Clean a Cast Iron Skillet

Cleaning a seasoned cast iron pan is as easy as any other pan, or easier. However, you should take precautions to preserve the seasoning.

[edit] Methods

Each of these methods can be used without needing to re-season the pan
1. While skillet is still hot from cooking, put boiling water in skillet and pour out water while scrubbing with a cloth, nylon scrubby, or other very mild scrubbing tool.
2. Boil water in it. Use a wooden spoon or similar to scrub gunk with a clean (no soap) cloth. Pour out.
3. Rinse the skillet with very hot water to remove any food residue left over from cooking. Then sprinkle salt into the skillet and scrub with a paper towel or clean cloth. When finished pour out the salt.
4. Scrub pan with cooking oil and salt, using a paper towel or clean cloth.
5. Remember to wipe the pan with a very light coating of oil or grease before storing the pan.
Seasoned cast iron can be washed with regular dish soap, even in the dishwasher, but this will reduce the seasoning's effectiveness: plan to re-season often if washing, and always following the dishwasher.
Scouring a pan involves aggressive scrubbing, often with steel or brass wool. Some cooks prefer to scour the outside of their iron pans whenever they are cleaned to get a shiny surface.
- If scouring with chemical cleaners (Barkeeper's Friend, Ajax, Comet, etc.) the pan will need to be re-seasoned immediately.
- If scouring with metal wool and oil or grease, only on the outside, you can just wipe down the outside with clean oil or grease; it is still seasoned.

Always recoat with melted lard, or spray-on corn oil.
Soap can damage the pan's seasoning. (Purists never allow soap in their cast iron without re-seasoning.
Make sure skillet is thoroughly dry before putting away.

Cast iron will rust if you do not dry it thoroughly.
Cast iron gets HOT while cooking, so be careful not to burn yourself by touching it with unprotected skin.