Keeping Your Cast Iron Pan
A well-used cast iron pan shouldn't look brand new. It should look seasoned, dark, and smooth, reflecting the history of the meals you have cooked in it.
Stop babying the pan.
The iron is sturdier than you think, but it hates standing water. Keep it dry and oiled, and it will last for generations.
- Stiff-bristled brush or chainmail scrubber
- Soft cloth or paper towels
- Stovetop burner
What goes in.
- 1 tspNeutral oil, such as grapeseed or canola
- As neededCoarse kosher salt for deep cleaning
Heating away the dampness
Never let the pan air-dry. Putting the wet pan over low heat for two minutes forces the moisture out of the microscopic pores of the metal before it can turn into rust.
The method.
Clean while warm
Wash the pan with hot water and a stiff brush immediately after cooking. Avoid soaking it in the sink.
Address stuck bits
If food is stubborn, pour a handful of coarse salt into the pan and scour it with a folded paper towel. Rinse and repeat.
Dry completely
Place the pan over low heat on the stovetop. When the surface looks bone-dry and any lingering steam has vanished, move to the next step.
Apply the oil layer
While the pan is still warm, drop a teaspoon of oil inside. Use a clean cloth to buff the oil into the entire surface, then use a dry part of the cloth to wipe away all the excess until the pan looks matte, not greasy.
When it doesn't go to plan.
If the pan feels sticky to the touch after oiling, you used too much oil. Buff harder next time.
Rust is not the end; scrub the spots with steel wool, wash, and perform a full stovetop seasoning.
Avoid the dishwasher entirely; the harsh cycles will strip your hard-earned seasoning in one go.
The ones that keep coming up.
Can I use soap?
Modern dish soap is mild and won't hurt a well-seasoned pan. Just don't let it soak for hours.
When do I need to strip and re-season the whole pan?
Only if the surface is flaking, pitted, or has deep patches of rust that scrubbed-off metal can't fix.
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