How to clean a cast iron skillet
Wash it in warm, soapy water with a stiff brush, dry it completely, then rub in a thin layer of oil. Soap is fine; soaking and the dishwasher are not.
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Clean it in four steps
- Wash the pan in warm, soapy water and scrub with a stiff-bristled brush or a scrubbing pad. Ordinary dish soap is fine.
- For food that has stuck, use a pan scraper or a nylon brush under warm running water instead of leaving the pan to soak.
- Dry it completely with a paper towel or lint-free cloth. A couple of minutes on a low burner drives off the last of the water.
- Rub a thin layer of cooking oil over the whole surface with a paper towel, then wipe away any excess.
What to avoid
- Leaving the pan to soak in the sink.
- The dishwasher: Lodge says it removes the seasoning and will likely cause rust.
- Letting the pan air dry, or storing it somewhere damp.
- Steel wool for everyday washing. Keep it for removing rust.
Can you use soap on cast iron?
Yes. Lodge says the dish soap sold today is not strong enough to strip seasoning, and a wash with soap keeps old oil from building up. The seasoning is oil baked onto the iron, not a film that soap rinses away.
Why cast iron rusts
Bare iron rusts when it stays wet. Soaking, the dishwasher, drip-drying and a damp cupboard are the usual causes, even on a well-seasoned pan. Drying straight away and a thin coat of oil prevent most of it, and a rusty pan can be brought back in an afternoon.
Enameled cast iron is different
A Dutch oven with a glassy coating inside is enameled cast iron. It needs no seasoning and no oiling, and it is cleaned with a soft sponge rather than a stiff brush.
Updated · The Well Stocked Kitchen