Cast Iron Skillet Cleaning

Cast iron skillet cleaning is an important part of keeping the surface of your skillet properly seasoned so the food you prepare doesn't stick.

Cleaning cast iron skillets is not like cleaning stainless steel sinks.

When you buy a new cast iron skillet, you might be surprised that it is gray in color rather than the familiar black of your grandmother or mother's skillet. Not to worry, this is how they all start out, and that dark black color and smooth texture takes time to achieve.

The first thing you'll need to do when you bring home your new cast iron skillet is to remove the protective coating applied at the factory. To clean this coating from the pan, scour it using a fiber brush, soap and very hot water. Once the coating has been removed your skillet will require seasoning because new cast iron is porous. If you don't season your pan, or season it improperly, the food you cook will stick and the pan will rust.

To season your skillet, rub it with a thin coat of oil. Any of the following can be used:

• vegetable oil
• shortening
• lard
• food-grade coconut oil

Once you've applied the light film of oil, put your skillet in the oven upside down. It's a good idea to spread a sheet of aluminum foil in the bottom of the oven to catch any drips. Seasoning requires high heat above 350 degrees. 500 degrees for 30-60 minutes is good. When finished, let the skillet cool to room temperature. This process must be repeated several times to develop the carbonized, smooth surface you hope to achieve. This is what prevents rusting and sticking food. It still won't be the dark black of your grandmother's skillet, but this will come with time as you use it.

If you've had a cast iron skillet in your family, you may have been told to never use soap on your skillet. That was once wise advice at a time in history when lye soaps would strip the seasoning from the skillet. However, today, most dish soaps are mild enough to use when needed. Sometimes all that is required is very hot water. If necessary, clean it up with soapy water, rinse and dry it thoroughly to remove excess surface oil. This is important, because when excess oil remains in the skillet, it becomes rancid.

Cast iron skillet cleaning is best done while your skillet is still hot. While the "no soap" rule handed down for generations is no longer applicable, it is also worthy to mention that you should not clean your skillet more than is necessary. For example, if you fry up a couple of eggs, wiping the pan with a paper towel may be all that is required to clean your skillet. However, if you have bits of stuck-on food that require scrubbing, clean the skillet by running it under very hot tap water. If necessary use a fiber-brush to scrub, but don't use steel wool or other abrasives, and while you can use dish soap it is important to avoid harsh soaps. If your skillet requires a little extra scrubbing, once it is dried, spray it with a vegetable spray and wipe it with a paper towel.

• Don't use sharp objects that can scrape off your seasoning.
• Don't use wire brushes.
• Don't use anything with metal particles embedded in them.
• Don't use plastic scouring pads.

Each time you use your skillet, you continue to season it. With proper use and cleaning, the surface of your cast iron skillet will transform into the dark, smooth non-stick surface that has made these skillets a favorite for generations.

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