Can I use soap to wash my cast iron pan?

Yes, modern dish liquids are safe for cast iron because they do not contain lye, which older soaps used that stripped seasoning.

How do I remove stuck-on food from my pan?

Use a chainmail scrubber, plastic scraper, or metal spatula to scrape off stubborn food bits without damaging the seasoning.

What oils work best for seasoning cast iron?

Vegetable oil, canola oil, and Crisco are commonly recommended by users because they are effective for building seasoning.

Why does my cast iron pan feel sticky after seasoning?

Sticky residue is caused by leaving too much oil on the pan. Always wipe off the excess oil after heating so the surface does not feel oily.

Seasoning and Cleaning a New Cast Iron Pan

To season a new pan, wash it, dry it, apply a thin layer of cooking oil like vegetable or canola oil, and bake it. Wipe off any excess oil after heating to prevent stickiness, and the seasoning will build naturally with regular use.

For cleaning, wash the pan with soap and water to remove food residue. Scrape off stuck-on bits with a chainmail scrubber or plastic scraper, as modern dish liquids will not strip the seasoning.

Dry the pan completely over low heat on the stove to prevent rust, then apply a very thin layer of oil while it is still warm. The surface should not feel oily to the touch, or sticky residue will form.

Seasoning and Cleaning a New Cast Iron Pan — infographic

Seasoning a new cast iron pan usually involves applying a thin layer of oil and baking it, while cleaning primarily focuses on removing food residue and preventing rust.

Initial Seasoning for New Pans

Many new cast iron pans come pre-seasoned, but Users suggest adding more layers for better performance.

Apply a thin coat of oil and bake. For a new, pre-seasoned pan, some Users advise washing it with soap and water, drying it thoroughly, then applying a thin coat of oil and baking it. "Then, after that, cook with it! The seasoning will increase over time as you use it, organically."

Use cooking oils like Crisco, vegetable, or canola oil. These oils are commonly recommended for seasoning due to their effectiveness. "Your seasoning oil. Vegetable Oil, Canola Oil, and Crisco are the ones I recommend."

Wipe off excess oil after heating. After applying oil and heating the pan, wipe it down again to remove excess oil and prevent stickiness. "Once it's 300, take out and wipe down again. Note I don't actually do this step anymore, but I recommend it to newbies or people having problems with their own process."

Cleaning After Use

The main goals of cleaning cast iron are to remove food without stripping the seasoning and to prevent rust.

Use soap and water, then dry thoroughly. Modern dish soaps are generally safe for cast iron, as they don't contain the lye that older soaps did, which stripped seasoning. "You can safely use it on your cast iron. Dawn products are not technically soap, which is why they use terms like 'dish spray' and 'dishwashing liquid,' all of which can and should be used responsibly on cast iron."

Scrape off stuck-on food. Tools like chainmail scrubbers, plastic scrapers, or even a metal spatula can effectively remove stubborn food bits without damaging the seasoning. "I'd consider getting a chainmail scrubber. Excellent at removing burnt on carbon and seasoning is generally tough enough that it won't scratch it."

Heat the pan to dry it completely. After washing, place the pan on the stove over low heat to ensure all moisture evaporates, which prevents rust. "Dry it on the stove with low heat, when I apply cooking oil with kitchen paper towel, it always show lot of black stuff."

Re-oiling After Cleaning

After cleaning and drying, many Users re-oil the pan to maintain and build the seasoning.

Apply a thin layer of oil. After drying the pan on the stove, apply a small amount of cooking oil with a paper towel or rag. "Then I put a little oil on the pan while still hot and wipe it all over with a paper towel."

Avoid leaving too much oil. Ensure the oil layer is very thin, as excess oil can lead to a sticky residue. "The pan shouldn't look or feel oily to the touch."

Do you want to know about common mistakes to avoid when seasoning and cleaning cast iron?