Our cast-iron skillets are prized possessions in the kitchen. Nothing sears a steak or transforms a bowl of biscuits like a heavy hunk of iron. A cast-iron skillet also moves seamlessly from stovetop to oven just like a Dutch oven, but there’s one key difference: It doesn’t have that enamel coating to protect it. Whether you bought a pre-seasoned pan from Lodge or want to preserve grandma’s skillet for the next generation, proper care is critical when it comes to cast iron. Here’s why cast iron should never go in the dishwasher and how to clean your skillet so it will last for decades to come.
Why Cast Iron Should Not Go In The Dishwasher
Never put your cast iron in the dishwasher as it will remove your cookware’s well-seasoned surface and cause it to rust. The strong detergents used in a dishwasher strip away the protective coating of baked-on oil that gives cast iron its nice black sheen and non-stick surface. In general, prolonged exposure to moisture causes cast iron to rust, and the dishwasher only worsens the situation. But don’t despair if you’ve already made this mistake—rusty cast iron can easily be rescued by re-seasoning, which we explain below.
How To Properly Clean Cast Iron
Don’t toss your cast iron in soapy water to soak for hours—another mistake that will lead to a rusty pan. Instead, clean your cookware as soon as it cools with one of the following methods:
Heat And Paper Towels
You can skip getting cast iron wet entirely if you have a barely soiled pan. Wipe well with a paper towel and reheat the skillet on the stovetop on medium for several minutes to kill off any germs. Give it another wipe once the pan has cooled slightly. You may see some black residue on your paper towels, which is perfectly normal.
Soap And Water
When you have a messy pan, use dish soap and a nylon brush or sponge to clean your cast iron:
- After the pan has cooled, use a pan scraper or wooden tool to scrape out big messes into the trash. If you aren’t able to scrape off stuck-on food, you can simmer a little water in the pan for five minutes to soften it, let the pan cool, and scrape again.
- To wash your pan in the sink, add a drop or two of dish soap into the pan with a little warm water. Use a nylon brush or sponge to scrub the pan clean, inside and out.
- Promptly dry the pan with a paper towel or lint-free tea towel. If the pan is still damp, you can reheat it on the stovetop briefly until all moisture is gone.
- Rub a very thin layer of vegetable or canola oil on the surface of the skillet with a paper towel, then store.
Salt And Oil
Some cooks like to use coarse salt to remove stubborn messes on cast iron. Pour a couple of tablespoons of very coarse salt in the pan—you can also add a little vegetable oil for lubrication if needed. Use a nylon scrubber or clean dish cloth to scrub the surface. Rinse out the pan and follow up by washing as needed. As always, dry the pan completely before storing.
Re-Seasoning Cast Iron
If you put cast iron in the dishwasher or forget it in the sink, you’ll likely end up with a rusty mess. Fortunately, it’s very easy to re-season cast iron following these steps:
- Clean the pan first if it’s dirty, then dry thoroughly.
- Remove any excess rust using steel wool. (Note that this is the only time you should ever use steel wool on cast iron). Rinse with water and dry with paper towels.
- Thoroughly coat your cast iron with a thin layer of vegetable or canola oil, both inside and out.
- Place the pan upside down on the top rack in your oven. Bake it for one hour at 450 degrees F.
Common Mistakes To Avoid With Cast Iron
- We’ve already mentioned that prolonged exposure to moisture and air drying can cause rusting. This goes for storing your skillet in damp areas, too. Don’t stick your skillet under the sink or next to the dishwasher.
- Cooking highly acidic food can strip away the seasoning. This is also why you should avoid hacks like using vinegar to scrub your pan.
- Cast-iron can withstand high heat, which is why it’s so great on a grill or campfire. However, very high heat can affect the seasoning or result in burnt-on food.
- Don’t use metal scrapers or metal scouring pads when cleaning cast iron—they’re too aggressive unless you’re intending to re-season the pan.
- Don’t season your pan with lard like grandma used to do—the seasoning could become rancid. Peanut oil is also a no-no as some guests may have allergies.
