How To Wash A Cast Iron Pan

The widespread belief is that cast iron cookware requires a lot of maintenance work. People would rather get a good stainless steel pan like an All Clad Copper Core or Calphalon Tri-Ply if they can afford it. If not, there is always cheaper and healthier choices with the best ceramic cookware. No maintenance is required with these pieces and some may even be dishwasher safe to make clean up less of a hassle.

But cast iron is different. It is durable and tough but you also need to care for it a little more than the others. But is it really a big hassle? Let’s find out how to wash a cast iron pan that you would use every day. Check out whether cleaning a cast iron skillet would be too much work for you before you go on to invest in one.

Can You Wash A Cast Iron Pan With Soap And Water?

There are people who recommend no soap for washing a cast iron pan. Just heat up the pan, sprinkle a generous amount of coarse salt into it and scrape any stuck bits off the cooking surface. Or simply add some water and simmer it for a minute or two to remove stubborn residues.

This is because dish detergent is believed to be damaging to the seasoning. If your pan has a layer of nonstick seasoning already built in, it is understandable to have this fear of having it stripped off by daily washing with soap and water. It is also common for manufacturers to tell you not to put your cast iron pan into the dishwasher and the association of dish detergent with a damaged pan is thus further enhanced.

However, I used to clean my cast iron skillet often with warm soapy water because I’m quite particular about keeping my kitchen stuff clean and hygienic. I don’t find it to be particularly damaging to the seasoning of the skillet. But I also have to say that I use only diluted mild detergent rather than any harsh formulas.

My own experience is that diluted soapy water will not destroy the seasoning of a cast iron pan. The advice against putting it in the dishwasher makes sense because the detergents used may be much harsher compared to handwashing. The amount of time it is soaking wet inside a dishwasher is also much longer and my suspicion is the combination of these 2 points is what damages the pan.

How To Wash A Cast Iron Pan After Cooking

This is how I did it before and it worked for me.

Wash It While It’s Still Warm

I don’t let any food residues to sit and dry out in the pan. I wash it almost immediately after cooking when it is beginning to feel warm and won’t burn my hand.

Use Warm Soapy Water With Sponge

Dilute just a tiny drop of mild detergent in warm water. Use the soapy water with a kitchen sponge to wipe off any residues. Don’t use any metal scrubber or steel wool. I don’t use any brush either.

Usually, a seasoned cast iron skillet is not hard to clean. But once in a while, food may be stuck to the extent that I can’t get it out with the kitchen sponge alone. Then, I would resort to using salt with a wet sponge to loosen the particles.

You don’t need to wash your cast iron pan with soapy water every day. Some people get by with just warm water and a sponge. It is your own personal preference and what you are comfortable with.

Dry It

Never let your pan be wet. That means no soaking a cast iron skillet overnight. You can’t even let it air dry. You have to use a towel to wipe off all the water. Then, you will have to heat it up on the stove to make sure that all the moisture is evaporated.

You might ask is heating it up really necessary if you have wiped the cast iron pan completely dry? Well, since a warm pan is required for the next step anyway, it is just part of the process. I have skipped this step once in a while and it doesn’t destroy the pan overnight. There will be times when you are rushing for time and have to skip it. But don’t make it a habit. Moisture can cause rust and it is better to ensure that the pan is completely dry before storing it every day.

Oil It

When the pan is still very warm, apply a very thin layer of oil onto the surface. Make sure that there is no excess oil coating the pan. I normally use canola or corn oil. After the pan has cooled completely, you can then store it. The layer of oil will protect the pan and make it ready for your next cooking session. When I feel like it, I will do an extra step of heating the pan again on the cooktop on high heat with the oil applied until it starts to smoke.

Is It Really A Lot Of Work?

So, what do you think? Is it really too much of a hassle? For people who are used to nonstick and stainless steel cookware, this might seem like a lot of work. But once you start using a cast iron cookware, this will become a simple practice. Handwash, wipe dry, heat up and apply oil. That is not really hard to do if you want something that can withstand high heat and super durable. A very affordable Lodge skillet can last you a lifetime. If you want something more fancy and high-end, there is also Finex cast iron cookware that is American made.

Don’t think too much about how to wash a cast iron pan until it puts you off totally from considering this type of cookware. Over time, the whole process will become a habit. It is not complicated or hard to do. It just takes a few minutes extra every day to keep it in tip-top condition.