How to Clean a Cast Iron Pan — Toronto Home Guide

Cast iron pans require a different approach than other cookware. The goal is to clean without stripping the seasoning — the layer of polymerized oil that makes cast iron non-stick and prevents rust. With proper care, a cast iron pan lasts a lifetime.

Everyday Cleaning

1. Clean while still warm (not scalding) — it's easier and the pan doesn't cool into a fully stuck-on state
2. Rinse with hot water and scrub with a stiff brush or chainmail scrubber — no dish soap for routine cleaning
3. For stuck-on food: add a tablespoon of coarse salt and scrub with a folded paper towel — the salt acts as an abrasive without damaging the seasoning, then rinse
4. Dry immediately and thoroughly — cast iron rusts fast when left wet
5. Place over low heat on the stove for 1–2 minutes to drive off any remaining moisture
6. While still warm, rub a very thin layer of flaxseed oil, vegetable oil, or Crisco onto all surfaces with a paper towel — including the outside and handle
7. Wipe off any excess — a thin coat is better than a thick one, which turns sticky

Soap — Yes or No?

A small amount of mild dish soap occasionally won't ruin a well-seasoned pan. The old rule against soap entirely comes from an era of harsher lye-based soaps. Modern dish soap in small amounts is fine for heavy grease, followed by thorough drying and re-oiling. Avoid soaking in soapy water or using the dishwasher — that strips seasoning reliably.

Restoring a Rusty Pan

1. Scrub rust off with steel wool or a chain mail scrubber under running water
2. Wash with soap and water to remove all rust residue
3. Dry thoroughly on the stove over low heat
4. Apply a thin layer of flaxseed oil or Crisco to the entire pan
5. Place upside down in an oven at 230°C (450°F) for one hour — put foil on the lower rack to catch drips
6. Turn the oven off and allow to cool inside
7. Repeat 2–3 times to build up a good seasoning layer

Tips

• Store in a dry place — a cabinet near the stove is fine, avoid under the sink
• Stack cast iron carefully — place a paper towel between pans to prevent scratching the seasoning
• The more you cook with fat (bacon, sautéed vegetables in oil, cornbread), the better the seasoning becomes