How do I clean a cast iron skillet?
Everyday Cleaning
After cooking, let the skillet cool slightly but still warm. Scrape off food bits with a spatula or stiff brush, then rinse under hot running water. For stuck-on food, add coarse salt and scrub with a paper towel or brush.
Avoid soaking the skillet or putting it in the dishwasher, as water and detergent can strip the seasoning and cause rust. If you must use a little mild soap, that's okay occasionally, but it's not necessary for regular cleaning.
- Use hot water and a stiff brush or non-scratch scrubber.
- For tough messes, scrub with coarse salt and a little water.
- Rinse quickly and never soak.
- Dry immediately with a towel or on low heat.
Seasoning and Storage
After drying, apply a very thin layer of cooking oil (like vegetable or flaxseed) to the entire skillet, including the handle and outside. Wipe off excess oil with a paper towel—the pan should look almost dry.
Store in a dry place. If stacking, place a paper towel between skillets to protect the seasoning. If rust appears, scrub it off with steel wool, wash, dry, and re-season.
- Re-season by baking upside down at 450°F for an hour.
- Repeat oiling and baking a few times for a strong layer.
- Avoid cooking acidic foods like tomatoes until seasoning is well built.
Common mistakes
- Never use soap on cast iron—modern dish soap is mild and won't harm seasoning unless used excessively.
- Don't let it air dry; rust forms quickly on bare iron.
- Don't use metal spatulas that can scrape off seasoning; use wood or silicone.
