Come closer, sit. Let’s have a chat. That gorgeous, hefty cast-iron skillet you own? It isn’t a delicate flower, but it’s definitely not a disposable frying pan, either. If you’re still scrubbing it with soap and a scouring pad, you’re basically committing culinary treason, and wasting your own money.
The truth is, those brutal cleaning methods annihilate the seasoning, which is the prized, naturally nonstick layer that takes time to build. Once that seasoning is gone, you’re left with a miserable mess that sticks, smokes and rusts. You deserve better. Your skillet deserves better.
So, ditch the sudsy attack. The secret weapon used by every chef and sensible home cook has been sitting innocently in your pantry all along: plain, coarse salt. This granular wonder works like a non-abrasive scrub, lifting every speck of stuck-on food without dissolving the essential oils. It’s the easiest, cheapest way to keep your cast iron performing like the heirloom investment it is.
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Whatever you do, resist the urge to soak your dirty cast iron or run it through the dishwasher. Here’s how to safely clean your cast-iron cookware.
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Should you put cast-iron cookware in the dishwasher?
Wondering if cast iron is dishwasher-safe? It’s a little complicated but the short answer is no. A spin through the dishwasher won’t ruin the pan or render it useless but it will strip that important layer of seasoning and nonstick patina from the surface that you’re working to build over time. In short, it won’t do the pan any favors.
How to clean your cast-iron skillet like a pro
It doesn’t take more than a few minutes to clean a cast-iron pan. You also don’t need to give your pan a full, deep clean after every use. If you’ve only fried an egg or reheated some chicken breast, for instance, a rag soaked in warm water is likely all you’ll need to wipe it clean.
If you’ve just seared something with excess grease or there are stuck-on bits of food hanging out, follow these simple steps and your cast iron will stay clean and continue to hold that beautifully seasoned, nonstick surface.
Clean your cast-iron skillet while it’s still warm
I know — that sizzling pork chop is out of the pan and ready to eat and the last thing you want to do is clean. Trust me, acting fast will make the job easier. Add warm water to the skillet a few minutes after removing it from the heat while it’s still warm — but not scorching hot or you might warp the metal. That quick simmer will go a long way in degunking the pan.
Clean your cast iron while it’s still warm.
Scrape with a wooden spoon or soft bristle brush
With the hot water having loosened food from the pan’s surface, it’s time to use a wooden spoon or soft brush to remove whatever’s left.
I like this $20 Oxo cast-iron brush. It works great on a classic flat skillet but has separated tufts of bristles so it’ll work well on cast-iron grill pans or grates. If you prefer something more natural, a palm scrub brush — like these will work but they might not last as long. You can always grab a standard soft sponge with a scrubby side but just know it’ll probably be the final act for that sponge.
Avoid using metal scrubbers that will damage the cast-iron surface. Beware of rubber and plastic spatulas, especially cheap ones, as they may melt against the hot metal.
This $20 Oxo brush is tough and especially good for cleaning between the grates of cast-iron grill pans.
Use salt to clean cast iron for stubborn, stuck-on foods
From a glance at your skillet, you should be able to tell what kind of cleaning task you have on your hands. After most uses, a dousing of warm water should do the trick. If things are extra sticky, sprinkle the cast iron with a bit of kosher salt (without water) and scrape it gently with a flat-ended wooden spoon or spatula. Dump the salt and add some water to get things moving.
A bit of kosher salt goes a long way in lifting stubborn bits of food.
If you need to scrub harder than you can with a wooden spoon or rag, use a cast-iron safe brush like the ones mentioned above.
Dry your cast iron immediately
Rusting is the most common problem folks face with cast iron but it’s also easily avoided. It’s important to dry your cast iron immediately and thoroughly. The best way is to use heat from the stovetop or oven, which will dry your skillet from the inside out, but you can also use a dry rag.
To dry a pan on the stove, just put it over low heat for a few minutes. You’ll see it release some steam and possibly some smoke too. When that starts to slow, your skillet is dry. Use medium heat to dry the pan in the oven if it’s still on. About 5 minutes at 325 degrees Fahrenheit should be plenty.
Give it a quick reseasoning, why don’t ya?
After it’s dry and while it’s still hot, you can (and should) feel free to season it more with a cast-iron seasoning wax (I like Made In’s mix of beeswax, canola and flaxseed oil) or some other high-heat cooking oil. For more on that, check out this CNET guide to perfectly seasoning your cast-iron skillet.
A quick seasoning after every few uses will keep your cast-iron skillet in great form.
Can you use dish soap on cast iron?
The No. 1 cast-iron cookware cleaning question is whether you can use soap to clean a skillet or grill pan. The answer is yes but you should try not to. A little bit of soap — I mean a real small dab — won’t ruin your cast iron, but certain harsh soaps will erode the nonstick patina and could also affect the flavor your cast iron has developed.
