For some people, prized possessions come in the form of cars or fancy electronics. For me, it’s a fire-engine red 12″ Le Creuset cast-iron skillet. Since I acquired this powerhouse pan, it’s helped me whip up veggie-packed frittatas, pan-seared scallops, homemade rolls and countless chicken dinners. I’m working my way to master cast iron cooking with our guide. The all-in-one pan has been my go-to kitchen tool, so I’m sure to treat it with extra care. This includes learning how to properly clean cast-iron.
Some people get spooked by cast-iron cookware because it seems high maintenance. But really, it’s quite easy to care for. You just need to protect the seasoning.
What’s seasoning? Basically, it’s a layer of grease baked into the pan’s surface. Each time you cook with oil or fat, the seasoning will build. Eventually, it makes your pan as nonstick as Teflon. (In fact, plenty of people advocate cast-iron over chemically treated nonstick pans. Here are 10 more easy ways to go green in the kitchen.) Cast-iron pans are not only safe but also add good iron to your food.
Unfortunately, that hard-earned seasoning can come off in the wash, so it’s important to be gentle when cleaning up. Here’s a list of do’s and don’ts for how to clean a cast-iron skillet.
Do: Clean immediately after use
Try to rinse your cast-iron pan right after cooking. This’ll prevent clingy food scraps like eggs or sauces from hardening and sticking to the pan. (You can also pour a glass of hot water into the pan while it sits on the stove.) Wait until the cast-iron has cooled enough to handle, then hand wash in the sink.
Don’t: Let it soak too long
Although you might be tempted to toss your skillet in a sudsy sink while you eat, avoid letting it soak. Cast-iron is not rust-proof! Make sure to minimize the amount of time it comes into contact with water. (This means no dishwasher, either!)
Just a quick heads up: Submerging a hot pan in cold water can cause it to crack. So don’t do it.
Do: Use hot water and soap
It’s a common misconception that soap will strip the seasoning from your pan. A little soapy water now and then will help banish stuck-on food and reduce the elbow grease. Hot water helps dissolve the bits better.
Don’t: Use a hard scrubber
Abrasive scrubbers like scouring pads or steel wool will take off your hard-earned seasoning. Got tough residue? We recommend using a stiff nylon brush to gently remove it.
Do: Dry well and oil down
Instead of leaving your pan in the rack to dry, wipe it down with a cloth or paper towel right away. This will prevent rusting. Beware: Cast-iron can turn your pretty tea towels black. You can also set it on a heated burner on the stovetop for a minute or two to dry completely.
Extra credit: Reinforce your seasoning after a wash. While the pan is warm, apply a light coat of vegetable oil with a paper towel.
A little rust or scrubbed-off seasoning isn’t the end of the world. You can always scour off rust and re-season the pan. Learn how to season cast-iron here.
Remember, these pans are extremely durable. With a little care, they’ll last you a lifetime.
Now that you’ve learned how to care for your cast-iron, it’s time to get cooking! Below, you’ll find recipes for breakfast, dinner and dessert you can cook on the stovetop or in the oven.
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