Please wash your skillets!” La Forge recommends a mild dish soap, meaning one that doesn't have a strong fragrance because cast iron can retain what you put in it. La Forge washes her pan when it's still slightly warm and the food is easier to remove. But please make sure it's cool enough to touch.
While your pan is still warm, take it to the sink and wash it with a drop of dish soap. (Yes, despite popular belief, a little soap is fine if you remember to re-season your cast-iron skillet as needed.
While soap will not hurt your cast-iron pan, water will, because it will cause the metal to rust, and so that is the thing you should not use on a cast-iron pan.
There is only one rule to use when cleaning non-enamelled cast iron, and that is to clean without the use of washing up liquid! However, you can use soap as it won't wash away the oil like washing up liquid will.
Food and moisture will deteriorate the seasoned surface and cause it to rust. Never put cast iron pans in the dishwasher or let them soak in a sink of water. Never put cold liquid into a very hot cast iron pan. The pan could easily crack or warp.
To clean, just use mild dish soap (that's right, it's okay to use a little soap!) and a scouring pad or a cast iron pan cleaning brush. Wash it, scrub it, rinse it, then wipe it out well and season it with a few drops of oil and store with a paper towel covering the cooking surface.
Cooks for generations didn't use soap on cast iron pans because the soaps were made with lye and vinegar, two ingredients that will absolutely strip seasoning and can even damange the pan's iron. Today's aerosol oven cleaners are often made with lye, or sodium hydroxide.
Using vinegar mixed with water is one of the best iron cast cleaner methods you can employ to get rid of unwanted rusting on your pans. So, if you find yourself stuck with rust, pull out the vinegar and have it shining like new again in no time!
There's no need to throw away a cast iron skillet that's a little (or a lot) rusty. In fact, the next time you stumble upon some rusty pots and pans at an antique store or flea market, imagine the potential!
If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
For general cleaning, do not use copper scrubbers or steel wool as these can be too abrasive and will remove seasoning. Instead, opt for chainmail scrubbers, pan scrapers or cast iron scrub brushes which will be gentler on your pan's seasoning.
Can I use soap to wash cast iron? Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Large amounts of soap can strip the seasoning off your pan, but you can easily re-season your pan as needed.
In short, yes, it is safe to wash cast iron cookware with mild dish soap or castile soap. However, avoid strong degreasing soaps and detergents to prevent damaging your pan's seasoning layer. Scrub lightly with a dish brush, rinse and dry well, and apply a thin coat of oil to the pan after washing.
Many cast iron purists simply wipe their pan clean after cooking instead of exposing the pan to water and harsh scrub brushes. But for those of us who'd prefer a cleaner cast iron skillet, oil and kosher salt are more effective than soap and a sponge will ever be.
In short, it's best to apply a very light coating of oil to clean, dry cast iron cookware after each use. The oil protects the iron from moisture and oxidation, which helps prevent rust. Apply cooking oil with a clean, lint-free cloth, then thoroughly wipe down all surfaces of the pan to remove excess oil.
Cast Iron Skillet Cleaning Method: Salt and Paper Towel
The method: Pour 1 cup coarse kosher salt into the still-warm skillet. Use a folded kitchen towel to scour. Discard the salt and rinse the skillet with hot water.
WD-40 can be used to remove rust from your cast-iron stovetop depending on how much you use and how long you leave it there. If you want to get rid of it quickly, you can try adding more WD-40 or applying the same layer over again.
Cleaning cast iron when it is still warm will reduce the time and difficulty of cleaning your pan and help prevent food from sticking. If you are able to clean the skillet out by simply wiping it out, stop here. Having a small amount of oil after cleaning is not a problem.
All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.
CLEAN CAST-IRON SKILLET AFTER EVERY USE
Wipe interior surface of still-warm skillet with paper towels to remove any excess food and oil. Rinse under hot running water, scrubbing with nonmetal brush or nonabrasive scrub pad to remove any traces of food. (Use small amount of soap if you like; rinse well.)
Olive oil is a great option for seasoning your cast iron skillet because it is affordable and easy to find. It also has a high smoke point, which means it can withstand high temperatures without burning.
After you've used your skillet, use a sponge to scrub it with water. But don't let it soak in water, as this can cause rusting. If it still needs a bit more attention, add some kosher salt to the pan and scrub with a damp sponge. The salt acts an abrasive cleaner without disturbing the seasoning.
Water boils at 212º and cast iron pans without an enamel coating can withstand up to 1500°F. So boiling a little water won't damage your pan. If you don't season your pan well, rust can form in no time, though. If you boil water for too long, you risk wearing down the layer of seasoning.