Summer grilling season is here, and if you're busting out your cast-iron skillet for backyard cookouts or campfire meals, it's the perfect time to give it the care it deserves. Cast iron is known for its unbeatable heat retention and durability, but keeping it in top shape takes a little more effort than just tossing it in the sink. Unlike your average nonstick or stainless steel pan, cast iron needs specific care to keep it performing like a champ.
A properly cleaned andseasoned cast-iron skilletcan last decades. But it does have itsquirks. Skip the maintenance, and you could end up with rust, stuck-on food or a wrecked finish. The good news? Cleaning it the right way doesn't take long once you know what to do. With just a few simple steps (and a little elbow grease), you can protect your pan's seasoning and keep it looking and cooking like new.
Whatever you do, resist the urge to soak your dirty cast iron or run it through thedishwasher. For really stuck-on bits, a simple pantry staple will have your skillet looking better than new.
Guessed what it is yet? It's salt.
Wondering if cast iron is dishwasher-safe? The answer is complicated but mostly it's not. A spin through the dishwasher won't ruin the pan or render it useless but it will strip that important layer of seasoning and nonstick patina from the surface that you're working to build over time. In short, it won't do the pan any favors.
It doesn't take more than a few minutes to clean a cast-iron pan. You also don't need to give your pan a full, deep clean after every use. If you've only fried an egg or reheated some chicken breast, for instance, a rag soaked in warm water is likely all you'll need to wipe it clean.
If you've just seared something with excess grease or there are stuck-on bits of food hanging out, follow these simple steps and your cast iron will stay clean and continue to hold that beautifully seasoned, nonstick surface.
I know — that sizzling pork chop is out of the pan and ready to eat and the last thing you want to do is clean. Trust me, acting fast will make the job easier. Add warm water to the skillet a few minutes after removing it from the heat while it's still warm — but not scorching hot or you might warp the metal. That quick simmer will go a long way in degunking the pan.
Clean your cast iron while it's still warm.
With the hot water having loosened food from the pan's surface, it's time to use a wooden spoon or soft brush to remove whatever's left.
I like this$20 Oxo cast-iron brush. It works great on a classic flat skillet but has separated tufts of bristles so it'll work well on cast-iron grill pans or grates. If you prefer something more natural, a palm scrub brush –like thesewill work but they might not last as long. You can always grab a standard soft sponge with a scrubby side but just know it'll probably be the final act for that sponge.
Avoid using metal scrubbers that will damage the cast-iron surface. Beware of rubber and plastic spatulas, especially cheap ones, as they may melt against the hot metal.
This $20 Oxo brush is tough and especially good for cleaning between the grates of cast-iron grill pans.
From a glance at your skillet, you should be able to tell what kind of cleaning task you have on your hands. After most uses, a dousing of warm water should do the trick. If things are extra sticky, sprinkle the cast iron with a bit of kosher salt (without water) and scrape it gently with a flat-ended wooden spoon or spatula. Dump the salt and add some water to get things moving.
A bit of kosher salt goes a long way in lifting stubborn bits of food.
If you need to scrub harder than you can with a wooden spoon or rag, use a cast-iron safe brush like the ones mentioned above.
Rusting is the most common problem folks face with cast iron but it's also easily avoided. It's important to dry your cast iron immediately and thoroughly. The best way is to use heat from the stovetop or oven, which will dry your skillet from the inside out, but you can also use a dry rag.
To dry a pan on the stove, just put it over low heat for a few minutes. You'll see it release some steam and possibly some smoke too. When that starts to slow, your skillet is dry. Use medium heat to dry the pan in the oven if it's still on. About 5 minutes at 325 F should be plenty.
After it's dry and while it's still hot, you can (and should) feel free to season it more with a cast-iron seasoning wax (I likeMade In's mix of beeswax, canola and flaxseed oil) or some other high-heat cooking oil. For more on that, check out thisCNET guide to perfectly seasoning your cast-iron skillet.
A quick seasoning after every few uses will keep your cast-iron skillet in great form.
The No. 1 cast-iron cookware cleaning question is whether you can use soap to clean a skillet or grill pan. The answer is yes but you should try not to. A little bit of soap — I mean a real small dab — won't ruin your cast iron, but certain harsh soaps will erode the nonstick patina and could also affect the flavor your cast iron has developed.
