One of the most persistent myths about cast iron cookware is that it is difficult to maintain. In reality, cast iron care is straightforward once you understand a few key principles. With the right approach, cleaning takes just minutes and your pan will reward you with decades of reliable service. This guide covers everything you need to know about keeping your cast iron in peak condition.
Debunking the Soap Myth
Let us address the most common misconception first: you absolutely can use soap on cast iron. The prohibition against soap is a relic from an era when soaps were made with lye, a caustic substance that could indeed strip seasoning. Modern dish soaps are mild detergents that will not damage a well-established seasoning layer.
That said, soap is not always necessary. For everyday cleaning after cooking, hot water and a brush are usually sufficient. Save the soap for when you have cooked something particularly messy or aromatic that you want to fully remove before your next cooking session.
The actual rule is simple: clean promptly, dry thoroughly, and oil lightly. Follow these three steps after every use and your cast iron will thrive.
Everyday Cleaning Routine
The best time to clean cast iron is while it is still warm from cooking. Food residue comes off much more easily, and you can take advantage of the pan's heat to evaporate moisture during drying.
Step-by-Step Daily Cleaning
- Scrape while warm: Using a wooden spatula or plastic scraper, remove any stuck-on food particles while the pan is still warm. A chain mail scrubber works excellently for stubborn bits without damaging the seasoning.
- Rinse under hot water: Hold the pan under hot running water and use a stiff brush to scrub the entire cooking surface. The brush should have natural or heat-resistant bristles.
- Dry immediately and completely: This is the most critical step. Use a clean towel to dry the pan thoroughly, then place it on a low burner for two to three minutes to evaporate any remaining moisture from the pores of the iron.
- Apply a thin oil layer: While the pan is still warm from the stovetop drying, add a small amount of cooking oil (about half a teaspoon) and use a paper towel to spread it into a thin, even layer across all surfaces. Wipe away any excess so the pan appears almost dry.
- Store properly: Once oiled and cooled, store your pan in a dry location. If stacking pans, place a paper towel between them to protect the seasoning and absorb any moisture.
Dealing with Stuck-On Food
Even well-seasoned cast iron occasionally encounters stubborn stuck-on food. Here are progressively more intensive methods to address this:
The Salt Scrub Method
For moderately stuck food, add a tablespoon of coarse salt to the warm pan and use a paper towel or cloth to scrub in circular motions. The salt acts as an abrasive without damaging the seasoning. Rinse, dry, and oil as usual.
The Boiling Water Method
For seriously burnt-on residue, add a centimetre of water to the pan and bring it to a boil. The bubbling action helps lift stuck particles. Use a wooden spoon or spatula to gently scrape the bottom while the water boils. Pour out the water and proceed with normal cleaning.
The Baking Soda Paste Method
For the most stubborn situations, make a paste of baking soda and water. Apply it to the affected area and let it sit for fifteen to twenty minutes. Scrub with a brush, rinse thoroughly, dry completely, and re-oil. This method may require a light re-seasoning afterward.
Never put cast iron in the dishwasher, leave it soaking in water, use harsh chemical cleaners, or scrub with steel wool (unless you are intentionally stripping the seasoning for restoration). These actions will damage or destroy your seasoning.
Long-Term Maintenance
Recognising When to Re-Season
Your cast iron will tell you when it needs attention. Signs that the seasoning needs refreshing include:
- Food starting to stick where it previously did not
- Dull, gray patches appearing on the cooking surface
- Small rust spots developing between uses
- The surface feeling rough rather than smooth
A light maintenance seasoning can be done on the stovetop. After cleaning and drying, heat the pan over medium heat until a drop of water sizzles immediately upon contact. Apply a thin layer of oil with a paper towel (carefully, using tongs), let it smoke for a minute or two, then turn off the heat and allow to cool. This quick treatment restores the surface between full oven seasonings.
Quarterly Deep Maintenance
Every few months, or when the everyday seasoning seems tired, give your cast iron a full oven seasoning. This involves the complete process of thin oil application and oven heating as described in our seasoning guide. This reinforces the seasoning layers and restores optimal performance.
Caring for Enamelled Cast Iron
Enamelled cast iron like Le Creuset or Staub requires slightly different care than traditional cast iron. The enamel coating eliminates the need for seasoning but introduces its own considerations.
Cleaning Enamelled Cast Iron
- Allow to cool: Never run cold water over hot enamelled cast iron, as thermal shock can cause the enamel to crack.
- Use gentle methods: Soft sponges and mild dish soap work well. Avoid abrasive scrubbers that can scratch the enamel surface.
- For staining: A paste of baking soda and water can help lift stains from light-coloured enamel interiors. Let it sit for a few hours before gently scrubbing.
- Dry thoroughly: While the enamel protects against rust, the exposed rim of some pieces can still develop rust if stored wet.
While many enamelled cast iron manufacturers claim their products are dishwasher safe, frequent dishwasher use can dull the enamel finish over time. Hand washing is gentler and helps preserve the appearance of your investment.
Storage Best Practices
Proper storage protects your seasoning between uses and prevents damage to the cookware.
Location Matters
Store cast iron in a dry location with good air circulation. Avoid cabinets against exterior walls where condensation can form, or under the sink where humidity is higher. If you have space, hanging cast iron on a wall rack keeps it dry and accessible.
Stacking Safely
If you must stack cast iron, always place a barrier between pieces. Paper towels, cloth napkins, or felt pan protectors prevent scratching and absorb any moisture. Stack with the largest piece on the bottom to create a stable pile.
Lid Storage
Store Dutch oven lids slightly ajar rather than sealed. This allows air circulation and prevents any trapped moisture from causing issues. A folded paper towel placed between the pot and lid works well.
Troubleshooting Common Issues
Rust Spots
Minor surface rust is not a disaster. Scrub the rust away with steel wool or a stiff brush, wash and dry the area, then immediately apply a stovetop seasoning to the affected spot. For more extensive rust, see our restoration guide.
Sticky Surface
A sticky or tacky surface usually results from oil that was not fully polymerised during seasoning. Place the pan in a hot oven (260°C/500°F) for an hour to help the oil complete its transformation. If the problem persists, you may need to strip and re-season.
Metallic Taste
A metallic taste in food typically indicates that the seasoning has worn thin and food is reacting directly with the iron. Build up your seasoning with several cooking sessions using fatty foods (bacon, fried potatoes, etc.) or complete a full oven seasoning cycle.
Flaking Seasoning
Seasoning that flakes off was likely applied too thickly or with incompatible oil. Scrub away the flaking areas, wash thoroughly, and build new seasoning layers using thin oil applications and proper heating.
Clean promptly while the pan is warm. Dry thoroughly using heat from the stovetop. Oil lightly with a thin layer wiped almost dry. Store dry in a location with good air circulation. Follow these four principles and your cast iron will serve you for a lifetime.
Australian Climate Considerations
Australia's varied climate affects how you should care for cast iron. In tropical and coastal regions with high humidity, pay extra attention to thorough drying and consider storing pans with a slightly heavier oil coating. Keep silica gel packets in your storage cabinet to absorb excess moisture.
In arid inland areas, rust is less of a concern, but the dry air can make seasoning appear dull. This is purely cosmetic and does not affect cooking performance. An occasional light oiling restores the sheen.
During winter in southern states, heating your cast iron on the stovetop before storing helps combat moisture that can accumulate in cooler months.
Building Good Habits
The secret to effortless cast iron maintenance is developing consistent habits. Make cleaning and oiling an automatic part of your cooking routine. Within a few weeks, the process becomes second nature and takes less than five minutes.
Remember that cast iron improves with use. Every cooking session adds to the seasoning, and every proper cleaning preserves it. The small effort you invest in maintenance pays dividends in the form of cookware that performs better each year and can outlast you by generations.