Can Soap Really Ruin My Cast Iron?

Taking care of a cast iron pan is a whole different ballgame. Unlike other skillets, you don’t need to worry about seasoning most pans, and many dishes won’t suffer from a quick rinse in the sink—or even a dishwasher wash if you're in a pinch.

But cast iron pans aren’t quite so forgiving. If you’ve ever bought one or inherited a family heirloom skillet, you’ve likely heard the stern advice: never wash your pan.

With all due respect to grandmothers everywhere who still hold onto this belief, we’re here to tell you that it’s not entirely accurate. You *can* wash your cast iron pans, and yes, even use soap. But if you do, you'll need to take a few extra steps to ensure your pan doesn’t end up rusty down the road.

Will Soap Ruin the Seasoning on My Cast Iron Pans?

No, most modern soaps aren't strong enough to strip away the seasoning, but a bit of history helps explain where this myth originated from.

Years ago, soaps were made with harsh ingredients like lye and vinegar, which were too abrasive for cast iron. These soaps could indeed strip the oil and remove the seasoning. However, today’s soaps—especially eco-friendly ones—are usually too gentle to damage the seasoning.

Joanna Rosenberg, Chief Marketing Officer at Staub, explains that it’s more likely for a new cast iron pan to lose its initial factory-applied oil layers if washed with soap.

“Most cast iron pans now come pre-seasoned and ready to use right out of the box, but the quality of that seasoning varies,” she says. “If you wash a brand-new pan with dish soap and a scrubbing sponge, it’s likely you’ll remove that seasoning.”

That’s why she recommends, if you plan to wash your new pan, you should re-season it before using it for cooking.

Soap doesn’t strip away seasoning, but it can remove excess oil.

Cast iron is cherished for its naturally non-stick surface. This is built up over time, as layers of seasoning form on the pan's surface. Seasoning is a key feature of cast iron, and many people hunt for old pans at thrift stores or estate sales to find those that have been perfectly seasoned over the years.

But it’s not just the oil that makes a well-seasoned pan non-stick. Well, not *just* oil.

The secret is a process called polymerization. As you use your cast iron, polymerized oil bonds with the porous surface of the pan to create a harder, smoother layer. This is what makes your pan more non-stick over time. While soap won’t remove this bond, it can still clean off any excess oil left on the surface after cooking—oil you’d likely wipe off with a paper towel anyway.

Rosenberg explains, "The seasoning that’s baked on from years of high-heat cooking has bonded with the pan and the coating. Even if you scrub with soap, a sponge, and a lot of elbow grease, that seasoning won’t come off."

Should I wash my cast iron pans with soap?

While some cast iron enthusiasts swear by just wiping the pan clean with a towel and storing it, that can be a tough pill to swallow for many cooks. After all, there's still likely food residue and oil left behind in the skillet.

So yes, you can use soap and water to clean your cast iron pans — even the iconic Lodge cast iron brand agrees — but there’s an even better way to clean them:

• Loosen food and debris with a hard-bristle brush.
• Use a chainmail scrubber to remove baked-on bits of food that need a little extra power, and use the scrubber to also clean the outside of the pan. Rinse, check for leftover bits, and scrub some more until they're gone.
• Dry the pan well, then place it on a stove eye and heat it over medium-low until the water has all evaporated. Turn the eye off.
• Pour 1/2 teaspoon of high-temp oil (like flaxseed, vegetable, or canola) into the pan, and use a paper towel to cover the surface of the pan, inside and out.
• Let the pan cool completely, then wipe away excess oil. Store it until you're ready to cook again.

Another method involves using kosher salt to scrub your cast iron skillet. This works best on pans that don’t have stubborn, baked-on food, but the salt will help absorb any leftover oil on the pan's surface.

• Pour 1 cup kosher salt into a still-warm cast iron skillet. Use a paper towel or folded kitchen towel to scrub the pan with the salt until the pan appears clean. (The salt will be nearly black.)
• Rinse out the pan, and dry it.
• Heat the pan over a stove eye on medium-low heat to remove excess water. Turn the eye off.
• Pour 1/2 teaspoon of high-temp oil (like flaxseed, vegetable, or canola) into the pan. Use a paper towel to run the oil over the surface of the pan, inside and out.
• Let it cool completely. Wipe away excess oil, and store the pan.

The Right Way to Clean Cast Iron with Soap

If you choose to use soap to clean your cast iron pans, be sure to follow a few steps to get it ready for your next use. Never leave the pan soaking in water, and make sure to dry it thoroughly right after washing. Water can lead to rust very quickly.

• Use a hard-bristle brush or the scrubbing side of a sponge to loosen up food and debris.
• Pour a bit of mild dish soap into the pan, and clean the brush or sponge. Rinse the pan, and dry it immediately.
• Heat the pan over a stove eye on medium-low heat to remove any water. Turn the eye off.
• Pour 1/2 teaspoon high-temp oil (like flaxseed, vegetable, or canola) into the pan. Use a paper towel to spread the oil across the pan, inside and out.
• Let it cool completely. Wipe away excess oil, and store the pan.

For stubborn, stuck-on food, try adding some water to the pan and heating it on medium for 3 to 5 minutes. Afterward, use a stiff-bristled brush to loosen the bits.

Cast Iron vs. Enamel-Coated Cast Iron Cleaning

If you love the high-heat versatility of cast iron but dread the idea of scrubbing your pan (trust us, we understand), there's a more convenient option for you: enamel-coated cast iron.

Traditional, non-coated cast iron requires cleaning, drying, and seasoning to keep it in top shape. It's a commitment that many of us are willing to make, at least every now and then.

Enamel-coated cast iron, on the other hand, offers the same durability and versatility as its non-coated counterpart. You can use it on the stove, in the oven, on the grill, or even over a fire. Popular brands like Le Creuset, Staub, and Emile Henry offer a variety of enameled cast iron skillets and other pans.

Staub's enamel-coated cast iron often gets mistaken for non-coated cast iron because its black enamel and textured finish are so similar to traditional cast iron. "But you can clean it however you prefer," says Rosenberg. You can even toss it in the dishwasher, which isn’t an option with non-coated cast iron.

That said, enamel-coated cast iron tends to be more expensive than non-coated varieties, so it’s a matter of which feature matters most to you. If easy cleaning and minimal maintenance are a priority, enamel-coated pans are a great choice. However, if you don’t mind a bit of upkeep (and want to save some money), non-coated pans may be your ideal pick. Both types are highly durable and, with proper care, can last for decades—or even a lifetime.