While the pan is still hot, use a spatula to remove as much of any stuck-on bits of food as possible. Then add about 1/2 cup of hot or boiling water to the pan. It's important to use hot water, since cold water going into a hot pan could cause it to warp or even crack.
Cleaning cast iron when it is still warm will reduce the time and difficulty of cleaning your pan and help prevent food from sticking.
Wash while it's still warm.
The water should be warm too, as you never want to shock cast iron with a sudden and drastic temperature change from cold water, since this could cause warping and even cracking. Wash with something that will scour but not scratch.
The Best Way To Clean and Season a Cast Iron Skillet
We do recommend cleaning the pan while it's still warm (but cool enough to handle safely), which makes cleanup easier. For regular cleaning, avoid using harsh detergents or steel wool since they can remove the seasoning.
Everyday cleaning
Be sure to let the cast iron cool first to avoid damage from thermal shock, which could warp or crack either the pot or the enamel. For everyday cleaning, use a non-abrasive sponge such as a Dobie sponge with hot water and regular dish soap.
Avoid using the dishwasher, soap, or steel wool, as these may strip the pan's seasoning. Scrub off stuck-on bits: To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan.
Sticking your skillet into a roaring fire might seem like a good way to heat it up in a hurry, but overheating or uneven heating can cause your skillet to take on a permanent warp, or even crack. Same goes for pouring cold water into a red-hot pan.
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.)
Truthfully, leaving your cast iron to soak in the sink is worse for it than any tomato sauce or soap will every be. Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust.
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.
Do not use scouring pads or steel wool on cast iron skillets as these will remove the seasoning. Dry the skillet immediately with a clean rag or paper towel to prevent rust. Do not let your cast iron skillet air dry. Lightly oil the skillet using a small amount of your high temp oil on a paper towel once it is dry.
Cast-iron cookware is porous, and the oil works to fill those pores and create a smooth, nonstick surface. Enough oil soaks into those pores during the initial coating, so you can go ahead and wipe off as much as you can. Leaving too much oil on is a common mistake that will leave your skillet sticky.
The first is that since oil is used to season the cast iron skillet and create a nonstick surface, soap would effectively wash away the cure that you worked so hard to build. The second reason that this myth persists is that soap isn't the most efficient cleaner of cast iron.
Decades ago, soaps were made with lye and vinegar, and they were too harsh for use on cast iron pans. They would indeed strip away oil and could remove seasoning. But today's soaps, especially ones that are made with eco-friendly solutions, are often too mild to remove seasoning.
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!
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.
Acidic foods (unless you make it snappy)
Acidic foods (like tomato sauce, wine-braised meats, etc.) enter the red zone when they spend too much time cooking in the skillet. It's particularly important to not marinate anything in a cast-iron pan, as many marinades are quite acidic in order to tenderize the meat.
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.
Although salt is hard, it's still softer than cast iron, so it doesn't risk scratching the surface of your skillet.
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.