To clean cast iron properly, follow these key steps:
- Scrub away any food residue using hot water and a scrubbing brush, chainmail scrubber, steel wool (for rust), or coarse kosher salt as an abrasive. Avoid using soap if possible, but a small amount of mild soap is okay if needed.
- Rinse well with water only, never soak the pan in water to prevent rust.
- Thoroughly dry the pan immediately with a towel and then heat it on the stove to evaporate any remaining moisture.
- Rub a thin layer of food-safe cooking oil (like vegetable, canola, or olive oil) over the entire surface to maintain seasoning and prevent rust.
- Store the pan dry and lightly oiled.
For stubborn stuck-on food, boil water in the pan to loosen debris before scrubbing. If rust develops, scrub it off with steel wool, rinse, dry, and re- oil the cast iron. Avoid dishwashers and prolonged soaking to maintain the pan's seasoning and longevity.
