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Apr 10, 2013 07:41 AM

Cast Iron frying pan cleaning

I've got a cast iron frying pan and as I understand, it shouldn't be washed in soap and warm water along with everything else. I find this kind of gross, is it a hard and fast rule?

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  1. No, as far as I am concerned. But it is true that once a pan is well-seasoned, it can be cleaned with nothing more than hot water and a scrubber. After a short soak in hot water, and a scrub, I put the pan over the hear for half a minute, and wipe dry with a paper towel. The pan is then clean and dry.

    But if I cook something particularly greasy, like sausage, I add a couple of drops of dish detergent to the soak water to cut the grease. Then I continue as before.

    1 Reply
    1. re: GH1618

      The heat kills anything worrisome. Seasoning is no big deal. Once in awhile I put in oven when do self clean, then re season.

    2. Wash it, it will be fine. I wash mine with dish detergent every time I use and have been doing so for many years without issue. Just dry it on the stove or in the oven so it doesn't rust.

      2 Replies
      1. re: rasputina

        Same with me. The drying over the flame of the stove is the important part.

        1. re: escondido123

          Youre right about drying being the most important part.

      2. Dish soap and hot water are fine if it's pretty well seasoned.

        Been doing it for 35 years.

        1 Reply
        1. re: C. Hamster

          That's good to know.

          And in all honest I shouldn't have said that I "never" use detergent. If my sponge is still a little foamy, I don't worry about it.

        2. I typically use cool or luke warm water and a plain scrubber. If alot of grease is in the pan, I'll use hot water. I never use detergent.

          You use detergent to get greasy things clean. You don't have to use it to take food debris off.

          I usually just place on a burner to help dry as the pan is usually still a bit oily after the wash. A minute over some heat and a quick wipe with a paper towel is all it takes. If it's a bit oily, I leave it...if it looks dry, I dampen the paper with some oil and wipe it back to a sheen.

          I have never had any reason to clean & re-season a pan.

          1. I always use a little water while the pans just turned off the burner to "de-glaze" it. When I get to cleaning after eating, it's just hot water and a plastic scrub pad. If there's anything tough to get off, I just use a bit of salt with the scrub pad with the pan getting water only from the scrubber.