The Rules for Cast Iron Care

  • Clean while still warm — easier to remove food residue
  • Never soak in water — causes rust
  • Always dry completely and oil after washing
  • Never put in the dishwasher
  • A little soap is fine for stubborn messes — the no-soap rule is a myth for well-seasoned pans

Regular After-Cooking Cleaning

  1. 1

    Clean while still warm

    Do not let the pan cool completely. Warm cast iron releases food more easily than cold. Do not put a hot pan directly under cold water — thermal shock can crack cast iron over time.

  2. 2

    Scrub with a stiff brush and hot water

    Use a stiff-bristled brush (not steel wool on a well-seasoned pan) and hot water. Scrub away food residue. For stuck-on food, add coarse salt and scrub with a paper towel — the salt acts as an abrasive without damaging seasoning.

  3. 3

    Rinse and dry immediately

    Rinse with hot water. Dry immediately and thoroughly with a clean cloth or paper towel. Do not leave water sitting in the pan.

  4. 4

    Heat on the hob to fully dry

    Place the pan on the hob over low heat for 2–3 minutes until all moisture evaporates. You will see the pan go from dull to slightly shiny as it heats. This ensures no hidden moisture causes rust.

  5. 5

    Apply a thin layer of oil

    While still warm, rub a very thin layer of oil (vegetable, flaxseed, or Crisco — not olive oil which goes rancid) all over the cooking surface and outer surfaces using a paper towel. Buff away any excess — too much oil makes the pan sticky.

Removing Rust

If rust appears: scrub with steel wool until the rust is gone (even through the seasoning). Wash, dry and re-season. To re-season: coat the entire pan in oil and bake upside down at 230°C for 1 hour. Repeat 2–3 times for best results.

Cast iron lasts foreverA well-maintained cast iron skillet lasts generations. Many cooks have pans handed down from grandparents. Even heavily rusted neglected pans can almost always be fully restored with steel wool and re-seasoning.

Frequently Asked Questions

Yes — the old advice to never use soap is outdated. Modern dish soap does not destroy seasoning as old lye-based soaps did. A small amount of mild dish soap on a well-seasoned pan is perfectly fine for cleaning stubborn residue. Just rinse well, dry completely and oil as usual afterwards.
Too much oil was applied during seasoning or after washing. A sticky pan means excess oil was not buffed away before heating. Scrub with hot water, dry thoroughly, then re-oil with just a tiny amount — far less than you think you need — and buff until the surface looks barely oiled.