To clean a cast iron skillet properly, follow these steps: 1. Washing
- Wash the skillet by hand using warm water and a small amount of mild dish soap if desired. Soap is acceptable in moderation and will not ruin the seasoning if used sparingly
- For stuck-on food, use a pan scraper or a non-abrasive scrubber. You can also simmer a little water in the pan for 3-5 minutes to loosen stubborn bits before scraping
- Alternatively, use coarse kosher salt as a gentle abrasive by sprinkling it in the pan and scrubbing with a wooden spoon or spatula to remove residue without damaging the seasoning
2. Drying
- Dry the skillet immediately and thoroughly with a lint-free cloth or paper towel to prevent rust
- To ensure complete dryness, place the skillet on the stove over low heat for a short time until all moisture evaporates
3. Oiling
- After drying, apply a very light layer of cooking oil (vegetable oil or a seasoning spray) to the entire surface of the pan, inside and out. Wipe off any excess oil with a paper towel to avoid stickiness
- This step maintains the skillet’s seasoning and protects it from rust.
Additional tips:
- Never soak the skillet in water or put it in the dishwasher as this can cause rust and damage the seasoning
- If rust develops, scrub the rusty spots with warm, soapy water and steel wool, then dry and re-oil. For severe rust, re-season the skillet by applying oil and baking it upside down in the oven at 450-500°F for one hour
- Store the skillet with a paper towel inside to absorb moisture and keep it dry
Following these steps will keep your cast iron skillet clean, well-seasoned, and rust-free.
