Unlike other types of cookware, cast iron builds up a natural non-stick coating over time called seasoning, making it more and more non-stick the more you use it.
But this same feature is what makes many cooks nervous about cleaning it: Will soap ruin the seasoning? What about rust? Can you use metal scrubbers?
Cleaning your cast iron skillet is much easier than you might think.
With a few simple steps, you can keep it looking beautiful and performing flawlessly. Let’s break it down step by step.
How to Clean a Cast Iron Skillet (Step-by-Step Process)
Step 1: Clean it while it’s still warm
Right after cooking, allow your skillet to cool just slightly — it should still be warm, but not so hot that it burns you.
Cleaning while warm makes it easier to loosen and remove stuck-on food.
Step 2: Rinse and scrub with hot water
Place your skillet under hot water. Use a soft sponge, a nylon brush, or a chainmail scrubber to gently remove food particles.
Avoid using steel wool unless you plan to reseason the skillet completely.
Tip: Avoid soaking your cast iron skillet or leaving it in water for extended periods, as this can lead to rust.
Step 3: Use coarse salt for stubborn residue
If bits of food are still stuck, sprinkle a tablespoon or two of coarse kosher salt into the skillet.
Use a paper towel or cloth to scrub the pan, using the salt as a natural abrasive. Rinse thoroughly afterward.
Step 4: Dry it completely
Water is the enemy of cast iron. Immediately after rinsing, dry the skillet thoroughly with a clean towel or paper towels.
For extra security against rust, place it on a stove burner over low heat for a few minutes to evaporate any remaining moisture.
Step 5: Apply a thin layer of oil
Once completely dry, add a small amount of oil to the skillet. Use a neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil.
Using a paper towel, rub the oil all over the inside and outside of the pan, including the handle.
Make sure to wipe off excess oil so the surface doesn’t feel sticky or gummy.
Step 6: Store properly
Let the skillet cool completely, then store it in a dry place.
If stacking with other pans, place a paper towel between them to protect the seasoning.
Conclusion
Cleaning a cast iron skillet doesn’t have to be intimidating.
By following these straightforward steps — cleaning while warm, scrubbing with gentle abrasives, thoroughly drying, and re-oiling — you can preserve its seasoning and keep it performing like new for decades.
Treat your skillet with this kind of care, and it will reward you with beautiful sears, crispy edges, and meals that taste even better every time you cook.
Remember: the more you use it and maintain it, the better it gets.