How to Clean and Season Cast Iron Cookware: A Beginner-Friendly Guide for Lifelong Use
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Cast iron cookware is beloved for its durability, non-stick capabilities, and old-fashioned charm. If you have ever watched any of my videos or perused my blog, you will know that cast iron is my number one for cooking pans!
But if you are unsure how to care for it— or worried you’ve ruined yours— don’t worry. With a few simple techniques, your cast iron pans can be restored and maintained to last a lifetime and beyond for future generations. In this guide, you’ll learn how to clean, season, and re-season your cast iron cookware the right way.
Why Use Cast Iron?
Cast iron is one of the best cooking surfaces that you can use, not only for its ability to cook your food incredibly well, but also because it’s good for your health!
Naturally Non-Stick when seasoned properly
Retains Heat beautifully
Moves from Stovetop to Oven with ease and is often featured in many recipes
Lasts for Generations and beyond! Cast iron from centuries ago is still perfectly safe to use. Isn’t that amazing?
Good for You when you cook on cast iron, a little iron permeates into your food, which is a great way to get some iron into your diet.
How to Clean Cast Iron After Cooking
Let it cool slightly. After cooking, never run cold water over a iron pan as it can crack. Let your cast iron cool down enough to handle without burning yourself— it gets hot!
Use soap! Don’t worry, you can use a mild dish soap on cast iron. Even the people at Lodge use it!
Scrub gently. Use warm water and a stiff brush or chainmail scrubber.
For stuck-on bits: If you have some really stuck on food, a chainmail scrubber usually does the trick! But you can also place your pan back on the stovetop over medium heat. Pour some warm water into the pan to “deglaze,” then scrape off the food with a metal spatula. Coarse salt can also help add some power to your scrubbing/scraping!
Dry thoroughly. Wipe the pan down with a kitchen towel, then place onthe stovetop over low heat until all of the visible moisture is gone. Turn off the heat and let cool.
Oil lightly. If your pan is looking a bit dry, rub a thin coat of oil over the surface. Store the pan dry.
How to Strip Your Cast Iron (Almost)
What is stripping cast iron? This is removing the original coating from your pan, or removing a full layer of rust from a neglected pot so that all of the seasoning is gone. Below, I am sharing how to remove most of the coating, burnt on food, and rust. For a more in-depth look at how to strip cast iron, read this post.
Scrub with Steel Wool. Sometimes, it’s necessary to remove the original seasoning on your pan. If your pan has rusted over, you can scrub it down with some steel wool pads.
Soak in Vinegar. If you have a decently rusty pan, you can submerge the pan in a 50/50 solution of white vinegar and water. Leave the pan to soak for about 1 to 2 hours (do not exceed 24 hours as the vinegar can damage the iron). Remove the pan and scrub with steel wool or a stiff brush and rinse well.
Use a Razor Blade. A lot of people will tell you not to do this, but sometimes you have to! I often have some pretty gnarly burnt on food on the bottoms of my pans as I cook with them over the fire often. Salt and elbow grease just can’t get the job done, so out comes the razor blade. I highly suggest getting a razor blade scraper, too, so that you do not accidentally cut yourself. Pour boiling hot water over your pan before scraping to help loosen the food.
How to Season Cast Iron (From New or Stripped)
Supplies:
High Smoke Point Oil (like flaxseed, grapeseed, vegetable oil, or lard)
Clean, Dry Cast Iron Pan
Paper Towels
Oven
Instructions:
Preheat the oven to 450°F (232°C).
Rub oil all over the clean, dry pan, inside and out. Wipe off excess oil with paper towels until barely shiny.
Place the pan upside down on a rack with a tray below to catch drips.
Bake for 15 to 20 minutes and up to 1 hour, depending.
Repeat steps until you are satisfied. I like to do about 5 to 7 layers of oil or fat on my pans.
How to Re-Season a Rusty or Sticky Pan
If your pan is sticky, dull, or rusty, you can follow these steps to re-season your cast iron:
Strip the Pan: Scrub with steel wool or soak in vinegar and water solution (1:1 ratio).
Wash and Dry Thoroughly: Dry with a towel and place on the stovetop over low heat until no moisture is visible.
Follow the Seasoning Steps Above.
Your pan will look as good as new with a few layers of seasoning on it!
Best Oils for Seasoning Cast Iron
Cast iron needs to be seasoned with oils or fats that have a high smoke point and good polymerization properties. This is the oil’s ability to soak and stick to the pan so that it does not wear off easily. There are various types of oils that work best for this use!
Grapeseed Oil: Grapeseed oil has a high smoke point of 420°F (215°C) and the ability to create a durable, slick seasoning layer making it the most popular choice for seasoning cast iron.
Avocado Oil: Avocado oil is another great choice with a smoke point of around 520°F (271°C), though it can be expensive. It’s the best choice for high-heat cooking and searing.
Canola or Vegetable Oil: If you want a more budget-friendly oil for seasoning, canola and vegetable oil both have smoke points of around 400°F (204°C).
Lard: I prefer to use lard on my pans, though it has a lower smoke point, about 375°F (191°C). This is a consideration to take when seasoning, as you will want to bake it at a lower temperature for longer.
You will want to avoid oils like olive oil or fats like butter. They have a low smoke point and will leave a sticky residue on the pan.
Tools You’ll Need
Coarse Kosher Salt
Lint-Free Cloth or Paper Towels
High Smoke Point Oil (flaxseed, avocado, sunflower, or vegetable oil)
Oven (with good ventilation - it will stink!)
Tips for Long-Term Cast Iron Care
The trick to keeping cast iron in its best shape (and prevent it from rusting) is to care for it well! This is a lot easier than you think, so don’t feel too intimidated.
Avoid Soaking Your Pan. This can lead to rust formation. Try to use other methods to remove burnt or caked on food, like a chainmail scrubber and/or pouring boiling water on the stuck spot.
Always Dry Thoroughly After Washing. Again, this helps to prevent rust from forming and keeps the seasoning fresh.
Add a Light Layer of Oil After Use. You can do this after every use, if you want! Just wipe away any excess drips of oil.
Cook with it Often! This will help the seasoning and improve it.
Re-Season When You See Rust. Don’t worry— just give it a little love!
Storage Advice
Now that your cast iron is all seasoned and looking beautiful, you will want to store it safely so that it stays that way!
Store in dry area with good airflow. Moisture is cast iron’s worst enemy!
Stack your pots and pans with a layer of paper towel or kitchen towels between them. This is just good to with most pots and pans to prevent nicks, scrapes, and damage.
Avoid storing with lids closed to prevent moisture buildup.
Common Mistakes to Avoid
Washing with too much soap or too harsh of a dish soap. You just need a little bit!
Leaving the pan wet, which leads to rusting.
Using too much oil during seasoning, which can lead to sticky buildup.
Not preheating oven before seasoning. Make sure your oven is already nice and hot before baking the cast iron.
Final Thoughts
Cast iron might seem intimidating to use at first, but I can promise you that once you understand its rhythms you won’t want to go back to other types of pans! Not only does it cook food incredibly well, it’s so much better for your body. Other non-stick pans are usually made with PFAs, and I honestly just don’t think they work as well. Cast iron (and stainless steel and copper) are the superior cooking materials, in my opinion!
With just a bit of care, your cast iron can outlive you and still make perfect cornbread.
xoxo Kayla
