Most new cast iron pans come pre-seasoned, but you’ll have to season any that haven’t been cured by the manufacturer. [1] X Research source You can still season a new pan if it comes pre-seasoned, and you should definitely season an old or second-hand cast iron pan before using it.
You can also use a dish brush with stiff bristles to clean the pan. Most people recommend not washing cast iron with soap once it has been seasoned, because the soap can slowly remove the seasoning. However, because you’re about to season the pan, use soap now to make sure the pan is clean.
It’s best to use a small amount of solid shortening for seasoning, because too much shortening or using liquid oil can leave a sticky residue on the pan.
The baking sheet is important because it will catch any shortening that melts and drips off the pan.
When you’re finished, the pan should be a smooth and shiny black.
The pan loses its luster and becomes dull The color changes from black to dark gray Food starts sticking to the pan
For mildly soiled and well-seasoned pans, this may be all you need to clean your cast iron. If you’re worried about bacteria because you aren’t using soap, just make sure to preheat your cast iron before adding food. Cast iron heats up very quickly, and even over medium heat the pan will quickly reach temperatures high enough to kill any bacteria.
When the food has been removed, discard the salt and scraps and rinse the pan out with hot water. [8] X Research source
Never let cast iron cookware air dry, as this will cause the iron to rust.
After 10 minutes, remove the pan from the heat and set it aside to cool. Before putting it away, wipe out any excess shortening with a cloth or paper towel. Fully seasoning a pan is a process that happens over time. As you add more oil to the pan and cook fatty foods in the cast iron, the surface will become more protected and more non-stick.
Wet a mildly abrasive sponge or scrub pad with soapy water and scrub the rusted spots on the pan. To remove tough rust spots, try a bit of vinegar on the sponge. [11] X Expert Source Raymond ChiuHouse Cleaning Professional Expert Interview. 15 October 2019. [12] X Research source Rinse the pan under hot water. Re-season the pan by coating it in vegetable shortening and baking it in the oven for an hour.
Never immerse cast iron directly in water. Clean the pan by running water over, rather than submerging it in a full sink. Always dry cast iron cookware fully after using and washing. Store the pans in cupboards or from hooks with the lids off. Lids can trap air and moisture against the surface of the pan, and this will cause the metal to rust. [13] X Research source
With a long-simmering acidic food, the acid can find weak spots in the seasoning layer, and this can eat away at the seasoning and start to corrode the metal. Be sure to remove acidic foods from your cast iron as soon as they’re cooked, and wash the pan immediately. [15] X Research source
You should also avoid metal scouring pads on the cast iron, as these can damage the seasoning layer. Harsh soaps and detergents can also remove the seasoning, so avoid them unless you plan to re-season the pan right away.
