Your cast-iron pans will retain their seasoning and remain easy-to-clean for years with just a little extra attention. Here’s how:
- Don’t delay. The best time to clean a cast-iron pan is while it’s still warm.
- Wipe it out with a paper towel. If there’s food left in the pan, wipe it out with a paper towel before you wash it. A bit of salt or even dirt poured into the pan makes an effective natural abrasive for attacking any grease or stubborn crust.
- Don’t use soap. Wash your pan with just hot water and a cloth or plastic scrubber. Soap can erode the seasoning on the pan.
- Dry thoroughly. Once the pan is clean, put it over heat until it’s fully dry. Wipe it out with a paper towel doused with vegetable oil and put it away for next time.