The Best Way to Wash a Cast Iron Pan

Cast iron cookware will last a lifetime – if it is properly cared for. Wash a cast iron pan in hot soapy water and the next food cooked or fried in the pan will taste like soap. Wash a cast iron pan with plain hot water and a scratch pad and the wonderful nonstick seasoned finish will be sanded away. This leaves many people perplexed when considering how to properly wash a cast iron pan. Soap is not necessary to wash a cast iron pan, and soaking in water is not required to remove fried on food. Consider the following way to wash a cast iron pan instead of rubbing away the seasoned finish with a scratch pad or embedding it with soap. This is the best way to wash a cast iron pan and keep it well-seasoned and nonstick for many years to come.

How to Check the Seasoned Finish

The first indication of a badly seasoned cast iron pan or a worn away finish is the appearance of rust or bare metal. These are signs that a cast iron pan has not been properly washed, dried, seasoned, and/or stored. Another way to check the seasoned finish is by smelling the pan. If a cast iron pan smells like metal after cleaning it needs to be seasoned again. To season a cast iron skillet, follow the easy instructions in the article entitled, How to Season Cast Iron Cookware by T.H. Pankey. Unless a cast iron pan is rusted beyond repair, it can be seasoned again to restore the natural nonstick finish.

How to Wash a Properly Seasoned Cast Iron Pan

Forget the preconceived notions that soap and water are necessary to wash and clean all cookware. Cast iron cookware requires special care, and it is possible to wash without putting it in a sink full of water. Simply wipe away excess grease or sauce, and gently scrub away stuck-on food using ordinary table salt and a damp dishrag. The salt will act as a natural scouring powder. If necessary, let the salt work into the stuck-on food for several minutes before scrubbing it away. Finish by wiping the pan inside and out with the same damp rag. Rinsing is not required, but proper drying is of the utmost importance.

Many cast iron items become destroyed by rust because of improper drying. The best way to make sure a cast iron pan is dry is by heating it on the stovetop until all traces of moisture have sizzled away and disappeared. This method to dry cast iron is by far the best because the pan will be completely dry and almost ready for storage.

Wash and dry the cookware as directed above, and coat it with a thin layer of shortening or cooking oil. The pan should be coated inside and out. Paper towels can be used to stack the pans inside the stove or cabinetry to prevent the oil from transferring to cabinetry or other areas. The shortening will further enhance the nonstick property of the surface and protect it from humidity and moisture.