Restoring and Maintaining Cast Iron Bakeware
Cast iron should be cleaned immediately after use with warm water and a stiff brush, then dried over a burner to eliminate residual moisture before applying a thin coat of oil to maintain the seasoning.
Avoid the dishwasher and the soak.
Cast iron thrives on oil and heat; water and detergents are its primary adversaries that strip away the protective layer you have worked to build.
- Stiff-bristled brush
- Chainmail scrubber
- Lint-free cloth
- High-smoke point oil
Evaporate every drop
Never let iron air dry. Placing the pan over medium heat for two minutes ensures the pores are completely moisture-free before you add your oil.
The method.
Scrub while warm
While the pan is still warm from cooking, run it under hot water. Use a stiff brush or chainmail to remove stuck-on food without using soap.
Dry on the stovetop
Place the pan on the burner at low-medium heat. Wait until all visible steam disappears and the surface looks completely matte.
Apply the protective film
While the pan is still warm, add a half-teaspoon of oil. Use a paper towel to buff it into every surface until the pan looks dull rather than greasy.
When it doesn't go to plan.
If food is stubborn, boil a small amount of water in the pan for two minutes to loosen the debris before scrubbing.
Do not store the pan with a lid on; this traps humidity and promotes surface rust.
If the iron looks grey or patchy, it needs a round of oven seasoning rather than a deeper clean.
The ones that keep coming up.
Can I use soap?
Modern mild dish soaps are acceptable occasionally, but they are unnecessary if you scrub the pan while it is still warm.
How do I remove rust?
Use a steel wool pad to scrub the affected area until the bare metal is exposed, then repeat the full seasoning process in the oven.
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