Cast iron pans offer a unique way to cook that shouldn’t be overlooked. If you’re hesitant about getting one, or using one you have because you aren’t sure how to clean it, we are here to help! Most cast irons come pre-seasoned, which is important. The seasoning refers to a polymer that has formed between oil and the pan’s surface. It creates a nonstick surface and adds flavor to the dish you are cooking. Preserving that layer is important, which is why it is important to follow the correct way to clean the cast iron.
Improper cleaning methods can remove the seasoning from the pan, and the process to re-season it can be time consuming. First things first, begin cleaning your cast iron pan immediately after cooking. Use pot holders or tongs because those pans stay hot for a very long time.
Do not use dish soap, let soak in the sink, or put in the dishwasher. Those methods will surely remove the seasoning from the pan.
Pour one cup of coarse sea salt directly into the pan and use a wooden spatula or spoon (not metal, this can scratch the surface) to scrub away any leftover food. The coarseness of the salt will scrape off any hardened bits without damaging the pan’s layer of seasoning.
Use a clean towel to scrub away the remaining salt and food. If there are some stubborn bits, you can boil some water in the pan and repeat step 1.
Once the pan is completely clean, use a clean cloth to dry it thoroughly. You want to remove all moisture to prevent rust, so if you need to, you can heat it on the stovetop to evaporate any residual moisture.
Once it is completely dry, wipe the inside of the pan with a cloth dipped in ½ teaspoon of vegetable oil or melted shortening and store the pan in a dry area.
Keep a dedicated towel to clean your cast iron so you don’t ruin multiple of them!
Now go on and test the cast iron out, it is a truly versatile cooking pan!
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