How To Clean And Season Cast-Iron Cookware - The New York Times

The most important thing to remember about cast iron is that it can’t go in the dishwasher or stay in a sinkful of water overnight, as it will rust. (All is not lost if it does—we offer some tips for removing rust below.) In addition, cast iron is quite brittle, so don’t “shock” a hot pan by running it under cold water, or the drastic temperature change could cause it to warp or crack.

Contrary to popular belief, washing your pans with mild dish soap will not hurt them, as long as they’re well seasoned. Even Lodge endorses the use of a small amount of soap on its website, as do cleaning experts such as Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House.

After cooking with your pan

Gently scrub the pan using mild dish soap, hot water, and a non-abrasive sponge (such as a Dobie sponge or the soft side of a Scotch-Brite sponge) or a scrub brush.

Rinse it clean and then dry it completely with a dish towel. You can also put it over low heat on the stovetop or in the oven (at 200 to 300 degrees Fahrenheit) to be sure all of the moisture evaporates. It’s important to get your pan bone dry before storing it, otherwise it may rust.

After drying, coat the pan in a very thin layer of the same neutral oil (like canola) that you use for seasoning the pan (a couple of drops is all you need). Using a paper towel or clean rag, rub the oil all over the inside and outside of the pan (including the handle).

If your pan has stuck-on bits

Occasionally small patches of the cast iron’s seasoning will wear down and become thin, causing food to stick to the pan. If you’re struggling to remove stuck-on food, next time, while the pan is warm (not hot), add ¼ cup kosher salt and a few drops of warm water. Use a Dobie sponge, a Scotch-Brite sponge, or a scrub brush to gently remove the gunk. The salt will dissolve as you scrub and won’t damage the seasoning (it’s like a facial for your pan!). Wash, dry, and wipe the pan with oil as usual.

Use the boiling water method if food is really stuck on

Food stuck to the bottom of a cast-iron skillet. Photo: Michael SullivanRemoving the stuck-on food with a wooden spatula after boiling water in the pan. Photo: Michael SullivanThe cleaned pan after we removed the stuck-on food and washed it with soap and water. Photo: Michael Sullivan

Add 1 to 2 cups of water to the pan and bring it to a boil over high heat until the gunk loosens. If the food bits don’t come off on their own after a couple of minutes, you can use a wooden spatula to scrape them up. I’ve tested the Lodge pan scrapers, which are made exclusively for this purpose, but I’ve found that a wooden spatula works just as well. Afterward, wash, dry, and wipe the pan with oil as usual.