Introduction
Struggling to keep your cast iron skillet clean without ruining its seasoning? You’re not alone. In this guide, you’ll learn how to clean a cast iron skillet correctly, so you don’t end up with rust or lose that perfect non-stick surface. Whether you’re new to cast iron or want to refine your care routine, this step-by-step kitchen guide will help you maintain your skillet like a pro.
Why Cleaning a Cast Iron Skillet Matters in the Kitchen
Cleaning your cast iron skillet the right way is essential for long-lasting performance, food safety, and cooking results. Unlike stainless steel or non-stick pans, cast iron requires a balance of cleaning and conditioning to keep it functioning optimally.
A well-maintained skillet offers even heat distribution, naturally non-stick cooking, and decades of use if cared for properly. Improper cleaning, however, can strip its seasoning layer, lead to rust, or make your food taste off. Keeping your cast iron skillet clean supports a smoother cooking workflow, maintains flavor integrity, and helps you avoid constantly re-seasoning your cookware.
Step-by-Step Guide to Cleaning a Cast Iron Skillet
1. Let the Skillet Cool Slightly
After cooking, allow the skillet to cool for a few minutes, but don’t let it sit for too long. Cleaning while the skillet is still warm (not hot) helps release food bits without excessive scrubbing.
Kitchen Tip: Never pour cold water into a hot skillet—this can cause it to crack due to thermal shock.
2. Wipe Out Excess Food and Oil
Use a paper towel or a cloth to wipe out any excess grease and food particles. This first step clears the way for deeper cleaning without unnecessary mess.
3. Use Warm Water and a Soft Scrubber
Rinse the skillet under warm water and scrub it using a soft-bristle brush, non-metal sponge, or a scrub pad made for cast iron. Avoid soap unless absolutely necessary, as it can strip the seasoning.
Reminder: Soap isn’t always the enemy—but only use a tiny amount if you’re trying to remove something sticky. Most of the time, hot water and gentle abrasion are enough.
4. Remove Stubborn Bits with Kosher Salt
If food is stuck on, sprinkle a tablespoon of kosher salt into the skillet and scrub with a damp cloth or paper towel. The coarse salt acts as an abrasive cleaner and lifts food without damaging the seasoning.
Optional Add-On: Add a few drops of vegetable oil to create a gentle paste for extra stuck-on bits.
5. Rinse and Thoroughly Dry
Rinse the skillet with warm water, then immediately dry it with a clean towel. Don’t air dry—it can cause rust to form quickly.
Pro Tip: For thorough drying, place the skillet on a warm stovetop burner for 1–2 minutes to evaporate any remaining moisture.
6. Reapply a Thin Layer of Oil
Once the skillet is dry, add a small amount of oil (like flaxseed, canola, or vegetable oil) and rub it over the cooking surface with a paper towel. This maintains the skillet’s seasoning and prevents rust.
7. Store in a Dry Spot
Store your cast iron skillet in a dry area with the lid off or a paper towel between pans to allow airflow and avoid trapped moisture.
Common Mistakes to Avoid
Mistake 1: Soaking the Skillet in Water
Solution: Never soak a cast iron skillet—doing so leads to rapid rusting. Clean it quickly and dry it thoroughly right after use.
Mistake 2: Using Harsh Soap or Dishwashers
Solution: Skip the dishwasher completely. Use warm water, salt, and elbow grease to clean your skillet without harming the seasoning.
Mistake 3: Skipping the Drying Step
Solution: Always dry the skillet immediately after rinsing and follow up with stove-top drying to ensure zero moisture remains.
Mistake 4: Forgetting to Re-Oil
Solution: After every cleaning, apply a thin layer of oil. This prevents rust and keeps the seasoning strong.
Mistake 5: Using Metal Scouring Pads
Solution: Avoid steel wool or metal pads unless you plan to re-season. Use a plastic scraper or chainmail scrubber designed for cast iron.
Extra Tips & Kitchen Hacks
Tip 1: Use a Chainmail Scrubber for Efficiency
Chainmail scrubbers are safe for cast iron and excellent at removing stuck-on bits without stripping the seasoning. Keep one on hand for quick cleanups.
Tip 2: Refresh Seasoning in the Oven Monthly
If your skillet starts to lose its non-stick properties, coat it lightly in oil and bake it upside down at 400°F (200°C) for an hour. Let it cool in the oven before storing.
Tip 3: Avoid Acidic Foods in Newer Skillets
Tomato sauces or citrus can strip seasoning. Only cook acidic dishes after your skillet has developed a strong layer of seasoning.
Related Task: If your skillet ever rusts, scrub it with steel wool, rinse, dry, and re-season completely using oven-baking method.
Conclusion
Cleaning a cast iron skillet correctly doesn’t have to be complicated. The key steps—gentle cleaning, thorough drying, and consistent oiling—keep your skillet performing at its best. Avoid harsh soaps, never soak it in water, and don’t forget to re-season regularly.
A clean and well-seasoned cast iron skillet not only cooks better but also lasts a lifetime. Bookmark this guide so you can keep your skillet kitchen-ready with minimal effort every time.