How To Clean Cast Iron

Cleaning cast iron doesn’t need to be dramatic or fussy.

It’s just warm water, soap when needed, coarse salt, a gentle scrub, full dryness,

and a whisper of lubrication.

This guide keeps it simple, myth‑free, and rooted in everyday homekeeping.

Clean While the Pan Is Still Warm

Start Here

Warm cast iron releases food more easily and prevents hardened residue.

• Let the pan cool slightly, but not fully.

• Wipe out loose bits with a scraper or paper towel.

• Avoid letting the pan sit in the sink; moisture encourages rust.

Wash with Hot Water

Warm water and gentle friction remove most residue without harming seasoning.

• Rinse under hot water.

• Use a sponge, stiff brush, or chainmail scrubber.

• A tiny amount of mild soap is okay and good! it won’t strip seasoning.

• For stubborn bits: simmer water in the pan for 3–5 minutes to loosen them.

Use Salt for Stuck-On Food

Pro-Tip:

Coarse salt acts as a natural, non-toxic abrasive.

• Sprinkle coarse kosher salt into the pan.

• Scrub with a damp sponge or cloth.

• Rinse or wipe clean.

• This method protects seasoning while removing stubborn residue.

Dry Thoroughly

Warning:

Air-drying causes rust; cast iron must be fully dried.

• Wipe dry with a clean towel.

• Set the pan on stovetop over low heat for 2–3 minutes to evaporate remaining moisture.

• Ensure the pan is completely dry before lubricating.

Lightly Re-Hydrate

Most Important Step:

A thin coat of a good lubricate protects the surface and maintains seasoning.

• Add a pea-sized amount of solid balm or oil (grapeseed, canola, or your preferred oil).

• Rub it in with a lint-free towel until the surface looks dry, not shiny.

• Buff away excess, the pan will continue to drink more but too much oil leads to stickiness.