Can you use soap on cast iron? We break down just how to clean a cast iron skillet and address everything you should and shouldn't do while taking care of your precious pan.
How to Clean a Cast Iron Skillet
Updated on Mar. 29, 2024
For some people, prized possessions come in the form of cars or fancy electronics. For me, it’s a fire-engine red 12″ Le Creuset cast-iron skillet. Since I acquired this powerhouse pan, it’s helped me whip up veggie-packed frittatas, pan-seared scallops, homemade rolls and countless chicken dinners. I’m working my way to master cast iron cooking with our guide.
The all-in-one pan has been my go-to kitchen tool, so I’m sure to treat it with extra care. This includes learning how to properly clean my cast-iron.
What Makes Cleaning Cast Iron Special?
Part of what makes cast iron so great for cooking is that layer of seasoning it gets after regular use. Seasoning is basically a layer of oil baked onto the pan’s surface. Each time you cook with oil or fat, the seasoning will build. Eventually, it makes the pan nearly nonstick.
Unfortunately, that hard-earned seasoning can come off in the wash, so it’s important to be gentle when cleaning up. Here’s how to clean a cast iron skillet—plus a few do’s and don’ts as you go.
How to Clean a Cast-Iron Skillet
Step 1. Rinse your skillet after use
After your cast iron has cooled down a little bit (you don’t want to burn your hands!), rinse your cast iron in the sink with warm—never cold—water to dislodge clingy food scraps like eggs, and prevent them from hardening and sticking to the pan. If you don’t want to wait, you can pour a glass of hot water into the pan while it sits on the stove.
Yes—it’s OK to get your pan wet! But do not soak the cast iron skillet. It is not rust-proof! Minimize the amount of times it comes in contact with water. (This means no dishwasher, either!)
Step 2. If you need, use soap, water and a scrubber
Contrary to popular belief, if plain water isn’t doing the trick, you can use a little bit of dish soap to help loosen the stubborn scraps. A little soapy water now and then will help banish stuck-on food and reduce the elbow grease. Use warm water and gentle dish soap and scrub your pan where it needs it.
However, don’t use abrasive scrubbers like scouring pads or steel wool, because it will take off your hard-earned seasoning. Instead, use a brush like a pan scraper or a nylon scrubbing brush. If you’ve got tough residue, using kosher salt as a natural buffer or one of our editor-tested products for cleaning cast iron pans will get those difficult bits right off.
Step 3. Dry your cast iron skillet
Instead of leaving your pan in the rack to dry, wipe it down with a clean rag or paper towel right away. (Don’t use a light towel—the cast iron can stain it.) This will prevent rusting. You can even let your pan dry in the oven.
Editor’s Tip: Reinforce your seasoning after a wash. While the pan is still warm, apply a light coat of vegetable oil with a paper towel. However, don’t let the oil pool! Use another paper towel to soak up the extra liquid.
How to Season a Cast Iron Skillet
Whether you just bought a brand-new cast iron skillet or had to scrub off the rust on your pan, you need to season or re-season your pan before you use it. (Watch this video on how to restore a rusted cast-iron skillet.)
Start with your clean, rust-free pan, and apply a thin coat of vegetable oil to the whole pan—outside and handle included. Bake your cast iron skillet upside down in the oven at 350°F for 1 hour (lay a sheet of aluminum foil on a lower rack to catch potential drips). Once your timer goes off, leave it in the oven to cool. Now you’ve got a seasoned pan! Get more tips on how to season a cast-iron skillet.
When to Replace Your Cast Iron Skillet
The only reason you should consider replacing your cast iron is if it cracks or has chips or holes in the surface due to corrosion or improper cleaning techniques.
But once it is time to replace your cast iron skillet, go for one of our picks for the best cast-iron pans under $50. Or, check out these other pieces of cast-iron cookware, such as Dutch ovens, grill pans and woks.
By following our tips, you’ll take perfect care of your cast-iron skillet pan. These pans are extremely durable. With a little care, they’ll last you a lifetime!
Our Favorite Recipes to Cook in Cast Iron
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Skillet Pork ChopsSkillet pork chops are the kind of hearty, comforting, fuss-free meal everyone needs to have in their repertoire. With just a handful of ingredients and one pan to clean up, it's an ideal weeknight meal.
Cherry-Peach DumplingsYou can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Skillet Banana FrittersThis delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra-special treat, add chocolate syrup. —Sharon Yonts, Scottsboro, Alabama
Sicilian Brussels SproutsI love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts. — Marsha Gillett, Yukon, Oklahoma
Apple TartFor 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. —Marilyn Begres, Dexter, Michigan
Classic Red Beans N RiceAfter living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana
Au Gratin Peas and PotatoesWhile this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
Skillet RollsBaking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly. —Susan Baughman, Houston, Pennsylvania
Homemade ChurrosThese fried cinnamon-sugar homemade churros are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more.
Farmhouse Pork and Apple PieI've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington
Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
PizookieWhat's better than a chocolate chip cookie? How about a giant chocolate chip pizookie!
Chicken Corn FrittersI've always loved corn fritters—this recipe adds chicken and makes them a satisfying main dish. My husband and our three young boys give it rave reviews. The chicken and zesty sauce make the fritters a wonderful brunch or lunch entree. —Marie Greene, Scottsbluff, Nebraska
So Very Berry BrieI needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
Berry Bliss CobblerA little bit sweet, a little bit tart and topped off with golden sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen
Fried Sweet Potato PiesWith my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia
Turkey Biscuit StewThis chunky stew makes a hearty supper, especially in the fall and winter. It's also a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
Milk CakeThis is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Basil-Butter Steaks with Roasted PotatoesA few ingredients and 30 minutes are all you need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special flavor. —Taste of Home Test Kitchen
Country Potato PancakesThese potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
Pinwheel Steak PotpieOn cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Country Ham and PotatoesBrowned potatoes are a simple but perfect side for country ham. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner’s done. —Helen Bridges, Washington, Virginia
Apple-Honey Dutch BabyI love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven, and the honey and apple filling is yummy. —Kathy Fleming, Lisle, Illinois
Brunch Hash & Egg BakeWhen my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Seasoned Crab CakesAt the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, Maryland
Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
Grandma Pruit's Vinegar PieThis historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Homey Mac & CheeseI also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
Pork Chops with Tomato-Bacon ToppingMy husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana
Country CorncakesAlthough we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York
Meatball Chili with DumplingsMy family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana
Plum Upside-Down CakeSince my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
Baked Peach PancakeThis dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
Diner Corned Beef HashI created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
Cherry-Peach DumplingsYou can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Maple-Glazed Pork ChopsThe best foods are sometimes the simplest. Our maple-glazed pork chops, with a sweet, tangy glaze of maple syrup and cider vinegar, come together quickly, and they're so delicious you'll be thinking about making them again before you finish eating.
Kate Smith Coffee CakeWhen I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut
Southern DressingThis homemade Southern dressing is a marvelous side dish for both holiday and everyday dinners. Crumbled cornbread is mixed with seasonings, vegetables, cream of chicken soup and broth to create a dish that can easily serve a crowd.
Cabbage and SausageCabbage and sausage has so many variations the world over, but it's a hearty dish wherever you're serving it. This cabbage and sausage recipe comes together in a single pot in less than an hour.
Cast-Iron Skillet SteakIf you’ve never cooked steak at home before, it can be a little intimidating. That’s why I came up with this simple steak recipe that’s so easy, you could make it any day of the week. —James Schend, Dairy Freed
Spiced Pineapple Upside-Down CakeI often bake this beautiful cake in my large cast-iron skillet and turn it out
onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Old-World Puff PancakeMy mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
Turkey a la KingTurkey a la king (a riff on chicken a la king) is one of the best ways to reinvent your Thanksgiving leftovers. It features a creamy gravy that's rich with mushrooms and cooked turkey. Serve it over toast for a comforting meal.
Farmer’s BreakfastStart your day off right with this sunny farmer's breakfast skillet. It's packed with crisp bacon, hearty potatoes, eggs and melted cheese.
Upside-Down Apple Cake with Butterscotch ToppingThis cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia
Hoppin’ JohnThis cherished Southern dish of peas and rice is served on New Year’s Day for good luck and prosperity. Make it an annual tradition for your family, too. —Anne Creech, Kinston, North Carolina
Cinnamon Apple PieWhether baked in a skillet or a deep-dish pie plate, a hefty cinnamon apple pie is a real stunner.
Country-Style Scrambled EggsI added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
Swiss SteakI was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs—tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family.
—Lorna Dickau, Vanderhoof, British Columbia
Apples ‘n’ Cream PancakeThis cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio
Barbecue Pork Chops in the OvenWant a weeknight win? Smother some pork chops in an almost-instant homemade barbecue sauce and let your oven do the rest.
Cinnamon Apple Pan BettyI found this recipe soon after I was married decades ago. You'll need just a few ingredients that you probably have on hand. It's super quick to put together and a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, West Chester, Pennsylvania
Lemon Roasted ChickenLearn how to make lemon roasted chicken, a foolproof and super tasty dish.
Herbed Rice PilafThis savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Fried ApplesMom often made these rich, cinnamon-sugar apples when I was growing up. It's a trip down memory lane when I make them. The recipe is very dear to me. —Margie Tappe, Prague, Oklahoma
Skillet Herb BreadWe had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Glazed Smoked Chops with PearsMy husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin
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