Why Cast Iron Is Different

Cast iron builds up a polymerised oil coating (seasoning) over time that creates a naturally non-stick surface. Soap strips this seasoning. Soaking in water causes rust. The cleaning process is different from all other cookware — but once it becomes habit, it takes about 60 seconds.

How to Clean After Every Use

  1. 1

    Clean while still warm

    Clean the skillet while it is still warm (but not dangerously hot). Food releases much more easily from warm cast iron than cold. Do not plunge a very hot pan into cold water — thermal shock can crack it.

  2. 2

    Rinse with hot water and scrub

    Rinse under hot water. Scrub with a stiff brush, a chain mail scrubber (excellent for stuck food), or a plastic scraper. For stubborn stuck food: add a little water to the pan and heat briefly on the stove — the food loosens and wipes away. Do not use steel wool unless you are intentionally stripping the pan to re-season.

  3. 3

    Dry completely on the stove

    This step is non-negotiable — rust forms quickly on wet cast iron. After rinsing, place the pan on the stove over low heat for 1–2 minutes until completely dry. Any moisture evaporates visibly.

  4. 4

    Rub with a tiny amount of oil

    While still warm, add a few drops of neutral oil (flaxseed, vegetable, Crisco) to the pan and rub with a folded paper towel until the surface has a very thin, barely visible sheen. This maintains and builds the seasoning with every use. Store in a dry place.

How to Re-Season a Rusty or Stripped Pan

  1. 5

    Remove rust and apply thin layers of oil

    Scrub rust with steel wool and warm soapy water until the surface is bare grey metal. Rinse and dry completely on the stove. Apply a very thin layer of oil all over (including the bottom and handle). Place upside-down in a 230°C oven for 1 hour. Let cool in the oven. Repeat 2–3 times for a strong initial seasoning. Cook fatty foods (bacon, fried foods) in the first few uses to continue building the seasoning.

The soap mythThe traditional “never use soap” rule applies to the harsh lye-based soaps of the past. Modern dish soap in small amounts is actually fine for occasional use and does not significantly damage a well-seasoned pan. The bigger enemies are soaking (rust), extreme scrubbing (stripping) and acidic foods cooked for long periods (tomatoes, citrus — they can react with and strip seasoning).

Frequently Asked Questions

Never — the dishwasher will strip all seasoning and cause rapid rusting. Cast iron must always be hand-washed. Even a single dishwasher cycle can destroy seasoning that took months to build up. The same applies to carbon steel pans, which have similar properties to cast iron.
A sticky or gummy surface means too much oil was used during seasoning or maintenance oiling. Oil that is too thick does not polymerise properly and remains tacky. Fix: heat the pan in a 230°C oven for 30 minutes. If still sticky: scrub with steel wool, re-season with very thin layers of oil (the thinner the better — you should barely see any oil on the surface after wiping).