Home › Home & Kitchen › Kitchen & Dining › Cookware › Frying Pans How to Clean a Cast Iron Skillet Published: July 8, 2026 · Updated: July 8, 2026
While it's still warm, rinse with hot water and scrub off food with a stiff brush or a handful of coarse salt — a little mild soap is fine on modern seasoned iron. Then dry it completely on the burner and wipe on a thin layer of oil; the only real rules are never soak it and never leave it wet.
Recommended Rinse warm with hot water, scrub with a brush or salt, dry fully on the heat, then wipe on thin oil — never soak — Cast iron's enemy is standing water, which rusts bare iron and lifts the seasoning, so cleaning is about washing fast and drying thoroughly. Do it while the pan is still warm: rinse under hot water and scrub stuck-on food with a stiff brush, a chainmail scrubber, or a handful of coarse salt as a gentle abrasive. The old 'never use soap' rule is outdated — a little mild dish soap won't strip modern polymerized seasoning — just don't soak the pan, leave it in the sink, or put it in the dishwasher. Dry it immediately and completely, ideally by setting it back on a warm burner for a minute so every drop evaporates, then wipe the cooking surface with the thinnest film of oil to protect it. If rust appears, scrub it off with steel wool and re-season that spot. Store it dry, and if you stack pans, slip a towel between them so trapped moisture can't start rust.
