Can you use soap on cast iron? We break down just how to clean a cast iron skillet and address everything you should and shouldn't do while taking care of your precious pan.
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The all-in-one pan has been my go-to kitchen tool, so I’m sure to treat it with extra care. This includes learning how to properly clean my cast-iron.
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. Seasoning is basically a layer of oil baked onto the pan’s surface. Each time you cook with oil or fat, the seasoning will build. Eventually, it makes the pan nearly nonstick.
Unfortunately, that hard-earned seasoning can come off in the wash, so it’s important to be gentle when cleaning up. Here’s how to clean a cast iron skillet—plus a few do’s and don’ts as you go.
How to Clean a Cast-Iron Skillet
Step 1. Rinse your skillet after use
Mackenzie Williams/Taste of Home
After your cast iron has cooled down a little bit (you don’t want to burn your hands!), rinse your cast iron in the sink with warm—never cold—water to dislodge clingy food scraps like eggs, and prevent them from hardening and sticking to the pan. If you don’t want to wait, you can pour a glass of hot water into the pan while it sits on the stove.
Yes—it’s OK to get your pan wet! But do not soak the cast iron skillet. It is not rust-proof! Minimize the amount of times it comes in contact with water. (This means no dishwasher, either!)
Step 2. If you need, use soap, water and a scrubber
Mackenzie Williams/Taste of Home
Contrary to popular belief, if plain water isn’t doing the trick, you can use a little bit of dish soap to help loosen the stubborn scraps. A little soapy water now and then will help banish stuck-on food and reduce the elbow grease. Use warm water and gentle dish soap and scrub your pan where it needs it.
However, don’t use abrasive scrubbers like scouring pads or steel wool, because it will take off your hard-earned seasoning. Instead, use a brush like a pan scraper or a nylon scrubbing brush. If you’ve got tough residue, using kosher salt as a natural buffer or one of our editor-tested products for cleaning cast iron panswill get those difficult bits right off.
Step 3. Dry your cast iron skillet
Mackenzie Williams/Taste of Home
Instead of leaving your pan in the rack to dry, wipe it down with a clean rag or paper towel right away. (Don’t use a light towel—the cast iron can stain it.) This will prevent rusting. You can even let your pan dry in the oven.
Editor’s Tip: Reinforce your seasoning after a wash. While the pan is still warm, apply a light coat of vegetable oil with a paper towel. However, don’t let the oil pool! Use another paper towel to soak up the extra liquid.
How to Season a Cast Iron Skillet
Mackenzie Williams/Taste of Home
Whether you just bought a brand-new cast iron skillet or had to scrub off the rust on your pan, you need to season or re-season your pan before you use it. (Watch this video on how to restore a rusted cast-iron skillet.)
Start 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°F for 1 hour (lay a sheet of aluminum foil on a lower rack to catch potential drips). Once your timer goes off, leave it in the oven to cool. Now you’ve got a seasoned pan! Get more tips on how to season a cast-iron skillet.
When to Replace Your Cast Iron Skillet
The only reason you should consider replacing your cast iron is if it cracks or has chips or holes in the surface due to corrosion or improper cleaning techniques.
But once it is time to replace your cast iron skillet, go for one of our picks for the best cast-iron pans under $50. Or, check out these other pieces of cast-iron cookware, such as Dutch ovens, grill pans and woks.
By following our tips, you’ll take perfect care of your cast-iron skillet pan. These pans are extremely durable. With a little care, they’ll last you a lifetime!
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida
You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina
This delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra special treat, add chocolate syrup!—Sharon Yonts, Scottsboro, Alabama
I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.—Marsha Gillett, Yukon, Oklahoma
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 enjoy it, too. —Marilyn Begres, Dexter, Michigan
After living where Cajun cooking is common, we 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
While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin
Baking 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 black raspberry jelly. —Susan Baughman, Houston, Pennsylvania
These fried cinnamon-sugar homemade churros are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more.
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, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington
My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee
Bake up the ultimate shareable cookie. For variety, swap the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in fresh raspberries. —James Schend, Dairy Freed
I've always loved corn fritters—this recipe adds chicken and makes them a satisfying main dish. My husband and our three young boys give it rave reviews. The chicken and zesty sauce make the fritters a wonderful brunch or lunch entree. —Marie Greene, Scottsbluff, Nebraska
I needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. —Nancy Robaidek, Krakow, Wisconsin
A little bit sweet, a little bit tart, topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, 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
This chunky stew makes a hearty supper, especially in the fall and winter. It's also a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
This showstopping pie can be decorated to fit any season. I like to make hearts for Valentine's Day, flowers for spring, stars for Independence Day and even leaves for fall. Have fun with it! —Kerry Nakayama, New York, New York
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
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 taste. —Taste of Home Test Kitchen
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin
On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Browned potatoes give simple ham a tasty touch. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner is done. —Helen Bridges, Washington, Virginia
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven, and the honey and apple filling is yummy. —Kathy Fleming, Lisle, Illinois
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
At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, Maryland
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota
My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri
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 up with skillet cornbread
or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen
I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
My husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it. —Nancy Zimmerer, Medina, Ohio
This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York
I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona
You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York
Everyone cleaned their plates when my mother made these succulent, 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
When I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut
Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas
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
Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington
With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana
Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get 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, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia
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, too. —Anne Creech, Kinston, North Carolina
Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio
I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs—tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family.
—Lorna Dickau, Vanderhoof, British Columbia
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio
My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. —Teresa King, Whittier, California
I found this recipe soon after I was married decades ago. You'll need just a few ingredients that you probably have 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, West Chester, Pennsylvania
My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Mom often made these rich, cinnamon-sugar apples when I was growing up. It's a trip down memory lane when I make them. The recipe is very dear to me. —Margie Tappe, Prague, Oklahoma
We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
My husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin
Nicole is the Content Director of TMB's Strategy and Performance team. She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. With over seven years of experience writing and editing in the food and home space, she enjoys sharing cooking tips, recipe picks and product recommendations that make life a little easier. When she's not hunched over her laptop, she's either practicing latte art or fixating on her latest DIY home renovation.
Lauren is an associate editor at Taste of Home, focusing on search engine optimization. When she’s not making sure readers can find TOH’s recipes on Google, she’s practicing her food photography, consistently finding new recipes to try and hunting down the most indulgent treats in the Twin Cities.
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