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5 from 2 votes

How to Clean and Re-Season a Cast Iron Skillet

Here's a simple tutorial on how to clean cast iron which is a great skill to know for when you see cast iron skillets or Dutch ovens at the thrift store. 
Prep Time10 minutes
Cook Time2 hours
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 1
Author: Melissa Griffiths
Cost: 1

Equipment

Ingredients

  • Cast iron skillet or other cookware pieces
  • Scrubby
  • Soap and water
  • Vegetable oil

Instructions

  • Get your hands on some beautiful cast iron pieces.
  • Wash them in hot soapy water. If they are rusty or coarse, use a copper scrubber or steel wool to really scrub them. You can scrub inside and out. The goal is to remove any old oil, sticky spots, or general "crud". Don't fear the scrub or the soap. This is a one-time deep clean.
  •  Rinse very well and then pat dry with a dish towel or paper towels.
  • Evenly coat the inside and outside of the pan with vegetable oil using a paper towel. This is just a light layer, no need to put it on thick. It should be darker in color but not dripping with oil.
  • Preheat your oven to 325 degrees F. and place the pan upside down in the hot oven. You can line the bottom of the oven with foil to catch any oil drips if you like. Let the pan bake for one hour. Expect it to be pretty smoky :) After one hour, turn off the oven and let the pan stay in the warm oven until it has cooled (that will take a few hours).
  •  Your cast iron is now clean, seasoned and ready to use.

Notes

  • When cooking with your cast iron skillet, it's best to warm the skillet and then add a layer of fat to the pan before adding your food. This helps things like eggs not to stick.
  • When you are cleaning cast iron moving forward, if it's not too dirty, just wipe it out with a paper towel or a damp cloth.
  • If it's quite dirty or things are stuck to it, wash it in hot water and use a stainless steel chainmail scrubber. This is a lifesaver for cast iron, and I use mine all the time. The chainmail scrubs but doesn't scratch. 
  • You can reoil your cast iron as needed. If it looks a little dull, add a light layer of oil to the inside and outside and spread it around with a paper towel. There is no need to heat it again in the oven.

Nutrition

Serving: 1 seasoned cast iron | Calories: 1kcal

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