Cast-iron cookware is built to last generations—literally. But owning one means learning to care for it properly. From cleaning your skillet to restoring rusted cast iron, here’s everything you need to know to make your pan a lifetime companion.
Why Cast Iron Is Worth It
In an era of concern over “forever chemicals” like PFAS found in some nonstick pans, cast iron offers a naturally non-toxic, chemical-free option. It’s also virtually indestructible when handled right, and the surface gets better with time. But it does come with a learning curve, and a little weight.
What Is Seasoning and Why Does It Matter?
“Seasoning” is a thin layer of polymerized oil baked into the surface of your pan. It prevents rust and gives cast iron its semi-nonstick surface. Most new cast-iron pans come pre-seasoned, but if you want to build or restore that layer yourself, here’s how:
- Wash the new pan with mild soap and warm water.
- Dry thoroughly with a towel, then heat on the stove until all moisture is gone.
- Rub a thin layer of oil (vegetable oil, canola, or shortening) all over the pan.
- Place it upside down in a 400°F oven for 1 hour. Let it cool in the oven before storing.
How to Clean Your Cast-Iron Pan
Despite popular myths, cleaning cast iron isn’t dangerous—if you avoid a few common mistakes. According to cast-iron expert and Harvard-trained physician Gregory Stahl, basic cleaning won’t damage seasoning or pose health risks.
For Light Messes
- Wipe the pan with a paper towel after cooking (especially for things like grilled cheese or bacon).
- If needed, add a drop of oil and wipe it into the surface to reseal it.
For Saucy or Sticky Residue
- Fill the pan with water and bring it to a boil on the stove.
- Let it cool slightly, then scrub with a nylon brush or sponge.
- Dry thoroughly, and reseal with oil to prevent rust.
For Crusted or Burnt-On Food
- Pour in kosher salt and scrub with a paper towel or soft cloth.
- Use the flat edge of a wooden spoon to scrape softened bits while the pan is warm.
- Rinse, dry, and oil as usual.
What Not to Do
- Don’t use steel wool or metal scouring pads. They can scratch the seasoned surface and create rust-prone areas.
- Don’t cook acidic foods like tomato sauce for long periods, especially in a newly seasoned pan—they can strip the seasoning.
- Don’t leave your pan wet. Water causes “flash rust,” and although it’s easy to clean, it’s best to prevent it by drying and oiling the pan right away.
Can You Use Metal Utensils on Cast Iron?
While cast iron is tough, avoid metal utensils whenever possible. They can scratch the seasoning and expose raw metal, which leads to rust. Stick with wood, silicone, or rubber spatulas and spoons for daily use. If you do scratch the surface, reseal it with oil after cleaning.
Restoring a Rusted or Crusted Cast-Iron Pan
If you find an old or damaged pan, you can bring it back to life. Gregory Stahl recommends this method:
- Spray the entire pan with oven cleaner (inside and out).
- Seal it in a plastic bag and let it sit for a few days.
- Remove and scrub with soap and water to strip off the seasoning.
- Repeat if needed until you reach bare metal, then season from scratch using the oven method above.
Cast-iron cooking isn’t hard—it just takes some habit-building. Clean it properly, reseal it regularly, and avoid metal abuse. In return, you’ll get a pan that handles everything from steaks to cornbread and only gets better with age. Take care of it, and your grandkids will still be flipping pancakes on it one day.
