How To Clean Built Up Grease On Cast Iron Skillet

Today I'thousand sharing with you the easiest tips for how to make clean a cast fe skillet.

If you follow me on Instagram, you know I love my cast iron cookware. It'due south versatile, cleans up hands, and goes from stovetop to oven seamlessly. There's something magical nigh the delectably dark-brown, seared crust you can get on a steak from a cast fe skillet. I don't use it to melt everything, just it'south in regular rotation in my kitchen.

Cast iron isn't perfect though (for example, it tends to heat very unevenly), and figuring out how to clean a bandage iron skillet can make even the about brave kitchen warriors a little uneasy. There's definitely a list of dos and don'ts, but luckily you'll main the nuts quickly.

A well-seasoned cast iron skillet will act almost like a non-stick surface. It's non going to be slippy-slidey like Teflon, just food should stick minimally and the pan should make clean up with some warm water and a little scrub from the rough side of a sponge.

The more than you use your cast atomic number 26 and the more you pay attention to some very bones maintenance, the improve it'll do. If you skillet loses its seasoning because you've cleaned it with soap, it'south rusty, or food is only sticking a lot more usual, information technology's probably time to re-season it.

Lodge, known for its cast atomic number 26 which is fabricated the in the USA, has instructions for how to re-flavour cast atomic number 26 on its site. I like to season my bandage iron in the oven using Guild's instructions when I starting time go it home anyway.

If you're looking to get started, I really love this 5-piece Social club set up and you tin oftentimes notice it on sale on Amazon, or check your local Target or Ace Hardware.

[Note: Lately when I've shared photos of Social club bandage iron, I've gotten pushback because the company does employ GMO soybean oil to season its skillets in-factory.

Here'southward how I look at it: Am I stoked they use information technology? Not terribly. But if I suggest buying from a company that doesn't use soybean oil but the cookware is made overseas, I am scolded for not supporting Made in USA products. If I suggest Made in Usa cookware, I'm scolded considering of the soybean oil event.

My solution: If you purchase Lodge and the soybean issue bothers you that much or there's a soy allergy involved, remove the seasoning and re-do it with your oil of choice. Directions for that tin be found on The Google.

Even if you buy vintage cast iron from an antique or thrift shop, yous don't know what kind of oil was used in it before you, then you may desire to re-flavour. Of class, you could always purchase strange-made if the soybean oil issue is that bothersome, but do you really know what oil was used past those manufacturers anyway?

My stance on it: Buy domestic, flavor it again when y'all get information technology habitation, and motility on with your life. Don't over-analyze to the betoken it makes y'all crazy.]

But what if you're just wondering how to make clean a cast iron skillet from normal utilize? Don't be intimidated! Follow these steps.

1) Wipe out whatever excess fat.

two) Utilize warm / hot water and a dish brush or the rough side of a sponge to loosen any stuck on bits. Alternatively, you tin can deglaze your skillet if yous've used it to cook meat that's left chocolate-brown bits (called fond) in the bottom and either use that liquid as the base of a sauce or just toss it out.

three) If you have really stubborn, stuck on $.25, add a scrap of kosher salt as a mild abrasive. You can utilize a mild lather, too, but be sure to follow stride 4. If you apply harsh soap, abrasives or the dishwasher, you'll strip the pan of its seasoning.

four) Immediately wipe your pan dry out to forbid rusting, and add a small-scale corporeality of oil to preserve the seasoning. The more saturated the fat—think coconut oil or lard—the less likely it'll exist to oxidize. It'll be ready to become for the next fourth dimension you want to use it.

That's it! Now you lot know how to make clean a cast iron skillet!

Pin information technology for afterwards!

27 Responses

Cheers, thanks! I've been doing it incorrect but now i know how to do it right.
I observe the best way to clean my bandage atomic number 26 is this. When done frying and pan is cooled down enough to wipe out grease with a paper towel, add water to pan, bring to a boil, plough off heat, let cool downwards to handle. Empty and wipe out with paper towel, normally clean enough to wipe with oil and put abroad.
Thank you for posting this. I asked for a cast iron skillet for Christmas and got a pair of foreign made ones. Not what I wanted, but they work. I specially appreciate knowing that coconut oil is skillful for seasoning. I've been using some palm oil shortening because I accept it and won't exist using it again for cooking (it makes actually tasteless tortillas!), but now I'll virtually likely switch to coconut oil. That just makes sense. As well enjoyed seeing your feline helper in the ane pic.
My dad bought some cast atomic number 26 pans from a thrift shop that were pretty thick with crud. He put them in the fire pit in the back g (correct in the fire) and it burned all of the old food and fatty built upwardly. It took some fourth dimension, but they looked like new. Then he re-seasoned them… voila!
Am thinking this could solve the soybean oil on the U.s.a. made pans… and promote relaxing by a fire pit. Win, win!
I love my cast atomic number 26, but when I "finish" it with oil, later the cleaning, I get dust stuck to it and must wash once again before use. Anyone else have that consequence? Whatever suggestions? THX
1. Hi Mary…can you store it upsidedown?
2. line it with foil and store until the next employ. That way, you can put things on top of it in the cabinet.
3. Later using and wiping the skillet with oil I slip information technology in a plastic bag from the marketplace. This keeps dust off information technology and anything else that might come into contact with the surface while it'due south being stored ie: if you shop other cast iron cookware together. Then simply throw out or recycle the handbag the next time you lot utilize the pan.
my grandmother uses only bandage atomic number 26 pots and pans. I learned from her how to care for them. Instead of wiping them dry after I wash them I put them on the stovetop and turn on the burner, this style all of the moisture is removed by the heat. Then, while it is nevertheless hot I put my oil of choice on it and wipe it all over. Grandma uses a cooking spray, I utilize olive oil. Works great.
i have cast iron that I got from my female parent-in -law over 35 yrs ago. Never have I had to re season it. Only like you said, use hot water and salt( or sand) no problem!
Any tips on how to refurbish an older, rusted cast fe pan?
1. Y'all'd have to remove all the rust and reseason in the oven as described on the Lodge site. For really tough cases, I'd maybe check around on Google. I've never personally and to exercise on then I can't give you lot an showtime-mitt tips 😉
a friend sent this article to me and only in the nick of fourth dimension. i seasoned my new cast iron pans over the weekend and my entire apartment filled up with fume after 25 minutes! there was no mode i could go thru the (suggested) 60 minutes for seasoning with coconut oil – did i practise something wrong?
1. Hi Stacey…what kind of oil did you employ?
  1. I melted coconut oil and then wiped it around with a paper towel, removing the excess and so baked it. or tried to broil information technology haha
    1. Refined kokosnoot oil or virgin?
      1. ahh.. unrefined
        
        The smoke signal is a chip lower than refined. Unrefined is nigh 350F. Refined is virtually 400F. That'due south probably why!
        
        ah hah! i bet thats it. I didn't even know refined/unrefined were options. I volition be sure to pay closer attention to the oil equally well as the temp. Cheers so much Steph!
        
        You're welcome! It'southward not really an intuitive thing. Here's a chart of smoke points to check out: http://en.wikipedia.org/wiki/Smoke_point. I remember you'd have luck with refined coconut, lard or even palm (sustainable sources only). They are pretty neutral in season. Possibly fifty-fifty avocado. Something similar ghee has a very high smoke point. A thin layer probably wouldn't go out a flavour backside but it's not equally neutral in flavor.
        
        Happy to know ghee would work.
I accept had expert luck cleaning my cast iron by heating h2o, so use a brush or wood spatula to scrape it. Works every fourth dimension. Before using information technology, I give the pan a wipe down with coconut oils again. It seems to continue things from sticking less and helps build my nonstick easy release cease.
I'VE NEVER USED CAST IRON PANS DO I HAVE TO Flavour THEM Earlier I USE THEM
1. It's generally recommended that you flavor them again once you get the pans home.