Lodge Settles the Debate: The Best Way to Clean Your Cast Iron Pans Revealed

Cast iron skillets are the versatile essentials of any kitchen. Whether dressed up with a roasted chicken or used over an open campfire, these durable pans easily transition from stovetop to oven. But when it’s time to clean them, the real question arises: Does it require a lengthy, complicated cleaning process, or can you simply scrape it clean and move on? We’re here to dispel some common myths about cast iron care.

For expert insights, we turned to Lodge Cast Iron, the trusted brand in cast iron cookware since 1896.

How (and How Not) to Clean Cast Iron

Myth 1: Never Use Soap on Cast Iron

False! Lodge confirms that it’s fine to use a small amount of dish soap to clean your cast iron pans. Just be cautious, as too much soap can strip away the seasoning. Stick to mild soap and warm water for cleaning.

Myth 2: You Need a Heavy-Duty Scrubber for Stubborn Food Residue

Also untrue! Using heavy-duty scrubbers like steel wool can damage the pan’s seasoning, and may leave unwanted black bits in your food. The only time steel wool is recommended is to remove rust before reseasoning the pan. Don’t soak your cast iron either—submerging it in water can cause rust. But if rust does appear, it’s easily fixed with some cleaning and reseasoning.

While the pan is still warm, use a nylon brush or chainmail scrubber to gently remove food particles. You can also create a paste with coarse kosher salt and water to help scrub away stubborn bits and improve the seasoning. Boiling water in the pan is another effective method for loosening tough debris, much like deglazing.

Myth 3: You Must Dry Your Pan in an Oven or on the Stove

Not quite. Kris Stubblefield, the in-house chef at Lodge Cast Iron, suggests drying your cast iron either with a cloth or paper towel, or by heating it on the stove or in the oven. Don’t let your skillet sit on the drying rack!

“After cleaning, dry your cast iron using a lint-free cloth or paper towel, or heat it on the stove or in the oven,” says Stubblefield. “Once the pan is fully dry, apply a thin layer of oil to preserve it.”

The Bottom Line

Ultimately, a well-maintained cast iron skillet can last a lifetime. According to Lodge, the three key steps to keeping your skillet in top shape are:

1. Wash: Clean by hand with a small amount of soap. For stubborn food bits, use a scrubber or scraper—or simmer water for 3-5 minutes, then try again once the pan has cooled.
2. Dry: “Promptly and thoroughly.”
3. Oil: Finish by applying a thin layer of oil or seasoning spray, then wipe off any excess with a paper towel.

Don’t hesitate to use a bit of soap to remove stubborn food, then dry your pan thoroughly. Be sure to coat it with a high-heat oil to refresh and maintain the seasoning. And whatever you do, never put it in the dishwasher!