Technique: How to Clean a Cast Iron Skillet
Cleaning a cast iron skillet after use is different than any other pan. Ideally, soap and water will never have to be used. If they are used, it is best to start over by seasoning the skillet before further use. The trick is to build up a coating on the pan that eventually provides a non-stick surface.
1. Once the skillet has been properly seasoned, use the skillet to cook per usual.
2. Immediately upon removing the cooked food from the pan, use a stainless steel sturdy spatula to scrape the food from the bottom of the pan. Unlike other teflon non-stick skillets, this pan will not be hurt by consistent hard pressure from the spatula. Scrape until all of the bits are released from the pan.
3. In order to handle without getting burned, allow the pan to cool slightly. I usually do the rest of the dishes at this point. By the time I am finished with the dishes, the cast iron skillet is ready for the next step.
4. Once the pan is cool to the touch, use a paper towel or cloth to wipe the skillet clean. A shiny coating of oil will remain.
5. The skillet is ready to be used again! When not in use, we store our cast iron skillet on the stovetop, upside-down, to prevent any flies or debris from landing inside.
12 comments
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Brenda
Is there a step missing in this? It looks like you are supposed to have the pan in the oven with some oil/fat…that is then wiped out later..leaving the coating of oil?
November 3, 2011 -
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Molly Chester
Nope. That picture was referring to Seasoning the Skillet, which is the step before Cleaning. However, it is confusing how I have it up there! I am going to change it around.
November 3, 2011
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Molly Chester
I changed it around. Hope that helps Brenda!
November 3, 2011
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jenna
My skillet is a lodge. I notice the patchy black even on the bottom of my cornbread. It doesn’t cover the entire bottom, but is scattered about on the surface.
November 3, 2011 -
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Molly Chester
Hmmmm Jenna…. I have never had that much onto my food. Maybe b/c the lodge brands come pre-seasoned? Does anyone else have this issue and could help Jenna?
November 3, 2011
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Neal
I’ve never run into problems with the black flaking off like that either. DO you use something abrasive, like a steel scrub-pad to clean the skillet? I could imagine a situation like that where the scrubber would loosen flakes of the seasoning.
This is essentially how I clean my skillet too, but I’ll often throw a handful of kosher salt into the pan while it’s still warm and use a paper towel to wipe it clean. The salt adds a nice abrasive to the wipe and helps get it cleaner with less scraping beforehand.
November 3, 2011 -
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jenna
yes, I typically have used a metal abrasive scrubbie to clean the surface. hopefully I haven’t ruined beyond repair :/
November 3, 2011
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Lisa
I do that too. Works like a charm.
April 24, 2012
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Sandy Schrecengost
Love this ongoing dialogue. Wish I had a cast iron skillet to clean. :)
November 5, 2011 -
Winnie
I adore my cast iron skillet! Great cleaning tips, Molly :)
November 28, 2011
jenna
this may be a really dumb question, but is it normal for some of the black from the skillet to be in your food?? it has bothered me, thinking maybe I have been using my skillet improperly…and thus don’t use as often as I would like…
Molly Chester
No dumb questions! Hmmm… if there is a LOT – you might have a problem. Do you have a good heavy skillet that was made in the USA? I sometimes get a bit of black when I’ve done some serious hot sticky sauteing, but otherwise, not a whole lot.