Learn how to clean your cast iron quickly and easily so that it lasts generations.
I frequently receive emails asking about cast iron – how to care for it, how to select the best size, the sizes of skillets that I use, etc. I love answering each one of these emails and thought that it might be helpful for even more people for me to write a series on the topic!
Properly cared for, cast iron cookware can last for generations and will become on of those prizes heirlooms handed down through your family. Cast iron cookware has long been a treasured tool for cooking for their weight, conductivity of heat, as well as the ability to cook just about anything in it! While there are definitely more expensive pieces of cookware available, there are few pieces that are as versatile as cast iron.
Since I use my cast iron cookware so frequently, I definitely want to make sure I am taking proper care of it – especially the skillets given to me from my Grandmothers as well as my husband’s family.
How to Clean Cast Iron
1. Once your cast iron has cooled to a slightly warm temperature after use, pour about 1/4 cup of Kosher salt onto the cooking surface
2. Use a paper towel and scrub the salt in a circular motion to remove the cooked on residue.
3. If the residue still does not release, pour about 1 tablespoon of oil onto the cookware, grab an old store rewards card or similar hard plastic card and scrap away the problem area.
4. Wipe clean with paper towel to remove all of the salt and residue you’ve removed from the cookware.
5. Rub a light coat of oil over the surface and place on the stove top over low heat for a few minutes to completely dry.
Do you use cast iron cookware? What’s your favorite thing to cook in it?
I got rid of my chicken fryer when we moved 5 yrs. ago. I would like to try again. But have they made a “model” of cast iron pan that is lighter in weight? You see I had a stroke 26 years ago and at my peak in left-handed strength I still couldn’t handle the ol’ chicken fryer. Now that age is bearing it’s strange effects I wouldn’t even try anything so heavy. But I will go out and get the small fry pan that my Mother used for frying one egg at a time.
I have seen a lot of talk on line about using cast iron skillets. They are too heavy for me to use. What other type of skillet do you recommend for those of use who can’t use cast iron any more?
You might want to check into the Lodge Carbon Steel skillets. They are much lighter than the cast iron with similar results. I’ve not added one to my skillet collection, but have used one and loved it. It is definitely on my wish list!
Do you use water to rinse the salt out? Also I have heard that you are supposed to clean it immediately after cooking, is cooling the skillet better?
I use a paper towel or damp dish cloth to remove the salt. In extreme cases, I will use a little bit of water, but am sure to immediately re-season my skillet. Recently, I asked the folks at Lodge personally what their view was about water and they said for their skillets, it wasn’t an issue if you dried and made sure to re-season them. So, I’ve been a bit looser on that since the conversation.
I only allow my skillets to cool enough for me to handle them and then clean. The cooler they are, the harder I find it to remove anything that might have become stuck on them.
I have my grandmother’s and my mom’s cast iron skillets and the way I was taught to care and clean them was after I cook on them, turn the stove top back on and get the iron hot. Add about 3 pieces of ice to it and scrape with metal spatula where the ice is sizzling…the cooked on foods come off easily. Then pour out and put wipe out access. Then put the skillet back on the burner to all the heat to dry. I also used to work at a grill and we cleaned the iron grill the same way periodically throughout my shift so as to not have so much to clean at the end of the night.
I forgot to add, I always coat with more oil after it is clean and I store them stacked together with a paper towel in between each skillet
To get rid of rust on cast iron, try scrunching up some tin foil into a ball and scrub away the rust spots with it.
Is this method good even after shallow fring chicke? when all the grease and tiny bits of chicken sticking to the skillet. Would it also take care of the eggy or meaty smell? I have spoiled too many skillets by washing them bcoz the smell jus wouldn’t go away and I couldn’t bear to cook in the skillet again with that smell….:(
Do you use salt each time? That seems like a lot of salt every day. Sometimes I use mine for breakfast and dinner!
Hi Brianne, I use salt each time there is something cooked on or my cast iron needs a good scrubbing. With a good seasoning, you don’t have to use the salt scrub nearly as much.
Thank you so much for this. I am in love with my cast iron skillet but have never known how to properly clean it… especially since I usually cook something like chicken in it. I’m always worried that I won’t get it clean enough to be “safe” to use next time, so I commit the worst sin there is for cast iron… I wash it! Luckily mine is still in good shape. Can you reseason the skillet again? Do you use Crisco and put it in the oven or something? I can’t remember! I need to season it all over again now & clean it your way! Thanks a bunch!
Does it have to be Kosher salt? I have regular salt and sea salt.
No, it doesn’t have to be Kosher. If the residue is really, really tough, the courseness of sea salt actually works amazingly well.
I inherited some cast iron from my grandmother that has some rust spot. How do I remove it?
saw somewhere… cut a potato in half, dip in a baking soda and rub in a circular motion. Rust will come right off!