When I first started using cast iron as my exclusive skillet over fifteen-years-ago, I struggled with knowing how to clean it up. You don’t simply fill a cast iron skillet with hot soapy and water and let it soak, EVER.
Once cast iron is properly seasoned, you won’t experience stuck on food frequently, but you will still occasionally have times when things stick. That’s where knowing these secretson how to wash a cast iron skillet correctly come in to play, so you don’t destroy your seasoning or spend a lot of elbow grease cleaning.
Cast iron is hands down my favorite cookware. It can go from stovetop to oven, on the woodstove, and to our outdoor fire pit. Plus, it’s a bang-up weapon if you need one, just don’t drop it on your toe. After applying these methods it will quickly become your favorite if it’s not already.
Every pioneer home had a cast-iron skillet. No matter how poor or rich, they all cooked their food with a cast iron pot or pan. Every meal, no matter if cooking outdoors over an open flame on a campfire, on top of the woodstove, a burner on the stove, or in an oven, could be prepared in a cast-iron skillet or Dutch oven (here are 25 of my favorite cast iron recipes).
And I firmly believe every home should still have cast iron cookware. Cast iron is superior to other metals because it distributes heat evenly and can go directly from stovetop to the oven.
When cast iron is seasoned properly, it’s completely non-stick (I may wager even more so than Teflon!). I cook pancakes and scrambled or fried eggs with nary a problem. To ensure your cast iron pan remains non-stick and seasoned there are a few steps you must follow.
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Why Is Teflon Dangerous?
Today’s Teflon coated pans, when scratched or exposed to extreme heat, release a chemical proven to cause cancer, immune system problems, and birth defects. DuPont, the manufacturer, states their product is fine when used according to directions, but I’m not willing to take the chance, especially when cast iron is a much more efficient pan.
Properly Cleaning Cast Iron
Proper Seasoning
As mentioned, unless your cast iron pan or Dutch oven is properly seasoned before cooking, you’ll have a heck of a time keeping the pan non-stick.
After purchasing a new pan, or scoring one at a garage sale, you must season the pan. Even if a pan says “pre-seasoned”, I still season it myself before use. Sometimes twice if need be. This momma doesn’t like her eggs sticking!
Not only that, but the pre-seasoned cast iron tends to be seasoned with unhealthy vegetable oils, so I like to seal mine off with a good coating of coconut oil or lard that I have rendered from pigs we have raised.
Cook with Fat!
When cooking eggs, pancakes, lean cuts of meat, or veggies, always melt your fat of choice (butter, lard, oil, etc.) in the pan first.
Even though our pans are “non-stick”, this doesn’t equate to the same non-stick as Teflon which allows you to fry an egg without a stitch of oil.
The fat will help keep your foods from sticking, but once you’re done cooking, fat will actually help maintain the seasoning on the pan.
Cast Iron Do’s & Don’ts
Learning how to clean cast iron to properly maintain the seasoning is probably the most important step to having success cooking with cast iron. There are definitely a few do’s and don’ts when cleaning:
- Don’t use soap to clean your cast iron (you don’t need it).
- Don’t pour cold water into a hot pan…it can crack or warp.
- Use hot water and wipe out your pan with a non-abrasive cloth. You don’t want to scratch the seasoning.
- If you have baked-on food, you can use table salt and scrub off the sticky parts but I’ve found using a wooden scraper to be easier and keeps my salt supply from dwindling as fast (Get a handmade wooden dough scraper here).
- The heat in the pan will kill any bacteria; soap can destroy your seasoning and cause your pan to rust.
- Wipe dry and recoat with a thin layer of oil/fat source.
How to Clean Stuck-On Food From Your Cast Iron
Depending on what you just cooked, cleaning instructions may vary. Here’s the basic order for properly cleaning and maintaining the non-stick surface of your cast iron pans:
- Wash your cast iron while the pan is still warm. If food has been sitting for multiple hours (or overnight) add a layer of water to your pan and place on the stove over medium-high heat.
- Once the water comes to a simmer, scrub the stuck-on food particles with a mesh scrub brush, or, I prefer a wooden bowl scraper.
- Dump water and repeat if necessary.
- Dry pan completely with a paper towel or dedicated cloth.
- If your pan looks dull, add a small amount of oil to the pan and spread it around with a paper towel or dedicated cloth. Wipe excess oil off.
- Store in a dry place. If stacking pans, be sure a paper towel is placed between them.
Grease with Food Particles
If you happen to have a grease-filled pan with food particles that has sat overnight in your cast-iron pan or Dutch oven, simply place it back on the burner to warm it up and add a thin layer of water to the pan. Allow it to come to a simmer then scrub with a rough scrub brush.
Dump the greasy water somewhere OTHER than your drain. I just dump mine out my front door (or onto weeds that I’m trying to kill!) and have never had any issues with rodents or other animals. (You don’t want greasy water going down your drain as it can harden inside your pipes and cause a real problem over time.)
Once you’ve dumped out the greasy water, take the pan to your sink and run hot tap water over the pan. Using a dishrag I wipe over the surface of the pan to remove any remaining grease or fat. Dump water outside again since there was still oil!
Once your pan is clean, if you can see a nice shiny surface then that means your seasoning is still intact. You just need to completely dry your cast iron pan and store it away (never store your cast iron when it’s wet as this will cause rust!).
Some people like to set their pan on the hot burner of the stove for a few minutes, just to be sure all moisture has evaporated from the pores of the pan. I’ve found, if your pan is properly seasoned, those pores don’t hold water and drying it completely with a towel is sufficient.
You’ll know if your pan is seasoned well if you can dry it with a towel and have no rust spots start to show up.
Grease and Fat
If you’re dealing with a pan that just has a layer of grease or fat, you can simply heat it up and wipe it out with a cloth or paper towel, dry it completely and you’re good to store it away.
Stuck On Food That’s Hard to Clean
Occasionally, especially if your pan is in need of a good seasoning, you’ll deal with really crusty stuck on food that’s hard to remove.
This can happen when cooking scrambled eggs or when baking in your cast iron pan.
I used to remove food like this with a salt scrub, but I now use a wooden dough bowl scraper. I used to use a plastic one, but I found if my pan was still warm (which makes for easier clean-up), the plastic scraper would melt and warp, no longer leaving a sharp edge that makes these scrapers work so well.
I now use this wooden scraper (which my husband actually makes and sells right here), after seeing my plastic scrapers melt, he took it upon himself to craft one that will actually work and last!
To clean stuck-on food I take my wooden scraper and go back and forth, scraping up underneath the food. Remove the food from the pan then run it under hot tap water, scraping any remaining food, if needed, then dry it completely with a towel.
How to Re-Season After Cooking
If you notice that shiny coating is starting to look dull and spotty, it’s probably time for a re-season on your pan. To do this the quick way, you can simply add a small amount of coconut oil, lard, or flaxseed oil to the pan and set it on a burner over high heat.
Once your pan is hot, using a paper towel or a kitchen rag that’s solely for your cast iron, wipe the oil all around the cooking surface and sides of your pan, making sure all surfaces are coated.
Keep wiping away the oil until just a very thin layer is remaining. Make sure the pan is completely dry and store it away.
How to Store Cast Iron
Your cast iron will store best in the open in a single layer. If you must stack them, always place a towel in between the pans to absorb moisture and prevent scratching the seasoning.
Cast iron will last a lifetime if cared for. Some of my best pans have been ones I’ve picked up at thrift stores or garage sales. A little bit of elbow grease by making sure they’re seasoned correctly and they’re oftentimes better than the new ones.
Hooked on cast iron? Check out these resources:
- 25+ Cast Iron & Dutch Oven Recipes – everyone needs some good from scratch one-pot meals… and desserts.
- 11 Ways to Cook Without Power (hint, almost all of them use cast iron!)
- Seasoning a Cast Iron Pan or Dutch Oven
- Cooking Outdoors with Cast Iron
- Must Have Homestead Kitchen Items for Easier From Scratch Cooking
- My Top 9 Homestead Gifts to Make Life Easier
- My Favorite Dutch Oven Cast Iron Pan Combo
- The Best Cast Iron Bread Pans
The other cookware you’ll find in my kitchen is stoneware for baking my fresh bread in less than 5 minutes a day.
Do you cook with cast iron? Are any of your pans passed down from family members?
More Household Cleaning and Organization Tips
- How to Care For & Condition Wood Products
- 10 Time-Saving Uses for a Wooden Bench Knife in the Kitchen
- Declutter Your Home (Month by Month)
- Tips on How to Declutter Your Home & Keep It That Way
- 5 Homemade Natural Cleaner Recipes – DIY Cleaners that Work
- Natural Homemade Cleaner Recipes 17 Spring Cleaning Hacks
- Pioneering Today- 1 Ingredient 5 Minute Natural Oven Cleaner
What if we take them out of the cupboard to find they were not dried properly and have some light rusting? Will just oil and scrub take it off? What if that doesn’t work?
I picked up a cast iron skillet at a junk store that is smooth inside except for some spots of shiny black hard substance that heat and hot water haven’t been able to remove. It also has thick layers of a cracked shiny black crust on the outside. I’ve been able to chip some of it off, but am never going to be able to get it all off that way.
HELP!
Thought I’d share a story of my very first encounter with a cast iron skillet. My boyfriend at the time had just cooked a nice meal. Later on after he left his apartment, I was cleaning up and thought, my, what a dirty pan that is. So I went to work, scrubbing and scrubbing, with a steel scouring pad and got all that block stuff off, inside and outside. I was so proud of myself and thought he’d be really pleased when he saw that nice shiny, clean pan. Well, when he did, he nearly had a heart attack!
A trick that I use is to heat up the cast iron pan before adding the oil. Then before adding food, wait until the surface of the oil has a puckery look, like little indentations on an orange. These two things make it even more unlikely that anything will stick. Also, after cleaning the pan, I heat the pan on low to force any moisture out of the pores, then apply a very think coating of oil, if necessary. This draws the oil into all the pores before the pan cools down.
Didn’t find the list for the scraper.
Let me know please when the wooden scrapers for cast iron are available. thanks
Hi Melissa, i spritz my pans with 1 part vinegar, 4 parts water while still warm, not hot. Doesn’t damage seasoning but lifts stuck on food. Works amazingly well.
Love your posts
I have several skillets that belonged to a friend’s grandmother. Love them! But a few of them are not smooth on the bottom anymore. I think the seasoning had been scraped off down to the bare metal in spots (or acid eaten when I didn’t clean acidic foods immediately after cooking). Misinformation led to using steel wool on really stuck messes, which is probably the culprit. ? How do I fix them so they’re even and smooth again?
Deglaze your pan while it’s hot by adding a tasty liquid (not hot): stock, wine, etc. to lift the fond. Reduce the liquid to make a pan sauce. Clean pan, tasty sauce. Win-Win.
Let me know please when the wooden scrapers for cast iron are available. thanks
Will do!
Could not find space to put my request for a smooth, dough plank..
I would like to order 2 of them. Thank you!
Got you added to it 🙂
Not seeing the link for the dough scrapper
I added you.
Please put me on the list for the wooden bowl scraper tool.
You got it!
I’m missing where the notify me list is at.
I am interested in the wooden scraper.
Thank you!
I added you!
Please put me on the notify list for the dough / cast iron pan scraping tool. Thanks.
I just did!
sign me up for some of the wooden scrapers please
Done!
I love my cast iron cookware and use it daily. The first time our son in law came for a visit, one of the items I made for breakfast was fried potatoes. Doug is an awesome cook himself so it was high praise when he asked “what my secret was for making the fried potatoes taste so wonderful. My answer was “cast iron skillet”. He asked the same question one evening when I made corn bread. Again, my answer was “cast iron”. When they went home he purchased lots of cast iron cookware!. I had been using cast iron for lots of years before my mother died over 40 years ago. I have most of her cast iron along with my own. They line both sides of the staircase to the basement walls. The ones I used the most are in one of my ovens and also on top of the stove. I’m in my 70’s. I love using Mom’s pans. Remembering times I watched her use them and knowing that one day, when I’m gone, my children will be using my pans and remembering also. So precious!
What precious memories and a testimony to the wonderfulness of cast iron!
Please add my name to “Notify List” for your husband’s handy wooden scraper for cast iron pans. Thanks
Done! 🙂
Please put me on the notify list for the dough / cast iron pan scraping tool. Thanks.
Please notify me when the scrappers are available. Could not find the link to sign up to be notified
Please notify me when wood scrapers are available. Thanks!
Will do!
Didn’t find a link or way to register for the wooden scrapers your hubby will make. I’d sure like to get one.
It’s the text in green (green text is a clickable link) but I added you to it!
I love cast iron, but my large pan is definitely getting a bit too heavy for me when I have to hold it up sideways to scrap out food. Pioneer grandma had to be strong! I wanted to share that I love using my chainmail ($10) to clean this pan. It’s perfect, rinses clean afterwards with no problem, and will outlast me!
You posted that you cook everything in cast iron. Do you even cook things you are going to can in cast iron? I find things don’t taste right if I do.
I generally raw pack most of my vegetables and fruits for canning. I use all cast iron for baking and frying, but I do have stainless steel pots for soups, stews, and when canning I’m generally doing large batches and you don’t prep food for canning in a skillet, you need a large pot for things like tomato sauce. If the pan is seasoned right you shouldn’t have any off flavor. I do pour in tomato sauce with meat into my cast iron skillet to heat it up after canning.
So I’ve been cooking with cast iron for several years now and I’ve found the best thing to scrub any stuck-on food with is a little hand-size square of stainless steel chain mail made by a medieval re-enactment friend of mine. I know that sounds weird, but it’s perfect! The rounded chain links don’t scratch at all and it just swipes and rolls smoothly across the surface taking any food bits away as it passes. Mixed with a little hot water, it cleans everything up beautifully. I’ve had less and less trouble with sticking the longer I’ve used it. I know this wouldn’t necessarily be available to everyone but if you have any medieval armorer friends, it’s worth asking them about it!
I love my cast irons and use them daily. I’ve always been hesitate to cook tomato sauce and other acidic dishes in them. Thoughts?
I put my spaghetti sauce in with the meat after sauteing in mine.
Sounds like you could use a grease keeper with fine mesh screen to strain and reuse or if not using fast enough can freeze in ice trays then pop them out and package for the freezer. I love mine! Especially if weather is bad and can’t find an empty container with a lid for disposing of in garbage. I save bacon grease for gravy and keep a little beef tallow for popovers and lots of other things.
How to clean the outside of an out cast iron pan?
Hi Melissa,
I made banana bread in my new Lodge cast iron loaf pan and did not like the way it turned out. It formed quite a crust around the edges and seemed dry..? Help!!
Thank you!
Hi Nancy, try using a little bit more grease on the pan (I’m assuming you did grease it) and if you don’t want to grease it, you can line it with parchment paper.
Do you know why the new cast irons are textured? I was gifted a set os skillets from my mom when I got married — they are as smooth as glass on the inside. However, I just bought a new cast iron dutch oven, and it’s textured/bumpy. Do you know why there is a difference? The textured is the only kind I could find.
Sandy,
It’s textured and bumpy because it’s not been seasoned is my guess. Some of my newer cast iron takes awhile to get that totally smooth surface. I think it’s the years of seasoning that get us the smoothness.
My Lodge pans are bumpy and textured on the inside. Lodge sold now is pre seasoned. The seasoning they put on it stinks and even with me seasoning the pan several times, I am still having issues with somethings sticking. I could never cook eggs in mine. I would love a smooth bottom one like the one my sister got from her grandmother in law.
I am 60 years old and don’t want to spend the rest of my life getting a Lodge (and most other) cast iron really seasoned smooth. I spent the money and bought a well-made skillet that’s been made to be smooth. It’s totally worth the money.
A machine shop may be able to polish the interior for you. Manufacturered smooth pans are about $200 now.
[…] of our cooking is done with cast iron. For more tips on cooking and caring for cast iron, read our Cast Iron 101. Our affiliate partner Amazon has this Lodge Cast Iron Dutch Oven that doubles as a slow […]
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This is probably a dumb question, but I need to ask before I mess up my stove. Can cast iron pans be used on a glass-top electric stove? Thanks.
Hmm. I don’t have a glass-top so I’m not sure. I’d make sure you set it down carefully as they are heavy. It won’t hurt the pan, but not sure about the top… Do you have your owner’s manual?
Yes you can use cast iron on glass top stove … BUT … carefully so as not to damage (crack or scratch) the stove. My friend does it all the time. I’m not willing to risk trying it myself these days with my arthritis though so she has to come over to our house for me or us both to cook LOL
A glass top stove is not recommended to use cast iron. We do use cast iron on ours and don’t slide it around. “Hot pan, cold oil, food won’t stick.”
This is probably a dumb question, but I need to ask before I mess up my stove. Can cast iron pans be used on a glass-top electric stove? Thanks.
This is probably a dumb question, but I need to ask before I mess up my stove. Can cast iron pans be used on a glass-top electric stove? Thanks.
[…] start with a cast iron skillet, or a large skillet of your choice, but beings we’re being healthy, no Teflon coated […]
I have a question about residual flavors. My husband has a small steak for breakfast just about every day. He likes it loaded with garlic powder and Johnny’s seasoning. I’ve noticed that pan keeps that flavor and I didn’t enjoy it very much on my grilled cheese sandwich the other day. Is there a way to remove this or should I dedicate that pan to highly seasoned foods?
Heather, are you taking really hot water and rinsing out the pan? I run my tap water the hottest I can get it and while the pan is still hot, pour enough in it and swirl it around. It’s hot enough that the water actually boils (just enough to cover the bottom of the skillet) and I can see stuff lift up off the bottom. Then I wipe it down with a towel and apply a thin layer of lard or Crisco. Otherwise you can have His and Her pans. 🙂
Thank you for the reply. I’ve tried boiling the flavor out, but that didn’t work. I’ll just reserve that as my “garlicy foods” pan.
We cook a lot of garlic in our house, so it’s a good pan to have. 🙂
Hi,
I have several cast iron skillets from my gramma’s on both sides and yard sales. Recently while out of town apperently my husband didn’t think I owned anything else and scortched and burnt eggs in all 5 of the pans. I have soaked them and soaked them and can’t get it all out…..any suggestions I would really love to have my pans back…lol
PS…any info on removing burnt gravy from the bottom of a stainless stell pan?…same weekend I was gone might I add..lol…at least he tried huh! Next time I will leave him individual dishes in the fridge he can microwave.
Oh, no! First, have you tried a salt scrub? Don’t be afraid to use a lot of salt and due to the severity, you might have to use a spatula with the salt to scrape off the burnt egg. If that doesn’t cut it, the next thing you can do is put your pan in your oven on really high heat to burn it off. Be sure to use your vent and you’ll need to re-season it. Or if you have an outdoor fire pit, you can set it down in the hot coals to burn off the burnt food.
For the burnt on gravy, try taking baking soda (do not mix w/ water) and rub it dry on the bottom. It should absorb the grease and not scratch up your pan. I use baking soda to clean my oven, the trick is not to add any water.
I love my cast iron! My skillet never gets put away because I use it everyday, usually several times. It’s an old one I got from my mom who probably got it second (or third, fourth, etc!) hand also, and I’ve never had to reseason it. I wash it maybe once a week, so I don’t mind that it can’t go in the dishwasher. I have the cutest little cast iron deep fryer also from my grandma, and a big iron dutch oven that we bake our bread in.
Lana, woohoo! I’m the same way. I love my cast iron spider dutch oven. And because my hubby is never on here to spoil it, I got him a cast iron dutch oven for Christmas. The spider’s we use for cooking outdoors with coals. This one will be for inside oven use. Your grandmother sounds like a wise woman! I haven’t seen a cast iron deep fryer.
[…] cooking fast enough, add more coals to the top. If it’s too fast, simply pull some off. Caring for your cast iron properly is very […]
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[…] My heroine is a cook on a cattle drive. The pioneers only used cast iron, so I wrote a post on how to care and use cast iron. […]
[…] to say the least. But my grandparents brought with them a packet of their pole green beans and a cast iron skillet. We’ve always referred to them as tarheel green […]
[…] on pizza stone (you have to get one, it’s like the difference between cast iron and teflon) at 400 degrees for 18 […]
Melissa, Did I over due the slather? After cooking the skillet and allowing a cool-down the shiny film of lard seemed too thick. Not so? I could press my thumb on it and leave a thumb print. I tried to remove some with moist salt but made a mess. I plan to use soap to remove the mess and start over. How about less lard? Thanks Homer
That doesn’t seem quite right, Homer. I’d put it back in the oven and leave it for longer, the extra lard should cook off. Or you can give it a good soaping and then redo with less shortening the next seasoning. A thin layer of shortening is what I’ve always done. You could cook something with tomatoes in it and that will help eat off some of the lard too. Hate to see your hard work go to waste, but no worries, the cast iron is tough and will be none the worse for wear.
Hi Melissa – I applaud the idea of creating a safer home, and because there’s so much misinformation out there about the Teflon® brand, I’m not surprised that you are concerned. I’m a representative of DuPont though, and hope you’ll let me share some information with you and your readers so that everyone can make truly informed decisions.
Regulatory agencies, consumer groups and health associations all have taken a close look at the Teflon® brand. This article highlights what they found — the bottom line is that you can use Teflon® non-stick without worry.
http://www.fluoropolymer-facts.com/PFOA/content.cfm?ItemNumber=4137&navItemNumber=4040xxx
I’d truly be glad to share additional information about it if you are interested, and appreciate your consideration of this comment. Cheers, Sara.
Thanks for the info, Sara, but I still prefer my cast iron. It cooks more evenly and I can go from oven to stovetop or vice versa. Plus, I can cook with it on an open flame when we’re outside or camping. I have more faith in my grandmother’s cookware, but appreciate your time.
I went to the link you gave and it has expired.
Thats
all I use , I have several diffrent sizes all of which have been given to me by my mom or Danny’s mom , I love them.
Cecily, a smart girl. How come you never bring me anything you’ve cooked in those pans. 🙂 lol
Well I am making some chicken tortilla soup as we speak in the crock pot 🙂
I haven’t made that before. Love to get your recipe. 🙂
That’s what I use now, too. I love them! I feel like food tastes better when cooked this way. I have a dutch oven that belonged to my husbands aunt, and I consider it extra special to have.
Shanna, yes, things passed down from family members are extra special. 🙂 Dutch oven’s are great. We have several cast iron dutch oven’s that are called spider’s, they have three legs so you can stand them over coals. Whenever we go camping, or the power is out, we cook all our meals in them. In fact, I swear my rolls taste better and turn out fluffier.
Yes! Do, you’ll never go back to regular pans. And I love thrift store shopping. Such treasures to be found.
How do you restore pans that were left in the garage and have rested? Or pans that were left on a burner and got overheated and now have a scorch spot?
I have recently inherited such pains and would love to use them!
Ginger, definitely keep your eye out for another pan. Once seasoned, you’ll find them so easy to cook in. Plus, they distribute heat evenly, so your food doesn’t have hot spots. And, I like being able to brown my meat on the stove top, then put cornbread or biscuits on top for a casserole, and pop the whole pan in the oven without dirtying another dish.
Hmmm, I think I need to stop by the thrift store to day and see what I can find! Thanks for the inspiration!
Why haven’t you listed how much the wooden scrapers cost…or isn’t your husband making them any more.
Amanda’s husband isn’t the one making the scrapers (you replied to her comment) but my husband is still making them but we’re finalizing shipping costs and the price. We created the waitlist so we can email people once we have that and they’re ready to purchase (which is looking like April 12th, 2021)
I had one a long time ago, but it was so heavy and I apparently didn’t know how to season it properly because food stuck all the time. When we moved and I knew I was going to have a glass cooktop verses burners, I sold it. I wish, now, that I hadn’t. My hope is to one day replace the cooktop with gas and then I will purchase another.