Cast iron skillets can last for generations. With proper care, they develop a naturally slick cooking surface and handle high heat, searing, baking and stovetop-to-oven cooking. Cast iron has a reputation for being fussy, but caring for it is simpler than many people think.
This guide covers seasoning, cleaning, rust prevention and restoration. Follow your manufacturer’s guidance, especially for enameled cast iron, which needs different care.
What Is Seasoning?
Seasoning is a layer of polymerized oil bonded to the iron surface. When thin layers of oil are heated past their smoke point, they form a hard coating that protects against rust and helps food release.
Seasoning builds over time with cooking. Many new skillets come pre-seasoned from the factory.
Seasoning a Skillet
Oven Seasoning Steps
- Clean the skillet and dry it thoroughly. Heating it on the stove briefly helps evaporate moisture.
- Apply a very thin layer of oil all over, including the handle and exterior.
- Wipe off excess oil until the pan looks almost dry. Too much oil can become sticky.
- Bake upside down in the oven at a high temperature as recommended by the manufacturer, often around 450°F to 500°F, for about an hour. Place foil or a sheet pan below to catch drips.
- Let it cool in the oven.
- Repeat for additional layers if desired.
Which Oil to Use
Many oils work, including vegetable oil, canola oil, shortening and flaxseed oil. Manufacturers like Lodge suggest common cooking oils. Some people find flaxseed oil flakes. Use what is convenient and follow manufacturer advice.
Everyday Cleaning
- Clean while warm. Food releases more easily.
- Use hot water and a brush, sponge or scraper.
- Use soap if you like. Modern dish soaps are generally fine for seasoned cast iron in small amounts. Lodge and other manufacturers say mild soap is okay.
- Avoid soaking for long periods.
- Dry immediately with a towel and heat briefly on the stove.
- Apply a light coat of oil if the surface looks dry.
Removing Stuck-On Food
- Scrape with a plastic or metal pan scraper
- Scrub with coarse salt and a little oil
- Simmer water to loosen residue
- Use a chainmail scrubber for tough spots
What About Soap?
The old advice to never use soap came from when soaps contained lye, which could strip seasoning. Modern dish soaps are milder. Using a little soap is fine for most cooks.
Preventing Rust
- Dry immediately after washing
- Heat dry on the stove
- Apply a thin layer of oil
- Store in a dry place
- Avoid dishwashers
Cooking Acidic Foods
Acidic foods like tomato sauce and wine can react with cast iron and wear down seasoning, especially with long simmering. Short cooking times in well-seasoned pans are often fine. Enameled cast iron handles acidic foods better.
Using Cast Iron
Preheating
Cast iron heats unevenly at first but retains heat well. Preheat gradually on medium heat for even cooking.
Searing
Cast iron excels at searing steaks and chops.
Baking
Cornbread, skillet cookies and frittatas cook well in cast iron.
Handles Get Hot
Cast iron handles get very hot. Always use oven mitts or handle covers.
Glass Cooktops
Cast iron can scratch glass cooktops if dragged. Lift rather than slide. Check your cooktop manufacturer’s guidance.
Restoring Rusty or Neglected Cast Iron
- Scrub rust with steel wool until bare metal shows in rusty spots.
- Wash with soap and water.
- Dry thoroughly.
- Re-season using the oven method, repeating several times.
Heavily rusted or cracked pans may not be salvageable. Pans with cracks should not be used.
Stripping Old Seasoning
Some people strip old, flaking seasoning with oven self-clean cycles, lye baths or electrolysis. These methods carry risks, such as warping or chemical hazards. Many people find thorough scrubbing and re-seasoning sufficient.
Storage
- Store in a dry place
- Place paper towels between stacked pans
- Store with lids off to prevent trapped moisture
Sticky Surfaces
Sticky seasoning often means too much oil was applied. Bake the pan upside down at high heat to finish polymerizing, or scrub and re-season.
Flaking
Flaking can come from thick layers or weak seasoning. Scrub flakes off and re-season.
Enameled Cast Iron
Enameled cast iron, like many Dutch ovens, does not need seasoning and can handle acidic foods. Avoid thermal shock and metal utensils that scratch enamel. See Dutch oven buying guide.
Carbon Steel
Carbon steel pans need similar seasoning and care but are lighter.
Cooking With Cast Iron Every Day
Regular use is one of the best ways to build and maintain seasoning. Good foods for a newer pan include:
- Bacon and sausage, which add fat to the surface
- Shallow frying of potatoes, cutlets and fritters
- Cornbread and skillet breads
- Searing steaks and chops
Delicate foods like eggs may stick until seasoning builds up, so use a little extra fat at first.
Acidic Foods
Long cooking of acidic foods like tomato sauce or wine braises can affect seasoning on bare cast iron. Short cooking times are usually fine on well-seasoned pans. For long-simmered acidic dishes, an enameled pot is often a better choice. See the Dutch oven buying guide.
Heating Cast Iron Evenly
Cast iron heats slowly and can have hot spots on small burners. Preheat on low to medium heat for several minutes and rotate the pan occasionally. Remember that the handle gets hot, so use a mitt or handle cover.
Storage Tips
Store cast iron in a dry place. If stacking pans, place a paper towel between them to protect the surface and absorb moisture. Store lids separately or ajar so moisture does not get trapped.
Frequently Asked Questions
Can I use soap on cast iron?
Yes, a little mild dish soap is generally fine.
How do I fix rust?
Scrub rust off, wash, dry and re-season.
Why is my cast iron sticky?
Too much oil during seasoning. Bake at high heat or re-season.
Can I cook tomatoes in cast iron?
Briefly in well-seasoned pans. Long simmering can harm seasoning.
Can cast iron go in the dishwasher?
No. Dishwashers can strip seasoning and cause rust.
The Bottom Line
Cast iron care comes down to cleaning gently, drying thoroughly and oiling lightly. Build seasoning by cooking, use a little soap if you like, avoid soaking and dishwashers, and re-season if rust or flaking appears.
Editorial note: Whisk Den is independent and reader-supported. This guide is based on research into manufacturer documentation, published specifications and widely accepted best practices; we have not been paid to mention any product. If we add affiliate links in the future, they will be clearly disclosed per our Affiliate Disclosure.