How to Season and Clean a Cast-Iron Skillet

Knowing how to season and clean a cast-iron skillet could help it last for years, even generations. Traditional cast-iron skillets don't emerge from the box with a non-stick surface. Not surprisingly, unlike other types of skillets, a cast-iron skillet isn't ideal for people who embrace the set-aside-to-soak strategy—they're better off with ceramic or stainless steel frying pans. And, even if cast iron is induction compatible, you may want to get a more maintenance-free induction cookware set if you don't want to deal with seasoning.

Cast-iron skillets take more work, but the effort doesn't go unrewarded. Learn how to give your cast-iron skillet the care it needs with our guides to seasoning and cleaning cast iron, including tips from professional chefs.

How Often to Season and Clean a Cast-Iron Skillet

When to Season

You should season a cast-iron skillet at least once a month, but seasoning it after each time you cook with it also works. You may not need to repeat the entire seasoning process as you did before initially using it, but after each use, rinse it and give your cast-iron skillet a quick season by oiling it.

If used frequently and especially after any heavier cleaning, re-season your skillet. Also, season it if it's looking dry or you haven't cooked with it in a while.

When to Clean

Clean your cast-iron skillet each time you use it. Doing so prevents stuck-on food from staying on the skillet between uses. If the skillet is only slightly dirty, a quick wipe after cooking in it will work. If dirtier, or food is stuck, then scrubbing it is best.

Considerations Before You Get Started

Seasoning a cast-iron skillet is the key to successful, full-flavored, non-stick cooking. "Seasoning is simply oil baked onto cast-iron cookware that helps create a naturally non-stick finish," explains Kris Stubblefield, chef at Lodge Cast Iron.

Some cast-iron skillets and cookware sets, such as those from Lodge, are seasoned at the foundry where they're made and are ready to use as soon as you bring them home. However, others will need an initial seasoning before you cook with them.

What You'll Need:

To Season

• Cooking oil
• Lint-free cloth or paper towels
• Oven

To Clean

• Nylon scrubbing brush
• Dish soap
• Lint-free cloth

How To Season a Cast-Iron Skillet With Oil

You can give your skillet a non-stick surface by coating it with cooking oil and baking it (follow the steps below). The skillet won't take on that shiny black patina immediately out of the oven, but once you dry it with paper towels, it will be ready to use. You'll reinforce the non-stick coating every time you heat oil in the skillet, and you can hasten the process by seasoning as often as you like—or by using a seasoning spray.

The good news: Maintaining cast-iron seasoning is simple for home cooks. "The best way to maintain the seasoning on your cast-iron cookware is to use it," Stubblefield says. "Your skillet's seasoning improves with every meal it cooks. If you notice your cookware getting dull or the food starts to stick, that's a good time to give it another season."

Step 1: Apply Oil

Start by applying a thin layer of cooking oil to the entire surface of the skillet. Any neutral cooking oil, such as vegetable oil, canola oil, avocado oil, or peanut oil, will work. Depending on the size of your skillet, estimate you’ll need about 1/4-1/3 of a cup of oil.

Step 2: Spread the Oil

Use a cloth, clean rag, or lint-free paper towel to spread the oil. Cover the entire skillet with oil, including the exterior and the handles.

Step 3: Bake the Skillet

Preheat your oven to 450 degrees Fahrenheit. Once the skillet is coated in a thin layer of oil, turn the cast-iron pan upside down and bake it on a rack for an hour.

Step 4: Cool and Dry

Turn off the oven and allow the skillet to cool; it will be super hot to the touch. Your skillet is seasoned! Dry the skillet thoroughly with a towel or paper to store it until you’re ready to use it.

How to Clean a Cast-Iron Skillet With Dish Soap

Naysayers may believe you should never clean a cast-iron pan, but "just like any other piece of cookware, it's important to clean your cast-iron to maintain it in between uses," Stubblefield says. This also applies to cast iron tea kettles. However, the process looks a little different, and your cast iron should never go in the dishwasher. Even in a gentle setting, the heat and detergent can ruin the seasoning and finish of the skillet and cause the surface to rust.

Step 1: Scrub the Skillet

Immediately after cooking with it, hand-wash and scrub your cast-iron skillet clean. "Simply wash the cookware with hot water and a nylon brush," suggests Stubblefield. "Use a little soap if you need it."

Step 2: Dry the Skillet

Dry your skillet right after washing, preferably with a dedicated towel, which will likely soak up some oil stains. "Dry it thoroughly with a lint-free cloth," recommends Stubblefield. You don't want water to sit on the skillet, as it can damage it.

Step 3: Wipe With Oil

After washing and drying, you'll need to reapply oil to keep the cast iron in good shape. "Wipe [the skillet] with oil, handles and all. You don't need much oil to maintain your seasoning," explains Stubblefield.

How to Keep Your Cast-Iron Skillet Clean Longer

If you're still wary about properly cleaning your cast-iron cookware and want to help it last longer, check out these cleaning and care tips, including advice from professional chefs.

Keep It Dry

Never soak your cast iron (which can also lead to rust stains in your sink). "Don't expose it to too much water. Immediately dry it and rub in some oil to season," suggests chef Mareya Ibrahim.

Scrape It Clean

Use scrapers, scrubbers, or even coarse salt to remove cooked-on food. After making a sauce or searing meat, Ibrahim immediately scrapes out any residue from the pan to prevent any moisture from seeping in. If your pan is too hot, use a wooden or silicone spatula to scrape the remnants.

Oil deposits should also be cleaned. "If your pan begins to develop any overcooked oil deposits, put the pan on high heat, add salt, and scrub with a dry rag," suggests chef Allen Dabagh of Brooklyn's Boutros. "This will help break down the overcooked oil without destroying years of seasoning you put into your cast-iron pan."

Avoid Using Metal Utensils

Avoid using metal utensils when cooking in a cast-iron skillet. "You want to use something that is soft, like silicone or wooden utensils," Ibrahim says. Otherwise, you may accidentally scrape the pan's coating and damage the surface.

Store in a Dry Place

You want to keep your cast-iron cookware dry as much as possible. Don't keep your skillet hanging over the stove, where condensation can cause damage or particles can build up.

"Store your cast-iron pan so that it stays away from moisture," Ibrahim says. "I keep it with my pots and pans in a cabinet, with a soft pot protector on top of it, so nothing scratches it." This can also help the fresh oil and seasoning from transferring to stacked skillets. 

Use for Stovetop to Oven Cooking

Cast iron is metal, so never put it in the microwave, even if you think reheating for a few seconds is safe (it's not). But feel free to use cast-iron cookware on the stovetop and in the oven.

"Cast-iron goes from stovetop to oven easily. The heavy bottom helps keep heat in and develops flavors beautifully," says Ibrahim, who often makes a skillet hash with over-easy eggs finished in the oven or even bakes apple pie with a crisp crust in cast-iron skillets. (Iron in the skillet helps add flavor).

Wash It Yourself

When washing the dishes, consider taking charge of cleaning the cast-iron cookware yourself, as someone who doesn't know how to cook or care for cast iron may submerge the skillet in water. "Handle the cleaning of it in a different way than everything else," Ibrahim suggests.

Remove Rust

Did someone accidentally run your precious cast iron through the dishwasher? Don't panic—it can still be salvaged. According to Lodge, you can remove rust by using steel wool or by giving the skillet a good scrub, drying it, and re-seasoning it. Then, place the cookware upside down and bake it in an oven for one hour at 500 degrees Fahrenheit. Allow it to cool in the oven before storing it. With proper care, a cast-iron skillet can last for generations.