Cleaning your kitchen doesn’t have to be a nightmare. Dare we say it could be fun?Welcome to BA’s Cleaning Week: Consider this your trusty guide to the nooks and crannies that you definitely are not scrubbing often enough, plus the pro-approved tools and products to get the job done.
Cast-iron skillets are a must-have in anyhome cook’s kitchen. But despite being such heavy-duty cookware, they can be sensitive to a thorough washing. Knowing how to clean acast-iron skillet correctly is essential to its longevityandits everyday performance.
Your two main goals: Avoid rust by keeping the skillet dry when not in use, and protect thepan’s seasoning layer so it staysnonstick. If you skip a proper cleaning, residual food can get stuck betweenlayers of seasoning and create an irregular surface that attracts gunk—the opposite of what you want.
While non-enameledcast-iron cookware takes some extra care, it’s well worth the lifetime of usage you’ll get from a single pan. Make these simple steps a habit to enjoy superiorroast chicken,fried chicken,frittatas,Dutch babies,cornbread, and other greatcast-iron dishes for years to come.
1. Wash while it’s still warm.
Start the process soon after cooking to prevent any food remnants from getting stuck as thepan cools. While your pan is still warm, take it to the sink and wash it with a drop ofdish soap. (Yes, despitepopular belief, alittle soap is fine if you remember tore-season yourcast-iron skillet as needed. The water should be warm too, as you never want to shock cast iron with a sudden and drastic temperature change from cold water, since this could cause warping and even cracking.
Wash with something that will scour but not scratch. Avoidsteel wool and go with something like aDobie sponge, astiff brush, achain-mail scrubber, or our favorite, aKamenoko Tawashi scrubber made from palm fibers. Gently scrub off any food bits and oil, then rinse thoroughly and move on immediately to drying.
Kamenoko Tawashi Scrubber
2. Dry it completely.
Moisture is the enemy here, so avoid soaking your skillet in the sink and never put it in the dishwasher. Doing so can lead to rust, a serious (but not irreversible!) affliction for cast iron.
Start by drying with an absorbentdishcloth, then set thecast-iron skillet on thestovetop overlow heat for a few minutes until there’s no trace of moisture.
3. Give it a light oiling.
Rub the dry skillet all over, including the bottom and the handle, with a verythin layer of neutralcooking oil, such ascanola orvegetable oil, the same way you would after seasoning. This helps protect thenonstick surface, further fighting the risk ofrusty cast iron.
A little goes a long way here—you should only need about ¼ to ½ teaspoon.Wipe out the inside and buff off anyexcess oil with adishcloth or apaper towel, then store in a dry place.
A note for those stuck-on bits…
Cast-iron skillets are excellent atheat retention, which is one of the reasons we love them. But that also makes it easier for gunk to get lodged onto theircooking surface.
