How to Clean Cast Iron

Cleaning cast iron takes about ninety seconds once you know the routine. The seasoning — the polymerised oil layer that makes cast iron non-stick — is what you are protecting, so the goal is to remove food without stripping that surface.

The Everyday Method

1. Let the pan cool until it is warm but still safe to handle — never plunge a hot pan into cold water.
2. Scrape out loose food with a pan scraper or stiff brush.
3. Rinse under hot running water and scrub with a brush. A little mild soap is fine; heavy soap and long soaking are not.
4. Dry immediately with a towel, then set the pan on a low burner for two to three minutes to drive off any remaining moisture.
5. Wipe a thin film of cooking oil across the cooking surface while it is still warm.

Stubborn, Stuck-On Food

Simmer a little water in the pan for three to five minutes to loosen the residue, then scrape and rinse. For heavy carbon build-up, use a chainmail scrubber or a rust eraser rather than steel wool.

Rust

Rust means moisture was left behind. Scrub it off, wash and dry the pan thoroughly, then re-season. Rust is a surface problem, not a ruined pan.

Re-Seasoning

Rub a very thin layer of vegetable oil over the whole pan, place it upside down in a 450°F (230°C) oven for one hour, and let it cool inside the oven. Repeat as needed.

Questions? See our full Cleaning and Care guide or contact us.