How to BEST Clean Cast Iron Pans

When we first got our 100 year old wood-fired cast iron stove, I was a bit worried about how to clean it, as well as all our cast iron pans and griddles we were starting to collect.

Turns out it’s easier than expected – and works for the surface of the stove, too, although that is another article entirely due to all the parts that come off and what is needed for deep cleaning the wood stove.

Cleaning a cast iron pan is simple but requires special care to maintain its seasoning and prevent rust.

Keep in mind it’s BEST to do this right after cooking, because you’ll need a bit of heat, whether low or medium, to help make sure it’s thoroughly dry (otherwise it will rust on you!) and to finish up the seasoning part.

Here’s the best method I’ve found that’s easy to follow and remember:

1. Immediately After Cooking:

• While the pan is still warm, wipe out any food residue with a paper towel or a soft cloth.

2. Washing:

• If needed, use hot water and a soft sponge or brush to remove stuck-on bits. Avoid soap if possible, but a small amount is okay if necessary.
• If food is stubborn, scrub with a paste of coarse salt or Kosher salt (my favorite) and water, then rinse.

3. Drying:

• Thoroughly dry the pan immediately with a clean towel.
• To ensure it’s completely dry, place it on low heat for a minute or two.

4. Re-seasoning:

Seasoning your cast iron pan or griddle requires using an oil that bonds to the pan’s surface through heat, creating a natural non-stick coating. This is a step you definitely don’t want to skip! Keep in mind, we’re still using heat so best to do this all right away after you’re done cooking.

• While the pan is still warm, apply a thin layer of oil (flaxseed, canola, or vegetable oil) to the surface using a paper towel.
• Wipe off any excess oil and heat the pan for a couple of minutes until the oil is absorbed.

It should look great and almost new again after all of these steps! I love seeing it looking so great again – I think you’ll gain this confidence, too, especially if you’re a beginner at all of this like we were!

5. Storing:

• Store in a dry place with good airflow. If stacking, place a paper towel between pans to prevent moisture buildup.

Avoid soaking your cast iron, using dishwashers, or letting it stay wet to prevent rust. If rust does appear, scrub with steel wool, re-season, and it’s as good as new!