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Here's how to clean a cast iron pan, because you might be doing it wrong
Your cookware can last for generations, but you have to de-gunk and season it properly — follow this easy step-by-step guide.
Cast iron pans are a chef's not-so-secret weapon. They're a go-to for cooking with high heat, whether you want perfectly seared meats or oven-baked skillet cookies. And with proper love and care, they'll last for years, maybe even generations. So, how do you clean a cast iron pan? Well, you definitely should not put it in the dishwasher. Still, these kitchen classics aren't hard to care for, and proper maintenance is well worth it. Here's a step-by-step guide for cleaning your cast iron pan and seasoning it (because that's important too).
How to clean a cast iron pan
You should always hand-wash your cast iron pans. Why? Cast iron pans are made by forging steel and iron, and they can rust if you let them sit in water for too long or don't dry them properly. So even after hand washing, you'll want to make sure you dry your pan really well.
Your cleaning tools:
Paper towels
Step 1: Remove stuck-on food while the pan is warm
As your pan cools, food will start to stick even more, so it's important that your pan is still a little warm if you need to clean off stuck-on food. It makes the process a whole lot easier — but be careful not to burn yourself, of course!
Now, you may have heard that you can't get your cast iron pan wet. While it's not a good idea to soak it for long periods, you can use a little water to clean it up. You may have also heard you can't use soap. Not true: You can use a little, but make sure it's unscented since cast iron tends to absorb everything, scents included. Soap can also strip a pan of its seasoning, so keep in mind that you'll have to re-season it when you're done cleaning.
If you're old school and don't want to use water and soap or you don't want to reseason your pan, Ree Drummond (aka The Pioneer Woman) recommends that you use coarse salt, cornmeal or another abrasive material and a dry dish rag to remove food (kind of like exfoliating your skin).
Step 2: Dry out your pan on the stove
Again, make sure you dry your pan completely. First, use paper towels or an absorbent dish towel to wipe away water from top to bottom. Then, place your cast iron pan on the stove over low heat for a few minutes to remove any lingering moisture. And you're done!
How to season a cast iron pan
Seasoning a cast iron pan gives it its shiny, naturally nonstick surface and prevents rusting. And it may sound a little silly, but "seasoning" doesn't mean just sprinkling a little pepper on it. Instead, you're going to coat the whole thing with oil and let it dry.
Some cast iron pans come pre-seasoned; others don't. But to properly care for your cast iron, you'll want to season the pan anytime you notice that the surface looks dull or after you've cleaned it with soap. How often you need to season it will depend on how often you use it, but generally, you should do it a few times a year.
Your seasoning tools:
Paper towels
Step 1: Coat your pan with a neutral oil
Put a little bit of oil (about a teaspoon) on a paper towel and wipe it all over the pan (even on the bottom). You can use vegetable oil, canola oil, grapeseed oil or anything with a neutral taste and high smoke point.
Step 2: Bake the pan in the oven
Once it's oiled up, place your cast iron pan in the oven upside down and bake it at 400°F for one hour. You can place a piece of foil or a baking sheet under it on a separate rack to catch any oil drips.
Step 3: Let the pan cool
Once your pan has baked for an hour, turn off your oven and let it cool with the pan still inside. Once your cast iron pan is completely cool, you can store it. You can also repeat the seasoning process to develop an extra-tough seasoning, but it's not necessary.
The best cast iron pans
If you're in the market for a new cast iron pan, Yahoo Senior Home Writer and French Culinary Institute graduate Lisa Schweitzer tested a plethora of them. Which one reigned supreme? None other than the Lodge Cast Iron Blacklock Skillet, which we crowned the best cast iron pan overall.
"As a longtime Lodge skillet owner, I can attest to the fact that the company makes an indestructible pan that will last forever, as long as you care for it properly," Schweitzer wrote. "When I used the brand's Blacklock edition skillet (which is lightweight and triple-seasoned) to fry eggs, they came away with little effort and crispy edges. Yum."
Ina Garten is also a fan of the Lodge brand. She recommends its standard 10- or 12-inch pans on her website, and while they're heavier than the one above, they're a bit more affordable.
You can usually nab this cast iron cooker for around $20, and it will last you for years to come.
And while we're on the topic, Lodge makes a cast iron cleaning kit. If you're investing in a new pan, it's a good idea to also invest in some solid cleaning tools.
The kit includes a scraper, a cleaning brush, Lodge's own seasoning spray and a silicone handle for safely picking up your warm pan.
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