Restoring and Maintaining Cast Iron
A cast iron skillet is a tool that improves the more it is used, provided you respect its chemistry. Treat the surface like a living thing that needs to be kept dry and lightly lubricated to prevent oxidation.
Heat is your best friend during cleanup.
Cleaning a warm pan prevents food from welding to the surface, and stovetop heat is the only reliable way to guarantee all moisture is removed.
- Stiff-bristled brush or chainmail scrubber
- Lint-free cloth or paper towels
- Neutral cooking oil
What goes in.
- 1 tspHigh smoke point oil (grapeseed or canola)
- as neededKosher salt (for stubborn stuck-on bits)
The Stovetop Evaporation Move
After washing, place the wet pan over medium-low heat for three minutes. Watching the steam vanish from the surface ensures no hidden water remains to cause rust.
The method.
Clear the debris
Rinse the pan with hot water while it is still warm from cooking. Use the stiff brush to remove any stuck-on residue.
Scrub the stubborn spots
If food is bonded to the surface, pour a palmful of kosher salt into the pan. Scrub with a folded paper towel until the grit clears the surface, then rinse.
Thermal dry
Place the pan on the stove over medium-low heat. Once the surface looks matte and dry, leave it for one more minute to ensure the pores of the iron are empty.
Apply the maintenance layer
Add a drop of oil—no more than a quarter-teaspoon—and buff it into the interior surface with a clean cloth until it looks dry again. The goal is a protective sheen, not a greasy residue.
When it doesn't go to plan.
If your pan gets a spot of rust, scour it with steel wool until the iron is gray, then re-season the pan in a hot oven.
Avoid cooking highly acidic foods like tomato sauce for long periods until your seasoning is bulletproof, as it can strip the finish.
If you must use a drop of mild dish soap to remove strong odors, do so quickly and dry the pan immediately.
The ones that keep coming up.
Does soap really ruin cast iron?
Modern mild dish soap will not strip polymerized oil, but soaking or scrubbing with harsh abrasives will. Use soap sparingly if you need to, but skip the soak.
How do I know if I used too much oil?
If the pan feels tacky or sticky to the touch after cooling, you used too much. Wipe it down with a clean, dry rag until it feels smooth.
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