Updated 9 August 2026 · Written by Sofia Romano
To clean a cast iron skillet, wash it with hot water while it is still warm, scrub off food with a brush or non-metal scrubber, then dry it completely and rub in a thin layer of oil to protect the seasoning. A little mild dish soap is fine on a well-seasoned pan. Never soak it, put it in the dishwasher, or leave it wet, as all three cause rust.
Rinse warm with hot water, scrub, dry completely, then rub with a little oil. Skip soaking and the dishwasher. A drop of mild soap is okay on a seasoned pan.
What You’ll Need
- A stiff brush, non-metal sponge, or a chainmail scrubber.
- Hot water, and a drop of mild dish soap if you like.
- A clean towel or paper towels for drying.
- A neutral cooking oil, such as vegetable or grapeseed, for re-oiling.
- Coarse salt, for scrubbing off stubborn stuck-on food.
The Everyday Cleaning Method
Cleaning cast iron takes about a minute if you do it right after cooking, while the pan is still warm. The goal is to remove food without stripping the layer of baked-on oil, the seasoning, that makes the pan naturally non-stick. First, scrape off any stuck-on bits with a spatula or plastic scraper. Rinse the pan under hot water and scrub with a brush, non-metal sponge or chainmail scrubber, adding a drop of mild soap if needed. Then dry it immediately with a towel and set it on low heat for a minute or two so every trace of moisture evaporates. Finally, while the pan is still warm, wipe a few drops of neutral oil over the inside and buff off the excess. Looked after this way, a good pan lasts for decades. If you are still shopping for one, see our guide to the best cast iron skillets, and to rebuild the non-stick layer read how to season a cast iron skillet.
Is Soap Really Bad for Cast Iron?
This is the most common myth. A small amount of mild dish soap will not ruin a well-seasoned pan. The old “never use soap” rule dates back to harsh lye-based soaps that could strip seasoning, which modern dish soaps simply do not do. What actually harms cast iron is soaking it, leaving it wet, or scouring hard enough to cut through the seasoning. So use soap sparingly if you want, but always dry the pan straight away.
How to Remove Stuck-On Food
For stubborn, stuck-on food, scrub the warm pan with about a tablespoon of coarse salt, which acts as a gentle abrasive without scratching the seasoning, then rinse and dry. For baked-on residue, simmer a little water in the pan for a few minutes to loosen it before scrubbing. Avoid the temptation to soak the pan overnight, which is the fastest way to invite rust. A well-kept skillet releases food easily, much like a good nonstick pan, once the seasoning builds up.
How to Remove Rust and Re-Season
If rust appears, do not panic, cast iron is almost always recoverable. Scrub the rusty areas with steel wool or a stiff scrubber until you reach clean, grey metal, then wash and dry the pan thoroughly. Because scrubbing removes the seasoning along with the rust, you then need to re-season the bare metal: rub on a very thin layer of oil, wipe off the excess, and bake the pan upside down in a hot oven for about an hour. This rebuilds the protective, non-stick coating.
How Often Should You Clean and Re-Season?
Clean your skillet after every use, that part is routine. Re-seasoning, on the other hand, is only needed occasionally: when food starts to stick, the surface looks dull or patchy, or after you have scrubbed off rust. With regular cooking, especially of fatty foods, the seasoning tops itself up naturally, so many pans go months without a full re-season. A quality pan and a matching cookware set reward this small bit of upkeep with years of service.
Common Mistakes to Avoid
- Soaking the pan or leaving it to air-dry, the top causes of rust.
- Putting cast iron in the dishwasher, which strips seasoning and rusts it.
- Scouring with harsh metal pads hard enough to cut through the seasoning.
- Storing the pan while even slightly damp.
- Cooking very acidic foods, like tomato sauce, for long periods in a new, lightly seasoned pan.
Cast Iron Care: Do and Don’t
| Do | Don’t |
|---|---|
| Clean it warm, right after cooking | Let food dry and harden overnight |
| Dry it completely, then oil it | Leave it wet or air-drying in the rack |
| Use a brush, sponge or chainmail | Soak it or run it through the dishwasher |
| A drop of mild soap is fine | Scour hard enough to strip the seasoning |
Frequently Asked Questions
Can you use soap on a cast iron skillet?
Yes, a small amount of mild dish soap is fine on a well-seasoned pan. The old warning comes from harsh lye soaps of the past. Just avoid soaking the pan and always dry it right away.
Why do you have to dry cast iron immediately?
Cast iron rusts when it stays wet. Drying it at once, then warming it briefly on the stove, drives off every trace of moisture so rust cannot form.
How do you fix a rusty cast iron skillet?
Scrub the rust away with steel wool, wash and dry the pan thoroughly, then re-season it with a thin layer of oil baked on in the oven to restore its protective coating.
Can you put cast iron in the dishwasher?
No. The dishwasher’s detergent and long water exposure strip the seasoning and cause rust. Always wash cast iron by hand and dry it immediately.
How do you store a cast iron skillet?
Store it completely dry in a dry spot. If you stack other pans on top, place a paper towel inside to absorb any moisture and protect the surface.
