Cast iron skillets – an icon of culinary prestige and the object of desire for all who love baked, crispy, seared and everything in between. But just like a luxury genuine leather handbag doesn’t go straight into the washing machine, cast iron skillets don’t like modern shortcuts. Dishwasher? No thanks. Detergent? Only if you want to sabotage your own culinary heritage.
Cast iron skillet is never cleaned with detergent! And here comes the question that every beginner asks themselves when using it for the first time: how the hell do I even clean this without ruining all the coating and magic of the pan? Don't worry - you don't have to be a magician or a Michelin-starred chef. All you need is some table salt, a brush, patience and some basic knowledge. Here's a guide that will keep your cast iron pan in shape for generations.
How to clean a cast iron pan?
1. Coarse salt – your new best friend
Forget sponges and dish soap—the first step in cleaning starts with coarse table salt. Sprinkle it on a still-warm pan (the heat helps loosen food residue) and scrub gently but firmly with a bamboo or wooden brush. The salt acts as a natural abrasive, removing baked-on bits of food without damaging the protective layer (that famous “patina” that gives a pan its superpowers).
2. Washing – only warm water, no soap
Once the dirt is under control, rinse the pan with hot water. Never add detergent – this will remove the natural protective layer that has been built up over years of use. If the dirt is really stubborn, you can use a soft brush or a wooden spatula, never a metal sponge. After rinsing, wipe the pan dry immediately.
3. Fire drying – like in the old days
A wet cast iron pan is an ideal home for rust. So after washing it, place it on the stove and dry it thoroughly over medium heat. This is not only practical, but also almost therapeutic – watching the steam evaporating from the iron is pure meditation.
4. The Greasy Truth – Oil for Protection
Once the pan is as dry as the Sahara, it’s time for the final step: coat it with a thin layer of vegetable oil (e.g. linseed, rapeseed or avocado). Use a paper towel to rub the oil all over the surface – including the outside and the handle. No, this is not overdoing it – this is prevention. This will preserve the protective layer and prepare the pan for the next round of cooking.
5. When rust occurs – it's not the end of the world
If tragedy strikes and your pan develops rust (because you left it wet in the sink, for example – admit it), you can save it. Make a bath of equal parts water and vinegar, soak the pan in it for 1–2 hours. Then scrub it thoroughly, rinse, dry it and – be careful – re-oil it.
Conclusion:
A cast iron skillet won't let you down unless you let it down. It doesn't like sloppiness, it hates detergents, and it loves consistency. But once you master this ritual, it will reward you with the best baked potatoes and steaks of your life. And here's another thing – a clean cast iron skillet on the shelf isn't just a kitchen utensil. It's a trophy.
