How to Clean a Cast Iron Skillet (Without Ruining the Seasoning)

There is a specific kind of hesitation that happens at the sink when you are holding a greasy cast iron pan, sponge in hand, half-remembering an old rule that soap will ruin it forever.

Cast iron has a reputation for being fussy, but most of that reputation is simply out of date. Once you know the basics, caring for it becomes second nature.

Do this while the pan is still warm to the touch (never screaming hot, as plunging a scorching pan into cool water can shock and crack the metal):

1. Rinse. Run warm water over the pan to loosen grease and food bits.

2. Scrub. Use a stiff brush or a non-scratch scourer. A drop of gentle washing-up liquid is completely fine here.

3. Dry. Wipe it thoroughly with a tea towel. This is the single most important step.

4. Oil. Rub in a very thin layer of neutral oil, then wipe away any excess until the surface looks matte, not greasy.

The reason drying gets its own emphasis is simple: water, not soap, is what causes rust. Bare iron plus lingering moisture is the whole recipe for orange spots. Your primary goal at the sink is getting the pan bone-dry before it goes back in the cupboard.

Once you’ve got the routine down, the fun part is using the pan enough that it only gets better. If you want ideas, here’s more on cooking in cast iron.

Yes, you can use a little washing-up liquid on cast iron. Modern washing-up liquid is not the same as the harsh, lye-based soaps of decades past, and a small amount will not strip a well-seasoned pan. The ‘never use soap’ rule is the most stubborn cast iron myth, and it’s worth clearing up along with a few others.

The tools you reach for matter more than the soap debate. If you’re rethinking your kitchen line-up, take a look at our utensils for cast iron and everyday cooking.

For stuck-on food, the fastest fix is coarse salt: pour a spoonful of coarse sea salt into the pan and scrub with a folded piece of kitchen roll or a brush. The salt acts as a gentle abrasive and lifts residue without you having to gouge at the surface.

If salt alone doesn’t do it, use heat and water:

1. Add a little water to the pan and bring it to a simmer.

2. Let it bubble for a minute so the caked-on bits loosen.

3. Scrape them free with a spatula or the edge of a wooden spoon, then rinse, dry and oil as usual.

This is the same idea behind deglazing, where a splash of liquid releases the browned bits stuck to the pan. A chainmail scrubber is another good option for stubborn spots. What you want to avoid is a long soak in the sink, which trades one problem for a rustier one.

Rust is fixable, so don’t panic if you pull your pan out and find orange patches. Here’s how to take care of it:

1. Scour the rust away with wire wool or a rust eraser until you’re back to clean metal.

2. Wash the pan with warm, soapy water.

3. Dry it completely, right away.

4. Rub on a thin layer of oil, and if the rust was widespread, re-season by baking it upside down at 230 to 260°C for an hour, then letting it cool in the oven.

Rust happens for one simple reason: moisture sat on bare iron. Once you restore the surface, keeping it dry will protect it for years to come.

That said, if your pan feels too far gone, or you simply don’t have the patience to strip and re-season it, there’s no shame in switching to an enamelled version like our Cast Iron Always Pan®, which has no bare iron to rust in the first place. If you’re weighing that decision, it helps to understand how cast iron compares to other materials.

If the ritual of oiling, seasoning and rust protection doesn’t fit your daily routine, you have two lower-maintenance options that still deliver incredible high-heat cooking:

• Enamelled Cast Iron: Fusion-bonded enamel seals the raw iron inside a smooth, non-porous finish. Our Cast Iron Always Pan® requires zero seasoning, never rusts and wipes clean easily while retaining deep heat for searing and braising.

• Coating-Free Stainless Steel & Titanium: For cooks who prefer maximum durability with zero fuss, our Titanium Always Pan® Pro delivers the high-heat searing power of raw cast iron with a highly durable titanium nonstick performance (that’s completely dishwasher safe).

None of this makes traditional cast iron wrong – raw iron remains a beloved, budget-friendly staple for a reason. It simply comes down to choosing the tool that matches how you actually love to cook.

For the bigger picture, here’s a look at the safest and most versatile cookware materials.

Cast iron asks for a little attention, not a lot. Rinse it warm, scrub it, dry it completely and give it a thin coat of oil, and the same pan can cook for you for decades and outlast almost everything else in your kitchen.

And if the upkeep isn’t your thing, that’s okay too. Enamelled and coating-free options exist for exactly that reason. Whichever pan you land on, the goal is the same: spend less time worrying about your cookware and more time cooking in it.