Cleaning Cast Iron Cookware
Cast iron cookware requires a fundamentally different cleaning approach than standard cookware — and the mistakes made cleaning cast iron are among the most common ways to damage what is otherwise nearly indestructible cookware.
What to Never Do
- Dishwasher: Never. The prolonged hot water exposure and detergent strip the seasoning and cause rust
- Soaking in water: Even short soaking periods promote rust on unseasoned surfaces
- Soap (for most cleaning): A small amount of dish soap is acceptable for occasional deep cleaning, but routine cleaning should be soap-free — soap breaks down the seasoning over time
The Correct Routine
- While still warm (but not scalding): rinse under hot water and scrub with a stiff brush or chain mail scrubber — no soap
- For stuck food: add water, heat on the stovetop briefly, then scrub — the steam loosens residue
- Dry immediately and thoroughly — moisture is the enemy. Place on the stovetop over low heat for 2–3 minutes to ensure complete drying
- While still warm, apply a very thin layer of oil (flaxseed, vegetable, or shortening) to all surfaces with a paper towel
Ontario Hard Water Considerations
Ontario municipalities have moderately hard water. Cast iron is not particularly sensitive to hard water deposits, but mineral residue from cooking with hard water can appear — it wipes off with the normal cleaning routine.
Rust Removal
If rust appears (usually from water exposure): scrub with steel wool or a rust eraser until rust is removed, wash with soap and water, dry completely, and re-season in the oven (apply thin oil coating, bake at 230°C/450°F for 1 hour, let cool in oven).