How to Clean and Season Cast Iron Pans

My grandmother had this big old cast iron pan that she pulled out for just about every meal.

As I got older I used to look at the blackened pan, wondering why Grandma didn’t just get a new one – you know, one that didn’t look so old, used, and dare I say - dirty?

Grandma would just chuckle at my innocence and say, “It isn’t dirty dear; it’s just seasoned.”

Now I know better. Today I understand what she meant as my own cast iron pan gets pulled out from the cupboard.

Still, there are times when I can’t help myself and get ready to give it a good old-fashioned scrubbing.

The danger, however, is scrubbing off the seasoning. After all, it takes a lot of meals to get the “seasoning” just right on an old cast iron pan, and I don’t want to ruin it by cleaning it the wrong way.

So, where do you begin?

About Cast Iron Seasoning:

Cast iron cookware will last until the end of time if you care for it properly. A cast iron pan that has been handed down from generation to generation in your family may seem invincible, but in reality, it needs special care.

Cast iron cookware has been used for 100's of years because it is very sturdy and withstands and retains heat well. The "seasoning" is essentially a non-stick coating formed from fats and oils being heated to high temperatures.

This seasoning prevents food from sticking to the pan and protects the pan itself from exposure to liquids and rusting.

Because regular cleaning methods can remove or damage the seasoning, cast iron should not be cleaned like most other cookware. Soap and water, especially prolonged contact with soap and water will remove the protective coating and cause the cast iron to rust.

General Cleaning Tips:

Your cast iron pan can be ruined by doing what comes naturally to most of us; soaking the pan for extended periods or putting it in the dishwasher. This will make your pan rust and if rust happens, you will need to sand and re-season it.

Improper cleaning will take off the seasoning Grandma talked about, make the pan rust and everything you try and cook stick to the bottom, ruining both the dishes’ look and taste.

1. Always clean the pan immediately after use.
2. Clean using a stiff nylon bristle brush under hot water.
3. Dry immediately after washing.
4. Never soak the pan in water.
5. Do not put the pan in the dish washer.
6. Never use steel wool or sharp implements to clean or dislodge debris.
7. Remove stuck on debris using kosher salt rubbed around with a paper towel.
8. Heavy stuck on food deposits can also be loosened by boiling water in the pan on a stove.

Heavy Duty Cleaning (Stripping the Seasoning):

Some of us want to start over with a fresh protective coating. To do this you'll need to strip the seasoning down.

How To Strip The Seasoning:

Option 1: Soak the pan in a solution of water and baking soda or vinegar. Just be sure not to leave it overnight since the solution could eat heavily away at the metal.

OR

Option 2: Spray the pan with oven cleaner and let sit overnight or even place in a warm oven.

THEN

Once you have loosened the baked on foodstuffs stuck to your pan, it’s time to give it a good scrubbing.

• Use a softer scrubber like a sponge or rag.
• You can also scour the pan by rubbing 1 cup of rock salt around with a dishcloth.
• Avoid using anything sharp or cutting such as steel wool or brillo pads.

Don’t worry that you will not be able to get it clean. If you have used the tips above to loosen the dirt first, everything should simply wipe off on the inside.

How To Season Your Cast Iron:

You may have to re-season your pan every so often to keep food from sticking to the surface during the cooking process.

In order for the pan to season, the oil will be heated over it's natural smoking point. This will produce smoke, and plenty of it. So open the window and turn on the fan. It will not smell good.

You'll get a better quality seasoning if you use a thin layer of oil, and I do mean thin. Over coating with oil will not allow the oil to dry properly and make a hard imperious coating. A thick coating of oil will NOT speed up the process and will cause you to have to start the seasoning process over as the gunky sticky oil is not good to cook with.

The hot oven, the thin layer of oil and the long baking time will leave a hard, non stick coating over the iron.

A soft gummy coating of oil is usually caused from using to much oil in the seasoning process, but can also be caused by too short of a baking time or too low of a temperature.

Steps To Season your Cast Iron Pan:

1. Put your pan in a cold oven.
2. Turn the oven on 200 degrees and preheat your pan.
3. Take the pan out of the oven when it reaches 200 degrees.
4. Wipe Crisco on the inside and outside of the pan in the THIN layer. Do not over coat with oil.
5. Turn the oven up to 500 degrees F.
6. Put the greased pan back in the oven, upside down.
7. Heat the pan for 1 hour. (windows open!)
8. Turn off the oven, and let the pan cool while still in the oven- It'll take about 2 hours to cool down completely.
9. Repeat 2 or 3 times as necessary to increase the seasoning strength.

Follow this simple procedure by cooking some sort of fatty food in your pan the first few times you use it to help the seasoning take hold in the pan. This will give your foods a great flavor and keep your pan in great condition.

Keeping Your Cast Iron Pans Clean

Cleaning a cast iron pan isn’t difficult, if you follow some basic steps. The most important things to remember to keep those cast iron pots and pans at their best is to avoid using soapy water, and to allow your pan to age by not scrubbing it too clean after each use. Clean and dry the pan immediately to avoid prolonged contact with water, and last but not least never put it in the diskwasher.

This will ensure that you have a great cooking pan for a lifetime of use. Now you're good to go.  Grannie would be very proud.

Image courtesy of C Bertel, CC BY Flickr.