Cast iron skillets have a reputation for sticking around for generations, and there’s a good reason for that. A well-cared-for skillet can handle everything from fried eggs to cornbread, and the cooking surface tends to improve with regular use.
That doesn’t mean cast iron is completely maintenance-free. Food can stick, rust can appear, and a skillet that has lost some of its seasoning may need a little extra attention. The good part is that most everyday cleanup is pretty simple.
Here are 15 ways to clean, dry, and season your cast iron skillet, depending on what you’re dealing with.
1. Paper Towel or Cloth
When to use: This is a good choice after cooking something that leaves behind only a light layer of grease or a few crumbs.
Method: While the skillet is still warm, carefully wipe out the grease and loose food with a paper towel or soft cloth. If the pan is fairly clean, there’s no reason to give it a heavy scrub.
2. Hot Water Rinse
When to use: Use hot water for routine cleanup when there isn’t much stuck to the cooking surface.
Method: Let the skillet cool enough to handle safely, then rinse it with hot water. Scrub gently with a non-abrasive sponge or brush. Rinse again, then dry the skillet right away so moisture doesn’t sit on the iron.
3. Plastic Scraper
When to use: A plastic or silicone scraper is handy for food that has dried onto the surface but isn’t completely baked on.
Method: Once the skillet has cooled slightly, use the scraper to loosen the stuck food. Rinse with hot water and wipe the skillet dry. Avoid digging the scraper into the cooking surface.
For more information on cast iron care, see this guide to the downsides to using a cast-iron pan.
4. Kosher Salt and a Sponge
When to use: Coarse salt works well for light scrubbing when food is stuck to the pan.
Method: Sprinkle a generous layer of kosher salt over the skillet. Add just enough water to make a gritty paste, then scrub gently with a sponge or cloth. Rinse with warm water, dry the skillet completely, and wipe on a very thin layer of oil.
5. Boiling Water
When to use: Try boiling water if cooked-on food refuses to come loose with a normal rinse.
Method: Add about ½ cup of water to the skillet and place it on the stove. Bring the water to a boil, then use a spatula to gently loosen the softened food. Pour out the water, rinse the skillet, and dry it right away.
This is often enough to loosen stubborn bits without resorting to aggressive scrubbing.
6. Chainmail Scrubber
When to use: A chainmail scrubber can be useful for tougher pieces of food that remain after rinsing or boiling.
Method: Wet the skillet and gently work the chainmail scrubber over the affected areas. You don’t need to press hard. Rinse the skillet, dry it thoroughly, then rub a very thin coating of cooking oil over the surface.
7. Heat Drying
When to use: Use heat drying after any cleaning method involving water.
Method: Place the clean skillet on a burner over low heat for a few minutes. The gentle heat will evaporate any moisture left on the surface and reduce the chance of rust forming.
If rust has already appeared, this guide can help: Rusted Cast Iron Skillet? Here’s The Secret To Restoring It.
8. Oil Rub
When to use: A light coating of oil after cleaning helps protect the iron and maintain its seasoned surface.
Method: Once the skillet is completely dry, add a few drops of neutral cooking oil, such as canola or vegetable oil. Spread it over the entire cooking surface with a paper towel, then wipe away any excess. The pan should look lightly coated, not greasy.
9. Soap, Used Sparingly
When to use: Mild dish soap can be useful if your skillet has a greasy film or lingering food odors.
Method: Add a small amount of mild dish soap to a soft sponge and gently clean the skillet. Rinse well, dry it completely, and apply a thin layer of oil.
Modern cast iron seasoning can handle a small amount of mild soap. You don’t need to avoid it completely.
10. Baking Soda Paste
When to use: Baking soda can help with stubborn odors left behind by foods such as fish, garlic, or onions.
Method: Mix 1 to 2 tablespoons of baking soda with enough water to form a thick paste. Rub it gently over the skillet, then rinse with warm water. Dry the pan completely and give it a light coating of oil.
11. Potato and Salt
When to use: This old-fashioned cleaning trick can be useful for light grime and stuck-on food.
Method: Sprinkle coarse salt into the skillet. Cut a potato in half and use the cut side to scrub the surface. The salt provides some abrasion while the potato gives you something easy to grip. Rinse, dry, and lightly oil the skillet afterward.
12. Cast Iron Cleaning Brush
When to use: If you cook with cast iron often, a sturdy cleaning brush can make routine cleanup much easier.
Method: Rinse the warm skillet with water, then scrub the cooking surface with a brush made for cast iron. Work over any spots where food is stuck, then rinse and dry the skillet thoroughly. Finish with a very thin layer of oil.
13. Periodic Re-Seasoning
When to use: Re-seasoning makes sense when food starts sticking more than usual, the surface looks dull or patchy, or you’ve had to remove rust.
Method: Start by cleaning the skillet thoroughly and drying it completely. Rub a thin layer of cooking oil over the entire pan, including the outside. Wipe away excess oil so the surface looks almost dry.
Place the skillet upside down in an oven heated to 350°F (175°C), with foil or a baking sheet underneath to catch drips. Bake for about one hour, then turn off the oven and let the skillet cool inside.
14. Vinegar for Light Rust
When to use: A diluted vinegar solution can help loosen light rust on a cast iron skillet.
Method: Mix equal parts white vinegar and water. Submerge the rusty portion of the skillet for a short period, checking it regularly rather than leaving it unattended for hours.
Once the rust has loosened, scrub the affected area with a stiff brush or steel wool. Rinse the skillet thoroughly, dry it immediately, and re-season it.
Avoid leaving cast iron in vinegar for too long, since the acid can start attacking the bare iron once the rust is gone.
15. Steel Wool
When to use: Fine steel wool is useful for heavier rust that won’t come off with gentler scrubbing.
Method: Scrub the rusty areas with fine steel wool until the rust has been removed and the bare metal is visible. Rinse away the residue and dry the skillet completely.
Because heavy rust removal can strip away seasoning, the skillet will need to be re-seasoned afterward. Once that fresh layer is in place, regular cleaning and a light coating of oil can help keep the rust from returning.
