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Keep your cast iron skillet looking beautiful with my guide on How to Clean a Cast Iron Skillet! From seasoning cast iron, to getting rid of rust in pans, to cleaning enamel cast iron, everything you need to keep your cast iron skillet perfect for generations to come is here in this guide.
Jump to:
- How to Clean Cast Iron
- Cast Iron Skillet Benefits
- What You'll Need: Cast Iron Pans
- What You'll Need: Enameled Cast Iron
- How to Clean Cast Iron Skillets
- How to Clean a Rusty Cast Iron Skillet
- How to Season Cast Iron
- Cleaning Your Kitchen
- Tips for How to Clean a Cast Iron Pan
- Cast Iron Cleaning FAQ
- What to Make in a Cast Iron Skillet
- Reviews
How to Clean Cast Iron
Cast iron skillets are truly magical. For starters, you can't make a proper Dutch Baby pancake without one, which automatically makes them essential in my book. But they're also the perfect tool for so many other dishes that just aren't the same using nonstick. Crispy, gooey baked ziti, my favorite reverse-seared steak- and don't forget pan-fried chicken so perfectly crispy you'll never make it another way!
The benefits of cooking with cast iron are countless, but there is one caveat: cleaning cast iron! If you don't know how to do it, it's easy to mistakenly strip the seasoning, encourage rust, and be left with a pan everything sticks to.
Luckily, it's easy to learn how to clean cast iron pots and pans. And if you need to re-season a cast iron pan or clean rust off cast iron, don't worry- I've included all of that, too!
Cast Iron Skillet Benefits
- They last forever. On average, a nonstick skillet will need to be replaced about once every 2-3 years, depending on how much they're used. Cast iron has no such issues, and when cared for well, they'll last a lifetime or longer!
- They're budget-friendly. Getting a cast iron skillet might sound like an investment, but consider the amount of money spent on replacing nonstick over and over! In comparison, one cast iron skillet will last you forever.
- They're naturally nonstick! Because of the seasoning on the pan, the more you use a cast iron skillet, the more nonstick it will become. This natural nonstick doesn't have any Teflon or artificial coating, and can easily be replaced if damaged.
- Nothing sears like cast iron. You just can't get that perfect crispy crust on steak without cast iron; it's an absolute must. Plus, the crunchy sear enhances the flavor of just about anything cooked in it.
- They're oven-safe! That means seared-then-baked dishes, or reverse-seared dishes, are easy to move from the stove to the oven without needing to worry about the skillet being damaged or any dangerous chemicals.
- And lastly, they're good for you, too. Being made of cast iron means a little bit of that iron leeches off into food as it's cooked. Delicious and nutritious.
Interested in trying out cast iron cooking? Check out my favorite cast iron pan. It's beautiful, lightweight, and enameled so the cleanup is even easier!
What You'll Need: Cast Iron Pans
Classic cast iron pots and pans are simple to clean, but have some rules. For starters, never use dish soap unless you plan to only use a very small amount of soap.
- Paper Towel: Cast iron can get greasy, and paper towel is a great way to wipe up excess fat before starting the cleaning process, saving your plumbing from getting clogged.
- Coarse Salt: Coarse, sea, or kosher salt all work great for cleaning. They're gentle while still abrasive enough to clean off even the most burnt on food and stains.
- Soft Sponge: For everyday cleaning, a soft sponge will do the job. Don't use anything too scrubby; you just want to clean off the excess grease and burned bits.
- Very Hot Water: I mean hot- you'll need to turn your faucet to the hottest it goes, and use dish gloves to protect your hands. Super hot water will melt away excess oil without the use of dish soap, which preserves the pan seasoning.
- Steel Wool or Chainmail Scrubber: If your pan has any rust spots, you'll need a heavier duty scrubber to get rid of it. Using metal such as steel wool or a metal scrubbing brush will let you scrub away rust, refreshing even the most damaged cast iron skillet.
- Pan Scraper or Wooden Spatula: I like to have a metal pan scraper, metal spatula, or wooden spatula around to scrape at particularly stuck-on bits of food.
What You'll Need: Enameled Cast Iron
Unlike a classic cast iron pot, enameled cast iron has a protective nonstick coating! This makes it much easier to clean, without the requirement to season the metal. However, be sure to treat it gently, like you would a nonstick skillet!
- Sponge: A soft or mildly scrubby sponge will work perfectly. Use the one you use for other cookware.
- Dish Soap: Because of the enamel coating, cleaning enameled cast iron is much easier and dish soap won't harm it. This makes dish soap a great way to clean off grease.
- Baking Soda: For particularly stubborn stains, especially on pale-colored enamel that shows stains easily, I recommend using baking soda in boiling water to work out stains. You can also use a paste of coarse kosher salt and a little water.
How to Clean Cast Iron Skillets
1: Let Cool
Cast iron is quite vulnerable to thermal shock. For this reason, I recommend letting it fully cool down before cleaning.
2: Wipe Out Grease
If there's collected fat or grease in the pan, wipe it out with a paper towel to get rid of as much as possible.
3: Run under Hot Water
With the faucet turned as hot as it goes, run the pan under the sink, using the hot water to melt away any residual stuck-on grease.
4: Scrub Gently
Gently scrub the pan with a soft sponge. If anything is particularly stuck, use a pan scraper or wooden spatula to scrape it off.
5: Boil (optional)
If the stains or stuck-on bits are especially stubborn, add 2 Tablespoons of baking soda and a cup of water to the pan. Set over medium high heat and let the solution boil for 1-2 minutes, then remove and scrub once cooled.
6: Dry Thoroughly
Dry the pan very thoroughly, ensuring no water spots remain. Leaving water on the pan can lead to the development of rust spots.
7: Re-Season (optional)
If you wish to re-season your pan, or if the metal is looking dull, then add 2-3 teaspoons vegetable oil or canola oil to the pan and wipe it to coat all sides. Set in the oven, upside-down, and heat to 450°F for one hour. Let cool completely before removing.
Enameled Cast Iron
If your cast iron skillet has an enamel coating, you don't need to clean it the same way. Instead, it can be cleaned just like any other nonstick skillet by using dish soap and a sponge! The enamel serves as the seasoning, so you don't need to season it, either.
How to Clean a Rusty Cast Iron Skillet
A rusty skillet isn't the end of the world! It takes elbow grease and a few more tools, but with patience and persistence, even the rustiest cast iron pan can be totally restored.
1: Clean & Dry
To start, make sure your rusty pan is clean and dry. Use the above instructions to clean it well.
2: Scrub Off Rust
Using a very stiff brush, steel wool, or a chainmail scrubber, vigorously scrub all rusty surfaces of the pan. This will take elbow grease!
3: Make Vinegar Bath
Put a stopper in the sink drain, and fill the sink with equal parts hot water and white vinegar.
4: Soak
Submerge the pan entirely in the vinegar bath and soak for 30 minutes to 1 hour, but no longer!
5: Scrub Again
Remove from the vinegar bath and scrub again with your brush or scrubber. The vinegar should soften and break down any remaining rust.
6: Clean Up Spots
If any stubborn spots remain, use a paste of baking soda and water on the rust spots and scrub away.
7: Dry Thoroughly
Dry the pan very well, ensuring no water droplets remain. You will need to season the pan again if it rusts.
8: Re-Season
Rusted pans will need to be seasoned again. Add 2-3 teaspoons vegetable oil or canola oil to the pan and wipe it to coat all sides. Set in the oven, upside-down, and heat to 450°F for one hour. Let cool completely before removing.
How to Season Cast Iron
1: Clean Pan
Following the instructions above, thoroughly clean out your cast-iron pan, and dry it completely.
While cleaning, preheat the oven to 450°F.
2: Coat with Oil
Pour a small amount of oil into the inside of the pan- no more than 2-3 teaspoons. Make sure it's an oil with a high smoke point, like canola oil. Using a cloth or paper towel, wipe the entire surface of the pan to coat it with a thin coating of oil.
3: Place in Oven
Place the oil treated pan in the oven, upside-down, and let it heat for 1 hour.
4: Cool and Remove
Once the hour is up, turn off the oven and let the pan slowly cool down without removing it. This will ensure there's no risk of thermal shock- and the pan will be searing hot! You're all done!
Cleaning Your Kitchen
Tips for How to Clean a Cast Iron Pan
- Never run a cast iron pan through the dishwasher! Dish washing detergent totally strips the seasoning and can encourage rusting.
- Don't leave cast iron sitting in the sink. Wash it right away and dry it well. Water droplets naturally collect in sinks and a forgotten cast iron pan is a rusty one!
- Rust isn't the end of the world! While more effort to clean, a bit of rust can absolutely be cleaned off and the pan restored. You don't need a new pan! Follow my instructions above to clean a rusted cast iron pan.
- Make sure to clean all sides of the pan. Don't ignore the bottom or handle! These spots are in frequent contact with high heat or bacteria and need regular cleaning.
- Avoid cooking acidic food in cast iron. Much like copper sinks, cast iron is vulnerable to acid, which can eat through the layer of seasoning and encourage rusting.
Isabel's Top Tip
Use your cast iron pan regularly! Frequent usage means that the pan will get a nice coating of the natural oils in food, which will make it more naturally non-stick and keep the seasoning healthy.
Cast Iron Cleaning FAQ
Cast iron cookware is very sensitive to soap. Even a gentle dish soap can strip the seasoning, as well as any rough scrubbing tools like scratchy sponges or brushes. While useful for a stuck-on mess, I recommend avoiding them unless necessary.
A little rust won't hurt you. However, leaving rust in a pan not only leaves a lingering flavor in food cooked in the pan, but it also encourages more rust!While you can leave a little rust if you're in a rush, I recommend cleaning it off and seasoning the pan as soon as possible.
A cast iron pan with stripped seasoning will have a dull, matte surface. If your cast iron cookware isn't shiny at all, you know it's time to season it. Alternatively, it's not a bad idea to season cast iron skillets again every time they get a deep cleaning or you need to use any soap on them.
What to Make in a Cast Iron Skillet
- Steak: Pan-seared steak is the perfect choice for cast iron! Steak just can't form the same beautiful crust in any other pan.
- Seared Veggies: Pan-fried vegetables taste so mucb better with that little bit of sear. Plus, they cook even faster in cast iron! Try my pan-fried asparagus or sauteed mushrooms and you'll be eating them right out of the pan!
- Chicken: Chicken is at its best with that browned and crunchy crust, and nothing makes a better crust than cast-iron. Try it with chicken thighs!
- Sandwiches: The best possible crust on grilled sandwiches comes from cast iron. Just be careful to watch how hot you heat the pan; cast iron gets hot!
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