How to Clean a Cast-Iron Skillet in 4 Easy Steps (2024)

Cast-iron skillets have been around for generations, but their recent resurgence may leave you wondering how to clean a cast-iron skillet properly. Is dish soap the ultimate cast-iron skillet nemesis? Is steel wool its BFF? Is it okay to never, ever clean it at all? These questions are both fair and common, especially if you’re new to this kitchen staple.

Chef Monty Koludrovic of The Botanical Group—the force behind restaurants like E.P. & L.P. Grandmaster Recorders, and Strings of Life Café in West Hollywood—has long befriended the cast-iron skillet for his culinary creations, and he also happens to know how to clean cast-iron cookware too. “My two absolute go-to dishes in cast iron are crispy skin fish and an open omelet or frittata,” he says. “I love working with a cast iron because the even heat distribution and consistency is there. The way that food and fat work in a cast-iron pan is unique.”

Although Koludrovic couldn’t make a meal for AD, he did take the time to share his expertise in cleaning this heavy-hitting tool in four easy-to-follow steps.

Step 1: Gather materials

To properly clean your cast-iron skillet, you’ll need the following supplies:

• Steel wool scrubber
• Scrub brush or sponge
• Soft cloth (for wiping)
• Kosher salt
• Dish soap
• Baking soda
• White vinegar
• Canola oil or vegetable oil

Of course, you’ll also need to gather your trusty (and dirty) cast-iron skillet, and Koludrovic recommends bringing plenty of elbow grease to the table, so you might want to do a quick stretch beforehand, just in case.

Step 2: Get the timing right

As you can probably already tell, cast-iron cookware has a distinctive cleaning regimen compared to other enamel items in your cabinets. Whereas a Dutch oven may just need soap, warm water, a sponge, and a quick dry, that’s not always the case with every cast-iron pan and skillet.

How do you clean a cast-iron skillet after use?

Koludrovic advises that you clean the cast-iron skillet as soon as possible after use, and preferably while it’s still warm. “In the restaurant, we scrape down the sides as the flame cooks on any residue,” he says.

For those instances when food is truly stuck, use a sponge or a paper towel and a handful of coarse kosher salt to dislodge stuck-on pieces. For food residue that is really stuck, place the cast-iron skillet back on the stovetop with some water and bring to a boil, then use a wooden pan scraper to separate the stuck on bits, Koludrovic notes. Let the water cool, and then get it clean.

Step 3: Hand-wash the pan

Despite their potential leg up as a cooking device, cleaning a cast-iron skillet luckily isn’t all that different from a standard pan. The main difference is that you don’t want the skillet to sit in water or you will end up with a rusty cast iron. Turn on hot water, add a little dish soap, and scrub away. If food is really caked on, consider using a stiff brush as a scraper. Make sure to dry completely and then season the surface of the pan with oil like canola or flaxseed.

Why can’t you use soap on a cast-iron skillet?

As noted, you can use dish soap on a cast-iron skillet. There is a common misconception that using dish soap on cast-iron cookware will absolutely destroy it and ruin the backed-on layer of seasoning (a.k.a. the secret to a delicious meal). The myth comes from the fact that back in the day, soap was made with harsh ingredients, like lye, which could deteriorate the pan’s prized seasoning. These days, Koludrovic recommends a mild dish soap, especially if you go with an eco-friendly formula, that won’t strip the protective oil layer of the cast-iron skillet. Dawn Ultra and Seventh Generation dish soaps are good options to start with.

It’s worth noting, however, that the cooking surface of a clean cast iron is sterile at 212 degrees Fahrenheit, so soap isn’t always necessary. But either way, it won’t hurt, especially if you use a mild soap. No matter what, be sure to dry your skillet immediately when you’re finished. “If you need to get soapy, then give your pan a rub with olive oil after drying,”Koludrovic continues.

Step 4: Make time for maintenance

A cast iron skillet will become naturally nonstick over time—as long as you care for it properly. “The other key to maintenance of your pan is to reseason it,” Koludrovic says. For those of us who aren’t chemists, seasoning essentially means baking a layer of oil into the cast iron (the technical process for this is called polymerization. This crucial step gives you a clean cooking surface and keeps the pan from rusting. Koludrovic started this process by placing the pan on the stovetop with a good amount of kosher salt. “Then cook over high heat for 10 to 15 minutes. This will help draw out anything and give you a blank canvas of sorts.”

How do you maintain a cast-iron skillet?

After this step, Koludrovic adds a vegetable oil to the skillet and lets it cook for 10 minutes over high heat (you can also use canola or flaxseed oil). Once he lets the hot pan cool, Koludrovic wipes down the excess oil and locks in that layer of seasoning. “Alternatively, you can place your oiled pan upside down in your oven rack at 375 degrees Fahrenheit for an hour. Turn the oven off and let the pan cool, then wipe and store,” he adds.

Frequently asked questions

Can you ruin a cast-iron pan?

If you’re lucky enough to have a dishwasher in your home, you’ve probably gotten into the habit of throwing everything into it and shutting the door so that it can do this job. However, you shouldn’t turn to a machine to help out with cleaning cast-iron cookware.

“Water is okay—don’t be scared to use it,” Koludrovic says. “But stagnant water can be an issue, so don’t use a dishwasher.” The problem isn’t the cleaning part per se, it’s the fact that leaving a cast-iron skillet in any water for any extended period of time can cause it to develop rust. The same is true if you end up leaving the cast-iron cookware soaking in a sink. A rusty skillet isn’t just ugly, it can potentially cause a health issue as it harbors bacteria. Plus no one wants a slice of cornbread with a rusty crust. To avoid the damage, always dry the cast-iron cookware with a dry cloth or paper towel once you’re done cleaning.

You’ll also want to consider the age of your cast-iron cookware. Even though they can last for what seems like forever, they don’t. If your skillet has been passed down generation to generation it may be on its last life. If you notice a wobbly base or handle and cracks, it’s time to let it go. Take Marie Kondo’s advice and thank the cast-iron skillet for bringing you joy (and yummy meals), and then retire it.

How do you give an old skillet a second life?

If you’ve inherited a rusty cast iron where the surface of the pan seems beyond a basic clean-up project, there is still hope. You can likely remove minor rust spots by cleaning the cast-iron cookware with a pan scraper or chain mail scrubber, washing with a little soap, drying, and oiling the pan as usual.

For more serious surface rust, try the baking soda and white vinegar cleaning trick as seen by TikToker @smokedbbqsource. Make a paste of six tablespoons baking soda and three tablespoons of water. Scrub down the pan with steel wool. Add vinegar and scrub some more to get rid of all the rust. Rinse with warm water, then wipe down completely. Season with some oil and place in a 500-degrees-Fahrenheit oven for one hour. Let cool completely and repeat the process as necessary.

Alternatively, you can place the cast-iron skillet into a plastic tub and cover it with a vinegar bath for about an hour. co*ke can work in lieu of vinegar because it is actually pretty acidic. After this acid bath, use a steel wool scrubber to work the vinegar into the existing rust layer. This might result in a brown paste—totally normal. Rinse with water to see the progress. If it doesn’t work the first time around, repeat the process. Once the surface of the pan is rust-free, make sure to dry properly so you don’t invite any new rust.

But if your skillet has more than a few small problems—as in it’s dull, gray, and has lost its non-stick surface—then use hot soapy water to start. Then coat it in cooking oil, such as canola, and bake the pan upside down at 350 to 400 degrees Fahrenheit for at least an hour (this is not the time for a low heat!). Be sure to place foil on the bottom rack of the oven to catch any spills, and your cast iron will come out as good as new.