Best way to clean cast iron skillet w/o ruining seasoning?
I got a cast-iron pan for my birthday and I've been getting really into cooking with it, but I'm scared of ruining it! I've heard water can ruin the seasoning, but I'm not sure how to clean it then, especially after cooking something really messy or greasy. Any tips for a cast-iron newbie?
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Cleaning a cast iron skillet can be challenging but here is a technique that will help you clean it. First, put the skillet on the stove or in the oven to get it warm again. Then, sprinkle coarse salt on the skillet, lightly covering the pan. Use a mild scrub pad to scrub the pan. Rinse with water and dry the pan. Please note that as long as you don’t use soap and water to clean your skillet, you should not have to season it again!
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To remove rust from a cast iron skillet, make a paste of hot water and baking soda. Apply it to the skillet and let sit and soak for 5 minutes. Then, scrub it off with a sponge.
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I use cast-iron pans for about 99% of my cooking. Wayyyy better than any sort of non-stick pans once you get the hang of it.
My cast-iron care routine is pretty simple! After using the pans to cook, I will:
1) Rinse them out with plain water--never soap--and use a nylon scrub sponge thing like a Scrub Daddy to remove any debris.
2) Place the pan back on the burner on low (I also give it a quick dry with a paper towel, but it's not necessary).
3) After the pan is fairly dry, put a drop or two of vegetable-based oil in the pan and use a paper towel to spread around in a thin layer. I've found that avocado oil works really well!
4) Leave the pan on a low setting for around 5 minutes. This is kind of a mini-seasoning!
5) Turn off the burner, wait for the pan to cool, then put the pan away.
I know the process seems kind of involved, but it is really quick and easy once you have the routine down!
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My cast-iron care routine is pretty simple! After using the pans to cook, I will:
1) Rinse them out with plain water--never soap--and use a nylon scrub sponge thing like a Scrub Daddy to remove any debris.
2) Place the pan back on the burner on low (I also give it a quick dry with a paper towel, but it's not necessary).
3) After the pan is fairly dry, put a drop or two of vegetable-based oil in the pan and use a paper towel to spread around in a thin layer. I've found that avocado oil works really well!
4) Leave the pan on a low setting for around 5 minutes. This is kind of a mini-seasoning!
5) Turn off the burner, wait for the pan to cool, then put the pan away.
I know the process seems kind of involved, but it is really quick and easy once you have the routine down!
You want a neutral-tasting oil with a high smoke point. Try grapeseed, avocado, sunflower, vegetable, or canola oil. You could also use melted shortening but I would stay away from olive oil, personally.
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You really don't want to wash cast iron with soap. It removes the seasoning and then you have reseason it by applying a thin layer of oil and heating it up, then letting it cool down. And you'll want to do that a couple of times.
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Use hot water and a non-abrasive brush or a sponge and just gently scrub away food residue. Honestly I sometimes go weeks without washing my pan, the leftover food can make things taste better. If any food is really stuck on there, put a little bit of water in the pan and let it simmer for a few minutes, then try scrubbing the food off. Make sure the pan is totally dry afterward- if you leave it wet or let it soak it'll ruin the pan. You could even put it on the stove on low heat for 10 minutes after you rinse it to make sure all the water evaporates. Only use dish soap if you REALLY need to.
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Seems like avocado oil is pretty popular! Other oils people like to use include vegetable, canola, flaxseed, and grapeseed
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I put coarse salt in the pan to scrub off the stubborn bits of food then quickly rinse it with water. Then pat it dry with a clean cloth that doesn't leave behind fibers and coat it with a light layer of oil.
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I bought an antique Dutch oven and I’m having a hard time getting it off. I’m determined because I want to bake sour dough bread in it!
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YouTube have some great videos to clean old rusted cast iron. I know Brenda Gantt did one a year or so ago. Good luck!
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You say you just got the pan. Most new cast iron must be seasoned before you use it but some brands like LeCruset have a porcelain finish. Porcelain lined cast iron does not need to be seasoned and can be washed with soap and water.
Seasoning is a bit time consuming but absolutely necessary. It consists of pouring oil into the item and then baking the item in a very hot oven. Cool the item and repeat the oil and heat process until the pan acquires a baked on finish.
A seasoned pan won't rust when you wash it. After washing and rinsing a cast iron item it is wise to dry the item with a paper towel or clean disposable rag and place it on a warm stove burner to dry a bit more before rubbing a small amount of oil on the item to keep it from rusting and ready to use.
I have refurbished numerous antique, heavily rusted, cast iron items. Every time an old item is refurbished you must completely reseason it before use.
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Seasoning is a bit time consuming but absolutely necessary. It consists of pouring oil into the item and then baking the item in a very hot oven. Cool the item and repeat the oil and heat process until the pan acquires a baked on finish.
A seasoned pan won't rust when you wash it. After washing and rinsing a cast iron item it is wise to dry the item with a paper towel or clean disposable rag and place it on a warm stove burner to dry a bit more before rubbing a small amount of oil on the item to keep it from rusting and ready to use.
I have refurbished numerous antique, heavily rusted, cast iron items. Every time an old item is refurbished you must completely reseason it before use.
Which begs the question - how do you get rid of the heavy rust before seasoning?
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You can take a little oil with a coarse ground salt and use a scotch pad to scrub out the pan. Heat the pan slightly before scrubbing; and you may have to do this a couple of times to get it clean.
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Wear rubber gloves to save your nails and hands. Steel wool, or a scrubber that looks like steel wool, can scrub the rust away completely. I find a little washing up liquid plus some warm tap water helps take the rust off at this stage. You may have to rinse completely several times to check your progress. Rinse off your gloves and scrubber too. Before you continue to remove the rust. Once. It is all off dry your pan or wok. Heating on the hob is usually the quickest way. But the oven might be easier if it is more than the inside of the pan that was rusty. Prove your pan as you did the first time you used it. My oil preference is peanut/groundnut oil as it can take the highest temperatures. My favourite frying pan has been in my family for more than 100 years. Our cheap Chinese wok is only 42 this year!
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Reader Tips from How to Clean a Cast Iron Skillet
A very rusty or otherwise corroded cast iron pan may need to be scoured using power tools. This can save nearly any cast iron pan that doesn't have holes in the cooking surface. After power-scouring, immediately season. Now it's ready to use for years and years.
Always coat your skillet with a very thin coat of shortening or vegetable oil before putting it away. Don't use an animal product like lard. It will go rancid.
Reader Tips from How to Season Cast Iron Cookware
Don't wash cast iron often. The way to remove food that has just been cooked is simple: add a little oil and coarse salt to a still-hot pan. Scrub with a paper towel or some horsetail (a common weed if you are camping), then tip out everything and place the pan in storage.
It is extremely important to use a flat stainless steel spatula when cooking with cast iron. The steel spatula will keep the bottom of the skillet from becoming "bumpy" and will maintain a glass like surface.
Reader Tips from How to Restore a Cast Iron Pan with Burnt-on Food Stains
We often don't cook our pan for like a month, as long as there's not a big buildup of food in it. If there is, we scrape it off with a wooden spoon as best as we can or add a little vinegar to the pan and let it simmer on the stove for ten minutes to loosen up the burnt food, then scrape it off.
Only use soap if food is really caked on there. You will have to make sure the pan is really dry after and then reseason it.
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