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How to Clean Cast Iron Skillet

Reviewed by Zac Kieffer

Updated: September 16, 2025

Discover a simple, effective way to clean your cast iron skillet using E-Cloth—no harsh chemicals, just spotless results every time.

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How to Clean Cast Iron Skillet

Tools:

- E-Cloth
- Paper towel
- Gentle scrubber (such as a non-abrasive sponge or brush)
- Dish soap (a tiny drop, if needed)
- Clean towel

Step 1: Let It Cool & Remove Excess Bits

After cooking, let the skillet cool for a few minutes until it’s still warm but not piping hot.
Wipe out leftover food and oil with a paper towel or cloth.

Step 2: Rinse with Warm Water

Rinse the skillet under warm water immediately to loosen stuck-on bits. Avoid soaking.
If needed, use a gentle scrubber to remove any stubborn residue.

Step 3: Scrub Gently

If extra cleaning is necessary, use a tiny drop of soap and scrub lightly to avoid stripping natural seasoning.
Focus on the areas with stubborn residue without applying too much pressure.

Step 4: Dry Thoroughly

Dry the skillet immediately with a clean towel or by placing it on low heat on the stovetop.
Ensure it’s completely dry to prevent rust.

Precautions:

Avoid Excessive Soap Usage

Using too much soap can strip away the natural seasoning. Stick to light or no detergent for regular cleanings.

Avoid Soaking in Water

Never leave your cast iron skillet submerged in water, as prolonged exposure can lead to rust and damage to the seasoning.

Avoid Harsh Cleaning Tools

Steer clear of aggressive scrubbers like steel wool, which can damage the seasoned surface unless you plan to re-season afterward.

Prevent Thermal Shock

Allow the skillet to cool before cleaning. Sudden temperature shifts, like cleaning a hot pan with cold water, may warp the metal.

Avoid Acidic Cleaners

Do not use vinegar or other acidic substances frequently, as they can deteriorate the seasoning and cause pitting in the metal.

Ensure Thorough Drying

After cleaning, dry your skillet completely to prevent moisture that could cause rust.

Avoid Neglecting Maintenance

Regular care and occasional re-seasoning are critical. Neglecting these steps can lead to buildup of rust and a diminished non-stick surface.

How to Maintain Cleanliness Cast Iron Skillet: Extra Tips

Regular Seasoning

After cleaning, apply a thin layer of cooking oil all over your skillet, even on the outside. This creates a non-stick surface and prevents rust.
Place the skillet in a preheated oven (around 375°F) for 1 hour, then let it cool slowly to lock in the seasoning.

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Avoid Soaking in Water

Never leave your cast iron skillet in water for extended periods; it can lead to rust.
If you need to scrub stubborn bits, use a brush or a non-metal scrubber while the skillet is still warm, then rinse quickly.

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Immediate Drying

After washing, dry your skillet immediately using a clean towel and a short run on low heat on the stovetop to remove all moisture.
This step is crucial to prevent moisture from settling and causing rust spots over time.

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Proper Storage

Store your skillet in a dry area where it won’t accumulate moisture. Consider placing a paper towel between stacked pans to absorb any residual moisture.
Keep your cast iron in a well-ventilated spot to ensure it stays dry and ready for its next meal prep session.

Common Mistakes When Cleaning Cast Iron Skillet

Storing When Still Damp

Damp storage breeds rust: Putting your skillet away before it’s fully dry traps moisture and can quickly cause rust and unpleasant odors.
Ensure complete drying: Always let your cast iron cool and air dry thoroughly after using heat to evaporate lingering moisture.

Using Metal Scourers or Abrasive Pads

Scratches the seasoning: Abrasive pads and metal scourers can ruin the seasoned coating, making the pan less non-stick and more susceptible to rust.
Prefer gentle options: Use a soft sponge, brush, or salt scrub to clean stubborn spots without damaging the surface.

Cooking Acidic Foods Immediately After Cleaning

Acid can strip seasoning: Acidic foods like tomatoes or vinegar can break down the new seasoning layer if cooked too soon after cleaning.
Let seasoning cure: Allow some cooling and resting time after oiling and heating the skillet before using it for acidic recipes.

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How Often to Clean How to Clean Cast Iron Skillet

How Often to Clean a Cast Iron Skillet

After Every Use: Even if it seems like you’re just warming up leftovers, clean your skillet after every use. This prevents food particles from hardening on the surface and protects the seasoning from turning into a sticky mess.
Quick Maintenance Between Uses: If you’re using the skillet several times in a day, a simple wipe-down and occasional light rinse (using warm water) between heavy cooking sessions will do the trick while preserving its non-stick properties.
Seasonal Deep Clean and Re-Season: Periodically, say once every few months or if you notice areas where food residue has built up or rust spots are starting to form, give it a more thorough cleaning and seasoning refresh to ensure long-lasting performance.
Why This Frequency? Regular cleaning after every use stops residue build-up and avoids a corrosive cycle that can damage your skillet. It also maintains the delicate balance of oils in the seasoning, ensuring the cooking surface remains naturally non-stick and rust-resistant.

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