pad, and warm water. Then, follow the steps for initial seasoning to restore its smooth surface and matte finish.
Common Questions About Cast Iron Care
Can I Use Dish Soap on Cast Iron?
Yes! Using a small amount of mild dish soap won’t harm your cast iron. Just avoid soaking the pan or using harsh detergents. For stubborn stuck on food, opt instead for the boiling water trick I explained above.
Why Is My Cast Iron Sticky?
A sticky surface is often caused by applying too much oil during the seasoning process. The best way to fix this is to scrub the pan lightly with hot soapy water, then re-season with a thin coat of oil.
If you are having a problem getting the oil layer thin enough, be sure you are rubbing the oil onto the pan, then wiping it off once over with a paper towel.
How Do I Prevent Food From Sticking?
A well-seasoned skillet is the best tool to combat sticking food during cooking.
Additionally, preheating the pan before adding food is key.
Cooking with your favorite cooking oil also helps create a smooth, nonstick surface.
Lard, butter, bacon grease, tallow, olive oil, and avocado oil are kitchen staples around here.
Can I Use Cast Iron on High Heat?
Absolutely. Cast iron performs beautifully at high temperatures, making it ideal for searing and frying.
The only concern with cooking on high heat isn’t the pan, but the oil you are using. Just ensure you use an oil with a high smoke point, like avocado oil or tallow.
Where Can I Get Cast Iron for Cooking?
If you haven’t gotten started with cast iron yet, consider adding some to your kitchen!
Garage sales, estate sales, and maybe even your grandma’s kitchen might be great places to look for vintage pieces. You might need to restore them according to the instructions above, but many of the older pans have superior quality.
Newer cast iron pans usually boast that they are pre-seasoned, but I will still re-season mine any time I bring a new one in, no matter what.
The cast iron brand I use the most is Lodge and these are the ones I have:
- 10.25 inch Lodge Cast Iron Skillet – This is my most-reached-for pan.
- 8 inch Lodge Cast Iron Skillet – This is smaller than your standard size skillet, but I find these nice to pull out for single servings for things like breakfasts or side dishes.
- 5 Quart Lodge Dutch Oven – This is the perfect dutch oven for artisan bread or a one pot dinner.
Cast Iron Recipes
- Frying up Sourdough Discard Funnel Cakes
- This super simple One Pot Turkey Chili with Biscuits
- Easy 3 Ingredient Tortillas
- Baking Buttermilk Biscuits
- A show-stopping Herb Butter Roasted Turkey Breast
The Joy of Cast Iron Cooking
With proper care, cast iron cookware becomes more than just a tool—it’s a kitchen heirloom. Whether you’re searing a steak, baking cornbread, or frying eggs, the even heat and natural non-stick surface of cast iron make it a joy to use.
By following these easy steps, you can ensure your cast iron remains a reliable companion in the kitchen for years to come.
