You should clean cast iron while it's still warm (not scorching hot) to make it easier to remove food, using hot water and a brush/scraper, then dry it thoroughly and apply a thin layer of oil to prevent rust; avoid plunging a very hot pan into cold water to prevent cracking and damage to the seasoning, notes Le Creuset, Lancaster Cast Iron, and The Ironclad Co..
Wash your skillet after it has cooled down but is still warm. Pour water into the pan and use a scrub brush or gentle scraper to clean away all the cooked-on food. Don't use steel wool or abrasive scrubbers which can wear away your seasoning.
Cast Iron Skillet Cleaning Method: Salt & Stiff Scrub Brush
The method: While the pan is still warm, get to cleaning. Wash the skillet by hand using hot water and a stiff brush. To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water.
Cast iron rusts when exposed to moisture for long periods. A water soak can undo months of seasoning and require a full restoration. Wash quickly with warm water and a soft brush while the pan is still warm. Dry it immediately on low heat until all moisture evaporates.
Avoid using metal scrubbers that will damage the cast-iron surface. Beware of rubber and plastic spatulas, especially cheap ones, as they may melt against the hot metal. This $20 Oxo brush is tough and especially good for cleaning between the grates of cast-iron grill pans.
5 Mistakes That Could Ruin Your Cast Iron Skillet
You shouldn't cook eggs in a cast iron skillet because they tend to stick, especially in new or poorly seasoned pans, leading to frustrating messes and potential damage to the pan's seasoning, though proper preheating, fat, and low-heat techniques can make it possible. The porous surface of cast iron, especially newer ones, grabs eggs, and its excellent heat retention can easily brown or overcook them, making delicate foods like eggs challenging compared to Teflon or stainless steel.
While the Scrub Mommy and Casabella scrubbers are great for everyday use, reach for a Scoth-Brite Stainless Steel Scrubber when you want to start over from scratch with your cast iron. Use this steel scrubber to remove rust and other debris from your messiest recipes.
It may help to heat the pan slightly so the dirt and grease soften. Then, we use sandpaper to sand the cast iron completely bare. It takes some effort, but it's all worth it. If the pan is completely devoid of rust and you only see a grey metal layer, rinse the pan thoroughly under running water.
Using soap will not ruin your pan. It is totally fine on enameled cast iron, and on plain cast iron, too. It's not going to destroy your seasoning.
If the rust was only in a few spots, just keep cooking. If it was more widespread over the surface of your pan we recommend to re-season the skillet in the oven.
You should avoid cooking highly acidic foods (tomatoes, wine sauces), delicate fish (tilapia, flounder), and eggs in cast iron, especially if the pan isn't perfectly seasoned, as these can stick or damage the non-stick seasoning, leading to metallic tastes or stuck food. Sticky desserts and strong-flavored foods can also be problematic as cast iron retains flavors.
It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says.
Incorrect Temperature
"Eggs will stick if the pan is too cool or too hot," notes Tanner. Cast iron takes some time to heat up, so it's worth learning how to properly warm it before cooking eggs.
This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount. Don't make these common cast iron cooking mistakes.
Your cast-iron skillet can last forever if you care for it properly—and use it frequently. Do so, and you'll have a pan you can cook with for decades. Learn basic cast iron care, also how to get a vintage cast-iron skillet into working shape for cooking at the link below.
Using Soap on Pre-Seasoned Cast Iron
If you've got a Pre-Seasoned Skillet, one of the worst things you can do is scrub it down with soap after every use. Soap can strip away the seasoning, which is what helps create that naturally non-stick surface.
The most common reason food sticks to cast iron is because the pan is simply too hot. Because cast iron retains heat much better than other types of cookware, you generally don't need to use as high of a heat setting.