How to Clean a Cast Iron Skillet (and Remove Rust)

Cast iron skillets can last for generations, but they need slightly different care than other pans. The goal is to clean them without stripping the seasoning, the baked-on layer of oil that makes them naturally non-stick.

Everyday Cleaning

1. Clean the pan while it's still warm (not hot enough to burn you).
2. Rinse with hot water and scrub with a stiff brush or non-scratch scrubber.
3. A small drop of mild dish soap is fine for modern seasoning.
4. Dry immediately and completely with a towel, then place it on low heat for a minute to evaporate any moisture.
5. Rub in a very thin layer of cooking oil with a paper towel.

For Stuck-On Food

Pour coarse salt into the warm pan and scrub with a paper towel or brush. The salt works as a gentle abrasive. Rinse, dry and oil.

For really stubborn bits, add a little water and bring it to a simmer for a few minutes, then scrape with a wooden spatula.

How to Remove Rust

1. Scrub rusty areas with steel wool or a stiff brush until you see bare metal.
2. Wash with warm, soapy water and dry thoroughly.
3. Coat the entire pan, inside and out, with a thin layer of vegetable oil or shortening.
4. Bake it upside down in the oven at 450°F (230°C) for one hour, with foil on the lower rack.
5. Let it cool in the oven.

This re-seasons the pan.

What to Avoid

• Soaking in water or leaving it in the sink
• The dishwasher
• Air-drying
• Storing with the lid on while damp

FAQ

Is soap really okay on cast iron? A small amount of mild soap won't harm modern, well-seasoned cast iron.

Why is my pan sticky? Too much oil was applied. Bake it again at high heat to set the oil.