How To Clean A Greasy Cast Iron Skillet

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Can you use soap on cast atomic number 26? We break down merely how to clean a bandage iron skillet and accost everything you lot should and shouldn't practice while taking intendance of your precious pan.

For some people, prized possessions come in the form of cars or fancy electronics. For me, it'southward a burn down-engine red 12″ Le Creuset cast-iron skillet. Since I caused this powerhouse pan, it'southward helped me whip upward veggie-packed frittatas, pan-seared scallops, bootleg rolls and endless chicken dinners. I'm working my way to master cast iron cooking with our guide. The all-in-one pan has been my go-to kitchen tool, and so I'one thousand certain to treat information technology with extra intendance. This includes learning how to properly clean cast-iron.

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What Makes Cleaning Cast Iron Special?

Part of what makes cast iron so great for cooking is that layer of seasoning it gets after regular use (you'll likewise desire to season your pan earlier its commencement-ever utilise). Seasoning is basically a layer of oil baked onto the pan's surface. Each time you melt with oil or fat, the seasoning will build. Eventually, it makes the pan well-nigh nonstick.

Unfortunately, that hard-earned seasoning tin can come off in the wash, so information technology's of import to be gentle when cleaning up. Here's just how to make clean a cast iron skillet—plus a few practice's and don'ts as yous go.

How to Make clean a Cast-Atomic number 26 Skillet

one. Rinse your skillet after use

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Later on your cast fe has cooled down a piffling bit (you lot don't want to burn down your hands!), rinse your cast iron in the sink to dislodge clingy nutrient scraps similar eggs, and prevent them from hardening and sticking to the pan. If you don't want to wait, you lot can pour a glass of hot water into the pan while it sits on the stove. And yes—it's OK to get your pan wet!

However, make sure you don't soak your cast atomic number 26 skillet, although you might be tempted to toss information technology in a sudsy sink while you eat. Cast fe is not rust-proof! Make sure to minimize the amount of time it comes in contact with water. (This means no dishwasher, either!)

2. If you need, use soap, water and a scrubber

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Contrary to pop belief, if plain water isn't doing the trick, yous can employ a little bit of dish lather to help loosen the stubborn scraps. A petty soapy water now and so will help blackball stuck-on food and reduce the elbow grease. Apply warm water and gentle dish lather and scrub your pan where it needs information technology.

All the same, don't use abrasive scrubbers like scouring pads or steel wool, because it volition take off your difficult-earned seasoning. If you've got tough residue, employ 1 of our editor-tested products for cleaning cast fe pans.

three. Dry your cast iron skillet

Mackenzie Williams/Taste of Home

Instead of leaving your pan in the rack to dry, wipe information technology down with a clean rag or paper towel right away. (Don't use a light towel—the bandage fe can stain information technology.) This will prevent rusting. You tin can even let your pan dry in the oven.

Extra credit: Reinforce your seasoning after a wash. While the pan is withal warm, utilize a light coat of vegetable oil with a paper towel. However, don't let the oil pool! Utilise another paper towel to soak up the extra liquid.

How to Flavor a Cast Iron Skillet

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Whether you just bought a brand-new cast atomic number 26 skillet or y'all had to go scrub off the rust on your pan, you need to season or re-season your pan before you apply it. (If yous need, spotter this video on how to restore a rusted cast-iron skillet.)

Beginning with your clean, rust-free pan, and apply a thin coat of vegetable oil to the whole pan—outside and handle included. Bake your cast iron skillet upside down in the oven at 350° for one hr (lay a canvas of aluminum foil on a lower rack to catch potential drips), and in one case your timer goes off, leave it in the oven to cool. Now you've got a seasoned pan! Get more than tips on how to season a bandage-atomic number 26 skillet.

Tips for Cleaning a Cast Iron

• Avert abrasive scrubbers similar scouring pads or steel wool. They'll take off your hard-earned seasoning!
• Make certain to use warm water for a hot bandage fe pan, because submerging a hot pan in cold h2o tin can cause information technology to cleft.
• Later on following these steps for how to clean a bandage-atomic number 26 skillet, reinforce your seasoning after each time by applying a light coat of vegetable oil with a paper towel earlier you lot put it abroad.

When to Supersede Your Cast Atomic number 26 Skillet

The only reason yous should consider replacing your cast iron is if it cracks or if information technology has chips or holes in the surface due to corrosion or improper cleaning techniques.

Simply once it is fourth dimension to replace your cast iron skillet, become for one of our picks for the best cast-fe pan under $50 equally well every bit all of the different cast-iron cookware types, whether you want a traditional skillet or you lot'd prefer a wok or Dutch oven.

By following our tips, y'all'll take perfect care of your bandage-atomic number 26 skillet pan. These pans are extremely durable. With a petty intendance, they'll last you a lifetime!

Our Favorite Recipes to Cook in Cast Fe

Taste of Home

Rhubarb Crisp

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats nearly 20 years ago. It'southward quick, and easier to make than pie. Information technology'due south versatile, too, because yous tin can add strawberries in spring or apples in fall. I usually popular it into the oven shortly earlier nosotros sit to swallow so it'south yet warm for dessert! —C.E. Adams, Charlestown, New Hampshire

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One-Skillet Pork Chop Supper

My hubby, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and nosotros're too tired to prepare a large meal. Information technology's comforting and quick. —Kathy Thompson, Port Orange, Florida

Cherry-Peach Dumplings

You can make this fruity dessert on your stovetop, just to really impress your guests, simmer it in an electric skillet right at the dinner table. There'southward no more convenient way to enjoy the fruits of the flavor. —Patricia Frerk, Syracuse, New York

Gram'south Fried Chicken

As a boy, I wolfed downwardly my grandmother'due south fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy shut. —David Nelson, Lincolnton, Due north Carolina

Skillet Banana Fritters

This succulent banana care for is sure to be a hit in your domicile. They are then yummy served with ice cream on the side. For an extra special care for, add together chocolate syrup!—Sharon Yonts, Scottsboro, Alabama

Sicilian Brussels Sprouts

I love to brand this dish because the flavors jumping around in your rima oris keep you coming back bite after bite. Other nuts can exist used in place of the pino basics.—Marsha Gillett, Yukon, Oklahoma

Apple tree Tart

For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you savor it, too. —Marilyn Begres, Dexter, Michigan

Classic Cerise Beans Northward Rice

Subsequently living where Cajun cooking is common, nosotros rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana

Au Gratin Peas and Potatoes

While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to exist a chief grade, besides. The skillet preparation takes less time than information technology does to broil an au gratin casserole or scalloped potatoes—simply it'due south even so good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin

Skillet Rolls

Blistering these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and blackness raspberry jelly. —Susan Baughman, Houston, Pennsylvania

Homemade Churros

These fried cinnamon-carbohydrate goodies are best when fresh and hot. Try them with a cup of java or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.

Farmhouse Pork and Apple Pie

I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, merely my family and I agree the wonderful season is well worth the effort. —Suzanne Strocsher, Bothell, Washington

Banana Skillet Upside-Downward Block

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add tuckered maraschino cherries to this assistant skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Chocolate Pecan Skillet Cookie

Broil upwards the ultimate shareable cookie. For variety, replace the chocolate chips with an equal quantity of One thousand&M's or chocolate chunks. Or get super fancy by mixing the chocolate chips and pecans into the dough, and then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin

Craven Corn Fritters

I've e'er loved corn fritters—this recipe adds chicken and makes them a satisfying primary dish. My husband and our iii immature boys give it rave reviews. The chicken and zesty sauce brand the fritters a wonderful brunch or lunch entree. —Marie Greene, Scottsbluff, Nebraska

And so Very Berry Brie

I needed to brand something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went slap-up with all the wines and looked and so much more than impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas

Grandmother's Toad in a Pigsty

I have addicted memories of my grandmother'south Yorkshire pudding wrapped around sausages, a puffy dish my kids called "the boat." Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

Beefiness and Spinach Skillet

Over the years, I've tried to instill a love of cooking in our 7 children. And nosotros've enjoyed a variety of succulent recipes, including this one. —Nancy Robaidek, Krakow, Wisconsin

Drupe Bliss Cobbler

A little bit sweetness, a trivial bit tart, topped off with aureate, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Domicile Test Kitchen, Milwaukee, Wisconsin

Fried Sweet Potato Pies

With my dad being a farmer who grew them, sweetness potatoes have graced our table for as long every bit I can call back. This recipe, all the same, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia

Turkey Biscuit Stew

This chunky stew makes a hearty supper, peculiarly in the fall and winter. Information technology's also a not bad way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, Northward Dakota

Blueberry Dream Pie

This showstopping pie tin can be decorated to fit whatever flavour. I like to brand hearts for Valentine'south Twenty-four hour period, flowers for jump, stars for Independence Day and even leaves for fall. Have fun with it! —Kerry Nakayama, New York, New York

Milk Cake

This is a uncomplicated recipe—and especially easy in a well-seasoned bandage-fe skillet. The upshot is a deliciously light, blusterous cake. —Suzanne Coelman, Rabun Gap, Georgia

Basil-Butter Steaks with Roasted Potatoes

A few ingredients and 30 minutes are all you'll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special sense of taste. —Taste of Dwelling Test Kitchen

Country Irish potato Pancakes

White potato pancakes, or latkes, are actually versatile. Crispy on the outside and tender on the inside, they can exist a side dish for just about any meal or the main class for a light meal. Nosotros have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

Pinwheel Steak Potpie

On cool nights, nothing hits the spot like a steaming bootleg potpie—peculiarly one you can get on the tabular array fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York

Caraway Seed Rye Bread

My parents were immigrants from Czechoslovakia and my female parent would pull out this rye breadstuff recipe when guests came over for dinner. Every time I bake it, I go nostalgic for those days. —Millie Plume, Baroda, Michigan

Country Ham and Potatoes

Browned potatoes give unproblematic ham a tasty touch. Non only do the potatoes pick up the flavor of the ham, but they look beautiful! Only add veggies or a salad and dinner is done. —Helen Bridges, Washington, Virginia

Apple tree-Honey Dutch Baby

I love to make this treat on Sunday morning. Information technology's so impressive when information technology's served warm correct out of the oven, and the honey and apple filling is yummy. —Kathy Fleming, Lisle, Illinois

Brunch Hash & Egg Bake

When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia

Seasoned Crab Cakes

At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me outset place. I entered them on a whim after trying many crab cake recipes for my family unit. —Betsy Hedeman, Timonium, Maryland

Skillet Blueberry Slump

My mother-in-law fabricated a slump of wild blueberries with dumplings and served information technology warm with a bullpen of farm foam. Nosotros've been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota

Caramel-Apple Skillet Buckle

My grandma used to bake a version of this for me when I was a trivial girl. She would make information technology using fresh apples from her tree in the lawn. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

Skillet Zucchini and Sausage

I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it upwards with skillet cornbread or garlic staff of life. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

Macaroon-Topped Rhubarb Cobbler

Crumbled macaroons are a surprising addition to this cobbler'southward topping. We love that y'all tin can make the sugariness treat in a blistering dish or a cast-iron skillet. —Taste of Home Exam Kitchen

Grandma Pruit'south Vinegar Pie

This celebrated pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas

Homey Mac & Cheese

I likewise call this "my grandson's mac and cheese." Zachary has been to Iraq and Transitional islamic state of afghanistan with both the Marines and Navy, and I've been privileged to brand his favorite casserole for him for over twenty years. —Alice Beardsell, Osprey, Florida

Pork Chops with Tomato-Bacon Topping

My hubby and I collaborated on these pork chops with sun-stale tomatoes, bacon and rosemary. They're easy plenty for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana

Country Corncakes

Although nosotros alive in a suburban surface area, nosotros are lucky to accept enough of farms nearby where we tin purchase fresh corn. Simply, when information technology'southward out of flavour, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York

Meatball Chili with Dumplings

My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana

Plum Upside-Down Cake

Since my married man liked pineapple upside-down cake, I decided to give this recipe a attempt one night when nosotros were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon

Skillet Chicken Cordon Bleu

A dear friend from my loftier schoolhouse days shared this recipe with me. You might retrieve it sounds complicated to make, but it'southward quite easy once you've tried it. —Nancy Zimmerer, Medina, Ohio

Baked Peach Pancake

This dish makes for a dramatic presentation. I commonly take it correct from the oven to the tabular array, make full information technology with peaches and sour cream and serve it with bacon or ham. Whenever I go domicile, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Bailiwick of jersey

Sage-Rubbed Salmon

If yous've always thought of sage with turkey, try it with salmon for a little sense of taste of heaven. We serve this with rice, salad and sauteed light-green beans. —Nicole Raskopf, Beacon, New York

Diner Corned Beef Hash

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. Nosotros round it out with eggs and toast made from homemade staff of life. —Denise Chelpka, Phoenix, Arizona

Cherry-Peach Dumplings

Yous tin brand this fruity dessert on your stovetop, but to really impress your guests, simmer information technology in an electric skillet right at the dinner tabular array. At that place's no more convenient way to enjoy the fruits of the flavor. —Patricia Frerk, Syracuse, New York

Maple-Glazed Pork Chops

Everyone cleaned their plates when my mother made these delicious, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado

Kate Smith Java Cake

When I lived in an orphanage more than fifty years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years after, seeing Kate Smith on television, I realized that I had been making one of the vocalist's ain favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut

Grandma's Cornbread Dressing

Growing upwardly, we didn't take turkey. Nosotros had chicken, chopped and baked in my grandmother'southward dressing. At present nosotros go out out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas

Kielbasa Cabbage Skillet

Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania

Almond Streusel Rolls

Try my prizewinning pastry! These rolls are and then pop that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

Skillet Steak Supper

With all the ingredients cooked in one skillet, this steak dish couldn't exist quicker to prepare—or to make clean up! But the vino and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Spiced Pineapple Upside-Down Cake

I oftentimes bake this beautiful cake in my large cast-fe skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana

Muenster Bread

Many years ago my sis and I won blue ribbons in iv-H with this bread. The recipe makes a cute golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan

Old-World Puff Pancake

My mom told me her mother-in-constabulary showed her how to make this dish, which became pop during the Low, on their "become acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, specially for brunch. —Auton Miller, Piney Flats, Tennessee

Turkey a La Male monarch

This is a smart way to utilise up leftover turkey. You lot might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin

Cran-Apple tree Cobbler

My cranberry-packed cobbler is the crowning glory of many of our tardily fall and winter meals. My family unit isn't large on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The olfactory property of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

Farmers Breakfast

Start off your day on a hearty note! This one-dish wonder will easily keep your family unit satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Upside-Down Apple Cake with Butterscotch Topping

This cake is a favorite of mine. I love the olfactory property of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia

Southern Hoppin' John

This cherished Southern dish of peas and rice is served on New Year's Day for good luck and prosperity. Make it an annual tradition for your family unit, too. —Anne Creech, Kinston, North Carolina

Cinnamon-Sugar Apple Pie

Apple pie broiled in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a ix-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

Onion-Apple Pork Chops

You couldn't enquire for a better entree to serve on a fall evening. The apple, pork and maple flavors complement each other perfectly. Rice and steamed broccoli make prissy accompaniments, as well. —Trisha Kruse, Eagle, Idaho

Country-Style Scrambled Eggs

I added a petty color and flavor to this country scrambled eggs recipe by adding some greenish pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

Oven Swiss Steak

I was actually glad to find this recipe since it's a great style to employ round steak and information technology picks up fabled flavor from one of my favorite herbs—tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this ane for my family. —Lorna Dickau, Vanderhoof, British Columbia

Potato Pan Rolls

My family loves these rolls and requests them ofttimes. They don't take long to make considering y'all use quick-rising yeast. —Connie Storckman, Evanston, Wyoming

Chicken Cheese Strata

The spices in this simple strata with chicken, broccoli and cheese offering an actress special gustation. —Gustation of Home Test Kitchen

Apples 'n' Foam Pancake

This cozy recipe is delicious for breakfast or brunch. I unremarkably make a double batch because anybody wants more! With our own orchard, nosotros accept enough of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

Oven-Barbecued Pork Chops

My mother has fixed this recipe for years and now I prepare it for my family. The chops are succulent with scalloped potatoes and home-baked bread. —Teresa King, Whittier, California

Cinnamon Apple Pan Betty

I plant this recipe presently after I was married decades ago. Yous'll need just a few ingredients that you probably accept on hand. It's super quick to put together and a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, Westward Chester, Pennsylvania

Loaded Breakfast Potatoes

My kids honey loaded potatoes in restaurants, and so I modified them to brand at home. Using the microwave for the potatoes will save you most x minutes. I likewise employ thin-skinned carmine potatoes instead of russets to relieve on peeling time. —Tena Kropp, Aurora, Illinois

Skillet-Roasted Lemon Craven with Potatoes

This is a meal I have my students make in our nutrition unit. Information technology has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania

Herbed Rice Pilaf

This savory side dish has been a family unit favorite for years. Our 12-year-quondam daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure savour this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota

Mom's Fried Apples

Mom often made these rich, cinnamon-sugar apples when I was growing up. Information technology's a trip downward retentivity lane when I make them. The recipe is very love to me. —Margie Tappe, Prague, Oklahoma

Skillet Herb Bread

We had a lot of family unit get-togethers while I was growing upwardly. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to breadstuff. Mom'southward was my favorite—she created this recipe more than 40 years ago. The flavors call to heed the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

Glazed Smoked Chops with Pears

My hubby would swallow pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin

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Source: https://www.tasteofhome.com/article/how-to-gently-clean-a-cast-iron-skillet/

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