How to Clean a Cast-Iron Pan
PUBLISHED NOVEMBER 29, 2016
WATCH EVERY STEPHere’s how to care for your cast-iron skillet, from everyday upkeep to overhaul duty.
- What’s not to love about cooking in cast iron? We love this pan for its exceptional heat retention, naturally nonstick surface, and unbeatable durability and value. Cast iron is virtually indestructible and is easily restored if mistreated. Plus, a good skillet can be had for well under $50 and should last for generations.
Caring for a cast-iron skillet is like caring for a car: Service it regularly and it will last a long time; use it hard (or neglect it) and it will need more heavy-duty repair work. These care guidelines will bring your skillet back to life, no matter what condition it’s in.
How to Clean a Cast-Iron Pan
This is the best way to care for and maintain a cast-iron pan that’s in good shape.
How to Season a Cast-Iron Pan
Found an old skillet that’s looking a bit blotchy, or is your pan in need of some extra TLC to get its seasoning back in business? Here are the necessary steps if your cast-iron pan requires some minor service.
Heat oven to 500 degrees. Using paper towels, rub 1 tablespoon (for 12-inch skillet) or 2 teaspoons (for 10-inch skillet) oil over surface. Using clean paper towels, thoroughly wipe out excess oil (surface should look dark and smooth). Place skillet in oven for 1 hour. Using potholders, remove skillet from oven and let cool completely.
How to Remove Rust from a Cast-Iron Pan
Over the lifetime of a cast-iron skillet, you’ll usually just need to maintain or touch up its seasoning. But if the seasoning becomes very dull or damaged or if the pan badly rusts (it can’t be scrubbed away), you’ll need to give it an overhaul.
What is Seasoning?
When fat or cooking oil is heated to its smoke point in cast iron, its fatty acids oxidize and reorganize (or “polymerize”) into a new plastic-like layer of molecules. This layer becomes trapped within the pitted surface of the pan and bonds to the metal itself, creating the slick coating known as seasoning. Repeated exposure to smoking hot oil continues to build on this coating, making it more slippery and durable. That’s why even though most skillets these days come with a factory seasoning, the surface will become even more nonstick with repeated use.
What Oil Should You Use for Seasoning?
The more polyunsaturated the fat, the more readily it will oxidize and polymerize. We have found that flaxseed oil, which oxidizes and polymerizes faster than other vegetable oils, forms a particularly durable seasoning. But cheaper oils such as sunflower and soybean also work fine.
Best: flaxseed oil (9% saturated, 18% monounsaturated, 68% polyunsaturated)
Good, lower-cost choices: sunflower oil (10% saturated, 20% monounsaturated, 66% polyunsaturated), soybean oil (16% saturated, 23% monounsaturated, 58% polyunsaturated), corn oil (13% saturated, 28% monounsaturated, 55% polyunsaturated), canola oil (7% saturated, 63% monounsaturated, 28% polyunsaturated)
Worst: bacon fat (39% saturated, 45% monounsaturated, 11% polyunsaturated)
How to Test If Your Cast-Iron Pan is Well Seasoned
A well-seasoned skillet will have a dark, semiglossy finish and won’t be sticky or greasy to the touch. It won’t have any rust or any dull or dry patches.